Loose millet porridge has long been present on the tables of rich and poor people. It is traditionally served on the big Christmas holidays, dishes are prepared for wakes and fasting. It is useful for people with various diseases of the digestive organs, for those who suffer from diabetes. Millet porridge is a tasty and healthy dish, it contains a number of substances that are indispensable for the normal functioning of the whole organism.
In the classic version, millet porridge with milk has long been cooked in the oven. Nowadays, stoves or ovens are used for cooking. The food is prepared quickly, with a minimum set of products.
Millet porridge in milk is cooked very simply.
In particular, for this you need to stock up:
- millet - 0.2 kg;
- milk - 1 glass;
- butter - 40 g;
- salt - to taste;
- water - 2 cups.
First, the cereal is poured into a colander with small cells and washed thoroughly. Large debris must be picked up by hand. Next, you need to pour water into the container for cooking porridge, boil it and then pour in the prepared cereal. In the process of cooking, you need to remove the resulting foam from the surface and constantly stir the porridge so that it does not burn.
When the water is absorbed into the cereal, pour milk into the pan and salt to taste. Cook, stirring constantly, until the milk is almost completely absorbed, then cover and let it brew. Before serving the dish on the table, you should add a little butter to it.
In a slow cooker
In a slow cooker, you can cook both ordinary simple porridge in water or milk, and meat or sweet. A hearty lunch or dinner can be quickly made from millet and stew.
To prepare a dish in a slow cooker, you need to take:
- stew (pork, beef or poultry) - 200 g;
- cereals - 200 g;
- frozen vegetables (carrots, asparagus, bell peppers, etc.) - 100 g;
- vegetable fat - 50 ml;
- spices, salt;
- water - 2 cups.
In a slow cooker, you need to warm up the fat well and cook the vegetables in the “Frying” mode, frying them for 8 minutes. Pour the stew into the resulting vegetable roast, after removing the fat from its surface (you can leave it, but then the dish will turn out to be too high-calorie) and simmer for about 4-6 minutes. Then millet groats, pre-washed, seasonings, salt are poured. Before salting the dish, you need to consider that this component is contained in the stew. Next, boiled liquid is added, and the dish is cooked in the “Porridge” mode for 30 minutes. Ready porridge in a slow cooker should be within 12 minutes after cooking - this will help it brew and absorb all the water. You can serve food with salads, fresh or canned vegetables.
Lean crumbly porridge on the water
Millet porridge has long been cooked and served on the table during fasting.
Millet porridge in milk is not inferior to other cereals in terms of the huge content of trace elements and vitamins. Lenten dish is prepared from:
- millet - 200 g;
- water - 550 ml;
- salt - to taste;
- sugar (you can do without it).
First, the cereal is washed under hot and then under cold water. If she has been lying in the closet for a long time, you can pour boiling water over the grains - this will help remove possible bitterness. The washed cereal is placed in a cauldron or pan with thick walls, poured with water and brought to a boil over high heat. After the fire is reduced, and the porridge is cooked over low heat for 10 minutes. Stir it occasionally, salt at the end. Having covered with a lid, you need to let the dish brew, and then serve it to the table. Loose millet porridge on the water goes well with vegetable salads, which are not contraindicated in fasting.
with pumpkin
Delicate and very tasty millet porridge with pumpkin is obtained.
It is prepared from:
- millet - 220 g;
- pumpkins - 180 g;
- milk - 0.5 l (this amount is enough to make crumbly porridge);
- butter;
- sugar - to taste;
- salt - a bit.
A ripe orange vegetable needs to be chopped, put in a saucepan and pour half a serving of milk. Boil the pumpkin for about 8 minutes, then add the washed cereal, a little salt and the remaining milk. After boiling the liquid, you need to cook the dish for 20 minutes, then season with oil and add a little sugar (you can replace it with honey). When the porridge is a little infused, it can be served at the table.
With dried fruits
For those who take care of their health and figure, porridge made from millet and dried fruits is recommended. It is prepared quickly, rich in essential amino acids and other useful substances.
