Semolina porridge with milk: recipes with proportions. How to cook semolina porridge with milk? Semolina porridge with milk - recipe, photo

What does semolina contain?

Being a derivative of very healthy wheat, semolina contains similar components:

• Carbohydrates.
• Fats.
• Squirrels.
• Alimentary fiber.
• Amino acids.
• Vitamins.
• Minerals.

Semolina porridge likes to burn, especially if it is cooked in milk, so choosing a pan for cooking is not the last condition when cooking. The most suitable option is stainless steel cookware or any pan with special non-stick protection.

Composition of products for preparing semolina porridge: proportions of milk and semolina per glass:

• 1 cup (200g) liquid.
• 7 tsp. decoys.
• Sugar, salt.

7 tablespoons of semolina is the amount of cereal for a medium-thick dish. We start from this amount when it is necessary to make a thicker or thinner consistency. Thus, the proportions of semolina porridge, milk and semolina per 1 liter of milk must be calculated, increasing the original amount by 5 times.

Semolina porridge is prepared in the same way, the proportions of milk and semolina for two servings of eaters: the volume of liquid and cereal needs to be doubled. For those who are cooking porridge for the first time, it is enough to prepare the dish once. Once you get the hang of cooking it to the desired consistency, you will no longer need to measure the cereal with spoons and the liquid with glasses. The ingredients can be used “by eye”.

Cooking process:

• Milk is poured into a saucepan and brought to a boil.
• Constantly stirring the boiling liquid, pour in the cereal in a thin stream. Intensive stirring will prevent lumps from forming.
• Salt and sugar are added with continuous stirring.
• As soon as the porridge boils, you can reduce the heat to low and cook for 7 minutes.
• Serve with butter if desired.

This recipe is considered classic and the simplest. The cooking time depends only on how many people the dish is intended for: for semolina porridge, the proportions of milk and semolina for 1 serving are acceptable, a recipe with one glass of liquid. Porridge is best consumed hot and freshly cooked. Once heated, it will already lose all its taste.

If there is some porridge left over from breakfast, you can refresh it by preparing a casserole from it with the addition of additional ingredients: eggs, cottage cheese, flour, crackers, nuts.

About the varieties of semolina porridge

Traditionally, semolina porridge is a morning dish that is convenient to prepare when you need to save time. It is also considered a dish for children; children eat it with pleasure. The amount of semolina porridge, the proportions of milk and semolina for a baby can be calculated based on the age of the child and what his appetite is.

But sometimes there comes a time when the classic version of porridge gets boring. If you want to add variety to the recipe, there are many options for this:

• Porridge cooked in a slow cooker.

The ingredients are the same: semolina porridge, the proportions of milk and semolina in a slow cooker are similar to what we cook in ordinary dishes. The difference lies in the preparation procedure. To prevent lumps from forming, the cereal is first mixed separately with sugar in a multicooker bowl. Water at room temperature is slowly poured into the resulting mixture. The mixture is thoroughly stirred, after which you can add milk.

The cup is placed in its place, the multicooker is set to the “ ” mode. If this mode is not available, then “Quenching” is acceptable. Cooking time – 15 minutes. After the signal, oil is added to the finished dish, and you can enjoy your food.

Recipes

1. With dried fruits

Traditional ingredients, but the taste will be far from standard if you add dried fruits to the dish when cooking. Requirements for dried fruits: before cooking, they must be thoroughly washed and kept in water for about 20 minutes. As an additive, you can take any seedless fruit, as well as raisins.

As soon as the porridge, into which semolina has already been poured, begins to boil, add oil and dried fruits to the pan. Turn off the stove, close the pan with a lid and leave for 15 minutes.

1. Banana-chocolate

Porridge is more like a dessert; it can be prepared not only as a breakfast dish, but also as a sweet for children. In the form of additives, 80 g of chocolate and 1 banana are used.

The dish is prepared in the standard way. The banana is cut into fine cubes, the chocolate is grated on a fine grater. As the porridge boils, chocolate, butter and banana are added to the mixture and mixed. You can turn off the stove and simmer the dish in a sealed container for 15 minutes. Serve hot, garnish with a fresh banana slice.

1. "Gurievskaya"- a famous dish with its own history. Based on regular ingredients, but the additions will turn it into a culinary masterpiece.

The recipe is for 1.5 liters. milk and 100 g semolina. This recipe provides a calculation of semolina porridge proportions of milk and semolina per liter. This volume will be used to prepare the foam. It will be prepared from 0.5 liters of liquid.

Additives:

• 500 g nuts.
• 8 bitter almonds.
• Sugar and any jam, half a glass.
• Cardamom 2 pods.
• Cinnamon – 2 tsp.

