Proportions for preparing millet porridge with milk. Delicious millet porridge with milk cooked in a saucepan

Since ancient times, millet porridge in Rus' was prepared in the oven and served for lunch. Millet itself has a pleasant taste and undoubted benefits, due to the large amount it contains. useful substances: fiber, starch, amino acids and B vitamins. Millet porridge prepared with milk is especially useful for small children. It's very easy to prepare, see for yourself...

Sort out a glass of millet and pour into a fine sieve. Rinse it thoroughly with cool water.

Fill the pan with 2 cups of water and put on the fire, bring to a boil. Pour millet into boiling water. Cook, stirring and skimming, until the liquid is completely absorbed.

When there is no water left in the pan, pour in 1 cup of milk, add half a teaspoon of salt and cook while stirring over moderate heat. When there is very little milk left in the pan, reduce the heat to low and bring to readiness under the lid.

Before serving the porridge, add a small piece of butter and stir.

Millet porridge with milk will undoubtedly appeal to both adults and little ones.

It has many secrets, even in its name. The crop called millet does not grow in the fields of our homeland. The cereal is obtained from a plant called millet. It was cultivated by humans in the third millennium BC, although it is still found growing wild (used as fodder for livestock).

China is considered the birthplace of millet. From there the culture came to Mongolia, then to Europe. In Russia, cereals formed the basis of the peasants' diet. It is known that millet porridge, peeled from inflorescences, was widely consumed in the southern regions of Rus', and stews and jelly were prepared from it. The main value of the product was its nutritional value, for which some bitterness was forgiven. And they put it at the forefront of Russian cooking, along with wheat.

Subtleties of cooking

The question of how to quickly prepare millet porridge is relevant for modern cuisine. This cereal is another paradoxical product that has practically fallen out of the “cage” of current housewives. The reason for this is the bitterness that remains in the grains when they are improperly prepared. It is not always possible to obtain the desired consistency of the dish; sometimes the grains are completely boiled, sometimes, on the contrary, they turn out hard...

The famous Russian culinary theorist William Pokhlebkin tried to understand the nuances of preparing this cereal. He proposed several theses that would allow housewives to understand how millet porridge is cooked in water and milk. Here are the main ones.

Sort through the grains. During the cleaning process, millet grains are ground, removing their outer shells. They can be stored in the finished cereal, as well as pebbles and cake. Porridge without garbage tastes better.
Rinse the millet. And do it very efficiently, in seven waters. The last rinse should be hot water. This will remove the bitterness from the grains.
Boil the cereal in plenty of water. What are the proportions? Let there be plenty of liquid. According to William Pokhlebkin, the initial volume of water does not matter. When the grain reaches half-cookedness, it must be drained.
Add hot milk. Its volume should be twice as large as the cereal. In this case, the dish will have a moderately viscous consistency. Millet porridge is evaporated in milk, causing the grains to open and become soft. Millet porridge with milk is considered a classic of Russian cuisine. It was in this form that it was used for centuries in Rus'.
How long to cook delicious millet porridge, decide according to the required consistency. Cooking time for porridge depends on the consistency you like this dish. You need crumbly porridge, add liquid in a 1:2 ratio and simmer until it evaporates. You need a liquid “smear”, pour in more milk and boil to the required thickness. Millet porridge is so simple and versatile that it easily tolerates such “experiments.” And it doesn't affect the taste.
You can prepare delicious porridge on the stove or in the oven.. In the first case, the grain is boiled over low heat until tender. In the second, they are boiled in water, and after adding milk they are sent to simmer in the oven. The cooking time in it is 1 hour. You can't cook good millet porridge in the microwave! The cereal loves to simmer for a long time and cannot be boiled to the desired consistency in the microwave oven.

What to do if you washed the millet in hot water, but it still tastes bitter? Before boiling, scald the grains with boiling water. It is convenient to do this in a sieve to keep the grains together. The bitterness will go away along with the oils covering the grains.

Classic technique. Step by step recipe

The recipe for millet porridge with milk can be considered a classic one. We suggest you prepare it according to all the rules. It is convenient to serve this dish for breakfast, it is suitable for baby food. Thanks to long-term boiling, we will obtain a delicate consistency. Porridge can be sold in different packages. Today people often buy porridge in bags, but we will consider another option.