This porridge is one of the most favorite breakfast dishes among the older generation and the kids. To prepare food, you should stock up:
- millet - 150 g;
- dried fruits - 100 g;
- salt, sugar - to taste;
- water - 400 ml.
Dried fruits should be washed and poured with clean hot water, then boiled for 3 minutes. The resulting broth is poured into a saucepan, boiled, slightly salted and added to the washed cereal. You need to cook porridge for about 18 minutes, then add chopped dried fruits and continue cooking for another 15 minutes along with sugar. Then the fire is turned off, the pan is covered with a lid and the dish is infused for 12 minutes. Before serving, porridge should be seasoned with oil.
Method of cooking in pots in the oven
Millet porridge in the oven is cooked for about 1 hour. It is good to bake the dish in pots - this will help to serve it beautifully in portioned containers.
To prepare the dish, stock up:
- millet - 0.3 kg;
- bow;
- carrots;
- butter;
- hot water - about 950 ml.
The cereal is poured with hot liquid, after which it is washed under cold water. Carrots and onions are chopped as if they were fried. In heated butter, fry the vegetables until transparent - you can not fry them.
In the prepared pots, you need to fill in the cereal (the declared amount is enough for 2 pots), put the vegetables on top and pour water. Salt can be optional.
In the oven, previously cold, you need to place the pots of cereals and turn it on 190 degrees. The dish should be cooked for 40 minutes, then let it brew for another 25 minutes without removing them from the oven. This dish can be lean if you replace the butter with vegetable oil.
Crumbly millet porridge with cottage cheese
Hot millet porridge with cottage cheese can taste like a delicate pudding, cold - a delicious casserole. At the same time, during cooking, the cereal itself remains crumbly. Cottage cheese and milk will give a delicate texture to the dish.
Millet porridge with cottage cheese is a hearty and healthy breakfast for the whole family. The meal is prepared from:
- millet - 0.5 cups;
- water - 150 ml;
- milk - 150 ml;
- cottage cheese - 80 g;
- salt, sugar;
- butter.
Golden groats are washed, filled with water and boiled for about 10 minutes. Salt and the right amount of milk are added next. When the milk component becomes much smaller, you need to send cottage cheese, granulated sugar to the container, mix, hold for a couple of minutes on low heat. After the dish is infused, seasoned with oil and served as a dessert.
The dish is prepared on the basis of:
- chicken fillet - 400 g;
- millet - 350 g;
- carrots - a couple of pieces;
- Luke;
- butter - 120 g;
- vegetable oil - 60 ml;
- hard cheese - 120 g;
- greens;
- salt;
- black pepper;
- nutmeg - a little less than a teaspoon.
The white meat of the chicken is washed, poured with water and boiled until tender. In vegetable oil, you need to lightly fry the washed millet, pour water 1: 3 and boil.
Cut the meat into portions, chop the onion and carrot. Fry all this in vegetable fat, salt, add pepper.
Ready porridge and frying are combined, laid out in pots. In each you need to introduce a little nutmeg, butter, put grated cheese. Bake in the oven, preheated to 190 degrees, for 25 minutes under the lids and another 8 without them. At the end, you can sprinkle with greens and serve. At the same time, you don’t need to call the household members - the aroma from the dish is such that everyone will gather and want to taste a truly noble meal.
Millet porridge was cooked by our ancestors from ancient times, and the well-known Cossack kulesh in Ukraine is still in demand among the indigenous people. Much has been said about the benefits of millet porridge, because millet is rich in macro- and microelements, iron, fluorine, magnesium, manganese, silicon, calcium, potassium and zinc. It is also rich in proteins and vitamins of group B and PP.
Properly cooked millet porridge is crumbly, it serves as a good side dish for meat dishes. It can be served both for breakfast and for dinner with meat, butter, lard, milk. You need to cook in a saucepan with a thick bottom or in a cast-iron cauldron, and bring it to readiness in the oven, or on a flame divider, or wrap it in a newspaper and a blanket, let it stand.
- it must be doused with boiling water, drained and only then boiled.
- or just pour water to cover the cereal and leave for 30 minutes, then change the water and you can cook.