Preparation begins with the preparation of additives. Nuts need to be dried and crushed. This mass is filled with water - 1 tsp. for 1 tbsp nuts.

The next step is collecting the foam from the milk. The milk is placed in a heated oven. The foam is removed as it forms. In this way you need to remove the foam 13 - 15 times.

The porridge is cooked in the classic version with the remaining milk. It shouldn't be liquid. Additives are added to the cooked mass: pureed spices and nuts. Sugar is added last to taste.

The last stage of preparation: the finished mass is laid out in layers in a fireproof container. Each layer is completed with foam, and the composition is completed with jam. The dish, tightly closed with a lid, is placed in the oven, heated to 180 for 12 minutes. Before serving, the dish is sprinkled with nuts and decorated with berries or jam.

How to add a special taste to semolina porridge

Semolina porridge is a very healthy dish, but perhaps in childhood you got so tired of it that adults no longer feel the desire to eat it. This means that no one bothered to improve its taste.

There are many options for preparing a familiar dish in a new format, so it’s worth trying to give new life to a long-familiar dish:

• Add a pinch of cinnamon, vanillin, and other aromatic spices to your taste to the boiling porridge.
• Granulated sugar can be replaced with sugar syrup prepared in advance; it will radically change the taste of the dish.
• Toast the grains until cooked. The entire dose of cereal is poured into a heated frying pan and heated for several minutes with stirring. Further preparation is traditional.

As tips for giving a new taste:

• Fruits that are added to the dish should be sweet and pitted.
• Nuts do not need to be crushed into dust, otherwise their taste will not be felt.
• All additives must have their own taste and aroma. A large number of them with different tastes will introduce inconsistency, so there should be no more than 3-4 additional ingredients.
• A large amount of cooked porridge leads to loss of taste. Therefore, the most acceptable option is a serving for 2 people.

A pleasant and tasty final point in preparing porridge will be set by the moment it is served on the table: in a beautiful plate and decorated with berries or fruits on top, the dish will be eaten in a matter of minutes.

Today we will talk in detail about how to cook semolina porridge without lumps. After all, many housewives refuse this healthy and very tasty dish only because they do not have the slightest idea how to make it homogeneous and of the correct consistency. To correct this situation, in this article it was decided to present several options for preparing semolina porridge. Which one is the best is up to you to decide.

Cooking semolina porridge with milk

Not everyone knows, but such a simple dish has many cooking options. Some make it only with fresh milk, some with regular water, and some even use the two mentioned ingredients at the same time. Let's look at each of the options in more detail.

Cooking semolina porridge with milk is quite easy and simple. For this we may need components such as:

• milk as fresh as possible - 1 faceted glass;
• semolina – 4 dessert spoons;
• granulated sugar - add to taste (about 1-1.5 dessert spoons);
• medium-sized table salt – a couple of small pinches;
• fresh butter – 12-15 g (add to ready-made dish).

Cooking process

To prepare semolina porridge with milk, you should take a bowl with a thick bottom. After all, this is the only way your dish will not stick and burn. Thus, you need to pour the full-fat milk into a bowl or pan, then put it on the fire and gradually bring it to a boil. In this case, you need to ensure that the product begins to bubble well, but does not run away.

After the milk boils, add semolina into it. Its quantity depends entirely on whether you want thick or thin porridge. To avoid lumps, it is recommended to add cereal slowly and in small portions. In this case, the milk should be stirred with a spoon so that you get a kind of funnel. Only with this addition of semolina will the finished dish be as homogeneous as possible. If desired, you can add sugar and fine table salt (to taste).

It is advisable to cook semolina porridge in milk for about 9-11 minutes. During this time, all the grains will boil well, as a result of which you will get a very tasty and healthy dish without a single lump.

How to properly present it to the table?

Semolina porridge prepared according to the recipe described above is not too liquid, homogeneous and very tasty. It should be served hot for breakfast or afternoon tea. Additionally, it is recommended to flavor the dish with a piece of fresh butter.

Semolina porridge without lumps: step-by-step recipe

How to make a delicious breakfast on the water? To do this, we need to prepare the following products:

• plain cold water – 2 faceted glasses;
• semolina – 7 full dessert spoons;
• brown sugar sand – add to taste (about 1.5 dessert spoons);
• fine iodized salt – a couple of pinches (add to taste);
• fresh butter – 15-17 g (add to ready-made dish if desired).

Cooking process

As in the previous recipe, semolina porridge in water will cook faster and will turn out much tastier if you use a small saucepan with a thick bottom to prepare it. Pour plain cold water into the bowl, then add semolina and mix thoroughly. After this, it is recommended to leave the ingredients aside for 6-9 minutes. After this time, place the saucepan over medium heat and wait until the liquid boils completely. In this case, the contents of the dishes must be stirred regularly, since the grains that have settled to the bottom can stick and burn.

