Many having tried porridge once, refuse to cook it again. In order for the cereal to turn out not only nutritious, but also tasty, it is necessary to prepare it correctly. There are many options. With pumpkin, cereal becomes especially nutritious and aromatic due to amino acids. A dish is made in water and milk.

Millet porridge in milk - a classic recipe

This porridge is practically not cooked at home, because if the grains are not prepared correctly, the dish gains bitterness. Not knowing the intricacies, it is difficult to cook a delicious friable porridge, it turns out, either very boiled or tough. In milk, cereals were cooked in Russia - this is a classic of Russian cuisine. To get a tender consistency, you need to digest the grains for a long time.

Ingredients:

  • butter - 60 g;
  • water - 4 tbsp .;
  • milk - 2 tbsp .;
  • sugar - 4 tbsp. spoons;
  • millet groats - 2 glasses;
  • salt.

Cooking:

  1. The main thing is to properly prepare the grits. Sort, remove unopened grains. Rinse six times with cold water and last time hot.
  2. Pour the prescribed rate of water into the pan.
  3. Sprinkle cereals.
  4. Bring to a boil, constantly removing the foam that forms on the surface. Boil in medium mode until all the water has evaporated.
  5. Heat the milk.
  6. Pour into the wheat mass. Switch the cooking zone to minimum.
  7. Pour salt and sugar.
  8. Cook until the porridge thickens, constantly stirring.
  9. Fire off. Add oil. Close the pan with a lid. 50 minutes to let it brew.

If porridge is prepared for a small child, it is necessary to add more milk.

Cooking time from this will increase. Porridge will be viscous and viscous. During cooking, mix constantly. Before serving, add butter.

How long does it take to prepare millet?

 

If you use the cereal yellow, porridge comes out the most tender. It turns out to be of perfect consistency and is not bitter in finished form. If you want to get an adhesive mass, use light-colored grains. Dark millet groats are crumbly. In milk, these grains are poorly digested, so first boil in water, then pour milk.

Before cooking, millet is well washed. To porridge does not burn, it is necessary to cook on low heat. Millet is cooked for about 30 minutes, falling asleep in hot water.

During cooking, the mass increases six times, so you should calculate the volume by choosing a pot or pot. When preparing milk porridge, first boil 15 minutes in water, then pour milk and boil for the same amount of time. Porridge is tastier if honey is added instead of sugar.

It is interesting: millet porridge in a slow cooker

Cooking delicious porridge in a slow cooker

Nutritionists recommend everyone to eat millet porridge. It is hypoallergenic, well suited for feeding children. Perfectly absorbed by the body, easy to prepare. The correct method of preparation is to pre-cook the beans in water, and then evaporate in the oven with milk. But for many, this is a complex process. A slow cooker will help to simplify cooking. Any model will cook cereal as well as a stove or oven. Buy millet with a long shelf life. A grain that lay for a long time could run rancid. A delicious recipe for millet porridge is obtained in a slow cooker prepared in milk.

Ingredients:

  • millet - 1.5 multi-cups;
  • milk - 5 multi-glasses;
  • water - 4 multi-glasses;
  • sugar - 3 tbsp. spoons;
  • butter - 30 g;
  • salt.

Cooking:

  1. Krupa sort out. Rinse thoroughly. Scald with boiling water.
  2. Put in the bowl.
  3. Pour in water, then milk.
  4. Add sliced ​​butter.
  5. Salt, sprinkle with sugar.
  6. Mix everything well.
  7. Enable the "Porridge" mode.

Garnish the porridge laid on plates with dried apricots and raisins. Instead of sugar, you can use honey or your favorite jam.

Millet porridge with pumpkin in milk

 

This recipe is a classic in Russia. During the holidays, millet with pumpkin was the decoration of the tables. According to this recipe, the dish turns out to be sweet, tender and satisfying. Nowadays, this delicacy can be prepared on any day, getting the necessary nutrients.

Ingredients:

  • milk - 4.5 tbsp .;
  • millet - 1.5 tbsp .;
  • pumpkin - 750 g;
  • butter - 45 g;
  • salt to taste.

Cooking:

  1. Remove the peel from the pumpkin, peel from the grains. Finely chop the pulp. Transfer to a heat-resistant pan.
  2. Heat the milk. Pour into a container with pumpkin.
  3. Add salt and sugar.
  4. Bring to a boil.
  5. Rinse the groats seven times. Pour into the milk mixture.
  6. Stew on low heat for half an hour.
  7. Close the lid. Send to the oven or stove for another 40 minutes.
  8. Take out the finished dish. Put the butter. Leave to stew for 20 minutes.

Millet millet with honey and dried fruits

An incredibly tasty and healthy dish is millet porridge, cooked with honey, dried fruits and boiled in milk. Of the simplest products that can always be found in the hostess's arsenal, you can cook a masterpiece. Not only adults, but also children will eat such a treat with pleasure.

Ingredients:

  • millet - 1 glass;
  • water - 250 ml;
  • milk - 900 ml;
  • dried apricots - 50 g;
  • prunes - 50 g;
  • raisins - 30 g;
  • dried apple - 30 g;
  • butter - 50 g;
  • honey - 50 g.

Cooking:

  1. Wash dried fruits and pour warm water. Stand for 20 minutes.
  2. Sort through the groats by removing the unshelled grains. Rinse. To fill with water.If cooked only in milk, porridge will become viscous, with the use of water the cereal will break apart faster.
  3. To salt.
  4. When water is absorbed into the cereal, pour milk. Cook until grains are fully cooked. In the process of cooking it is necessary to mix porridge regularly so as not to burn.
  5. Dried fruits are cut into thin slices so that they give off the aroma and taste of porridge.
  6. When the cereal is ready, add dried fruit. To withstand.
  7. Arrange the treat on plates. In each add oil, honey.

Oven baked porridge with milk in the oven

Millet cooked in a pot is tender, fragrant and light. The amount of pumpkin can be changed according to your taste preferences. Putting a smaller amount will get more milk porridge.

Ingredients:

  • pumpkin - 400 g;
  • millet - 450 g;
  • milk - 1200 ml;
  • butter - 50 g;
  • dried apricots - 20 g;
  • sugar - 3 tbsp. spoons;
  • prunes - 20 g;
  • candied fruits - 20 g;
  • salt - 0.5 tsp;
  • vanillin - on the tip of a knife.

Cooking:

  1. Peel the pumpkin and remove the seeds. Rinse with water. Dice into small cubes.
  2. To sort out the millet. Remove grains that have not been cleaned and impurities. Rinse several times with cold water. To get rid of bitterness, pour boiling water over it.
  3. Put the pumpkin slices in a pot. Top with cereal. Pour sugar and salt.
  4. Oil can be added at this stage of cooking or added a few minutes before the end of cooking.
  5. Rinse dried fruits, pour boiling water.
  6. After half an hour, drain the water and cut into small pieces. Add to pots.
  7. Pour candied fruits to millet.
  8. Pour in milk. It’s tastier to use fat milk or rustic milk. Pour to the top is not worth it, because in the process of cooking the mass will boil. Pouring costs one third.
  9. Close the pots with lids, put in the oven. It often happens that the covers are broken, then tightly close the foil. It is recommended to put in a cold oven. Cook for 50 minutes. If you like a golden crust, open the lid five minutes before being ready.

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