- or wash millet three times in warm water: 1st at a temperature of 40 degrees; 2nd - 50 degrees; 3rd - 60 degrees
To get crumbly millet porridge, you need to adhere to certain proportions: 1 cup of millet for 2 - 2.5 cups of water.
By time, cook millet porridge: over medium heat, with the lid open - 10 minutes; over low heat, until the liquid evaporates, with the lid closed - 8-10 minutes; we evaporate for another 10 minutes, usually, how long the porridge is cooked, the same amount is evaporated.
We figured out the intricacies of cooking, now we proceed to the recipes for making millet porridge.
Millet porridge with butter on water, crumbly
We need:
- 1 st. millet
- 2.5 st. water
- 50 g butter or vegetable oil
- 1 tsp salt
- 1 tbsp sugar - if desired
- 2-3 tbsp oils for serving
Cooking:
- We prepare the cereal and pour it with boiling water, or pour it into boiling salted water. Stir continuously so that there are no lumps.
2. When the water boils together with the cereal, reduce the heat to medium, add a spoonful of butter and cook without a lid for 10 minutes.
3. After that, once again reduce the heat to a minimum or put on a flame divider, cover and cook for another 8-10 minutes, until the water evaporates.
Very convenient for cooking any porridge, use a flame divider. The porridge is fluffy and delicious.
4. Then add the oil and mix. We turn off the fire, if it is on the divider, and leave it for another 20 minutes, if not, then remove it from the stove and wrap it in a warm blanket for 8-20 minutes.
5. Serve millet porridge as an independent dish, pouring it with oil, fried lard (greaves), or as a side dish.
Millet porridge with pumpkin in milk
We need:
- 2 tbsp. millet groats
- 4 tbsp. milk
- 2 tbsp. water
- 1 kg pumpkin
- 4 tbsp Sahara
- 60 g butter
- salt to taste
Cooking:
- Fresh pumpkin is cut into pieces and cleaned of fibers, seeds and peel. Wash and cut into small cubes.
2. We prepare millet in any way described above.
3. Boil the mixture of water and milk and put the chopped pumpkin, and cook on low heat for 15 minutes until the pumpkin softens.
4. Then add salt, sugar, butter, millet and cook at a low boil until thickened.
We put the pan on the flame divider. We turn off the fire and still stand it for aging, as much in time as it was cooked.
5. Serve porridge seasoned with butter or sprinkle with powdered sugar on the table.
Millet casserole with pumpkin in the oven
We need:
- 5 tbsp millet
- 1.5 cups of a mixture of water and milk
- 2 tbsp. finely chopped pumpkin
- 100 ml curdled milk or kefir
- 1 tbsp Sahara
- 2 eggs
- 50 g butter
- 2 tbsp sour cream
Cooking:
- Grains prepare for cooking.
2. Put the chopped pumpkin, sugar, butter and cook over low heat for 10-15 minutes.
3. When the pumpkin has boiled a little, add millet and boil for 10 minutes. Cool down.
4. Lubricate the form with oil and sprinkle with breadcrumbs, spread the porridge, level the surface.
5. Mix the eggs with yogurt and beat a little. Pour porridge with this mixture. We put in the oven at 180 degrees, bake for 20 minutes.
6. Served with sour cream, honey or sprinkled with powdered sugar.
Millet porridge in a slow cooker
We will cook porridge in a slow cooker according to two recipes with meat and milk.
Millet porridge with meat in a slow cooker
We need: multicooker Redmond 4502
- 1 carrot
- 1 onion
- 400 g meat, beef
- 2 tbsp vegetable oil
- 1 multi-cup (160 ml) millet grits
- 1 tbsp salt
- 2 multi-glasses (320 ml) water
Cooking:
- We wash the millet until the water is clear.
2. Cut the beef into cubes.
3. Turn on the multicooker (Redmond 4502) to the "frying" mode for 10 minutes. Pour vegetable oil and lay the chopped onions and carrots, fry with the lid closed.
4. Open the lid and put the chopped beef, mix everything and continue to fry for another 15 minutes, close the lid.
5. After the time has elapsed, add millet, salt and pour two multi-glasses of hot water, mix. We set the mode - "cooking" and set the time to 1 hour. Cook with the lid closed.
