Millet porridge is boiled - minutes.
Recipe for millet porridge with milk
for 2 servingsProducts
Millet - 1/2 cup with a volume of 250 milliliters (125 grams of cereal)
Milk - 1-1.5 mugs (volume 250 milliliters)
Water - 1 mug for cooking + 2 liters of boiling water for washing cereals
Butter - a cube of 3x3 centimeters (2 tablespoons)
Sugar - 1-2 tablespoons
Salt - on the tip of a knife
Cooking millet porridge
1. Measure the required amount of millet. 
2. Pour millet into a sieve for easy washing. 
3. Rinse the millet with a stream of boiling water (2 liters of boiling water is enough). 
The water from under the millet is very cloudy, pour it out.
4. Put a pot with 1 cup of water on maximum heat. 
5. When boiling, put the millet into the pan and cook for 5-10 minutes over low heat, under a closed lid - almost all the water should be absorbed into the millet. 
6. Add salt and sugar, mix. 
7. If there is a lot of water left after pre-cooking, drain it. If you want liquid porridge - do not pour it out.
8. Bring milk (1-1.5 cups, in our case 1 cup) to a boil over low heat, pour into a saucepan with cereal. 
9. Stir the porridge. Make the fire small and cover with a lid - the porridge should be cooked with a slight seething of the liquid. 
10. After 10-15 minutes of cooking, mix the porridge and serve. 
11. When serving, put a piece of butter on the porridge.
Look at the general rules for cooking millet!
Fkusnofakty
In order to cook liquid, viscous or crumbly millet porridge, use the following proportions:crumbly
Millet - 200 grams
Milk - 350 milliliters
viscous
Milk - 400 milliliters
Sugar, salt, butter - to taste
Liquid
Millet - 125 grams (half a cup)
Milk - 450 milliliters
Sugar, salt, butter - to taste
For a change in millet porridge for breakfast can add cottage cheese, prunes, raisins, jam, honey (they can replace all sugar), pumpkin.
For dinner, adults can cook millet porridge with stew.
At choice of millet it is necessary to pay attention to the expiration date, the absence of dirt in the cereal and various impurities. High-quality millet has a rich color, a faded color indicates improper storage of cereals. For the preparation of crumbly cereals, children's dishes and casseroles, you should choose polished grain, crushed grain is more suitable for soups and liquid cereals.
Millet porridge is boiled for 1 time - and is not stored. But as a last resort, in order to brewed in the evening porridge has not lost its taste and friability, you should wrap it in a blanket, and warm it up a little in the morning.
Millet is the seeds of millet, previously peeled from the shell. The content of fat in millet grains does not exceed 4%, and the fat itself has a high acidity. If stored incorrectly, millet fat quickly oxidizes, hence the unpleasant bitter taste of porridge. For that so that millet porridge does not taste bitter, you should store the cereal in a dark, dry place, and before direct cooking, rinse thoroughly in warm water or boiling water (preferably in boiling water), washing off all the fat, until the water becomes completely transparent. It is recommended to grind the grits with your hands, removing the remnants of fat from the surface of the grains.
- calories millet porridge on water - 95 kcal / 100 grams. The calorie content of millet cooked in milk is 115 kcal / 100 grams.
- Price millet groats - from 40 rubles / 1 kilogram, millet porridge in a bag - 55 rubles / 500 grams (average data for Moscow as of June 2017).
- Benefit millet porridge is a beneficial effect on the gastrointestinal tract, due to the high content of fiber and vitamin PP. Magnesium and potassium, which are part of millet, improve the functioning of the cardiovascular system, increase endurance, and prevent inflammatory processes. Due to the high concentration of silicon and fluorine, millet has a positive effect on the skin, hair and nails, copper fights against premature aging of the body. However, keep in mind that friable millet porridge puts a lot of stress on the stomach and is not recommended for high acidity. But with increased acidity, you can cook liquid millet porridge - then it will not harm the body.
It is believed that the yellower the millet, the more rich and appetizing the millet porridge will be.
Millet porridge in a slow cooker with milk
ProductsMillet - 1 multi-cup (1 multi-glass = 160 milliliters)
Milk - 5 multi-glasses
Sugar - 4 teaspoons
Salt - on the tip of a knife or 1/4 teaspoon
Butter - 50 grams
How to cook millet porridge with milk Rinse 1.1 multi-glass of millet under running cold water until the water is clear again.
