Millet porridge with pumpkin. Pumpkin porridge with millet in milk - recipes with photos

Try this delicious and proven recipe for millet porridge with pumpkin. This is the best breakfast you can imagine, for both children and adults. Millet porridge with pumpkin will take care of your health, give you energy for the whole day, and protect you from illness and stress. The porridge is easy to prepare and turns out tender and flavorful. If desired, you can cook pumpkin millet porridge with water, or with milk, or add raisins, nuts or cinnamon.

Ingredients:

• 1 cup millet
• 500 gr. pumpkins
• 2.5 glasses of water
• 1-2 tbsp. milk
• 2-3 tbsp. Sahara
• pinch of salt
• 40 gr. butter
• raisins (optional)
• cinnamon (optional)

• For millet porridge we need 500 grams of pumpkin. We choose orange and sweet pumpkin. Since pumpkin is a dense vegetable with a fairly strong skin, we invite helpers from the stronger half into the kitchen to help cut and peel the pumpkin.
• Cut the pumpkin into cubes, maybe quite large ones. Some people prefer to grate the pumpkin, but this is quite tedious. Next, I will tell you the secret of how to grate a pumpkin in just a minute without the slightest effort.

• So, fill the chopped pumpkin with water, we need 2.5 glasses of water. There is no point in boiling pumpkin in milk; it boils better in plain water.

• Place the pan on the fire and cook the pumpkin for 15 minutes. After this time, the pumpkin pieces lose their density and hardness. If you want the millet porridge to have no pieces of pumpkin or for the pieces to be small, then crush the pumpkin with a regular potato masher.

• I usually leave a small amount of pumpkin cubes unpressed and press the rest.
• The next step is to add millet to the boiled pumpkin. A very important point: the cereal should be sorted first, because... There are quite often pebbles, pieces of earth, etc. found in millet.
• To make millet porridge with pumpkin tasty, you should not just wash the cereal, but pour boiling water over it, and then drain the water. All the dust goes away and, what is important, the bitterness inherent in millet goes away.

• After adding the millet to the pumpkin, add a pinch of salt, and then continue to cook the porridge over low heat under the lid. Cook for 15 minutes, keeping an eye on it so that the porridge does not burn.
• Usually by this time the millet is almost ready, add butter and sugar to taste. You should not skimp on oil; it is oil that softens the taste of millet and makes millet porridge with pumpkin tender.

• The amount of sugar depends on the sweetness of the pumpkin, so try it. It is important not to over-mix so that the pumpkin porridge does not turn out cloying.

• And the final point - be sure to add milk (boiled or pasteurized so that it does not curdle) to the millet porridge with pumpkin. How much milk to pour depends on what kind of porridge you like, thin or thick. I usually pour quite a lot of milk because... The millet then comes back and takes in additional liquid.

• Boil the porridge for a couple of minutes, add raisins or cinnamon if desired. Turn off the heat and leave the porridge for 15-20 minutes to steep.

• That's all, delicious and healthy millet porridge with pumpkin is ready, serve with milk. Whoever wants, washes down the porridge with milk, whoever wants, adds it to the porridge, as in the photo))))). Also see,

Millet porridge with pumpkin is one of the most delicious, healthy and popular dishes in our country made from this wonderful orange vegetable, which belongs to the category of seasonal autumn-winter dishes. During this period, pumpkin will probably be found in almost every home, because it is quite easy to grow in the garden, and in addition, it is stored for quite a long time at room temperature. In addition, pumpkin tolerates freezing very well and does not lose its unique benefits and taste properties, so freezing peeled and diced pumpkin allows you to get an excellent preparation for the winter, extremely convenient for later preparing soups, cereals, desserts and other delicious dishes from it. .

Today I want to offer you a simple recipe for millet porridge with pumpkin, which is best cooked with milk, although this is purely a matter of taste, and if desired, milk can be safely replaced with plain water. Moreover, pumpkin gives this porridge such a deep taste and rich consistency that it practically overshadows all other components of the dish. Since pumpkin tastes like a cross between a vegetable and a fruit, this porridge can be perceived by your household as a hearty, solid meal, and even as a delicious dessert dish. Therefore, millet porridge with pumpkin usually always goes with a bang and is very popular among children and adults.

