Liquid millet porridge - 2 recipes in milk and water

Hello! Today I will share a recipe for liquid millet porridge in milk, as well as tell you how to make a delicious and satisfying kulesh from this cereal. It’s impossible to add to the gourmet cuisine, but they are quite capable of diversifying the usual diet.

First, I’ll give some tips on choosing and preparing the main ingredient:

1. When buying cereals, you should pay attention to its color. Light grains are boiled, and dark grains remain intact, and porridge from such a product is crumbly.
2. Millet will need to be thoroughly washed before cooking. Doing this in a colander is inconvenient, grains will fall out. It is better to use a fine sieve or put the cereal in a gauze bag. Keep the product under the tap until the draining water becomes clear.
3. If millet is stored for a long time, dishes from it acquire bitterness. Since it is impossible to determine the “age” of cereals by eye, it is worthwhile to make sure and pour boiling water over it for 15-20 minutes before proceeding with the preparation of porridge so that it does not bitter.

Liquid millet porridge in milk

• Cooking time: 30 minutes.
• Servings Per Container: 3-5.

For the preparation of liquid porridge, it is worth taking cereals, water and milk in a ratio of 1: 3: 2 or 1: 3: 3. It depends on the desired consistency of the finished dish. In the first case, it turns out semi-liquid, and in the second it resembles milk soup.

Ingredients:

• millet groats - 100 g;
• water - 300 ml;
• milk - 300 ml;
• sugar - 3 tbsp. l .;
• butter - 2 tbsp. l .;
• salt is a pinch.

How I prepare liquid millet porridge in milk:

1. Pour pre-washed and steamed millet into a pot with thick walls.
2. Pour water, add salt and cook, stirring constantly, for about 10 minutes after boiling. The fire should be weak.
3. I introduce milk, pour sugar, bring to a boil and cook another 15-20 minutes.
4. I turn off the hotplate, add butter, stir and let the dish stand for a while.

Note. If during the cooking process porridge seemed too thin, do not be discouraged. After it is a little infused, part of the liquid is absorbed into the cereal, and the dish will become thicker.

Cooking millet kulesh on water

• Cooking time: 1 hour.
• Servings Per Container: 5-6.

Kulesh (among some Kulish peoples) in its traditional form is a stew based on millet groats with the addition of lard and other ingredients. There are many variations of this dish; it is prepared in many countries of the world. I will talk about kulesh in Ukrainian.

Ingredients:

• millet - 200 g;
• pork fat (fresh or salted) - 100 g;
• potatoes - 3 tubers;
• carrots - 1 pc.;
• onion - 1 pc.;
• garlic - 2-3 cloves;
• water - 2 l;
• curry - on the tip of a knife;
• greens, salt - to taste.

Order of preparation:

1. I pour the washed and steamed millet into the pan, pour two glasses of water.
2. I put it on a slow fire, add salt and cook, stirring constantly, for 15 minutes.
3. While preparing cereals, I peel potatoes, onions, carrots and garlic, chop, as convenient. Finely chop the greens.
4. I send the chopped tubers to the pan 5 minutes after the cereal boils. Top up the remaining water.
5. I cut fat in small cubes, melt it in a pan.
6. When the greaves acquire a light golden hue, pour the onion and fry until golden brown.
7. Add carrots, continue frying until it softens.
8. When the pieces of potato easily begin to break with a spatula or fork, I introduce the frying into the pan along with chopped herbs and chopped garlic. I pour a little curry, seasoning will give the dish a nice color.
9. I cook another 5 minutes, then remove from heat, let stand a little, pour on plates and serve.

Kulesh in Ukrainian can also be prepared on the broth. Get a rich and satisfying first course.

Liquid millet porridge in milk

I offer a recipe for liquid millet porridge in milk.

Training1 min

Cooking29 mins

Total time30 mins

Dish on: Breakfast

Kitchen: Russian

Persons: 3

Calories 348kcal

Ingredients

• 100 g Millet groats
• 300 ml Water
• 300 ml Milk
• 3 Art. l Sugar
• 2 Art. l Butter
• pinch Salt

Step-by-step instruction

• Pour pre-washed and steamed millet into a pot with thick walls.
• Pour water, add salt and cook, stirring constantly, for about 10 minutes after boiling. The fire should be weak.
• I introduce milk, pour sugar, bring to a boil and cook another 15-20 minutes.
• I turn off the hotplate, add butter, stir and let the dish stand for a while.

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