Do you know that millet porridge is a real storehouse of vitamins and valuable minerals? On top of that, its taste is almost impossible to spoil, and the additives to it can be absolutely anything. Millet porridge with milk is an excellent breakfast, the preparation of which is not difficult.
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Simple and tasty millet porridge in milk
Cooking millet porridge is not as difficult as it seems. Try the following step-by-step recipe and as a result you will get a tasty and healthy breakfast. There are practically no people who don’t like millet porridge.
The composition of the components:
- millet groats - 1 glass;
- milk - 2 glasses;
- water - 2 glasses;
- sugar;
- salt - ½ coffee spoon;
- drain. or ghee.
Millet groats are picked and washed thoroughly so many times until the water is clear without any impurities. Pour millet with water. Its amount should be twice as large as cereal. Place the pot on the stove and bring to a boil. After that, remove the resulting foam and cook until all the water has boiled away. Then you need to pour milk into the pan.
Reduce the heat on the stove to the smallest and put sugar and salt to taste. Cooking lasts up to 20 minutes, while constantly stirring porridge and making sure that it does not burn. At the end, the pan is covered and insisted a little. A piece of butter or ghee is placed in the finished dish to add richness to the taste.
How to cook in a slow cooker?
If you want to simplify cooking millet porridge, use a slow cooker instead of traditional cooking on the stove. For measures in the recipe, multi-glasses are used.
What is needed:
- millet groats - 1 glass;
- water - 2 glasses;
- milk - 3 glasses;
- sugar - 3 tbsp. spoons;
- drain. oil - 50 g.
We interrupt and wash the millet, put it in a multi-cooker bowl. Pour milk and water there, put sugar and turn on the “Milk porridge” mode in the pan. The device automatically determines the time required for cooking.
We cook porridge with an open lid to control the process visually. At the same time, do not forget to stir with a wooden or plastic spatula, otherwise you risk scratching the bottom of the bowl. By the way, in a slow cooker the probability that the porridge will burn or “run away” is almost zero than with the traditional preparation of millet on the stove, subject to proportions. A piece of oil to taste is added to the finished dish.
Loose millet porridge in milk
To make the porridge crumbly, rather than sticking together into one lump, you can use the following recipe by applying a couple of secrets.
What is needed:
- milk - 2 glasses;
- millet groats - 1 glass;
- water - 1 cup;
- sugar;
- salt;
- drain. oil - 50 g.
Since millet groats are mixed with oils and dust, it is necessary to get rid of excesses before cooking. To do this, it is enough to pour boiling water over the cereal with a glass in a ratio of 1: 1, then boil in a saucepan, bring to a boil and pour the millet into a sieve, simultaneously washing under cold water. This is the first secret of making crumbly porridge.
Groats are put in a pan with sugar and salt, and then we pour milk there in a ratio of 2: 1. If you pour liquids, then the porridge will become viscous, and if not enough, then dry. The pan does not need to be covered. This is the second secret to making loose porridge. Bring to a boil and after 10 minutes throw a piece of butter. When it becomes more malleable, evenly distribute it throughout the porridge. After a while, the dish is ready.
It is interesting:millet porridge
In a pot in the oven
Everyone read Russian fairy tales, where the mistress always served porridge in a pot on the table? This is a traditional cooking recipe that has come down to us since ancient Russia. Be sure to try it!
The composition of the components:
- millet groats - 1 glass;
- milk - 2 glasses;
- sugar - 2 tbsp. spoons;
- salt - 1 pinch;
- drain. oil - 40 g.
The millet porridge in the oven will be a little more complicated in preparation than the ordinary on the stove, but, in general, the process itself is not as difficult as it seems. First of all, it is necessary to rinse.
The grits are pre-washed to remove unnecessary impurities and kept in boiling water for 5-7 minutes. We shift the porridge into a pot with salt and sugar, pour milk in the indicated quantity and send it to the oven for an hour at a temperature of 180. The top heating does not turn on. 10 minutes before cooking is completed, a small piece of butter is placed in the pot and the porridge is put back into the oven.
With pumpkin in milk
Cooking millet porridge in milk with pumpkin is not difficult, for this you will need:
- milk - 3 glasses;
- millet groats - 1 glass;
- pumpkin - 0.5 kg;
- sugar - 1 tsp;
- salt - ½ teaspoon.
Pumpkin is washed and cut into small pieces. The vegetable should be small in size. Then it is placed in a pan with warmed milk and boiled for 15 to 20 minutes. We sort and wash the millet, and then carefully add to the same pan where the pumpkin is cooked. Next comes salt and sugar. Cooking lasts another 20 minutes until millet thickens. To millet porridge with pumpkin, it must be put in the oven for half an hour or in a water bath for half an hour.
Milk millet with raisins
Such porridge will especially appeal to lovers of sweets and young children, who are hard to make eating cereals.
What is needed:
- millet - 1 glass;
- milk - 2 glasses;
- sugar - 3 tbsp. spoons;
- drain. oil - 50 g;
- salt - ½ teaspoon;
- raisins - ½ cup.
First of all, you need to prepare all the necessary ingredients for making porridge. Millet is first washed in cold water and transferred, then soaked for 5 minutes in boiling water.After the manipulations are done, we transfer the cereal to the pan, fill it with two glasses of water and cook over medium heat until all the moisture has boiled away. It takes no more than 7 minutes.
Next comes milk and raisins. The porridge is thoroughly mixed and covered with a lid. We continue to cook until fully cooked, reducing the heat to a minimum. Before completing the preparation, put in a millet a piece of butter and sugar. Mix again, remove from heat and leave to brew for 10 minutes.
Tasty recipe:how to cook millet porridge in the water
With honey and dried fruits
Another recipe for a delicious and very healthy porridge, which can be prepared for breakfast and as a full snack.
What is needed:
- millet groats - 1 glass;
- water - 1 cup;
- milk - 1 l;
- dried fruits - 70 g;
- drain. oil - 50 g;
- honey - 50 g.
Dried fruits are washed and infused in warm water for 20 minutes to swell. Otherwise, they can boil in porridge, and it will become tasteless. Millet groats are also washed and cleaned of unnecessary impurities if you use unprocessed millet for cooking. Fill with water for a while and send to the stove.
So the grits will break apart faster and not turn into a coalesced mass. Add salt and pour milk. Simmer until cooked, stirring constantly. At the same time, do not forget to make sure that the porridge does not boil and the milk does not “run away”.
Dried fruits are crushed to an acceptable size. They will give millet porridge a delicious aroma and taste. All such trifles must be taken into account so that the result will certainly please you. Before the readiness, dried fruits are put in porridge with sugar. In the finished millet, laid out on plates, put a piece of butter.