2. Put the washed cereal in a separate pan, pour boiling water and leave for 3 minutes so that the millet does not taste bitter, then drain the boiling water.
3. Lubricate the edges of the multicooker bowl with butter so that the milk does not run away.
4. Then put the prepared millet into the bowl, add 5 multi-glasses of milk, 4 teaspoons of sugar, half a teaspoon of salt, mix everything, put the butter.
5. Set the multicooker to the "Milk porridge" or "Porridge" mode, choosing a cooking time of 1 hour. The porridge is ready.
6. If you want to insist millet porridge: close the lid of the multicooker and select the "Heating" program and the time of 30 minutes.
Recipe for millet porridge in a double boiler
ProductsMillet - 200 grams
Milk - 350 milliliters
Sugar, salt, butter - to taste
How to cook millet porridge with milk in a double boiler
1. Rinse the millet with cold water until the rinsed water is clear.
2. Pour boiling water over the grits in a separate bowl and leave for 3 minutes, then drain the boiling water.
3. It is important to remember that when cooking, the volume of porridge will increase by 3 times, so the millet layer should not be higher than 1/3 of the double boiler bowl.
4. Put the millet into the capacity of the double boiler (or use a rice bowl), level it, pour in the milk.
5. Pour water into the steamer to the maximum level, put the bowl, cook with the lid closed.
6. Set the timer to 45 minutes. Put sugar, salt, a piece of butter into semi-finished or ready-made porridge, mix well.
How to cook porridge in a pot
1. Sort and rinse the cereal thoroughly.2. Put the millet in a baking pot with a level no more than half the pot.
3. Add sugar and salt, pour the cereal with milk.
4. Cover the pot with a lid, place in the oven, bake for 45 minutes at 180 degrees.
5. 10 minutes before readiness, add butter to millet porridge.
6. Serve the finished porridge to the table.
How to cook millet porridge in bags
1. Pour 1 liter of water into a saucepan and add salt, bring to a boil.2. At the moment of boiling, put bags of cereal into the pan, cook porridge for 15 minutes.
3. Remove the bags, let the excess water drain.
4. Cut the package, put the porridge on plates and season with butter.
Recipe for millet porridge on the water
Products for millet porridge on the waterMillet - 1/2 cup
Water - 3 glasses
Sugar - tablespoon
Salt - on the tip of a knife
Butter - 1 tablespoon
How to cook millet porridge in water
1. Rinse the millet.
2. Pour 1.5 cups of water into the pan, add the washed millet, bring to a boil and turn off the heat.
3. Drain the water, pour boiling water over it - so that the water covers the millet with a margin of a couple of centimeters.
4. When the water boils again, salt and sweeten, reduce the heat and cook for 20 minutes. Then add oil.
5. When serving, season the porridge with butter.
It seems that the time has come when you have to learn how to cook porridge, which has been the basis of Russian cuisine for hundreds of years. Rice, buckwheat and semolina still firmly hold the consumer market, and are present in our diet as the main types of cereals. Undeservedly forgotten millet porridge is now in demand mainly among fishermen who use it to feed fish to get a rich catch, or farmers who raise chickens.
Millet is one of the first agricultural crops that man learned to cultivate. Despite the fact that ancient China is considered the birthplace of millet, millet porridge was one of the main dishes of Russian cuisine even in the pre-Christian period. The huge selection of products and dishes that we have today, given the modern information and technical capabilities of world cuisine, is no reason to refuse time-tested, simple and healthy millet dishes.
How to cook millet on water: about the benefits of the product
Porridge from any cereal is a hearty and complete breakfast, quickly and for a long time saturating the body. This is facilitated by vegetable protein, which is also contained in millet, which is quickly and easily absorbed by the body without being transformed into fat deposits in problem areas of the body. In addition to B and PP vitamins, essential amino acids that play an important role in the body, millet contains magnesium, iodine, bromine, phosphorus, potassium, and zinc.
Millet is considered the best muscle building food. Since ancient times, folk healers have used millet porridge in the fight against diabetes, swelling, atherosclerosis, and liver diseases. It has been proven that millet helps the body weakened by diseases to cope with the elimination of antibiotics and toxins.
True, there are some restrictions on the use of millet porridge for people with low acidity of gastric juice and in the presence of hypothyroidism (thyroid disease).
How to cook millet on water: choose cereals
You cannot cook good porridge without high-quality cereals. This primarily applies to millet. But in order to make the right choice, you need to know what requirements are imposed on the quality of millet, and what kind of porridge you are going to cook, crumbly or “slurry”.