After the water boils, add salt and sugar to taste to the porridge. It is advisable to cook it over very low heat for about 8-12 minutes. In this case, the dish must be constantly stirred with a spoon.

Correct serving to the table

Semolina porridge with water is most often made for dietary nutrition or for those who are intolerant to dairy products. It should be served hot. If you want to lose weight, then adding butter, jam, honey and other sweets to the finished dish is highly not recommended. Otherwise, all of the listed products can be safely used. After all, with them, semolina porridge will become much tastier, healthier and more nutritious. Even the most picky and capricious child will not refuse such a breakfast.

One cannot ignore the fact that semolina porridge cooked in water is slightly different in taste and color from that prepared only in milk. This dish is grayer and less caloric.

Prepare a delicious and healthy breakfast using semi-milk

How to cook semolina porridge without lumps? Many housewives dream of learning about this. After all, it’s not very pleasant to eat a non-uniform dish with large or even small lumps. And this is done quite easily.

So, we need:

• semolina – 6 dessert spoons;
• filtered drinking water – ½ cup;
• full-fat milk of maximum freshness – 1.7 faceted glasses;
• fine granulated sugar - 2 dessert spoons (to taste and desire);
• sea ​​salt - a few pinches (to taste);
• wheat or rye bread, butter, hard cheese, jam, honey, etc. - for serving.

How to cook porridge?

The presented recipe for semolina porridge (you can see the photo in this article) involves the simultaneous use of both milk and drinking water. It should be especially noted that this particular version of the dish is most popular among housewives. The finished porridge is tasty, satisfying and nutritious. To create it, you need to take a small saucepan and pour filtered drinking water into it. After this, you need to add semolina to the liquid and mix everything thoroughly. Leaving the container with its contents at room temperature, you should begin preparing the milk. It must be poured into a bowl, put on high heat and boil. In this case, it is necessary to ensure that the product does not escape.

After the milk boils, the bowl with water and semolina should be placed on the gas stove and stirred again. Without bringing it to a full boil, you need to pour the hot fatty dairy product into the ingredients. It is advisable to mix all the components well with a spoon, turn the heat to maximum and wait until it begins to boil. After this, add sugar and sea salt to taste to the porridge. During cooking, it is recommended to stir it periodically, otherwise the grains will stick to the bottom of the dish and burn.

It is advisable to cook semolina porridge in semi-milk for about 13 minutes. After the dish is ready, you need to remove it from the stove, add a small piece of butter (directly into the pan), and then close it tightly and leave it in that position for 5 minutes. During this time, the cooking fat will completely melt and the porridge will reach the desired consistency.

Proper serving of semolina porridge for breakfast

Now you know how to cook semolina porridge without lumps using semi-milk. It should be noted that this dish turns out to be very tasty, satisfying and nutritious. It is advisable to serve it to family members hot. In addition to the porridge, it is recommended to present a sandwich made from a piece of rye or wheat bread, a thin layer of butter and a slice of hard cheese. If desired, children can be offered fresh honey or jam.

Making breakfast in a slow cooker

How to cook semolina porridge without lumps in a slow cooker? Perhaps this is the easiest and fastest method of all those presented above. Moreover, a dish made in a modern kitchen device always turns out homogeneous and without a single lump. But this is only on the condition that you use the special “Milk porridge” program to prepare it.

So, to make such a delicious breakfast for your family and friends, you need to prepare the following ingredients in advance:

• semolina – 5 dessert spoons;
• full-fat milk of maximum freshness – 1 faceted glass;
• filtered drinking water – 1 glass;
• medium-sized sea salt – a few pinches (to taste);
• fine granulated sugar - 2-2.5 dessert spoons (add at will and personal discretion);
• butter – 35 g.

Cooking process in a slow cooker

To make such a simple, but nutritious and healthy breakfast, you should pour fresh full-fat milk and regular filtered drinking water into the bowl of your kitchen appliance. After this, you need to pour semolina, sugar and medium-sized sea salt into the same container. Next, all ingredients should be thoroughly mixed, closed and set to milk porridge mode. At the same time, the multicooker will set the time independently.

After the selected program has completed and the device beeps, add a piece of fresh butter to the porridge and then mix everything thoroughly. In this composition, the dish must be covered again with a lid and kept on heating for about 3-6 minutes.

How to serve porridge for breakfast?

Semolina porridge should be served to the table only when it is hot. In addition to such a nutritious and healthy dish, you can serve some sweets (berries, fruits, honey, jam, etc.), a sandwich with butter, tea or freshly brewed cocoa.

