How to cook porridge in a slow cooker: dairy, with mushrooms and pork

Porridge has been in the diet of people since ancient times. But people learned to cook its different types ideally relatively recently. In Russia, this time is considered the century of the invention of the furnace, in which cereals were not boiled, but heated uniformly in thick-walled dishes for several hours.

This technique is considered optimal for the preparation of many types of cereals: buckwheat, and oats, and barley. In the pan, such a result is often not achieved. Therefore, the appearance of a multicooker for making cereals can be considered a major breakthrough. The culinary assistant knows how to cook them as it happened in the old Russian oven. In fact, she does not cook them, but languishes, providing softness, rich taste.

With the advent of smart home appliances, you no longer need to get up any light, no dawn, to cook porridge for breakfast. A slow cooker will help you make hot porridge in the morning while you are still sleeping, or rather, a program that starts with a delayed start. And you can forget about sachets with instant cereal - porridge, although prepared quickly, can hardly be called a healthy breakfast. The ratio of water to cereals will tell you a special table, which you will find in the recipe book, which is usually attached to the slow cooker. If there wasn’t one attached to your smart saucepan or you lost it, read our article. How to cook porridge in a slow cooker will tell you step by step and with a photo.

FAQ

The technique for preparing any cereal in a multicooker looks like this. First ten warms up to high temperature, providing boiling of the mass. Then the temperature decreases and is maintained at an average level almost until the end of the regime. 10 minutes before the end of ten is completely disabled. At this time, the croup ripenes, and the abundance of steam in a compact space perfectly helps in this.

This technique answers the main questions related to cooking cereals in a slow cooker.

• Why is the mode so long? In kitchen assistants, it ranges from 50 minutes to 2 hours. Why so long? - Every housewife asks, because the same hercules in a saucepan is cooked in 20 minutes. But this is the peculiarity of cooking in a multicooker. During the boiling period in the pan, we do not track the time until the liquid and mass as a whole boil. Plus, we do not take into account how much the cereal should stand under the towel. Here, all these actions are carried out by the unit, and the duration of the regime includes the execution of all operations.
• Why does porridge run out of the slow cooker? This happens because the mass boils in a limited space. Remember, the same thing happens with the porridge in the pan, if you cover it with a lid. Usually dairy dishes are subject to “runaway”, while side dishes on the water behave more calmly. There are two ways to eliminate the probability of an “escape”. The first solution is to strictly observe the proportions. Often, a cookbook is offered for the unit (recipes in it are developed according to the features of the modes of a particular model and the volume of the bowl). Observe the proportions indicated in it and there will be no problems. If you still need to cook more, grease the bezel with the butter rim above the surface of the mass 5 cm higher. It will not allow boiling milk to rise higher.
• When do you need to salt or sweeten a dish? When cooking in a pan, it is recommended to add salt and sugar near the end of cooking. The reason for this is poor digestion of a number of cereals in salted water.A slow cooker solves this problem. You can add ingredients immediately when you bookmark products.
• Why do you need so much fluid? Each recipe, how to cook porridge in a slow cooker, includes a larger volume of liquid than for boiling in a pan. The reason for this is different conditions for bringing the product to readiness. By maintaining a uniform temperature, the croup digests better, absorbs more liquid. To prevent the dish from being too thick, observe the recommended proportions for crock-pots, pressure cookers.

The subtleties of cooking

Having understood the basic issues of how to cook porridge in a slow cooker, we will move on to the direct technique for preparing cereals.

• Rinse the cereal. Its surface is covered with dust, which is not needed in the finished dish. It is enough to rinse it in three waters to wash away the pollution. Rinse all types of cereals in warm water. The only cereal that needs to be washed in cold water is rice.
• Prepare cereals by technology. Before cooking, millet must be scalded with boiling water. This will remove the inherent bitterness of cereals. Barley must be soaked for 12 hours in cold water. After that, it will quickly break apart, become soft, and protein will not curl during cooking. If for other cereals there are subtleties of their preparation, stick to them.
• Use quality water. Tap water eliminates the possibility of cooking delicious dishes. It has its own smell, taste that conveys to the dish. To prevent this, use high quality filtered or boiled water. There are no impurities in it.
• Use the required volume of fluids. We offer proportions for viscous milk porridges, loose side dishes:
  • milk porridge from cereals (buckwheat, barley, millet, rice) - 1 multi-glass cereal is poured with 6 multi-glasses of liquid. The mass is moderately liquid, tender;
  • oatmeal milk porridge - 1 multi-glass cereal is poured with 4 multi-glasses of liquid. Porridge acquires a consistency, as in kindergarten;
  • crumbly side dish - the norm is used: 2 multi-glasses of water per 1 multi-glass of cereals for slightly swelling cereals (rice, buckwheat) and 3 multi-glasses of water for well-swelling cereals.
• Turn on the appropriate mode. For cereals in multicookers, the "Porridge" or "Milk porridge" mode is provided. For friable side dishes it is better to use the "Croup", "Pilaf" mode.
• Serve immediately after cooking.. A beep indicates that the dish is ready. If you hold the mass in the bowl a little longer, it will thicken.