Millet porridge with pumpkin in a slow cooker with milk
We need: multicooker ROTEX RMC530G
- 1 multi-glass of millet groats
- 3 multi-glasses of milk
- 300 g chopped pumpkin
- 30 g butter
- salt and sugar to taste
Cooking:
1. Lubricate the multicooker bowl with butter and pour milk.
2. We wash the millet.
3. Grind the pumpkin.
4. Put the cereal in the bowl,
5. Salt and add sugar. Mix everything, close the lid. Cooking according to the program "Porridge"
Moscow millet porridge
We need:
- 1 glass of millet
- 50 g butter
- 1 bulb
- 1 sausage
- vegetable oil
- salt to taste
Cooking:
- Pour millet with a glass of water and put on fire, bring to a boil and drain the water through a sieve.
- We put the grits back into the pan, pour 2 cups of cold water, salt and set to boil. Cook for 10 minutes with the lid open.
3. When the water evaporates, funnels appear, add butter. Cover with a lid and let stand for 30 minutes.
4. Grind the onion and sausage. Pour vegetable oil into a frying pan and fry the onion, then add the chopped sausage to it and fry.
5. Add the finished frying to the porridge. We mix.
Video recipe: Cossack kulesh
These recipes are not difficult to prepare, and the dishes are tasty and satisfying. Bon appetit!
He has many secrets, even in the name. A culture called millet does not grow in the fields of our homeland. Grains are obtained from a plant called millet. It was cultivated by man in the third millennium BC, although it is still found in the wild (it is used as a forage base 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 diet of peasants. It is known that porridge from millet, peeled from inflorescences, was massively consumed in the southern regions of Rus', they prepared stews and jelly from it. The main value of the product was its nutritional value, for which some bitterness was forgiven. And put at the forefront of Russian cooking along with wheat.
Subtleties of cooking
The question of how to cook millet porridge quickly is relevant for modern cuisine. This cereal is another paradoxical product that has practically fallen out of the "clip" of the current housewives. The reason for this is the bitterness that is stored in the grains when they are improperly prepared. It is not always possible to obtain the desired consistency of the dish, then the grains are completely boiled, then, on the contrary, they turn out to be tough ...
The well-known Russian culinary theorist William Pokhlebkin tried to understand the nuances of preparing this cereal. He proposed several theses that allow housewives to understand how millet porridge is cooked in water and milk. Here are the main ones.
- Sort through the grits. During the cleaning process, millet grains are polished, removing their outer shells. In the finished cereal, they can be preserved, as well as pebbles, cake. Porridge without garbage tastes better.
- Rinse the millet. And do it very well, in seven waters. The last rinse should be in hot water. So bitterness will leave the grains.
- Boil grains 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 play a role. When the grain reaches half readiness, it must be drained.
- Add hot milk. Its volume should be twice as large as cereals. In this case, you will get a moderately viscous consistency of the dish. In milk, millet porridge is evaporated, 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 desired consistency. Cooking porridge in time depends on what consistency you like this dish. You need a crumbly porridge, add liquid in a ratio of 1: 2 and simmer until evaporated. You need a liquid, “smear”, pour in more milk and boil to the required density. Millet porridge is so simple and versatile that it easily endures such “experiments”. And it doesn't affect the taste.
- You can cook delicious porridge on the stove and 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 languish in the oven. Its cooking time is 1 hour. You can't cook good millet porridge in the microwave! Groats love long-term languor and do not boil in a microwave oven to the desired consistency.
What to do if millet was washed in hot water, but it is still bitter? Scald the grains with boiling water before boiling. 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 in milk can be considered a classic. We suggest you prepare it according to all the rules. It is convenient to serve such a dish for breakfast, it is suitable for baby food. Thanks to long-term boiling, we get its delicate texture. Porridge can be sold in different packages. Today they often buy porridge in bags, but we will consider another option.
You will need:
Cooking
- Pour the prepared cereal with water, put on fire.
- Bring the mass to a boil, remove the foam. Boil over medium heat until the water has evaporated.
- Pour in the warmed milk, reduce the heat. Add salt, sugar.
- Boil until the mass thickens, stirring.