1. Liquid semolina porridge is more tasty than thick semolina. Although there is no arguing about tastes. If you want to make a more viscous dish, then you need to add more cereal to the main liquid (for 1 glass - about 4-5 dessert spoons of semolina).
2. Semolina porridge will turn out without lumps if you pour the cereal into cold milk or water. If the liquid is hot, then a circulation should be formed in it and only then the bulk product should be added.
3. To make a breakfast of semolina porridge more satisfying and nutritious, you can add fresh fruits, berries, as well as honey or jam.
4. Semolina porridge should be cooked not for 2-3 minutes, but for at least 5-8 minutes. After all, only with prolonged heat treatment will the grains be completely boiled, and the dish will turn out more tasty and homogeneous.

Step-by-step recipes for delicious semolina porridge with milk: Guryevskaya, simple and with fillers

2017-11-01 Marina Danko

Grade
recipe

1666

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

6 gr.

Carbohydrates

19 gr.

147 kcal.

Option 1: Classic recipe for semolina porridge with milk without lumps

The expression “Simpler than steamed turnips” is completely interchangeable with “semolina porridge.” It seems that there is nothing complicated, but in fact, this dish, beloved by many, does not suit everyone right away. If you have no experience, start with the simplest, classic recipe; all the others are much more complicated.

Ingredients:

• a third of a glass of dry semolina;
• a glass of medium percentage milk;
• dessert spoon of refined sugar;
• butter, sweet cream - a full spoon;
• a quarter spoon of salt, coarsely ground.

Step-by-step recipe for semolina porridge with milk

Heat the milk in a thin, possibly aluminum, saucepan.

In a clean glass, combine and stir the cereal with sugar and salt.

As the milk boils, reduce the temperature slightly and sprinkle semolina on top of the foamy cap in a circular motion.

At the same time, if possible, stir the contents of the saucepan with counter movements of the spoon. Hurry up, the semolina may come together in clumps, and this is the worst option after the milk runs out.

Having completely poured in all the cereal, time it for three minutes, after that, turn off the heat and cover the saucepan.

The porridge is ready, you can add oil, stir and divide into portions.

Option 2: “Bubert” - a quick recipe for semolina porridge with milk

Recipe for Northern European cuisine. Whose it is exactly - the numerous peoples of the Baltic lands will never agree, and even the Germans are a match for them - our “Bubert”, period! It doesn’t matter whose recipe it is, what matters is that kids of all nationalities are crazy about it.

Ingredients:

• half-liter package of medium-percentage milk;
• four large eggs;
• 3/4 cup semolina;
• a spoonful of citrus zest;
• three dessert spoons of sugar;
• finely ground salt;
• currant or raspberry jam.

How to quickly cook semolina porridge with milk

When breaking the eggs, carefully separate the yolks from the whites. Grind the first ones with sugar, and then with the zest to a state similar to stiffly whipped cream.

Beat the whites separately until they form a fluffy foam. You can throw a couple of salt crystals into them.

We quickly bring the milk to a boil, and, continuously stirring intensively, with the heat reduced, add the semolina, trying to do this with movements “toward” the spoon.

Cook the porridge for about 2 minutes, do not stop stirring, you can slightly increase the temperature.

Quickly remove from the stove, preferably onto a pre-spread thick terry towel. Cover with a lid, wrap the edges of the towel over the top of the pan, and wrap it with something else thick - a second towel, a blanket, or just a winter jacket.

After allowing the porridge to swell for about ten minutes, stir, gradually adding the beaten yolks. Next, add the egg whites, beating vigorously with a spoon.

Pour over berry jam, you can decorate the dish by drawing simple patterns with a toothpick on the surface of the porridge.

Option 3: Fried semolina porridge with milk

Who said that semolina is only boiled? No, of course, you will have to cook, but the main process of preparing the next dish is frying. And so that they don’t think that we are preparing a side dish for meat, pour caramel over the porridge.

Ingredients:

• liter carton of milk;
• one selected egg;
• 200 grams of semolina;
• 7 full tablespoons of refined sugar;
• crystalline vanillin.

For caramel:

• two tablespoons of “Peasant” butter and sugar.

How to cook:

We cook semolina almost according to the classic recipe, but based on the proposed proportions of products.

Stirring thoroughly, add sugar, egg and vanillin. Cover a frying pan with sloping sides with food foil and fill it with semolina porridge, wait until it cools and thickens.

Cut the resulting “pudding” into small rectangular portions and remove along with the foil. Heat the oil in a frying pan, brown the semolina pieces in it and place in a plate.

Wash the frying pan, dry it over low heat, then melt the butter for the caramel in it. Pour in sugar and, stirring with a spoon, cook the golden caramel. Which takes a little over 10 minutes during normal heating.

Divide the semolina into portions and pour over the hot caramel mixture.