Millet cereals and pumpkin form an unusually harmonious union, not only due to their taste properties, but also in terms of the benefits that they can jointly bring to our health. These plant products are especially rich in various minerals that strengthen bones and muscles, heal the nervous and endocrine systems, and also have a beneficial effect on the condition of the heart and blood vessels. In addition, millet is able to remove waste, toxins and radioactive substances from the body, and pumpkin contains a record amount of vitamin A precursor, which has antioxidant and, therefore, rejuvenating properties.

Be sure to try making millet porridge with pumpkin using this simple recipe, and I am sure that both large and small members of your family will like it. This hearty, aromatic porridge with tender pieces of sweet sunny pumpkin will perfectly lift your spirits and give you a boost of energy for the most successful and productive day. In addition, the calorie content of millet porridge with pumpkin is only 82 kcal per 100 g of finished dish, which is noticeably less than most popular types of porridge. And if we take into account the fact that pumpkin has the property of accelerating metabolism and thus promoting weight loss, then this porridge is simply an ideal dish for getting rid of excess calories without hunger and unnecessary suffering. Delicious and aromatic millet porridge with pumpkin, cooked in milk, will serve you as an excellent breakfast, giving you a lot of pleasure and great health benefits!

INGREDIENTS:

• 1 tbsp. millet (200 g)
• 300 g pumpkin
• 300 ml milk
• 300 ml water
• 2.5 tbsp. l. Sahara
• pinch of salt
• butter to taste

PREPARATION METHOD:

1. In order to cook millet porridge with pumpkin, peel and cut the ripe sweet pumpkin into small cubes.

2. Place the pumpkin in a saucepan and add an arbitrary amount of cold water so that it lightly covers the vegetables.

Advice! Millet porridge should be cooked in cast iron, metal or ceramic dishes with a thick bottom, which ensures uniform heating and simmering of the cereal. Enameled pans are not suitable for this purpose, since the porridge in them quickly burns, which gives the dish a not very pleasant taste and appearance.

3. Bring the pumpkin to a boil over medium heat and cook for 10 minutes.

4. In the meantime, millet cereals must be sorted out and damaged grains, which are often found in it, must be separated. Then place it in a fine sieve and rinse with cold tap water, then rinse with boiling water.

Cold water will wash away dust and possible contaminants from the grain, and boiling water will help remove the bitterness that appears during long-term storage of millet. This type of cereal contains more fat than other grains, so over time they tend to go rancid and give the porridge a less than pleasant taste. I also advise you to smell the millet before cooking and do not use the grain if you feel an unpleasant, pungent aroma.

5. Place the millet in a saucepan with the pumpkin and cook, stirring, for about 5 minutes, until all the water is absorbed and the cereal swells.

6. Mix milk with water in equal proportions and pour about half of this mixture into a pan with porridge.

7. Cook millet porridge with pumpkin over low heat for 20 minutes, stirring frequently and adding the remaining milk as it boils. At the end of cooking, the porridge should be slightly liquid, as it will thicken during the infusion process.

8. Season the finished millet porridge with salt and sugar.

I've indicated a minimum amount of sugar for these ingredient ratios, but you may need to add a little more if the pumpkin isn't too sweet or you just prefer something savorier.

9. Cover the pan with porridge with a lid, you can also wrap it in something warm and let it brew for 15 - 20 minutes. During this time, the porridge will swell even more and become very rich and aromatic.


Tender, thick and very tasty millet porridge with pumpkin in milk is ready! When serving, it is recommended to additionally flavor it with a piece of butter. Bon appetit!

Millet porridge with pumpkin is the first dish that comes to mind when it comes to thinking about something delicious to cook with pumpkin. You can cook such porridge in different ways: with water or milk, make it viscous or crumbly, add or not add fillers in the form of fruits, dried fruits or nuts. In general, there are tons of options. I suggest the classic: millet porridge with pumpkin and milk. The recipe is simple, the cooking process couldn’t be easier! Ideal for beginners. We will not separately cook the cereal and then the pumpkin. We will cook everything together - it’s quick and the porridge turns out tasty, moderately viscous with pieces of pumpkin noticeable both to the eye and to the taste. Plus, with this method of cooking, you will not need to stand at the stove, making sure that the porridge does not burn or the milk does not escape. There is also no need to stir the contents of the pan during cooking. And note, all this without the slightest damage to taste!