- Turn off the heat after 20 minutes, cover with a lid.
- Leave to infuse for 10 minutes.
The volume of milk can be large if porridge is used in the child's diet. Then it will take longer to boil the cereal, as a result of which milk millet porridge will acquire a viscous, viscous consistency. Stir the mass regularly, as it thickens, it can stick to the bottom. When serving, it is flavored with butter.
The dish will turn out to be the most tender if you use yellow cereals in the recipe for millet porridge in milk. It provides the perfect consistency and is almost never bitter. The sticky mass will be cooked from light grain, friable - from dark.
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. And pumpkin porridge is perfect for breakfast.
On the water
The recipe allows you to cook porridge both hearty and completely lean. The difference between the two is the use of butter. But millet groats love him very much. Moreover, it is thanks to the oil that it becomes truly crumbly.
You will need:
- millet groats - 1 glass;
- butter - 50 g;
- water - 2 glasses;
- salt - a pinch.
Cooking
- It is necessary to put the scalded cereal in a saucepan, pour in water.
- Bring to a boil, uncovered. Reduce the fire.
- Cut the butter into pieces, put it on the surface of the grits when the water does not cover it. Distribute the oil evenly.
- Cover with a lid, turn off the fire. Leave the millet to reach readiness under steam for 30 minutes.
This recipe makes for a sumptuous crumbly side dish. In this form, it can be eaten according to the old Russian tradition - with fried onions, lard. And if you add sugar during the cooking process, millet will be good with raisins, other dried fruits, nuts.
with pumpkin
Another recipe with the prefix "classic". Pumpkin millet porridge in Rus' has been prepared since ancient times. Hearty and sweet, she decorated the tables on holidays. Today, we can cook it whenever we want. And get huge benefits from both valuable components.
You will need:
- millet groats - 1 glass;
- milk - 3 cups;
- pumpkin - 500 g;
- butter - 30 g;
- salt - a pinch.
Cooking
- Clean and finely chop the pumpkin.
- Warm the milk, put the pumpkin in it, add sugar, salt.
- Heat until boiling, add the prepared cereals.
- Boil on low heat for 30 minutes.
- Cover with a lid, put in the oven for 40 minutes.
You can fill such a 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 the recipes for millet porridge with water and milk. And their observance 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!
Many have heard the saying that porridge is the second bread. Appetizing millet porridge is a source of important minerals and vitamins for us.
Properly cooked porridge contains a lot of fiber, which can stimulate the digestive system.
We suggest you cook millet porridge in water, a simple recipe of which is presented below.
The recipe can be used on fasting days. The proportions of water to cereal are 2.5-3 cups to one glass of cereal. It is very important to prepare millet for cooking, if it is not sorted out and thoroughly washed, then the millet will be a little bitter.
Usually, millet porridge is cooked for 25-30 minutes, boiled over low heat.
Easy
Ingredients
- Millet - 1 glass;
- Water - 2.5 cups;
- Salt - 0.5 teaspoon;
- Butter - 50 g.
Cooking
Before you start cooking, the cereal must first be processed very carefully.
First of all, carefully sort out the millet. Remove the existing garbage (if any), put the cereal in a fine sieve, rinse the millet so that the water becomes absolutely transparent.
I recommend putting the millet in a small bowl, and pour boiling water over the grits. Let the croup stand in this position for an hour. This time is enough for the grain to swell slightly. Such a “water procedure” is necessary not only to reduce the cooking of porridge, after which the cereal will give its bitter aftertaste in the water.
Advice! Some, as a preparation of millet for cooking, pre-boil the grits for 2-3 minutes, and then strain the grain through a sieve. Next, cook porridge in new water. You can also use this option to get rid of bitterness, if there is no time to wait.
Send the washed prepared millet to the pan. By the way, it is better to use dishes with a thick bottom. Using a different pan, you risk getting burnt porridge as a result.
Pour the cereal with the required amount of water according to the recipe. This recipe uses a 1:2.5 millet to water ratio.
Salt. The amount of salt indicated in the list of ingredients is conditional. Focus on your taste, seasoning the cereal. Mix the ingredients, the salt should dissolve.