Option 4: Lush semolina porridge with milk, recipe for a slow cooker

Ingredients:

• 30 grams of dry semolina;
• two glasses of milk with medium fat content;
• “Traditional” oil - 30 gr.;
• half a spoon of refined sugar;
• a quarter spoon of table salt;
• fresh sweet berries.

How to cook:

Pour semolina into the bowl, stirring, pour milk.

Add sugar, stir, salt.

On the program for preparing milk porridges, set the duration to 20 minutes if the timer offers a different time. Start execution.

Before the porridge is ready, about 5 minutes before the end of cooking, stir in the oil, take a sample and add salt or sugar if necessary.

Berries serve more than just a decorative role. If you pour jam from the same berries over the porridge, you get a completely unexpected effect.

Option 5: Oven-baked semolina porridge with milk and nuts

Cooking porridge in the oven is a tradition that goes back to the original Russian cuisine. In ancient times, they cooked porridge in Russian ovens, and they turned out so good that they could be served on a prince’s table. Although, who said that this did not happen?

Ingredients:

• homemade milk, 1:2 diluted with boiled water - half a liter;
• 100 grams of sugar and walnuts;
• 50 grams of semolina and high-percentage butter.

Step by step recipe:

We grind the nuts in any available way, for example, grinding them in a mortar or grinding them with a coffee grinder.

Heat the milk almost until boiling in a saucepan of appropriate capacity. After mixing the nuts with semolina, quickly, but in small portions, pour into the pan with continuous stirring.

Stirring, cook the porridge at the lowest possible heat. Bubbles should float to the surface, but the process is not too intense. It will take up to eight minutes to get the porridge to the desired consistency.

Warm any convenient form slightly in the oven and grate with a slice of butter. Pour the porridge, being careful not to splash onto the free walls of the mold.

Place the pan in the oven on a wire rack and simmer for about a quarter of an hour, having previously set the temperature to 170 degrees.

Option 6: Unusual semolina porridge with milk and coffee

Ingredients:

• half-liter package of pasteurized milk;
• 5 tablespoons of high-quality semolina;
• 2 spoons of good instant coffee;
• three full spoons of freshly prepared powdered sugar.

How to cook

In a loose, non-enamel saucepan, bring the milk to a boil.

Add coffee while stirring constantly. After making sure that it has completely dispersed and slightly reducing the heat, pour semolina from the cup in small portions, constantly moving your hand in a circle over the pan.

Cook for approximately 8 minutes, taking a sample at the end of cooking. If the porridge is sufficiently cooked, set aside from heating and add powdered sugar in parts. Stir and taste.

According to the recipe, no salt is added, however, this is not the case if instant coffee is replaced with natural coffee. In this case, the coffee needs to be roasted a little, for which we heat several large salt crystals in a hot frying pan and pour in ground coffee. Stir until a very strong coffee aroma begins to emanate. We brew the resulting coffee according to the usual recipe, settle it and drain it from the sediment. When adding it to porridge, reduce the amount of milk accordingly.

Option 7: Beautiful and luxurious semolina porridge with milk and pumpkin

Don’t know how to cook porridge, but your beloved spouse is crazy about it? Try making pumpkin porridge dessert from semolina. If your significant other loves such dishes, earn a reputation as a kitchen master.

Ingredients:

• 0.7 liters of milk;
• a glass of dry semolina;
• 50-70 grams of “Peasant” butter;
• half a kilo piece of sweet pumpkin;
• sugar, medium-fat sour cream and salt - to taste;
• a pinch of vanillin crystals.

Step by step recipe

We select the pumpkin carefully; the fruit should be brightly colored and smell of honey. Having cut off the skin, then cut it into small slices and pour in freshly boiled milk.

To begin with, add and stir three tablespoons of sugar; later you may need more.

Add 1/2 spoon of coarse salt and stir the milk thoroughly, being careful not to touch the pumpkin slices too much.

The process of cooking pumpkin takes about half an hour at moderate heat, then add semolina, stir, and flavor with vanilla.

Cook the porridge over low heat until it thickens noticeably. The pumpkin should be almost completely cooked.

Move the pan to the preheated oven and finish cooking the porridge in it. Stir, place slices of butter on the surface of the porridge and put the pan back. Turn off the heat and wait for a quarter of an hour.

When dispensing portions, add thickened homemade sour cream on top; it’s a good idea to add syrup from any berry jam.

Option 8: “Gurievskaya” semolina porridge in milk with raisins and marmalade

There are quite a few recipes for Guryev porridge; they differ, for the most part, only in additional components, and, by the way, there can be a lot of them. We have prepared a recipe that is as simple and accessible as possible, although you will still have to work hard for a luxurious dish.