Ingredients:

• millet cereal – 200 g,
• pumpkin (peeled) – 400 g,
• milk (1-2.5%) – 700 ml,
• water – 50 ml,
• sugar – 2 tbsp. l. (or to taste)
• salt – 3/4 tsp,
• drain butter - about 50-70 g.

First pour water (cold) into the saucepan for cooking porridge, bring it to a boil, then pour in the milk. This simple method will minimize the chance of milk burning on the bottom of the pan.

At the same time, measure out the required amount of millet, sort it out (usually this is quick, if the grain is good, a maximum of 2-3 black grains per 1 tbsp.) and rinse thoroughly until the water is clear. Pour boiling water over clean millet for 3-5 minutes (this will get rid of the bitterness and slightly reduce the cooking time), then put it in a colander and the cereal is ready for cooking.

Now let's get to the pumpkin. We clean it from the peel, seeds and fibrous part. Cut into pieces of desired size. If you want the pumpkin to remain pieces in the porridge, cut it larger. If you prefer the pumpkin to be well boiled in the porridge, cut it smaller, you can even grate it. I prefer the first option and cut the pumpkin into bars about 1.5 by 2-2.5 cm.

As soon as the milk boils, add the washed cereal into it.

Let the contents of the saucepan boil and add the pumpkin.

Stirring, bring to a boil, then close the lid tightly and reduce the heat on the stove to medium or slightly less than medium. That is, when the lid is closed, the porridge in the pan should gurgle and not run off. I switch my stove to position 3 (out of 6).

So the porridge should cook for about 20-25 minutes. There is no need to stir the porridge or open the lid just to look. During this time, the liquid almost completely evaporates, the cereal is completely cooked, and the pumpkin becomes soft and even slightly boiled.

Now we turn off the stove, but do not remove the pan with porridge from it. Add butter to the porridge, knead the porridge and close the lid tightly again. Let it sit for 30-40 minutes. During this time, the cereal will completely absorb the remaining liquid, and the porridge will acquire a uniform consistency.

You can serve ready-made millet porridge with pumpkin with additives to taste: a piece of butter, raisins, apple, honey, etc.

Porridge is a wonderful dish for breakfast: right in the morning we get a boost of energy, saturate our body with vitamins and other useful substances.

Oven-cooked millet porridge with pumpkin is good for everyone. The only drawback is that it takes a relatively long time to prepare, like for a weekday. Unfortunately, many of us do not have enough time in the morning to set aside an hour and a half for cooking. So on weekdays, cooking pumpkin and millet porridge in the oven can be transferred to dinner, and on the weekend you can treat yourself to your favorite porridge in the morning.

Porridge with pumpkin is incredibly healthy. The bright orange vegetable is quite sweet, so those who are concerned about the extra calories can do without sugar. For the rest, you can add sugar, a minimal amount. Pumpkin porridge is good because it can be prepared with the addition of other grains. I recently cooked, well, today I’ll tell you how to cook millet porridge with pumpkin in the oven.

For cooking, we do not need a whole pumpkin, but only a piece. Cut a thin layer of skin from the pumpkin pieces.

Check the millet cereal for impurities, rinse it several times, then pour boiling water over it and soak in boiling water for 2-3 minutes. It is believed that millet cereals can taste bitter, and this simple procedure will protect us from this.

Cut the pumpkin pulp into pieces or grate it. Let's put it in the form in which we will cook the porridge in the oven. You can cook porridge in this way in clay pots (portioned and large), ceramic dishes, and fireproof glass containers.

Add the washed and scalded millet.

Pour the porridge with milk or milk half and half with water. At this stage, add sugar (if you are adding it). All contents should not reach the edges of the mold or pot by 2 centimeters.

It is best if your form or pot has a lid. I don't have a lid on the pan, so I'll cover the contents with foil. When baking, the contents of the pan may escape, so you can place the pan on a baking sheet or in a large frying pan. It is recommended to place a mold like mine in a cold oven, otherwise it may crack. The oven temperature should not rise above 220 degrees. This is also provided for in the operating rules. Baking time is approximately 1 hour.

Stir the finished porridge. The pumpkin pieces will become so soft that when stirred they will turn into puree, and the porridge will take on a uniform consistency.

Millet porridge with pumpkin cooked in the oven was a success! It should be served with butter; if desired, you can add honey and dried fruits.

Pumpkin porridge with millet is very healthy and tasty - in milk, in water, with the addition of rice, carrots, and dried fruits.