You will need:

Preparation

Pour water over the prepared cereal and place on fire.
Bring the mixture to a boil, skim off the foam. Boil over medium heat until the water has evaporated.
Pour in the heated milk, reduce the heat. Add salt, sugar.
Boil until the mixture thickens, stirring.
Turn off the heat after 20 minutes and cover with a lid.
Leave to sit for 10 minutes.

The volume of milk can be large if porridge is used in the child’s diet. Then the cereal will have to be boiled longer, as a result of which the milk millet porridge will acquire a viscous, viscous consistency. The mixture should be stirred regularly, as as it thickens, it may stick to the bottom. When serving, it is flavored with butter.

The most tender dish will be if you use yellow cereal in the recipe for millet porridge with milk. It provides the perfect consistency and is almost never bitter. The sticky mass will be cooked from light grains, the crumbly mass from dark grains.

Simple recipes

We offer you simple techniques on how to cook crumbly millet porridge and a delicate milk dish with pumpkin. In the first case, you will get a wonderful side dish for dinner. A pumpkin porridge perfect for breakfast.

On the water

The recipe allows you to prepare porridge both hearty and completely lean. The difference between them is the use of butter. But millet cereal loves it very much. Moreover, it is thanks to the oil that it becomes truly crumbly.

You will need:

millet cereal - 1 cup;
butter - 50 g;
water - 2 glasses;
salt - a pinch.

Preparation

Place the scalded cereal in a saucepan and add water.
Bring to a boil without covering. Reduce heat.
Cut the butter into pieces and place it on the surface of the cereal when the water does not cover it. Distribute the oil evenly.
Cover with a lid and turn off the heat. Leave the millet to steam until ready for 30 minutes.

This recipe makes a luxurious, crumbly side dish. In this form, it can be eaten according to the old Russian tradition - with fried onions and lard. And if you add sugar during the cooking process, millet will be good with raisins, other dried fruits, and nuts.

With pumpkin

Another recipe with the prefix “classic”. Pumpkin millet porridge has been prepared in Rus' since ancient times. Hearty and sweet, it decorated tables during the holidays. Today we can cook it whenever we want. And get great benefits from both valuable components.

You will need:

millet cereal - 1 cup;
milk - 3 glasses;
pumpkin - 500 g;
butter - 30 g;
salt - a pinch.

Preparation

Peel and finely chop the pumpkin.
Warm the milk, put the pumpkin in it, add sugar and salt.
Heat until boiling, add prepared cereal.
Boil over low heat for 30 minutes.
Cover with a lid and place in the oven to finish heating for 40 minutes.

You can season this porridge with butter. It will improve the taste of all ingredients. Dried apricots and raisins will not be superfluous in the recipe. Honey can be used instead of sugar, but add it before serving.

As you can see, there are subtleties in recipes for millet porridge with water and milk. And following them will allow you to get a wonderful, tender dish. However, the cooking technique is simple, so you can safely include the product in your daily diet!

Millet porridge is very popular in our country. It contains a lot of useful minerals and vitamins, such as magnesium, potassium, iron, fiber, phosphorus. Therefore, be sure to include porridge in your diet. In this recipe we will tell you what technology is used to properly prepare millet porridge with milk and water so that its beneficial qualities are preserved.

INGREDIENTS

2 tbsp. water;
2 tbsp. milk;
1 tbsp. millet porridge;
butter;
salt.

COOKING

First, you need to drain the millet in a colander and rinse it with boiling water several times (you can simply pour boiling water over the millet from a kettle, holding the colander over the sink). It is necessary to rinse the millet until the water becomes clear.
After this, place the millet in a saucepan with a thick bottom and walls, pour in 2 cups of water, turn on medium heat and bring the porridge to a boil. Do not forget to skim off the foam and continue to cook without a lid until the water has almost completely boiled away.
When the water has almost boiled away, you need to pour hot milk into the millet, turn the heat to low and cook the porridge until tender for about 20 minutes, stirring occasionally.
At the end you can season it with sugar and salt and let it brew for a while. Top with oil before serving to enhance the flavor.

Bon appetit!

What to cook for breakfast quickly and tasty

If you like a hearty and light breakfast, then millet milk porridge is an excellent culinary solution that will surprise even real gourmets. We offer a recipe!

30 min

100 kcal

5/5 (2)

You can prepare a variety of porridge with milk. There are different types of it: , . And today we are preparing millet porridge with milk.

A product such as millet cereal has been known for a very long time. Previously, they used to prepare a stew from it, adding bacon, sautéed onions, meat, potatoes or milk and sugar. It is the last recipe that we bring to your attention.