Millet porridge on the water can be cooked and sweet. In this case, the amount of salt should be reduced to one pinch and put a tablespoon of sugar. Instead of sugar, you can use honey, but add it to a dish that has already cooled slightly.
Then put the pan on a strong fire, wait until the porridge begins to boil. As soon as the water starts bubbling, reduce the heat to the slowest. Cover the pan with a lid, preferably with a small hole so that the steam can escape during cooking.
Boil millet porridge until the water has completely evaporated. Do not forget to stir it approximately every 7 minutes. With low heat, the cooking process will take from 25 to 40 minutes (if you have a little more or less, it's okay). Groats should be completely cooked, soft. Remove the finished dish from the heat.
Place a piece of butter in a saucepan. The recipe contains the optimal amount, but if you put more, then the porridge will be tastier. If your millet porridge is intended for baby food, then add oil to a minimum.
Tightly cover the cooked and oiled millet porridge and soak for at least half an hour. Our grandmothers called this process “simmering porridge” and put the pot in a warm (100 C) oven. You can simply wrap the pan with a blanket and leave to cool.
Tasty and healthy millet porridge on the water, the recipe of which is presented to you, can be served as an independent dish or as a side dish (for example, with meat or fish dishes).
To make millet porridge different every time, use additives:
- As an addition, pumpkin has long been used. Just put small peeled vegetable cubes to the millet, a little sugar and cook everything together. The pumpkin will boil and you will get a very tasty second course.
- Porridge with cabbage turns out to be hearty, here cabbage and millet are taken equally in proportion. To this option, you can add tomato paste and fried onions.
- Use seeds for taste: flax, sesame, sunflower. Add them along with oil. It turns out very tasty if you add walnuts and peanuts.
- Our grandmothers cooked porridge in the oven, now you can replace it with an oven or a slow cooker. In the oven, it is very tasty to cook porridge on water in ceramic pots or cast-iron cauldrons. In them, the dish will warm up evenly, you will get a crumbly and tasty dish. Cook for 30-40 minutes at a temperature of 200 degrees. You can add fried carrots and onions to the dish. The proportion of water to millet is 3 to 1.
- Mushrooms can be added as an unsweetened lean supplement. Very tasty and fragrant porridge will turn out with dried forest mushrooms, which must first be soaked for 1.5 hours.
- You can also cook porridge with chicken or turkey, this meat cooks quickly and during the cooking of millet it will have time to cook perfectly, you get a hearty dish for lunch or dinner.
- As a sweet additive, you can add raisins, apple slices, dried apricots, frozen berries.
- If you are not fasting, then a great alternative would be to cook millet porridge in milk and water. To do this, take 1 part milk, 2 parts water and 1 part cereal. Cook until done.
In Rus', millet porridge on the water was considered the main dish. Forgotten about it over the years. And this is in vain, because it is nutritious and healthy. To cook it properly, follow the recommendations and cook according to proven recipes.
This healthy porridge is important to cook properly.
Buy cereals packaged in transparent bags. Choose millet, which is more yellow in color - porridge from it will turn out more crumbly.
Ingredients:
- millet groats - 1 cup;
- salt;
- water - 720 ml;
- sugar;
- butter - 50 g.
Cooking:
- Take a saucepan, add cereal and pour water (240 ml). Boil.
- Take a sieve, pour out the contents of the pan and rinse the grits. This procedure helps to clean the millet and rid it of unnecessary debris.
- Return back to saucepan. Salt, sprinkle with sugar and pour the remaining water. Do not cover with a lid while cooking.
- When the water reaches the level of the cereal, place the oil. Without this product, the crumbly mass will not work.
- Cover with a lid, remove from heat and let stand for half an hour. During this time, do not open the lid.
How long to cook porridge?
Depending on how you cook the cereal, it will take different times to bring it to readiness.
- In a saucepan, it will take 20 minutes to get a crumbly meal.
- If you like viscous or watery porridge, then you will have to spend half an hour.
- It takes 50 minutes to cook millet porridge in a double boiler.
- And in a slow cooker, you should wait 40 minutes for a crumbly dish and 60 minutes for a viscous consistency.