Pumpkin occupies the main menu on the table in winter. After all, it is a repository of all the necessary vitamins that we lack in winter. You can make many different dishes from pumpkin.

Pumpkin baked in the oven turns out delicious. Pumpkin juice is very useful. Pumpkin can be baked with meat or added to other dishes.

But pumpkin porridge is very popular. It can be cooked with rice or millet. It turns out very tasty in a slow cooker.

• 0.5 kg fresh pumpkin pulp,
• 1 glass of milk of any fat content,
• 1 cup millet cereal,
• 150-170 g butter,
• 2 tbsp. granulated sugar or natural honey,
• 1 tsp salt.

Cut the pumpkin in half and remove the seeds. Next, cut it like a watermelon and peel it. Wash thoroughly under running water and grate half a kilo on a coarse grater.

We take the cauldron. Wash the millet thoroughly. Pour into a casserole, pour a glass of water over the cereal and cook over low heat until half cooked.

The cereal should completely absorb the water.

Add a glass of milk, salt and granulated sugar. Mix everything thoroughly. Place on low heat, cover with a lid and cook for half an hour. The millet should be completely cooked and crumbly.

Add butter to the prepared pumpkin porridge and mix everything until it is completely dissolved. Pumpkin porridge with millet in milk should sit for about ten minutes after cooking. In the meantime, we will make pumpkin juice from the remaining pumpkin and pour it into glasses. To prepare it, I use a juicer.

Place pumpkin porridge with millet on plates and serve warm along with vitamin juice. This porridge with juice can be served for breakfast or dinner, and can also be included in the children's menu. Bon appetit everyone!

Nutritionists recommend consuming pumpkin porridge with millet with milk both during a diet and during the treatment of diseases of the gastrointestinal tract. In such cases, in order to achieve maximum benefit from the porridge, sugar and butter are either not added to it, or they are added, but in very small quantities. Sugar is often replaced with a small amount of honey.

• Pumpkin -200 gr.,
• Milk - 800 ml.,
• Millet - 1 glass,
• Sugar - 4 tbsp. spoons,
• Salt - on the tip of a teaspoon,
• Butter - 20 gr.

Before you cook pumpkin porridge with millet in milk, you should prepare the pumpkin itself.

Cut a small piece from the pumpkin. Remove the hard skin from it. This can be done either with a vegetable peeler or with a sharp knife. Then grate the pumpkin on a medium or fine grater. Thanks to finely chopped pumpkin, pumpkin porridge will cook much faster.

Pour the required amount of milk into the pan in which you will cook the porridge. By the way, about milk. Milk for making pumpkin porridge can be used either store-bought or purchased, with a fat content of 1.5 to 3.5%. Whole homemade cow's milk is much fatter than store-bought milk, so when it is used for cooking porridge, it can be diluted with water. On average, add 30% of water from the amount of milk taken.

Place the millet cereal in a deep bowl and rinse in two waters.

As soon as the milk boils, pour millet cereal into it. Salt the porridge.

Stirring with a spoon (spatula), cook the porridge over low heat for 10 minutes. During this time, the millet will become softer, but not quite ready. Now is the time to add the grated pumpkin.

Mix millet porridge with pumpkin. Let it cook for another 10 minutes. After this time, the porridge will become thicker, the pumpkin will boil and color it a beautiful yellow-orange color.

It's time to sweeten the porridge with sugar and flavor it with butter.

After adding these ingredients, millet porridge with pumpkin should be brought to a boil again. After boiling, you can say that quick and tasty millet porridge with pumpkin in milk is ready. Divide it among plates. Sprinkle with nuts or dried fruits if desired. Bon appetit.

Pumpkin porridge itself is especially useful in baby food, however, when combined with small millet grains of amazing composition, it turns into something completely unimaginable. All children should immediately have a bowl of pumpkin porridge with millet.

• 500 g pumpkin;
• 150 ml milk;
• 1/3 cup millet;
• sugar - if necessary.

The pumpkin needs to be peeled, cored and seeds removed, and then grated on a grater or in a food processor. By and large, for the love of art, you can play with a knife, cutting the pumpkin into shaped cubes, diamonds or flowers - you can if you have enough time and don’t want to wash the bowl and blades of the food processor.

After this, put the pumpkin in a saucepan, add milk and put on fire. Once it boils, reduce the heat to low and cook for 15-20 minutes.