Recipes

We offer you universal recipes for porridge in a multicooker that can be adapted to your requirements. Correct the amount of ingredients in proportion. And every time the dish is perfect.

Milk porridge

This recipe is suitable for most cereals except oatmeal. You can make porridge from buckwheat, rice, pearl barley, corn, barley, millet. To prepare meals for breakfast, it is recommended to use milk. It can be diluted with an equal amount of water.

You will need:

• groats - 1 multi-glass;
• milk and water - 3 multi-glasses each;
• sugar - 2 tbsp. spoons;
• salt - a pinch;
• butter - 20 g.

Cooking

1. Prepare the cereal, put it in the bowl.
2. Add milk, water.
3. Add salt, sugar, add oil.
4. Cook in porridge mode.

Using different types of cereals will allow you to cook a different and always delicious breakfast every morning. You can add honey instead of sugar, fruits and nuts after cooking.

Buckwheat with mushrooms

In the slow cooker it is convenient to cook not only dairy dishes and crumbly side dishes, but also full-fledged dishes for dinner. We offer a recipe for buckwheat porridge with mushrooms. As an additional flavoring accent, we use basil and a lot of dried herbs. You can take any mushrooms.

You will need:

• buckwheat - 2 multi-glasses;
• mushrooms - 300 g;
• water - 4 multi-glasses;
• vegetable oil - 3 tbsp. spoons;
• onion - 2 heads;
• dried herbs - 2 teaspoons;
• salt pepper;
• basil - 1 teaspoon.

Cooking

1. Grind peeled onions, mushrooms.
2. Fry the onion in the “Fry” mode for 5 minutes, add the mushrooms. Put out 10 minutes together.
3. Put prepared cereals, spices.
4. Cook in the Croup mode for 40 minutes.
5. Leave to brew 15 minutes after the beep.

This recipe for porridge in a slow cooker can be changed an incredible number of times, using chicken fillet, stew, pork instead of mushrooms. Each time it is necessary to make a frying, in which add the cereal and stew the dish until cooked.

Pork Rice

This dish comes from Serbia, but it is also ideal for our cuisine. It combines rice with tomato dressing, tender and steamed meat, spices.

You will need:

• rice - 2 multi-glasses;
• meat broth - 1 l;
• pork pulp - 600 g;
• onions - 2 large heads;
• leek - 1 stalk;
• garlic - 2 cloves;
• bell pepper - 1 red;
• vegetable oil - ½ multi-cup;
• tomato paste - 2 tbsp. spoons;
• ground paprika - 1 teaspoon;
• salt and pepper;
• finely chopped parsley - 2 tbsp. spoons.

Cooking

1. Grind the meat into a small cube.
2. Peel and chop finely the onion and garlic.
3. Pour in a bowl масла cup of oil, fry pork with onions, garlic.
4. Season the frying with paprika, tomato paste, add salt, pepper.
5. Pour in the broth, in the "Stew" mode, cook for 20 minutes.
6. Peel and chop leek, bell pepper. Mix in a bowl, pour in the remaining vegetable oil, mix.
7. Rinse the rice. Put in a bowl, add vegetables and butter. Set the mode "Loose rice", cook for 25 minutes.

Serve the dish generously sprinkled with chopped parsley. Its analogues are porridge with beef, other vegetables (tomatoes, eggplant, zucchini).

That's all the subtleties of how to cook porridge in a slow cooker. Guided by our advice, you can easily master this technique. And you can cook dairy dishes and full dinners with meat, mushrooms, vegetables.

Other porridge recipes