The proportions of cereals and water
Many people fail to cook porridge so that it is crumbly. The main mistake is adding too much water. To get the desired state, exactly 2.5 cups of water must be added to one glass of millet.
Cooking step by step in a slow cooker
Cooking millet porridge in a slow cooker is very convenient. You do not need to follow the preparation, you can do business, and the device will perform the entire procedure itself.
Ingredients:
- millet - 1 cup;
- sugar;
- water - 2.5 mugs;
- salt;
- oil - 35 g.
Cooking:
- Clear millet of debris. Rinse. Place in a bowl.
- Pour in water, salt and sprinkle with sugar.
- Set mode. Depending on the model of the appliance, you can select "Porridge" or "Extinguishing". Set the timer to 40 minutes.
- Place oil. Switch to Keep Warm and set the timer to eight minutes.
In the oven
It is convenient to use pots for cooking in the oven. Porridge from them will not be able to escape, will not burn, it will turn out crumbly and fragrant. And most importantly, it will stay warm for a long time.
Ingredients:
- sugar;
- butter - 45 g;
- millet groats - 185 g;
- salt;
- water - 410 ml.
Cooking:
- Sort the grains, rinse and place in a pot. Groats should occupy half the volume.
- Salt, sprinkle with sugar and pour water. Two fingers of liquid should not reach the edge of the pot. Cover with a lid.
- Place in an oven that has not yet heated up - the pot should warm up at the same time as the oven.
- Select 180ºС. Endure the hour.
If you want to make porridge more fragrant and tastier, then you can add prunes or dried apricots cut into pieces.
Porridge with pumpkin on the water
A nutritious and satisfying dish that contains a large amount of vitamins, goes well with pumpkin. An orange vegetable will help make the food fragrant, rich and very tasty. This is a great option for breakfast.
It is best to cook such porridge in water. And lovers of milk porridge, after the water has evaporated, can pour a little milk into an almost ready dish to give the porridge a special taste.
Ingredients:
- millet groats - 1.5 mugs;
- pumpkin - 700 g;
- salt;
- water - 480 ml.
Cooking:
- Remove the seeds from the vegetable and chop it. It is best if you get small cubes.
- Place in a saucepan, add water and cover with a lid. Do not close tightly - it is necessary to allow the steam to escape. It will take 10 minutes to prepare. During this time, the vegetable will become soft.
- Rinse the cereal. Once is not enough. You should repeat the process several times - the water should remain clear. If you want the cereal to boil faster, then you can pour boiling water over it.
- When the pumpkin has become soft, add millet to it, add salt and stir gently so that the pulp of the vegetable does not fall apart.
- Boil for a quarter of an hour. To prevent the mass from sticking to the bottom, it is necessary to mix periodically.
- When most of the liquid has evaporated, remove from the stove and add the oil. Close the lid and cover the pan with a blanket. Hold for half an hour. During this time, the millet will boil down to the end.
Cooking option for the little ones
Young children should be taught to millet after the introduction of other types of cereals. If the baby is bottle-fed, then the ideal time to try cereals is 8 months. If natural - 9 months. It is extremely rare that porridge causes allergies, but for the first time it is enough to give half a teaspoon and gradually increase the amount to the required norm. Babies should cook only on water.
Ingredients:
- millet groats - 1 cup;
- salt;
- butter - 25 g;
- sugar - 2 tbsp. spoons;
- water - 400 ml.
Cooking:
- Rinse the cereal, place in a saucepan and cover with water.
- When the liquid boils, remove the foam, set the fire to a minimum and cook until the liquid is reduced.
- Salt, add sugar and add butter. Mix. Cover with a lid and leave for a quarter of an hour.
- Do not buy cereals for future use. Unlike other types, millet groats are stored much less. If you hold it for a long time, it will acquire a bitter aftertaste.
- If the cereal lay for a long time and became bitter, then it should be poured over with boiling water, and then placed in a frying pan and dried.
- Millet is a highly contaminated cereal, so it must be washed very well until the water remains clear.
- When buying, choose polished grits. Crushed porridge will turn out viscous.
- Light-colored millet when cooked will never turn out crumbly.
