Millet porridge is boiled for 20 – 30 minutes.
Recipe for millet porridge with milk
for 2 servings
Products
Millet – 1/2 cup with a volume of 250 milliliters (125 grams of cereals)
Milk – 1-1.5 cups (with a volume of 250 milliliters)
Water – 1 cup for cooking + 2 liters of boiling water for washing cereals
Butter – a cube of 3×3 centimeters (2 tablespoons)
Sugar – 1-2 tablespoons
Salt – on the tip of a knife
Preparation of millet porridge
1. Measure the required amount of millet.
2. Pour millet into a sieve for easy washing.
3. Rinse the millet with a stream of boiling water (2 liters of boiling water is enough).
The water from under the millet is very cloudy, pour it out.
4. Put a pot with 1 cup of water on maximum heat.
5. When boiling, put the millet into the pan and cook for 5-10 minutes over low heat, under a closed lid – almost all the water should be absorbed into the millet.
6. Add salt and sugar, mix.
7. If there is a lot of water left after pre-cooking, drain it. If you want liquid porridge – do not pour it out.
8. Bring milk (1-1.5 cups, in our case 1 cup) to a boil over low heat, pour into a saucepan with cereal.
9. Stir the porridge. Make the fire small and cover with a lid – the porridge should be cooked with a slight seething of the liquid.
10. After 10-15 minutes of cooking, mix the porridge and serve.
11. When serving, put a piece of butter on the porridge.
Look at the general rules for cooking millet !
Tasty Facts
In order to cook liquid, viscous or crumbly millet porridge, use the following proportions:
Loose
millet – 200 grams
Milk – 350 milliliters
Sugar, salt, butter – to taste
Viscous
Millet – 125 grams (half a cup)
Milk – 400 milliliters
Sugar, salt, butter – to taste
Liquid
Millet – 125 grams (half a cup)
Milk – 450 milliliters
Sugar, salt, butter – to taste
– For a change in millet porridge for breakfast , you can add cottage cheese, prunes, raisins, jam, honey (they can replace all sugar), pumpkin.
For dinner, adults can cook millet porridge with stew.
– When choosing millet , you need to pay attention to the expiration date, the absence of dirt in the groats and various impurities. High-quality millet has a rich color, a faded color indicates improper storage of cereals. For the preparation of crumbly cereals, children’s dishes and casseroles, you should choose polished grain, crushed grain is more suitable for soups and liquid cereals.
– Millet porridge is boiled for 1 time – and is not stored. But in extreme cases, so that the porridge cooked in the evening does not lose its taste and friability, you should wrap it in a blanket and warm it up a little in the morning.
– Millet is the seeds of millet, previously peeled from the shell. The content of fat in millet grains does not exceed 4%, and the fat itself has a high acidity. If stored incorrectly, millet fat quickly oxidizes, hence the unpleasant bitter taste of porridge. In order for millet porridge not to taste bitter , you should store the cereal in a dark, dry place, and before direct cooking, rinse thoroughly in warm water or boiling water (preferably in boiling water), washing off all the fat, until the water becomes completely transparent. It is recommended to grind the grits with your hands, removing the remnants of fat from the surface of the grains.
– Calorie content of millet porridge on water – 95 kcal / 100 grams. The calorie content of millet cooked in milk is 115 kcal / 100 grams.
– The price of millet groats – from 40 rubles / 1 kilogram, millet porridge in a bag – 55 rubles / 500 grams (average data for Moscow as of June 2020).
– The benefits of millet porridge is a beneficial effect on the gastrointestinal tract, due to the high content of fiber and vitamin PP. Magnesium and potassium, which are part of millet, improve the functioning of the cardiovascular system, increase endurance, and prevent inflammatory processes. Due to the high concentration of silicon and fluorine, millet has a positive effect on the skin, hair and nails, copper fights against premature aging of the body. However, keep in mind that friable millet porridge puts a lot of stress on the stomach and is not recommended for high acidity. But with increased acidity, you can cook liquid millet porridge – then it will not harm the body.
– It is believed that the more yellow the millet, the more rich and appetizing the millet porridge will be.
Millet porridge in a slow cooker with milk
Products
Millet – 1 multi-cup (1 multi-glass = 160 milliliters)
Milk – 5 multi -cups
Sugar – 4 teaspoons
Salt – on the tip of a knife or 1/4 teaspoon
Butter – 50 grams
How to cook millet porridge with milk 1.1 Rinse a multi-glass of millet under running cold water until the water is clear again.
2. Put the washed cereal in a separate pan, pour boiling water and leave for 3 minutes so that the millet does not taste bitter, then drain the boiling water.
3. Lubricate the edges of the multicooker bowl with butter so that the milk does not run away.
4. Then put the prepared millet into the bowl, add 5 multi-glasses of milk, 4 teaspoons of sugar, half a teaspoon of salt, mix everything, put the butter.
5. Set the multicooker to the “Milk porridge” or “Porridge” mode, choosing a cooking time of 1 hour. The porridge is ready.
6. If you want to infuse millet porridge: close the lid of the multicooker and select the “Heating” program and the time of 30 minutes.
Recipe for millet porridge in a double boiler
Products
Millet – 200 grams
Milk – 350 milliliters
Sugar, salt, butter – to taste
How to cook millet porridge with milk in a double boiler
1. Rinse the millet with cold water until the rinsed water becomes clear.
2. Pour boiling water over the grits in a separate bowl and leave for 3 minutes, then drain the boiling water.
3. It is important to remember that when cooking, the volume of porridge will increase by 3 times, so the millet layer should not be higher than 1/3 of the double boiler bowl.
4. Put the millet into the capacity of the double boiler (or use a rice bowl), level it, pour in the milk.
5. Pour water into the steamer to the maximum level, put the bowl, cook with the lid closed.
6. Set the timer to 45 minutes. Put sugar, salt, a piece of butter into semi-finished or ready-made porridge, mix well.
How to cook porridge in a pot
1. Sort and rinse the cereal thoroughly.
2. Put the millet in a baking pot with a level no more than half the pot.
3. Add sugar and salt, pour the cereal with milk.
4. Cover the pot with a lid, place in the oven, bake for 45 minutes at 180 degrees.
5. 10 minutes before readiness, add butter to millet porridge.
6. Serve the finished porridge to the table.
How to cook millet porridge in bags
1. Pour 1 liter of water into a saucepan and add salt, bring to a boil.
2. At the moment of boiling, put bags of cereal into the pan, cook porridge for 15 minutes.
3. Remove the bags, let the excess water drain.
4. Cut the package, put the porridge on plates and season with butter.
Recipe for millet porridge on the water
Products for millet porridge on water
Millet – 1/2 cup
Water – 3 cups
Sugar – a tablespoon
Salt – on the tip of a knife
Butter – 1 tablespoon
How to cook millet porridge in water
1. Rinse the millet.
2. Pour 1.5 cups of water into the pan, add the washed millet, bring to a boil and turn off the heat.
3. Drain the water, pour boiling water over it – so that the water covers the millet with a margin of a couple of centimeters.
4. When the water boils again, salt and sweeten, reduce the heat and cook for 20 minutes. Then add oil.
5. When serving, season the porridge with butter.