Millet is a polished millet kernel. Depending on the quality and method of cleaning the kernel, the croup has a light or bright yellow color. Millet is polished, freeing the hard yellow core from the surface mealy layer. It is this layer that contains oils that give millet groats a characteristic taste and some bitterness. Yellow millet kernels have a firm texture and make a delicious crumbly porridge. For porridge of a viscous consistency, crushed millet is suitable, which is crushed millet kernels. The trade network receives millet of the highest, first and second grade. Premium millet must contain 99.2% good quality hard kernels. Accordingly, the first and second grade of cereals - 98.7% and 98%.
Good to know, that millet, poorly peeled from the surface mealy layer, which contains oils, has a short shelf life. The fat-containing shell acquires bitterness, even with a short storage, which reduces the taste of millet porridge.
It is better to buy packaged millet groats in transparent packaging, be sure to pay attention to the date of manufacture. Pay attention to the moisture content of cereals, which should not exceed 14%.
High-quality millet is half the success in making tasty and healthy porridge.
How to cook millet on water - basic technological principles
Nowadays, the profession of a cook is a rarity. Sometimes a cook is called a cook. But a cook is a profession of a broader specialization, which provides for the ability to cook any dish, unlike a cook who knew all the intricacies of making porridge from any cereal and was responsible only for this work. But the invaluable experience in cooking porridge is still preserved, and millet porridge still occupies an honorable place in the menu of Cossack cuisine.
After the best millet is chosen, we proceed to the preparation of millet. The main secret of the most delicious porridge is washing the cereal and preparing for the direct preparation of the dish.
There are still remnants of the amniotic film on already peeled millet kernels. Therefore, millet must be thoroughly washed, because it is mealy dust, accidentally getting into porridge, that can spoil it with its bitterness.
How to wash? Some recommend washing millet in seven waters, apparently following the recommendations of old cookbooks written at the time when water was drawn in buckets from a well. In such recommendations, it is worth paying attention only to the fact that millet groats should be washed with special care until the water flowing through the sieve becomes absolutely transparent.
second moment, which also should not go unnoticed: millet is recommended to be washed with hot water, steamed after washing. Thinking about this, you can easily understand that in the process of steaming, the same effect is obtained - the core is warmed up in both cases in order to get rid of bitterness. Therefore, it is enough to choose one of the listed actions: either washing with hot water, or steaming (in a dry, heated frying pan).
Millet boils quickly enough, so after steaming it in a pan, throwing it into boiling water, you need to cook it for no more than five minutes. It is better to add salt to the water before boiling.
The next moment which you need to pay attention to is the ratio of water and cereals. In fact, the amount of water required to boil millet matters only with special heat treatment methods.
Eg, if porridge is cooked in portioned ceramic pots in the oven, then the amount of added water must be calculated: 2 parts of water should be added to one part of millet. If the cereal is pre-steamed, then it is better to reduce the amount of water somewhat in order to get a crumbly porridge. When adding pumpkin, apples or other ingredients containing a significant amount of juice to the ingredients, the volume of water should be reduced proportionally.
According to the advice of the famous researcher of Russian cuisine Pokhlebkin V.V., millet can be boiled in a large amount of water, such as pasta, and then drain the water and add oil and other components according to the recipe.
How to boil millet in water: the chemistry and physics of good taste
To make the porridge crumbly, bring it to half-cooked, add butter: fat envelops the grains, preventing them from sticking together. That is, initially, during cooking, the water is absorbed by the grain, but the millet still remains solid, not swollen. In the semi-cooked stage, the added fat envelops the kernel, repels water from the outside, and millet grains absorb it in a smaller amount, while maintaining their density and elasticity. Next, you need to remove the porridge from the fire and let it “reach” until ready on its own. This method of preparation provides for strictly metered use of water for cooking porridge, since draining excess water with oil dissolved in it is wasteful.
So, are we reviving the traditions of Russian cuisine? Try to cook millet porridge according to one of the proposed recipes to make sure of its unsurpassed taste, satiety and benefits.
Recipe 1. Porridge, millet with mushrooms in pots in the oven
Ingredients:
Carrot 120 g
Spices to taste
Sour cream (25%) 150 g
Millet 150 g
Water 250 ml
Dill leaves 50 g
Butter, sweet butter 75 g
Honey mushrooms, boiled 400 g
Cooking method:
Finely chop the pre-boiled mushrooms. Carrots and onions, peeled and washed, chop and sauté in butter with mushrooms in a heated saucepan. Add spices, sour cream, salt.
