The millet is crumbly. Classic recipe for millet milk porridge in a saucepan

Cooking millet porridge will not be difficult for anyone; you don’t need any special culinary skills, you just need the desire to feed your family something tasty and healthy. However, there are some secrets that will help turn an ordinary everyday dish into a delicacy. It is not for nothing that millet porridge has occupied a place of honor on the Russian table since ancient times. From this versatile grain you can cook something new every day: hearty breakfast with nuts and fruits, soup for lunch, side dish for meat or fish for dinner.

It not only saturates the body well, but also ensures its normal functioning due to the content of vitamins and minerals in it. Especially popular. If you want to be healthy, energetic and beautiful, then you should include this porridge in your menu. This article will share some secrets on how to cook crumbly millet porridge. Having prepared it according to all the rules, you simply cannot help but love this cereal with all your heart.

Cooking secrets

Hardworking housewives are interested not only in the satiety and taste of food, but also in its appearance, it’s not for nothing folk wisdom says that appetite comes with eating. This rule is especially relevant when feeding babies, who will eat crumbly bright yellow porridge with much greater pleasure than a sticky mass of an unknown color.

The first secret to making millet crumbly is to rinse the grain properly. This must be done first cold water to wash away dust and debris, and then pour boiling water over it to dissolve any existing in the grains vegetable oils, which stick them together during cooking.

The second rule suggests that for a glass of cereal you need to take 2 glasses of water (but not milk), because this is the ratio that will give the desired result. The cereal should be placed on medium heat and not covered with a lid.

The third secret is to add a piece of butter exactly 10 minutes after the cereal boils. It needs to be distributed over the entire surface. This way the porridge will not only be crumbly, but also more tasty. The total cooking time does not exceed 25-30 minutes.

The fourth secret is that ready-made porridge should be left in the pan closed lid for half an hour and under no circumstances open it. This will allow the porridge to absorb the remaining water and swell completely.

Cooking methods

You can get perfectly crumbly millet not only in a saucepan. It can also be prepared in the microwave. To do this, you need to take a ratio of cereal to water of 1:4 and cook at maximum power for 10 minutes.

You can also cook something delicious, for this we take twice as much water as cereal and cook at 150 degrees for 40 minutes.

Millet porridge: how to make it crumbly

Useful properties

Millet porridge has occupied a place of honor at the Russian table since ancient times. Of course, this is a universal cereal that the right combination With different products allows you to cook something delicious every day! Millet with fruits and nuts is perfect for breakfast, and you can make an excellent cereal side dish for lunch and dinner.

Moreover, millet grain has truly miraculous properties. The vitamins it contains and minerals improve well-being, increase immunity and give vigor; nourish skin and hair; normalize metabolism and stabilize blood pressure. The abundance of slowly digestible carbohydrates makes millet porridge excellent dietary product- of course, if it is cooked without milk and sugar.

Despite the obvious health benefits, millet is not suitable for daily nutrition. Your diet should include a variety of foods that fill your body with the full range of nutrients.

Cooking secrets

For hardworking housewives, not only the taste and satiety of food is important, but also its appearance: it is not without reason that they say that appetite comes with eating. This rule is especially relevant when feeding small children, because they will be much more willing to eat bright yellow crumbly porridge than sticky cereal mash. To learn how to cook crumbly millet porridge, you need to seek the advice of experienced chefs.

Despite the fact that modern cereals come from the manufacturer already packaged and packaged in sanitary conditions, millet should still be thoroughly washed before cooking. To start with cold water to wash away dust and remnants of the cereal shell. Pure millet cereals need to be doused with boiling water: this way the vegetable oils present in the grain will dissolve and will not stick the grains together during cooking.

Crumbly porridge is obtained when grain is boiled in a small amount of water (never milk). For millet, it is enough to pour water equal to two volumes of grain.

If you're not afraid to type a little excess weight, when cooking, add a little to the millet butter. This way the porridge will turn out crumbly, and its taste will be soft and rich.

Millet porridge with pumpkin and dried apricots

Wash the dried apricots and cut them into small slices. If the dried fruit is too hard, soak it a little in water. Cut the pumpkin into cubes.

Wash the millet first in cold and then in hot water. Place the grains in the cooking pot on top of the dried apricots and pumpkin. Fill the food with water. There should be twice as much liquid as there are products in the pan. Don’t be afraid to spoil the porridge with water: dried apricots and pumpkin will absorb excess liquid.

Cover the pan with a lid and place it on low fire. Cook the porridge until the water has completely boiled away, without stirring it. Pour milk into the pan (in a 1:1 ratio with the amount of grain), a little butter and honey to taste. It is not recommended to sweeten this porridge with sugar.

Bring the porridge to a boil and turn off the heat. Let the porridge brew for 10-15 minutes in a saucepan with the lid closed and serve the dish.

It is so customary that the usual for everyone is usually served as a side dish for meat or fish. mashed potatoes or pasta. But as a complement to the main dish, you can also use porridge, which is much healthier. And preparing them is quite simple. Consider, for example, on the water. But before you start cooking, you need to purchase high-quality cereals with the required properties from the store. To do this, this article provides some recommendations. Several food recipes are also presented.

