How to cook millet porridge in milk how much to cook milk porridge

He has many secrets, even in the title. A culture called millet does not grow in the fields of our homeland. Get cereal from a plant called millet. It was cultivated by humans in the third millennium BC, although it is now found in the wild form (used as a food supply for livestock).

The homeland of millet is China. From there, culture came to Mongolia, then to Europe. In Russia, cereal was the basis of the diet of peasants. It is known that porridge from millet, cleared of inflorescences, was massively consumed in the southern regions of Russia, and potions and jelly were prepared from it. The main value of the product was its nutritional value, for which some bitterness was forgiven. And put at the forefront of Russian cooking along with wheat.

The subtleties of cooking

The question of how to cook millet porridge quickly is relevant for modern cuisine. This cereal is another paradoxical product that has practically fallen out of the "cage" of the current housewives. The reason for this is the bitterness that persists in the grains when they are improperly prepared. It’s not always possible to get the desired consistency of the dish, either the grains are completely digested, or vice versa, they turn out tough ...

Famous Russian culinary theorist William Pokhlebkin tried to understand the nuances of cooking this cereal. He proposed several theses that allow housewives to understand how millet porridge is cooked in water and milk. Here are the main ones.

• Sift through the grits. During the cleaning process, millet grains are ground, removing the outer shells from them. In finished cereals, they can be preserved, as well as pebbles, oilcake. Porridge without garbage tastes better.
• Rinse millet. And do it very high quality, in seven waters. The last rinse should be in hot water. So bitterness will leave the grains.
• Boil cereal in plenty of water. What are the proportions? Let there be plenty of fluid. According to William Pokhlebkin, the initial volume of water does not play a role. When the grain reaches half-ready, it must be drained.
• Add hot milk. Its volume should be twice as large as cereals. In this case, you get a moderately viscous consistency of the dish. Milk porridge is evaporated in milk, causing the grains to open and become soft. Millet porridge in milk is considered a classic of Russian cuisine. It was in this form that it has been used for centuries in Russia.
• How much time to cook delicious millet porridge, decide on the required consistency. Cooking porridge in time depends on what consistency you like this dish. Need friable porridge, add the liquid in a ratio of 1: 2 and simmer until evaporated. We need a liquid, "smear", pour in more milk and boil until the necessary density. Millet porridge is so simple and versatile that it easily tolerates such "experiments." And the taste is not reflected.
• You can cook delicious porridge on the stove and in the oven. In the first case, the grain is boiled over low heat until cooked. In the second - they are welded in water, and after adding milk they are sent to languish in the oven. The cooking time in it is 1 hour. Do not cook good millet porridge in the microwave! Krupa loves long languishing and in the microwave oven does not boil to the desired consistency.

Classical technique. Step by step recipe

A classic recipe for millet porridge in milk can be considered. We suggest you cook it in accordance with all the rules. It is convenient to serve such a dish for breakfast, it is suitable for baby food. Due to long cooking time, we get its delicate texture. Porridge can be sold in different packaging. Today they often buy porridge in bags, but we will consider another option.

You will need:

• pshonka - 1 glass;
• butter - 30 g;
• milk - 2 glasses;
• sugar - 2 tbsp. spoons;
• water - 2 glasses;
• salt is a pinch.

Cooking

1. Pour the prepared cereals with water, put on fire.
2. Bring the mass to a boil, remove the foam. Boil over medium heat until the water evaporates.
3. Pour in warmed milk, reduce heat. Add salt, sugar.
4. Boil until thickened, stirring occasionally.
5. Turn off the fire after 20 minutes, cover.
6. Leave to infuse for 10 minutes.

The volume of milk can be large if porridge is used in the diet of the child. Then the cereal will have to boil longer, as a result of which millet millet porridge will acquire a viscous, viscous consistency. Stir the mass regularly, as it thickens, it can stick to the bottom. When serving, it is flavored with butter.

Simple recipes

We offer you simple techniques for cooking friable millet porridge and a delicate milk dish with pumpkin. In the first case, you get a wonderful side dish for dinner. A pumpkin porridge is perfect for breakfast.

On the water

The recipe allows you to cook porridge both hearty and completely lean. The difference between the two is in the use of butter. But millet groats love him very much. Moreover, it is thanks to the oil that it becomes truly crumbly.

You will need:

• millet groats - 1 glass;
• butter - 50 g;
• water - 2 glasses;
• salt is a pinch.

Cooking

1. Put scalded cereals in a pan, pour water.
2. Bring to a boil without covering. Reduce the heat.
3. Cut the butter into slices, lay it on the surface of the cereal when water will not cover it. Spread the oil evenly.
4. Cover, turn off the heat. Leave the millet to cook until cooked for 30 minutes.

This recipe allows you to cook a luxurious crumbly side dish. In this form, it can be eaten according to the old Russian tradition - with fried onions, lard. And if you add sugar in the cooking process, millet will be good with raisins, other dried fruits, nuts.

With pumpkin

Another recipe with the prefix "classic". Pumpkin millet porridge in Russia was prepared from ancient times. Nourishing and sweet, she decorated the tables on holidays. Today we can cook it when we want. And get huge benefits from both valuable components.

You will need:

• millet groats - 1 glass;
• milk - 3 glasses;
• pumpkin - 500 g;
• butter - 30 g;
• salt is a pinch.

Cooking

1. Peel and chop the pumpkin finely.
2. Warm the milk, put the pumpkin in it, add sugar, salt.
3. Warm until boiling, add prepared cereals.
4. Boil on low heat for 30 minutes.
5. Cover, put in the oven pre-heating for 40 minutes.

You can fill such a gruel with butter. It will improve the taste of all ingredients. Dried apricots and raisins will not be superfluous in the recipe. Honey is suitable for sugar, but add it before serving.

As you can see, there are subtleties in the recipes of millet porridge in water and milk. And their observance will allow you to get a beautiful, delicate dish. However, the cooking technique is simple, so you can safely include the product in your daily diet!

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