Arrange the washed and steamed millet in portioned pots, add cold boiled water to each pot so that it barely covers the cereal. Put the mushrooms stewed in sour cream on top. Cover the pots with lids or foil, place on a baking sheet and send to the oven, heated to 170°C. After 10 minutes, turn off the oven, but leave the pots in it for another 20 minutes. Before serving millet porridge with mushrooms, put the pots on plates, remove the lids and sprinkle the dish with fresh chopped herbs.
Similarly, you can cook millet porridge by adding smoked sausages and poultry meat to mushrooms.
Recipe 2. How to cook millet in water for children
It is good for children to eat millet porridge, but they are often capricious, preferring sweets to any healthy food. A compromise solution is porridge, millet with vanilla syrup and strawberries.
Ingredients:
Vanilla extract 2 ml
Butter, walnut 10 g
Strawberries (fresh berries) 150 g
Almond flakes 10 g
Chocolate chips 15 g
Powder, sugar 5 g
Millet, steamed 80 g (1/4 cup)
Water 100 ml
Granulated sugar 30 g
Cooking order:
Cut two medium strawberries into slices to decorate the dish; combine the rest of the berries with sugar and vanilla, beat with a blender. Put strawberry puree, a small pinch of salt, prepared millet into boiling water. Cook over low heat for 5 minutes, add oil, stir and remove from heat. Soak under the lid for 10-15 minutes and put on a plate. Top the millet porridge with strawberry slices, almond flakes, chocolate chips and icing.
Recipe 3. Porridge, millet on the water (garnish)
Composition of products:
Water 500-600 ml
Millet 180 g
Butter, ghee 80 g
Cooking method:
Boil salted water. Pour the washed and steamed millet into a saucepan and, bringing to a boil, cook for no more than five minutes. Drain the water through a sieve and put the boiled cereal back into the pan. Add melted butter to it, mix well and cover with a lid. After 10 minutes, porridge can be served.
It is better to store millet in a dry glass container with a tightly closed lid for no more than six months. Before storing, it is recommended to sort and heat the millet to 40-50С on a baking sheet in the oven. During storage, cereals should be checked periodically. The second storage method is an airtight plastic container placed in the freezer if space permits.
Given the valuable mineral composition of millet and the fact that millet porridge has lost its former popularity, to enrich food with vitamins and minerals contained in cereals, it can be used as additives in minced meat and fish (for binding). Millet groats can replace breading. A good combination is cottage cheese and millet, which can be used in cottage cheese casseroles.
In our time, friable millet porridge on the water has become an undeservedly forgotten dish. Did you know that millet contains a lot of useful microelements and valuable vitamins? That is why such a dish can not be excluded from the diet. In this publication, we will tell you how to cook delicious porridge so that it does not lose its high nutritional properties.
Some information about the benefits of millet
Before you cook millet porridge on water, it will not be superfluous to get acquainted with useful information about the cereal itself. Millet is rich in protein. According to this indicator, the presented cereals are superior to rice and barley. Phosphorus in millet contains more than in meat, and the content of folic acid in the product exceeds that of wheat and corn. And it can also be stated that millet is the champion among all cereals in terms of the content of B vitamins.
Do you want to eat not only tasty, but also healthy? Then stock up on bright yellow grits and follow our cooking recommendations. After all, millet porridge, boiled in water, will enrich the body with potassium, sodium, bromine, iodine, zinc and magnesium.
Traditional option
To prepare a classic dish, we need the following list of products:
- polished millet - 1 cup;
- butter - 1 large piece;
- water - 3 glasses;
- salt - 1 teaspoon;
- granulated sugar to taste.
First you need to do the preparation of cereals. Do you know that crumbly millet porridge on water may not work out due to the fact that oils settle in the cracks of the grains, which stick the elements together during the cooking process? Therefore, it is not enough to rinse the cereal, as well as remove particles of debris. It is necessary to proceed as follows.
Place the prepared millet in a saucepan and pour 1 cup of water, then bring the composition to a boil. Immediately discard the contents of the pan in a sieve and rinse under running water. In this way, all by-products that could interfere with obtaining a crumbly dish are well removed.