Useful properties of millet

It is mistakenly believed that wheat is used to produce this cereal. In fact, the raw material is the so-called “bread of the East” - millet. Our ancestors valued him beneficial properties and was considered a natural pharmacy. In terms of protein content, millet is superior to buckwheat and rice; it is rich in fiber and healthy fats. Thanks to this, regular consumption of dishes made from it helps eliminate toxic and other harmful compounds. Doctors recommend including millet in the diet after taking antibiotics to “reanimate” beneficial microorganisms and restore flora. But it turns out that it’s not so easy to prepare this useful product. You need to know how to cook millet correctly. And for this, when going to the store for cereal, familiarize yourself with its different varieties and their corresponding properties.

Such different millet

How to cook different types and consistency? To do this, it is important to purchase high-quality cereals.

Type of packaging. To be able to immediately visually evaluate the grain “by eye,” it is better to choose millet packaged in transparent bags.

Shades of cereal. The color of the grains can range from whitish-yellow to almost orange. The brighter and yellower the cereal, the tastier the porridge will be. Dark grains will make the dish crumbly, while the lightest grains are ideal for those who like overcooked “smear.”

Millet-dranet. This whole grains, which are practically unprocessed, only color films were removed from them. Millet has a characteristic shine. The taste has a very noticeable bitterness. The most useful of all types, since all the necessary substances are preserved as much as possible.

Polished. The nucleoli are freed from the membranes and partially from the fruit membranes. The yellow color is more saturated, the grains have no shine. This type of cereal cooks faster and is easier to digest. Ideal for making porridges and casseroles.

Crushed. The nucleoli are cleaned and crushed. Required minimum time for cooking. Suitable for children's dishes.

Why does it appear and how to remove the bitter taste from millet?

As mentioned above, cereal coarse- dranets - tends to be a little bitter. But this can easily be eliminated by washing the dry raw materials several times in cold water. This stage should not be missed, even if the cooking technology is very simple and excludes the use additional components. But how can you cook millet in water deliciously if it’s not a matter of variety? It turns out that when buying cereal in a store, you need to pay attention to its shelf life and, accordingly, not stock up on too much of it. Millet, unlike other similar products, quickly cakes and begins to taste bitter. In addition to soaking in cold water, there are two other ways to eliminate the unpleasant aftertaste:

After rinsing, pour boiling water over the cereal;

Fry the dry grains in a frying pan for 3-5 minutes, and then add water.

How to cook millet in water so that it becomes crumbly?

To make the porridge tasty, follow the following rules and recommendations:

The usual proportion of products is 1 part dry cereal to 2 parts water;

Be sure, even if the cereal does not have any bitterness, rinse it several times before storing;

The main secret of how to cook millet in water to obtain a crumbly mass is to use butter or a mixture with vegetable oil;

Most often, the “fatty” component is introduced into the porridge at the beginning of cooking, and when serving, it is advisable to put it on top of each person’s portion plate. small piece butter;

Salty porridges can be flavored with vegetable, meat or mushroom overcooking, and sweet porridges can be flavored with raisins, dried fruits, syrups, etc.

Ready porridge after cooking for 25 minutes. let it brew without opening the lid of the pan. You can even wrap it up for better languor.

Cooking in a slow cooker

From a practical point of view, kitchen aids are especially useful when using ingredients that require additional attention, such as milk. Therefore no special secrets how to cook millet in a slow cooker. This miracle machine will do everything for you: it will make sure that the milk does not “run away”, and it will withstand desired temperature to obtain a crumbly porridge that melts in your mouth at the same time. Proportions compared to cooking millet in water in the usual way, somewhat different. Although they can be used not only for cooking. Pour 3 glasses of water or milk into the bowl and add 1 glass of millet, washed several times. Immediately add a piece of butter (approximately 50-70 g), sugar or salt to taste. You can also add raisins, dried apricots, prunes, pumpkin, candied fruits and spices - vanillin, cinnamon. There are many options. Choose your recipe through experimentation. Then set the “Milk porridge” mode and the time to 50 minutes.

How to cook millet for fishing? Porridge recipe

“Sunny”, aromatic millet is also an excellent complementary food for fish. Large individuals of the carp family especially love it. Let's look at a recipe for cooking millet for fishing. Take one part cereal and two parts water. Combine them together in a saucepan and bring to a boil. Stir and reduce heat. Next, the porridge should boil on its own, quietly simmering. There is no need to stir it. After 15 minutes, when the grains have swollen, you can check with a spoon to see if our millet is burnt. If you feel a film on the bottom when stirring, turn off the heat. The porridge is almost ready! Let it sit for about an hour. It would seem that there are no secrets on how to cook millet porridge for fishing. But no! As last stage To prepare the food, you need to crush the mass with a wooden rolling pin directly in the pan. Then the porridge will acquire the desired viscosity and will then hold its shape well and form into balls. And finally, flavor it with your choice of anise, hemp, boiled corn, honey and other goodies.

Have a successful catch for the fishermen, and have some fragrant millet porridge on the table for everyone else!