Ingredients:

• a glass of dry, high-quality semolina;
• half a glass of raisins and sugar;
• a spoonful of sweet cream butter;
• 650 milliliters of milk;
• 200 grams of peeled nuts;
• 100 gr. store-bought marmalade;
• three spoons of bright jam (cherry, raspberry).

How to cook

Pour boiling water over the nut kernels for a few seconds and remove the thin brown skin.

Separate a third of the kernels into halves, chop the rest or pound in a mortar. Cover large pieces with sugar in a bag, shake several times, pour into a thick, well-heated frying pan and place it in a hot oven. Fry over medium heat until the caramel darkens noticeably.

Milk, very good, if it is not a skimmed homemade product, pour into a saucepan and simmer in the oven after the nuts. Carefully collect the foam that forms on the surface in a separate bowl; you will need to do this up to 8 times in total. Carefully monitor the condition of the milk; do not allow the foam to darken.

Place the pan on open heat, add semolina and sugar, cook until thickened, stirring.

Pour ground nuts into the prepared base of the “Guryevsky” dish; you can, if desired, add a little washed raisins.

Grease a large frying pan with oil and lay out a layer of semolina porridge. The next layer is to place the skimmed foam. So, alternating, we get up to 4 paired layers in total, the last one must be a portion of porridge.

Sprinkle the last layer generously with sugar, place in a hot oven and leave until the sugar layer darkens. Place large pieces of nuts and marmalade on the surface.

Semolina porridge is ideal for a healthy diet as it is a filling product rich in calcium, carbohydrates and proteins. It is cooked either liquid or thick, in water or milk, with the addition of fruit, honey, chocolate or berries. Depending on the ratio of ingredients, the dish may have a different consistency and taste, so during cooking it is necessary to take into account the proportions of semolina porridge so that the result meets expectations.

Classic recipe in a saucepan

Porridge cooked in the classical way has medium viscosity and has a sweet, delicate taste. It is prepared with milk, and to prevent it from burning, it is recommended to pour ice water over the pan at the beginning of work.

Required components:

• semolina – 120 g;
• milk (whole) – 1 l;
• granulated sugar – 43 g;
• table salt – 2 g;
• cream butter – 30 g.

1. Pour a mug of milk (200 ml), then add semolina into it and stir until the mixture becomes homogeneous.
2. Pour the rest of the milk into a saucepan, place on the fire and bring to a boil.
3. After this, pour the contents of the mug into the boiling liquid in a thin stream.
4. Cook the porridge over low heat for about five minutes until slightly thickened. During the process, you should constantly stir the composition so that lumps do not form.
5. Then add granulated sugar, salt and after a minute turn off the burner.

Season the hot porridge with a piece of butter, mix gently and let sit for ten minutes in a sealed container. Then arrange it on plates and serve.

How long to cook semolina porridge

Semolina porridge with milk or water is prepared very quickly, usually taking from ten to twenty minutes to prepare.

You can cook porridge on the stove in the classic way in a quarter of an hour. If we look at the whole process in more detail, it takes about three minutes to boil the milk, the main cooking lasts approximately seven minutes and about five minutes are needed for the grains to swell after cooking.

When kitchen electrical appliances are used to cook semolina porridge, the cooking time will differ depending on the choice of household appliances. For example, in a microwave the product becomes ready to eat in 5 minutes, and in a slow cooker the dish is cooked for about half an hour.

It is worth considering that the longer the porridge is cooked, the thicker it becomes. Experienced chefs do not recommend simmering semolina for too long, since then most of the nutrients will evaporate from it.

Approximate proportions of milk and semolina

Depending on personal preferences, you can cook semolina porridge of different consistencies. It should be remembered that there should always be much less cereal than milk, since it absorbs quite a lot of liquid and swells.

To prepare thick porridge, you need to take 60 g of semolina per 500 ml of milk. For a medium-viscosity treat, 50 g of cereal and 0.5 liters of liquid will be enough. Liquid porridge should be cooked from 20 g of semolina and half a liter of milk or water.

If you need to dilute milk with water before cooking, you need to do this in proportions from 1:1 to 3:1. It is not recommended to cook porridge in water and then pour milk over it, as this makes its taste much worse.

Milk semolina porridge in a slow cooker

Cooking porridge in a slow cooker saves a lot of time and effort, so this cooking method is great for busy housewives. A dish made in an electric saucepan has a pleasant taste, an appetizing aroma and is sure to please everyone in the household.

Required components:

• cow's milk – 350 ml;
• a handful of raisins;
• sand sugar – 43 g;
• a pinch of fine salt;
• water - 950 ml;
• ghee – 25 g;
• semolina – 85 g;
• vanillin – 1.5 g.