Basic cooking process
Now we almost know how to cook millet porridge in water. We have successfully carried out the first stage and completely cleaned the grain from foreign elements. Now we put the millet in the pan again and pour it with two glasses of water, put salt, sugar if desired, and put it on medium heat. At the same time, do not close the pan with a lid. After the porridge boils, it is necessary to detect exactly 10 minutes and cook over low heat. During this time, the cereal will swell and completely absorb the liquid.
To make millet porridge cooked on water even more crumbly, use the following tricks. First, the fire is turned off, then the butter is cut into small pieces and spread on the surface of the brew, while the contents of the pan are not mixed. It remains to cover the pan with a lid, wrap it with a kitchen towel and leave for half an hour. Millet porridge, boiled in water, is served as a main course or as a side dish.
Millet porridge with chicken and vegetables: a hearty recipe
Now we know how to cook millet porridge in water. It's time to get acquainted with the recipe containing chicken meat. To prepare an unusually tasty and satisfying dish, we need the following products:
- millet - 1 cup (200 g);
- chicken fillet - 2 pieces;
- butter - 50 g;
- onion - 2 heads;
- carrots - 1 piece;
- vegetable oil - 1 tablespoon;
- parsley root;
- ground black pepper to taste;
- salt;
- Bay leaf;
- fragrant clove bud.
Cooking method
Chicken meat is boiled with salt and spices until cooked, then finely chopped. While the meat is languishing in a saucepan, you can start preparing vegetables, namely, peeling carrots, onions. Then chop the parsley root and rub the carrots on a coarse grater, chop the onions. Bring the broth remaining from cooking the meat to a boil and pour the prepared millet into the pan. Cooking cereals takes 20 minutes.
At this time, start frying vegetables. Fry onions and carrots in a pan until transparent, then add pieces of meat, chopped parsley root, mix and leave on fire for another 5 minutes.
Put the contents of the pan into the porridge, add the butter, mix and cover. After 15 minutes, the dish can already be served at the table, additionally decorating with parsley.
Millet porridge in a slow cooker on water: a recipe with dried apricots
In order for even small children to like porridge, let's go for some trick and add pieces of steamed dried apricots to the finished dish. Here is a complete list of the ingredients we will need for cooking:
- polished millet - 1 cup;
- water - 2 glasses;
- butter - 50 grams;
- salt and granulated sugar to taste;
- dried apricots - 100-150 grams.
Immediately soak dried apricots in warm water, leave the product until use. Millet porridge on the water, as we know, is cooked not only in a saucepan on the stove, but also in a slow cooker. We will prepare the cereal as follows. First, rinse the millet in a separate container in running water several times. Then fill with warm water and leave to stand for 5 minutes.
Everything, our cereal is ready to be placed in the multicooker bowl. We also drain the old water and add clean water, put salt and granulated sugar (to taste), set the required mode. Despite the fact that our dish does without milk, you can use the "Milk porridge" mode and set the timer for 40 minutes. It is after this time that the unit will signal that the millet porridge on the water is ready. Add butter to the bowl and set the "Heating" function for another 15 minutes. We will only have to chop the steamed dried apricots, which we will then decorate the finished dish with.
Now you know how to cook millet porridge on water, but so that the taste of a healthy dish is not boring, you can do culinary experiments. So, it is known that millet goes well with prunes, raisins, cottage cheese and pumpkin. Housewives often use pork and beef stew to prepare a hearty meal in addition to millet.
Instead of sugar, use natural honey for cooking. Well, if you want to make a dish for baby food, choose a package with polished cereals in the store.
Crushed millet is suitable for making soups and liquid milk porridges.
Rinse the cereal under running water at least 5-7 times until the liquid becomes completely transparent.
Before you cook millet porridge on the water, you need to know some more secrets. So, if you want the dish not to lose its friability the next morning, wrap the pan with porridge overnight in a blanket and leave it at room temperature. In the morning, you just have to warm it up a little.
Bon appetit!
As an independent crop, millet does not grow. It is a secondary product after the purification of millet, which our distant ancestors ate with great eagerness, because they clearly understood the full value of this product.
Today, millet is one of the cheapest cereals, but this does not touch its merits.
Millet is another cereal that has not deservedly been ousted from the “bins” of modern housewives by other products. Perhaps due to the fact that it gives an annoying bitterness, it is very soft or, on the contrary, it becomes unpleasantly hard ...