In my family it is customary to have a healthy and hearty food. As a rule, these are porridges: buckwheat, wheat and rice. But you know, I never bought millet, I didn’t even pay attention to it when passing by the shelves in the supermarket. But since after New Year's holidays I’m “slightly on a diet”, I wanted to diversify my diet. And somehow by accident I discovered millet. It turned out that she dietary, healthy and tasty(surprisingly). For those who do not yet know how to properly cook crumbly millet porridge in water, I will share the recipe and the secrets I have found.

Kitchen utensils: fine sieve, thick-bottomed pan, lid, tablespoon.

Ingredients

How to choose millet

• When buying cereal pay attention to its color, the grains should be bright yellow. This is a sign that the millet is fresh.
• If you buy packaged cereals, be sure to look at the expiration date, because millet cereals are not stored for a long time.

Cooking steps

Video recipe

I offer you to watch a short video in which the author will show you how to cook millet porridge in water with the correct proportions. As a result, you will get tender, crumbly millet that you will want to eat to the last crumb.

What to serve the dish with

Millet porridge is good on its own. For example, you can cook millet for breakfast and add bread and butter to it. Simple and delicious. If your plan is to have porridge for lunch, then it goes well with both fish and meat(choose what you like best). You can also decorate a cereal dish different sauces, herbs, mix with fried onions, bacon and even lard.

By the way, this porridge can easily be turned into dessert. Sufficient only in ready dish add sugar or condensed milk. Your child will be delighted. Or cook immediately and add a teaspoon of sugar. In addition, millet with dried fruits and nuts will perfectly replace boring oatmeal (note for those on a diet).

• There are several ways to process cereals. First: you need to rinse the millet 4-5 times with running water (until the water from the millet is clear) and last time pour over boiling water. Second: before cooking, fry the grains in a dry frying pan. Third: pour boiling water over the millet, boil for 1 minute (no more!) and leave for 5-10 minutes. Then rinse several more times with running water. Such procedures will remove bitterness from the cereal, and it will also cook faster.
• To prevent the porridge from burning, it is better to use a pan with a thick bottom.
• The ideal porridge is obtained in the following proportions: 1 part cereal to 3 parts water. If you want to get more crumbly, then use a 1:2 ratio. If you like viscous porridge, then increase the amount of water by 1 part, that is, 1:4.
• If you are familiar with technology, then prepare. The dish will cook faster and the taste will be richer.
• How long does it take to cook millet porridge in water? It all depends on the cooking method. If you keep the dish on the fire until the water has completely evaporated, it will take 25-30 minutes. You can spend more time if you first cook the millet for 15-20 minutes on the stove, and then evaporate it for another hour, wrapped in a towel.

You can write endlessly about the benefits of millet cereals. I will still highlight the most important points in order to save time and at the same time answer the question of why millet porridge in water is useful.

• Millet contains protein and carbons, and therefore it is recommended to be used by those who engage in strength training and get their body in shape
• Millet cereal is the least allergenic among other cereals.
• In millet greatest number B vitamins than other cereals. If you include porridge in your diet, you can improve the condition of your nails and hair, and regular use even get rid of dandruff.
• Millet cereal contains potassium, magnesium and many useful microelements, which is why this dish is included in the health program cardiovascular system. Millet also has a beneficial effect on nervous system and can improve your psycho-emotional state.
• Millet has a lot folic acid, therefore it is recommended for expectant mothers to use it.
• Also millet porridge rich in phosphorus, and should be included in children's diets.

Experts (medics, nutritionists) say that millet does not harm the human body. What do you think about millet porridge? Experimenting with supplements? It is very interesting to know your opinion about this dish in the comments.

Millet cereal can be used to cook amazing food delicious porridge or soup, make a casserole if you cook it skillfully. We will tell you how to cook millet so that it turns out crumbly, preserving the taste and benefits at the same time.

The process of preparing millet cereals for cooking so that they do not stick together

The taste and consistency of the porridge depends on what millet you choose for cooking and how you prepare it.

1. We take millet groats saturated yellow. This is an indication that the product has been pre-sorted and steamed. This millet cooks quickly, and the dish will turn out crumbly.
2. If you bought a lighter grain, it doesn’t matter. But it needs to be additionally washed and sorted before cooking. Weed out the garbage, black grains. They are not needed in porridge.
3. Rinse millet of any color until the water runs clear. The liquid should be warm. Then the product will retain all its beneficial properties and the granules will not stick together when cooked.
4. Before putting the millet into the pan, treat it one last time with hot boiled water.

How and for how long should you cook crumbly millet porridge in water on the stove?

1. First let's take the right dishes. The pan should have a thick bottom and enameled walls. This way the millet will not stick to the dishes and burn.
2. It is important to pour into the pan required quantity water. When cooked, the product increases in size five times. So for 200 grams of millet (that’s one glass), we use 800 ml of water. If necessary, don't be afraid to add more water.
3. First, boil the water, and then pour millet cereal into the bubbling liquid.
4. Reduce the heat and slowly cook under the lid.
5. How long to cook millet: 20 minutes.
6. After this, add salt and sugar to taste, you can add a little water and simmer under the lid for another 10 minutes.