The millet must be thoroughly washed and added to the porridge, then simmered over low heat until the cereal is ready (20 - 30 minutes). You can let the finished porridge “soak” a little - cover the pan with a blanket or several thick towels, leave it alone for 15-20 minutes - the millet will open up even better and combine with the other ingredients.

As you can see, everything is easy, simple and fast. And the taste is delicious! This year it was very hot, a lot of sun, and all the pumpkins were as sweet as sugar. I don't add sugar at all. But if you want, you can put honey, jam, and syrup in the porridge. You can grate chocolate, add raisins, dried apricots, and nuts. Well, and sugar, of course, if your soul requires it.

• fresh pumpkin (peeled) - 300-400 g;
• carrots - 1 pc.;
• rice - 2-3 tablespoons;
• millet - 2-3 tablespoons;
• granulated sugar - 2-3 tablespoons;
• milk - 250-300 ml;
• filtered water - 600-700 ml;
• vanilla sugar - 0.5 sachet

Peel and wash the pumpkin and carrots:

Prepare rice and millet:

Pour water into a thick-bottomed saucepan (or cast-iron pan) and put on fire:

Meanwhile, pumpkin into medium-sized cubes:

Cut the carrots into smaller cubes:

Place in a bowl:

When the water starts to boil, drop the pumpkin and carrots into it:

There should be just enough water to cover the vegetables. If there is more, drain off the excess.

Cover with a lid and let simmer over medium heat for 15 minutes:

Meanwhile, prepare sugar and vanilla sugar:

Wash the rice and millet thoroughly in warm water, changing it several times:

Pour milk into the pan:

Let it cook for another 15 minutes. It is important to ensure that the milk does not run off.

Carefully add the cereals to the pan:

After 10 minutes - sugar:

You can use less sugar - it all depends on taste!

Leave to simmer over low heat for 10-15 minutes. Periodically stir the porridge from the bottom. At this stage, you can add milk if you see that the porridge is too thick.

When the pumpkin becomes soft, without removing it from the heat, simmer it in a saucepan:

There is no need to work hard. Our goal is not to turn the porridge into puree, but only to crush the bulk of the pumpkin and carrot cubes:

Many people will ask: “why not grate the vegetables first?” In my opinion, this is a little different))) I love it when you can see pieces of pumpkin in the porridge, even if they are crushed (but still not all and not completely).

Let the porridge simmer under the lid for another 5 minutes and turn it off.

This porridge must be served hot, with butter, which you should not skimp on.

It turns out very tasty, aromatic and healthy! Especially for children's growing bodies!

Porridge, so beloved by our ancestors, has almost lost its popularity and is rarely prepared in most families. What if you cook real millet porridge in a pumpkin?

Even the pickiest eaters will not refuse to try golden porridge - a dish that is original in appearance and delicious. Pumpkin porridge not only tastes good, but is also healthy.

• Pumpkin 1 pc.
• Millet 1 cup
• Milk 1 l
• Salt 1 teaspoon
• Sugar 2-4 tbsp. spoon
• Butter 100 g

To prepare, we need a ripe orange pumpkin about 25 centimeters in diameter.

Wash the pumpkin thoroughly and dry it, cut off the top from the stem side, we use it as a lid.

Using a knife and a tablespoon, scoop out the pulp from the pumpkin, leaving the walls about a centimeter thick.

Disassemble the pulp: remove the fibrous part and seeds, and grate the hard pieces of pumpkin. We need a glass of pulp (the rest can be used for cooking or pies).

Place the grated pumpkin in a pumpkin “pot”.

Rinse the millet in plenty of water until it is completely transparent. After this, scald the cereal with boiling water and transfer it to the grated pumpkin.

Add sugar and salt to milk and bring it to a boil. Pour the milk into the pumpkin, stir the cereal with the pumpkin pulp, add butter, cover the pumpkin with a “lid” and place in the oven to bake. It is better to place the pumpkin in a mold, frying pan or on a baking sheet with sides in case the milk starts to splash out. If there is about 2 centimeters left to the edge of the pumpkin “pot,” then usually the milk does not escape.

The porridge takes a long time to prepare, but requires almost no attention. After an hour, remove the “lid” and cook the porridge for another 30-60 minutes, until a ruddy foam appears on the surface, like baked milk.