1. Sift the cereal through a fine sieve to remove all specks. Then pour into a saucepan and, stirring, fry over low heat for three minutes (thanks to these actions the porridge will be more crumbly).
2. After this, put the semolina in water, bring to a boil and set aside.
3. Grease the multicooker bowl with oil and pour the steamed cereal into it. Then pour in milk, add salt and add granulated sugar.
4. Select the “Milk porridge” mode and cook for twenty-five minutes. During cooking, it is necessary to periodically stir the composition.
5. After a sound notification about the end of the process, add raisins washed with hot water to the porridge and add vanilla.

Leave the finished dish in a closed device for fifteen minutes - then it will be even tastier. Milk semolina porridge cooked in a slow cooker is recommended to be consumed warm with homemade jam or honey.

With pumpkin

Pumpkin is a wonderful product that harmonizes perfectly with semolina, making its taste bright and multifaceted. In addition, the orange vegetable enriches the porridge with valuable vitamins, so it has many beneficial properties.

Required components:

• pumpkin – 0.3 kg;
• milk – 0.45 kg;
• semolina – 65 g;
• egg;
• cane sugar – 43 g.

1. Peel the pumpkin and rinse with clean water. Then cut into square pieces, cover with cane sugar and place in a multicooker bowl.
2. Select the “Soup” function and simmer the vegetable for thirty minutes. Then take out the pumpkin and grind it in a blender.
3. In a separate bowl, combine milk with a raw egg, mix thoroughly with a whisk and add to the chopped pumpkin.
4. After this, put the prepared products into the multicooker, add semolina, stir and cook the porridge for a quarter of an hour on the “Stew” mode.
5. Season the fresh dish with oil and leave in the closed electrical appliance for another ten minutes.

Semolina porridge with pumpkin should be served hot with fruit juice or a cup of hot tea. This delicate delicacy is perfect for adults and children.

Cooking with strawberries

Milk porridge made from semolina with the addition of strawberries will diversify your daily diet and provide you with the necessary energy for the whole day. To make the treat juicy and appetizing, it is recommended to choose ripe berries and homemade milk of moderate fat content.

Required components:

• milk – 0.4 l;
• semolina – 30 g;
• table salt – 1 g;
• sand sugar - to taste;
• strawberries (fresh) – 180 g;
• butter – 23 g;
• mint leaves - as needed.

1. Wash the strawberries, remove the stems and cut each berry into two parts.
2. Pour some water into the multicooker bowl, then fill it with milk, add semolina and mix thoroughly.
3. Then add granulated sugar, salt and cook the dish on the “Milk porridge” mode for twenty minutes.
4. After a sound notification about the end of cooking, season the treat with butter and leave for about five minutes under a closed lid.

Place the finished semolina porridge on serving plates, place strawberries on top, garnish with mint leaves and serve to everyone present. It is advisable to offer your favorite drinks with the treat. Bon appetit!

How to cook with banana

Semolina porridge cooked with banana is soft and thick, with a seductive aroma of tropical fruits. You can easily make such a treat in your kitchen and enjoy its amazing taste in just a quarter of an hour!

Required components:

• semolina – 55 g;
• white sugar – 12 g;
• milk (2.5%) – 0.4 l;
• water – 110 ml;
• one ripe banana;
• table salt – 1 g;
• butter (82%) – 28 g.

1. Pour milk into a heat-resistant container and add water (so that it does not burn).
2. Then boil it, add semolina in small portions, stir thoroughly.
3. After this, add salt, add sugar and cook for seven minutes.
4. When the porridge is ready, add oil to it, stir and let it brew for ten minutes.
5. Peel the banana and grate it on a grater with large holes.
6. Combine semolina porridge with chopped fruit, then beat vigorously with a mixer.

Place the banana treat on serving plates and offer to try. It is advisable to decorate each serving with fruit slices and sprinkle with chocolate chips.

Liquid semolina porridge with milk

To cook liquid treats, you must maintain certain proportions of milk and semolina. For example, 40 grams of cereal should be used per liter of liquid. Porridge should be cooked with fresh milk of medium or high fat content, stirring constantly during the process to avoid the formation of clots.

Required components:

• milk (3%) – 0.5 l;
• granulated sugar – 15 g;
• ghee – 25 g;
• salt - to your taste;
• semolina – 20 g.

1. Pour some water (25 ml) into the pan, then add cold milk and put on fire.
2. When it warms up a little, add sugar, add a little salt, then bring to a boil.
3. After this, add semolina, pouring it in a thin stream and constantly stirring with a spoon.
4. Without stopping stirring, cook the porridge for six minutes.
5. Then reduce the heat, cover the dish with a lid and after two minutes turn off the stove.

Infuse the dish in a closed pan for 8-10 minutes. Liquid semolina porridge should be served in deep plates, seasoned with melted butter.