But all this is just the consequences of improper handling of cereals. After all, if you know a good step-by-step recipe on how to properly cook millet porridge in milk, you can get an excellent dish.
Millet porridge is not inferior to others in terms of the huge content of trace elements and vitamins. In cereals, you can find vitamin B2, which promotes hair growth, nail strength and improves skin condition.
You can also note the presence of iron and calcium, which is responsible for the good condition of the skeletal system.
In addition, millet porridge is not an allergenic product, and therefore it can be safely included in the diet of people suffering from food allergies, with diseases of the gastrointestinal tract, and it is also ideal for young children.
But for those who are overweight, only one minus can be found in this porridge - it is very high in calories. Therefore, you should not abuse it, but only occasionally pamper yourself with a variety of tastes, provided that you know how to cook millet porridge in milk.
Subtleties in cooking
In order for millet porridge for breakfast to energize, give strength, and most importantly give pleasure, it is necessary to observe a few general rules:
- Millet should be washed “in seven waters”, and the penultimate one should be hot, and before cooking, the cereal should be poured over with boiling water, this will help get rid of the bitterness that is present in the grains. It is better to do this through a fine sieve, then the water will drain completely and not a single grain will be lost.
- Proportions must be observed. Initially, a lot of water needs to be poured into the cereal, but after the cereal boils to half-cooked in a few minutes, this water will have to be drained. This is another way to eliminate bitterness from cereals.
- Milk must be added hot so that the cereal, languishing in it, opens and becomes softer.
- To appreciate all the advantages of millet, it should be prepared using different recipes, ingredients and cooking methods.
Millet should not be stored in the sun, otherwise it will lose all its taste, becoming sour. Before buying, be sure to check the allowable expiration date, expired cereals will definitely add additional bitterness to the grain.
One of the most common and most used is the classic recipe for making milk porridge. For this you need:
- one glass of millet;
- 30 gr. butter;
- two glasses of milk;
- two tablespoons of sugar;
- two glasses of water;
- a pinch of salt.
First you need to prepare the cereal. Rinse it in several waters until the liquid becomes clear. Then pour boiling water over the millet. After that, pour it with plenty of water and put on fire, which, after boiling, reduce.
How long does it take to boil porridge in water? The answer is simple - until half cooked, it all depends on the intensity of the fire and the quality of the cereal.
After that, the liquid is drained, and the cereal is poured with hot milk, butter and sugar are added. Next, the porridge is cooked until fully cooked, about 20 minutes.
The ideal option would be if you then place the container with the finished porridge in a preheated oven for a few minutes so that it completely steams out and the grain opens.
If you need to cook liquid porridge for a child, then you should choose yellow cereals, and if the child wants crumbly millet, then it is more expedient to choose a grain of a dark shade and, of course, control the amount of water and milk.
Millet from a multicooker
Cooking in a slow cooker helps not only save cooking time, but also save the housewife from constant monitoring so that the porridge does not burn. If you choose the most suitable recipe, then in a slow cooker you can quickly, easily, and most importantly, tasty cook not only millet, but also rice porridge. If you previously cooked only on the stove, then you can appreciate the process of cooking in a slow cooker.
Of the ingredients you need: one glass of cereal, twice as much water, butter about 30 grams, salt, sugar at your discretion.
Initially, the cereal must be sorted out and washed thoroughly. Place the prepared millet in a bowl, add water, add salt and sugar, close the lid. How much to cook millet porridge in a slow cooker?
It all depends on the model of equipment, but basically with the “Porridge” mode, it will take about 20 minutes. Having cooked the porridge, you should open the lid, mix everything thoroughly, you can add a little more oil, close it again and let it brew for a few more minutes.
with pumpkin
You can diversify the classic recipe with the help of pumpkin by adding it to porridge during cooking. Pumpkin goes well with millet, giving it a mild, sweet taste. This will require: half a kilo of pumpkin, one glass of cereal, three - water, 30-50 gr. butter and, of course, salt and sugar.
As always, I am glad to welcome you, my dear readers!
Quite unexpectedly, I came across this fact: it turns out that not everyone knows how to cook millet porridge on water. I was really extremely surprised by this state of affairs and hastened to correct this misunderstanding. Moreover, this cereal deserves respect and deserves a place of honor on our table.