The millet is completely steamed, the porridge turns out to be quite thick, but soft, fluffy and aromatic. When serving, if desired, you can add more butter, candied fruits or raisins, but even without any additives it has a divine taste.

Millet porridge with pumpkin is a traditional Russian dish. Porridge is the healthiest and most nutritious breakfast; it’s not for nothing that all nutritionists recommend starting the day with it. Millet porridge with pumpkin does not require added sugar, so even those who are watching their figure can eat it.

• millet cereal – 1 cup
• pumpkin – 0.5 kg
• milk – 3 glasses
• butter

To prepare this delicious breakfast we need the following ingredients: pumpkin, millet, milk, butter, salt.

Peel the pumpkin, remove the seeds and cut into cubes. The finer we chop, the faster the pumpkin will cook.

Place a saucepan on the stove, pour milk into it, add salt and bring everything to a boil.

While the milk is boiling, thoroughly rinse the millet and allow the excess liquid to drain.

When the milk boils, add pumpkin to it and cook it over low heat for 5-10 minutes, depending on how big you cut the pieces.

After 5-10 minutes, add millet to the pumpkin and cook for another 30 minutes.

After 30 minutes we end up with this kind of porridge.

We shift the pots and put a piece of butter on top.

Cover the pots with a lid, and if they are without lids, you can cover them with foil, as I did. Place the pots in the oven preheated to 200 degrees for 20 minutes.

After 20 minutes we take out the pots. You can transfer the porridge into plates, or serve directly in pots.

In the winter cold, you really want something bright, tasty, nutritious and warming, so we recommend that you prepare millet porridge in water with pumpkin, because, in addition to the above qualities, it is also extremely healthy. It is orange products that are recommended for daily consumption on dreary cold days. You can prepare both salty and sweet dishes from them, adding butter, honey, sugar, jam or jams to taste. You can serve salted millet porridge in water with pumpkin with a meat or fish dish, with sausage or ham. And you can cut the pumpkin any way you like - since it is added to the container at the same time as the cereal, even large pieces will have time to cook.

• 150 g millet
• 150 g fresh pumpkin
• 400 ml hot water
• 0.5 tsp. salt without top
• 1 tsp. Sahara

If you are preparing millet porridge for the first time, be sure to remember one rule for such cereals: it must be washed at least 4-5 times until the water becomes clear, otherwise the cereal in the porridge will taste bitter. So, pour the millet into a deep container and rinse. From flakes, like buckwheat or barley groats, there is no need to sort millet.

Transfer the millet to a container with a non-stick bottom: a cauldron, saucepan or saucepan.

Peel a piece of pumpkin, rinse and grate on a fine-mesh grater into a salad bowl or onto a plate or board.

Spread the pumpkin mixture over the millet.

Add salt and sugar (the amount indicated in the recipe can be adjusted to your taste).

Pour in hot water, ideally boiling water (this way you can reduce the cooking time).

Place the container on the stove, turning on the maximum heat, and bring to a boil, then minimize the heat and cook the porridge for about 15-20 minutes.

The dish should not turn out thick, the porridge should be semi-liquid, slightly boiled. At the very end, you can add a piece of butter if desired.

Place the porridge into bowls, garnish and serve warm.

Pumpkin porridge with millet will be the best recipe for a delicious light breakfast or lunch. Millet and pumpkin themselves are literally a storehouse of useful elements and vitamins, and by combining them together in one dish, you will get the healthiest and most wholesome food you can imagine.

• water - 3 glasses
• millet cereal - 1 cup
• milk - 1 glass
• pumpkin - 500 gr
• butter - 100 g
• sugar - 1 tbsp.
• vanilla sugar - 1 sachet
• table salt - 3 tsp.

First we need to peel the pumpkin. After that, cut it into small cubes, put it in a saucepan, pour one glass of water into it and turn on the heat. You need to wait until the water boils, then cook the pumpkin until it becomes soft.

Now rinse the millet thoroughly in cold water, preferably several times. Throw it into the pan, pour in two glasses of water and wait until the porridge boils. After this, reduce the heat slightly and simmer for about 10 minutes. Make sure that all the water does not boil away! You can tell the cereal is ready when small holes appear on the surface.

Now you should boil the milk, after which you will need to pour it into the porridge. Then add two teaspoons of salt and cover the pan with a lid. Reduce heat to low and let the porridge sit for about 15 minutes.