In Russia, millet porridge on the water was considered the main dish. Over the years, they forgot about her. And this is in vain, because it is nutritious and healthy. To properly prepare it, follow the recommendations and cook according to proven recipes.

Loose millet porridge on the water - a basic recipe

This healthy porridge is important to cook properly.

Buy cereals packaged in transparent bags. Choose millet, which is more yellow in color - porridge from it will turn out to be more crumbly.

Ingredients:

  • millet groats - 1 cup;
  • salt;
  • water - 720 ml;
  • sugar;
  • butter - 50 g.

Cooking:

  1. Take a saucepan, add cereal and pour water (240 ml). Boil.
  2. Take a sieve, pour out the contents of the pan and rinse the cereal. This procedure helps to clean the millet and save it from unnecessary garbage.
  3. Return back to the saucepan. Salt, sprinkle with sugar and add remaining water. Do not cover with a lid at the time of cooking.
  4. When the water reaches the cereal level, place the oil. Without this product, the friable mass will not work.
  5. Cover, remove from heat and stand for half an hour. Do not open the lid at this time.

How long does it take to cook porridge?

Depending on how you prepare the cereal, it will take different time to bring it to readiness.

  • In a saucepan, it takes 20 minutes to get crisp food.
  • If you like viscous or liquid porridge, then you will have to spend half an hour.
  • Cook millet porridge in a double boiler for 50 minutes.
  • And in a slow cooker you should wait 40 minutes for a friable dish and 60 minutes for a viscous consistency.

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Proportions of cereals and water

Many people cannot cook porridge so that it is crumbly. The main mistake is the excessive addition of water.To get the desired state, exactly 2.5 cups of water must be added to one cup of millet.

Cooking step by step in a slow cooker

Cooking millet porridge in a slow cooker is very convenient. No need to follow the preparation, you can do business, and the device will perform the entire procedure itself.

Ingredients:

  • millet - 1 cup;
  • sugar;
  • water - 2.5 cups;
  • salt;
  • oil - 35 g.

Cooking:

  1. Clear millet from debris. Rinse. Put in the bowl.
  2. Pour in water, salt and sprinkle with sugar.
  3. Set the mode. Depending on the model of the device, you can choose "Porridge" or "Extinguishing". Turn the timer for 40 minutes.
  4. Place the oil. Switch to "Heating", and set the timer for eight minutes.

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In the oven

For cooking in the oven, it is convenient to use pots. Porridge from them will not be able to escape, will not burn, it will turn out friable and fragrant. And most importantly, it will remain warm for a long time.

Ingredients:

  • sugar;
  • butter - 45 g;
  • millet groats - 185 g;
  • salt;
  • water - 410 ml.

Cooking:

  1. Go through the grains, rinse and place in a pot. Groats should occupy half the volume.
  2. Salt, sprinkle with sugar and add water. The two-finger fluid should not reach the edge of the pot. Cover with a lid.
  3. Place in the oven, which has not yet been heated, - the pot should be heated simultaneously with the oven.
  4. Choose 180ºС. To withstand an hour.

If you want to make porridge more flavorful and tasty, then you can add chopped prunes or dried apricots.

Porridge with pumpkin on the water

A nutritious and hearty dish that contains a large amount of vitamins, goes well with pumpkin. An orange vegetable will help make the dish aromatic, rich and very tasty. This is a great option for breakfast.

Cooking such a porridge is best in water. And lovers of milk porridges, after the water has evaporated, can pour a little milk into an almost ready dish to give the porridge a special taste.

Ingredients:

  • millet groats - 1.5 cups;
  • pumpkin - 700 g;
  • salt;
  • water - 480 ml.

Cooking:

  1. Select seeds from the vegetable and cut it. Best if you get small cubes.
  2. Place in a saucepan, pour in water and cover with a lid. Do not close tightly - it is necessary to allow the couple to go out. It will take 10 minutes to cook. During this time, the vegetable will become soft.
  3. Rinse the cereal. Once is not enough. The process should be repeated several times - the water should remain clear. If you want the cereal to boil faster, then you can pour boiling water over it.
  4. When the pumpkin has become soft, pour millet to it, salt and stir gently so that the pulp of the vegetable does not fall apart.
  5. Boil a quarter of an hour. To prevent the mass from sticking to the bottom, it is necessary to mix periodically.
  6. When most of the liquid has evaporated, remove from the stove and place the oil. Close the lid and cover the pan with a blanket. Hold for half an hour. During this time, millet is fully respected.

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Cooking option for the smallest

Small children should be accustomed to millet after the introduction of other types of cereals. If the baby is on artificial feeding, then the ideal time to try cereals is 8 months. If on natural - 9 months. It is extremely rare that porridge causes allergies, but for the first time it is enough to give half a teaspoon and gradually increase the amount to the required rate. Breasts should only be cooked in water.

Ingredients:

  • millet groats - 1 cup;
  • salt;
  • butter - 25 g;
  • sugar - 2 tbsp. spoons;
  • water - 400 ml.

Cooking:

  1. Rinse the cereals, place in a pan and pour water.
  2. When the liquid is bubbling, remove the foam, set the fire to a minimum and cook until the liquid has settled.
  3. Salt, add sugar and add butter. Mix. Cover and insist a quarter of an hour.

Advice

  • Do not purchase cereals for future use. Unlike other species, millet groats are stored much less. If you hold it for a long time, it will acquire a bitter aftertaste.
  • If the cereal lay for a long time and became bitter, then it should be poured with boiling water, and then placed in a frying pan and dried.
  • Millet is a heavily contaminated cereal, so it must be washed very well until the water remains clear.
  • When buying, choose polished grits. From crushed, viscous porridge will turn out.
  • Light-colored millet during cooking will never turn out friable.

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