Microwave Recipe

Semolina cooked in the microwave is an excellent option for a quick breakfast. The treat turns out to be nourishing, tasty, aromatic and has a very simple execution.

Required components:

• semolina – 50 g;
• sand sugar – 18 g;
• milk (3.2%) – 230 ml;
• a piece of cream butter;
• salt (fine) – 3 g;
• crushed nuts (walnuts) – 50 g.

1. Pour the cereal, salt and sugar into a heat-resistant glass bowl.
2. Pour milk into the dry mixture and place in the microwave.
3. Cook on high for 85 seconds, then remove, add butter, stir and return to oven for two minutes.

Semolina porridge is ready. All that remains is to put it on beautiful plates, cover it with walnuts and put it on the table. It is recommended to consume the treat in combination with fragrant tea or black coffee.

Secrets of cooking porridge without lumps

In order for semolina porridge to have a uniform composition, you need to learn how to cook it correctly. First of all, you need to choose suitable dishes - a voluminous pan with thick walls. Before cooking, you should rinse it with cold water to prevent the milk from burning, as this can cause lumps to appear.

Then you need to fill the pan with milk, and after it boils, add dry semolina, previously mixed with sugar and salt, in small portions.

During the cooking process, the porridge must be constantly stirred; the main thing is not to allow it to boil, otherwise unnecessary lumps will certainly appear.

The cereal should be simmered over low heat until thickened, then cover the dish with a lid and let stand for a few minutes, then its taste will become more pleasant and expressive. All additional components (fruits, nuts, chocolate) must be added to the finished dish.

The recipe for making semolina porridge is quite simple, but at the same time very interesting and exciting. It is very difficult to spoil it, but you need to know some tricks and secrets of preparing semolina porridge. It is considered one of the most healthy and nutritious cereals, as well as dietary. Semolina porridge is rich in vitamins, minerals, nutrients and amino acids, which are important in the process of formation and functioning of the human body. There are a lot of cooking recipes, namely: you can cook it, bake it or even fry it. You can cook it in milk, water or broth. To cook liquid semolina without any lumps, you must follow the correct proportions and cooking technology specified in the recipe.

Semolina porridge cooked with milk is an excellent breakfast for the whole family. Pros of this breakfast:

• benefit;
• minimum time;
• minimum costs;
• everyone in the household is in a good mood.

Most children do not like such a healthy treat. This is explained by the fact that, having once tried porridge prepared incorrectly, children no longer want to eat it. To prevent this from happening, it is necessary to choose the optimal recipe for preparing the dish. The cooking method is quite simple. You need to cook it in milk, observing the proportion: one liter of milk per one hundred grams of semolina (1/2 cup). When the milk reaches the boiling stage, you need to do the following: add the cereal in pinches, in a stream or with a strainer, carefully scattering so that there are no lumps. The cooking process takes three minutes, and then the pan is removed from the stove, closed with a lid and infused. It will be able to acquire its special taste during the period of “rest” under the lid. It should be left in this state for several minutes. In order for your child to like the porridge, you can add chopped fruit, honey, jam or sweet sauce to it.

Now you know how to properly cook tasty and healthy porridge. A dish prepared in this way will have an incredible aroma and appearance. There is another unique and quite useful way of cooking. Take a frying pan and place it on the stove. Warm it up. Then pour dry semolina into it and thoroughly heat it with butter. Be careful not to burn anything. After these steps, take the milk and pour it into the pan. Stir quickly. Then let it simmer for two minutes and cover with a lid. The result will please and surprise you very much. Thin porridge is considered more useful than thick porridge, as it is absorbed faster.

• Ingredients
• Preparation
• Video recipe

Ingredients

Homemade milk 500 ml Semolina 50 grams Sugar 3 tablespoons Fine salt on the tip of a knife Butter 10 grams Vanilla to taste Jam, fruit, berries, jam to taste

Preparing all ingredients will take about five minutes. Cooking time is twenty minutes.

Preparation

Step-by-step preparation of a delicious and balanced breakfast with detailed photographs:

1) Place the pan on the stove. Pour in milk, add salt, sugar and vanilla, butter.

2) Over medium heat, stirring with a special whisk, bring to a boil.

3) Remove the pan from the heat and set aside. Take the prepared cereal and pour it in very carefully. Don't forget to stir constantly.

4) After this, you can return the pan to the stove and bring to a boil again. Boil for about three minutes. Remove from heat, cover and leave for fifteen minutes.

5) The porridge according to a unique recipe is ready! You can serve it by adding a spoonful of your favorite jam or preserves.

Video recipe

Use the recipe provided and you will have an incredibly tasty, nutritious dish.

See also how to cook semolina porridge in water.