How to cook millet porridge in water
So, you decided to cook millet, and went to the store to get it. Immediately pay attention to the expiration date of the goods, choose fresh millet. Because of all the cereals, millet is the worst stored, it quickly acquires bitterness and cakes. However, I have already considered in detail and specifically how to choose cereals, if you wish, you can read. And here it’s better to dwell directly on the process itself, how to cook correctly:
- To begin with, the cereal must be thoroughly washed. Do this several times until the water after rinsing is completely clear.
- So that the finished porridge does not taste bitter, before cooking, you can calcine the groats in a dry hot frying pan or pour over boiling water.
- Millet is not pearl barley, so you can do without pre-soaking.
- What kind of porridge will turn out in the end, liquid or crumbly, depends almost only on what ratio of water and cereals you take. The ideal millet porridge is obtained if you take the products in proportion - 1 part cereal 3 parts water. For a more crumbly porridge, reduce the amount of liquid to 2 parts, for a viscous increase to 4 parts.
- How long to cook? It all depends on the method of preparation. You can keep it on fire until the liquid is completely evaporated, this will take 25-30 minutes. But it will be better if the porridge is boiled for 15-20 minutes on the stove, and then wrapped and evaporated for another hour.
Interesting! The famous researcher of Russian cuisine Pokhlebkin generally advised millet to cook in a large amount of liquid, like pasta. And then just throw it in a colander with a fine mesh or on a sieve, and then mix as desired - for dinner with stew, and for breakfast with thin honey.
If in the morning you do not have enough time to cook fresh porridge, you can cook it from bags. Of course, it does not have the benefits that the real one, but still it is a better breakfast option than a sausage sandwich.
cooking options
I must say right away that there are so many recipes for making millet groats that not a single blog or culinary site will bring them all together. Therefore, we consider the most popular and best ones so that you cook delicious porridge and please your household. Let me remind you that today we are preparing millet with water, we will do it with milk next time.
Classic side dish
Remember this expression, everything ingenious is simple. So it is here, only cereals and water. And, of course, butter. Already they, as you know, do not spoil the porridge.
What you need
- ¾ cup millet groats;
- 2 glasses of water;
- 20 g butter;
- salt, sugar as desired and taste.
- Bring 2 cups of water to a boil in a saucepan.
- As soon as the liquid begins to boil, add half the butter and salt to it. Let's mix.
- Add pre-washed cereals and cook until thickened for 15-20 minutes.
- After that, we carefully wrap the dishes with porridge with a thick towel or an old blanket, and put them in a warm place to soak for 50-60 minutes.
- It remains to put the rest of the butter into the porridge, let it melt a little, mix again and you can call everyone to the table.
For lunch, this is a great side dish, both for fish and meat. For a child who likes sweets, you can serve with sugar or condensed milk. Video version of the classic:
If such porridge is cooked without oil, it will turn out lean and is perfect for those who strictly observe church fasts. And to make it tastier, cook it with dried apricots or prunes (just cut dried fruits into pieces), with crushed nuts, raisins or candied fruits.
Rescues household appliances
Multicooker
If you managed to cook delicious millet porridge in a saucepan, cooking it in a slow cooker will not be a problem. We take all products according to the classic recipe, but it is not forbidden to fantasize to your liking. So, pour the washed millet into the bowl, add salt and water.
We select the type of products “Porridge”, the mode is “Cooking” (or “Pilaf”, “Milk porridge”, “Buckwheat”, depending on the model of equipment). The cooking time also depends on what kind of slow cooker you have. For example:
- 40 minutes for "REDMOND" models;
- 1 hour for Panasonic SR-TMB 18 and Polaris PMC 0517AD models;
- 25 minutes for the "Lentel" model.
I think you will find even more specific time and mode in the instructions for your assistant. After the sound signal about the end of the process, let the porridge sweat for another 20-30 minutes, then add the butter, and - on the table.
Attention! The longer you leave the porridge in the "heating" mode, the less liquid it turns out at the exit.
Double boiler
This is another type of miracle technology designed to make life easier for housewives. In general, I think that this is the perfect assistant in the kitchen. We immediately load all the necessary products into a special bowl:
- pour millet and salt,
- put a piece of butter and
- pour water.
Mix everything carefully. We close the lid of the steamer, set the time to 40-45 minutes and press "Start". Everything, the process has begun! The end of the smart machine will notify us with a sound signal. But, I would not advise you to rush, let the dish stand for another 10-15 minutes, and after this time, take out the bowl and arrange the yummy on the plates.