Vitamin composition of millet porridge

Millet porridge, like all porridges, is very nutritious and complete vitamins and microelements. And, if you eat it for breakfast, it will charge you with energy for the whole day. In addition, millet cereal contains vitamin B2, the presence of which helps improve the condition of skin, hair and nails.

Porridge is quite high in calories, so you need to monitor the amount you consume. However, these are “heavy” carbohydrates, they will be absorbed by the body for a long time and the feeling of hunger will not bother you until your next meal.

Millet porridge also contains iron, calcium, which strengthens the skeletal system of the body. Cereals are practically non-allergenic, so they are perfect for people with a weakened gastrointestinal tract, as well as for children. Millet porridge systematically strengthens the entire body as a whole, removes toxins, improves stomach and intestinal function.

It is used in the recovery of patients after severe operations and is administered as complementary food to children in the second year of life. This porridge is recommended for use for diseases such as diabetes, gout and arthrosis. The amount of protein in millet porridge is greater than in buckwheat and rice. Millet is separately and especially useful for strengthening teeth, since it also contains a lot of phosphorus. This cereal strengthens blood vessels and normalizes heart function.

With the systematic consumption of millet porridge, such beneficial cleansing and regeneration of the skin occurs. The benefits of this porridge cleanse the entire body, relieve swelling, and remove toxins. If you consume it in small quantities every day for a week, it will will help you significantly lose weight.

For women, this cereal is an excellent cosmetic wrinkle remover.

Be careful when purchasing a product, check the permissible shelf life. Do not place packaged millet in the sun; store in a dry place. The cereal should not have an unpleasant odor, otherwise it may be sour and not edible.

Cooking millet porridge with milk

How to cook millet milk porridge? First, decide whether you want liquid or thick. Liquid porridge is cooked in a ratio of 1:3, that is, 1 part cereal - 3 parts milk. To prepare you will need:

Preparation.

Features of millet cereals

Dark millet will be more crumbly when cooked, while light millet will be stickier. The richer the yellow color, the tastier the porridge will be.

If the grain is not fresh or sits for a long time, it begins to taste bitter. However, this problem can be solved with boiling water: before cooking, scald the cereal with boiling water or fry the dry cereal in a frying pan.

How to add variety to porridge

If ordinary porridge does not surprise you, you can diversify millet porridge prunes and nuts.

For this recipe you will need: a glass of millet, 150 grams of pitted prunes, two glasses of water, 3 tablespoons of butter, 3 tablespoons of chopped walnuts, a quarter spoon of ground cinnamon and a quarter spoon of ground cloves, three tablespoons of sugar and salt - for your discretion.

My child loves milk porridge, so I cook it quite often. It would seem that it is very simple. But still, not everyone knows how to prepare millet porridge - what proportions to use, etc. I myself always look on the Internet or my notes.

This recipe will help you prepare delicious millet with milk. Some recipes recommend boiling it with water first, and then adding milk. I believe that it is possible either this way or that way. But this particular recipe for millet milk porridge is very simple and is popular with us.

There is a little secret on how to cook millet milk porridge, and all the others, especially rice. I didn’t know him before, and sometimes my rice got a little burnt. The secret is that you don’t have to cook the porridge until it’s done. After boiling, cook the cereal for about five minutes and remove from heat, put in warm place, wrap up. And soon it will swell on its own and become perfect porridge.

But this is only possible when no one walks around you with a spoon and urgently demands porridge, my child loves to do this. Therefore, I usually cook millet in milk not for five minutes, but longer, but I watch it carefully, and when the grain is ready, I immediately remove it and let it brew at least a little.

How to cook millet porridge

Products:

millet cereal - half a glass,

milk - two glasses,

salt - half a teaspoon,

sugar - one tablespoon (or two, to taste),

butter - to taste (fifty grams), but you can do without it

Cooking millet in milk

Sort millet cereals if necessary. Rinse well.

2. Bring milk to a boil, add salt, sugar and millet.

3. Bring to a boil again. And cook for fifteen to twenty minutes until the cereal is ready. But you can do it the way I write above - cook for 5 minutes and let it brew for fifteen to twenty minutes. I cooked for fifteen minutes, as the child demanded.

4. Then remove from heat and let sit for ten to fifteen minutes. (Not necessary, if the porridge is cooked until done, you can eat it right away).