Oven
Especially delicious is porridge cooked in a pot. In addition, this way of serving to the table looks spectacular than ordinary plates. Pour the cereal into a pot, add salt and water. We place the filled dishes in a cold oven and only after that we begin to heat it. As soon as the temperature in the oven reaches 180 degrees, from now on we cook porridge for 50-60 minutes. Before serving, we throw butter into a pot, let it sweat for a couple of minutes, after which you can eat. 
Millet with fillers
With potato
What you need
- millet groats - ¾ cup;
- potatoes - 2 pieces (I like more potatoes);
- hot water - 2 cups;
- onions - 1 medium onion;
- vegetable oil - 1-2 tablespoons;
- salt - to your taste.
- Wash the millet and cut the peeled potatoes into small cubes.
- We transfer the prepared products to a saucepan, add salt and any seasonings and spices to your taste (dried herbs, Provencal or Italian herbs, chopped garlic). Fill with hot water.
- We send the pan to the stove and bring the liquid to a boil. Now we remove the fire to a minimum, cover with a lid not very tightly and cook for 15-20 minutes.
- Then we remove the porridge from the fire and wrap it up for another 50-60 minutes.
This is the standard recipe. I love this liquid version. So instead of two glasses of water, I pour four. And before wrapping the semi-finished product, I carefully drain the excess water right over the edge of the pan. That's why she's called a slut!
While the porridge reaches the condition under a thick blanket, finely chop the onion and fry in vegetable oil. We combine with drain porridge - another wonderful lean dish is ready. Mmmm, food!
With fruits
Delicious is millet porridge with apples. We cook it according to the classic recipe, add sugar to taste during cooking. And 10 minutes before serving, put butter, apple pulp cut into small pieces in a saucepan and mix.
I note that any fruit can be added in this way - strawberries, peaches, pears or even pineapple.
with pumpkin
And with pumpkin, in general, it turns out not porridge, but a masterpiece. To begin with, cut the pumpkin pulp into small cubes and lightly simmer until half cooked. And then, in the same saucepan, cook further according to the classic recipe described above, that is, pour in water, bring to a boil, add cereal and cook for 15-20 minutes. Then wrap the saucepan and let the porridge with pumpkin sweat for 50-60 minutes.
And recently I discovered an exquisite recipe for millet porridge with beans and mushrooms. Watch the video and be sure to try cooking:
Millet porridge for weight loss
Did you expect such a turn of events? Yes, millet porridge is a great helper in the fight against extra pounds. Now I will tell you how to use it for fasting days, and I will also share a millet diet.
How many calories will be in the finished millet porridge directly depends on the method of this very cooking. If without oil and salt, only millet and water, then only 90 kcal will be obtained in 100 grams of the product.
Do you know how many fast carbohydrates are in it? Well, these are those that are not processed into excess fat - 78%! In this state of affairs, of course, nutritionists advise their patients to consume millet. And if you combine it with pumpkin and carrots, then the price of such an alliance will not be in the fight against excess weight.
Fasting day
Hope day, you know? If suddenly not, I advise you to inquire in the relevant article. Here I offer a specific menu for one day.
So, point by point:
- soak 100 g of millet overnight,
- in the morning, fill with new water and cook for 5 minutes,
- drain the water, pour in a new one and cook until cooked without salt and oil,
- divide the resulting porridge into four doses,
- we eat during the day. All!
And do not forget about drinking, I prefer green (at least 1.5 liters). More liquid is possible. If you can't manage your hunger and liquids don't help either, indulge in a small addition of raw vegetables. Be sure that 1 kg of excess weight as a result of such nutrition will definitely go away.
Diet
As for the diet, everything is much more serious here - such a diet is designed for 7 days. But you can eat like this for a whole week only if you are 100% sure of the health and excellent work of your gastrointestinal tract. Nutritionists still recommend a more gentle regimen when 1 serving of porridge is supplemented:
- in the 1st dose, two egg whites and 100 ml of yogurt;
- in the 2nd dose, stewed vegetables without oil and salt;
- in the 3rd dose with unsweetened fruit (apple, kiwi, grapefruit, orange);
- in the 4th dose with a glass of kefir.
I hope, my dear readers, you now know exactly how to cook millet porridge in water, and how it will bring more benefits to our body. Try, create your culinary masterpieces, share your impressions. Perhaps you know some other secrets and other cooking methods. Send your step-by-step recipe with a photo, I will always be glad. Subscribe to blog updates, invite your friends. It's interesting here!
