How to cook delicious millet porridge in water according to a step-by-step recipe with photos. Recipes for incredibly tasty millet porridge with water

Millet porridge is one of the most traditional dishes of Russian cuisine. Millet is millet cereal, and our ancestors began cultivating millet among the first cereals. Hearty and tasty porridge made from this product was available, and it was prepared in families of different incomes. It was made with fruits and vegetables, with meat and mushrooms, with milk or water. Thanks to the variety of recipes for this dish, it never got boring and was always welcome on the table. Modern housewives prepare dishes from millet much less often than their grandmothers and great-grandmothers. However, the reason is not that the current generation is disappointed in the taste of millet or doubts its beneficial properties. Most often, inexperienced cooks simply do not know how to cook millet porridge so that it is boiled, but does not turn into mush. Cooking millet porridge has certain subtleties, but in fact this process is not complicated. Having studied the features of cooking this dish, even a novice housewife can feed it to her loved ones every day.

Cooking features

Millet porridge is prepared quite simply, but if you don’t know a few important points, the result may not meet the chef’s expectations.

• Millet contains a small amount of fat, but it is such that during long-term storage it gives the product a sour-bitter taste. This is especially noticeable when millet is stored in a damp room. It is highly undesirable to use millet that has expired or has been stored incorrectly for cooking porridge. When choosing a product in a store, pay attention to the date of its release and try to purchase one that was produced relatively recently.
• Culinary experts are unanimous in the opinion that millet, which has a bright color, makes porridge more tasty and crumbly, not to mention the fact that it looks more appetizing.
• Before cooking, millet cereals must be sorted and washed well. Fill it with water, rub the grains together with your hand, and drain the water. Similar manipulations are repeated until the drained water becomes clear. The millet is washed with hot water for the last time. If this is not done, the porridge may turn out bitter and not crumbly enough.
• Millet porridge can be cooked in water or milk, but you need to know that Millet does not boil in milk. For this reason, the porridge is first boiled in water until half cooked, and then heated milk is added and the dish is cooked until cooked.
• If you want to cook with millet crumbly porridge, the cereal is poured into already boiling water. To prepare viscous porridge, you can immediately pour the prepared millet with water, and then place the pan on the stove.
• To prevent the porridge from burning, it is recommended to cook it in an enamel pan with a double or at least a thick bottom. This rule also applies to millet porridge. You can also cook it in a pot, slow cooker or double boiler. Experts say that in a double boiler the food turns out to be especially crumbly.
• Cooking time for millet porridge depends on the cooking method. Usually it is boiled for 20–30 minutes, after which it is simmered in the oven for another 30–60 minutes or steamed by wrapping the pan. To avoid mistakes, you should rely on the recommendations accompanying a specific recipe.

Millet porridge is tasty on its own, but it is often prepared with the addition of fresh or dried fruits, meat, mushrooms, and vegetables. The most popular is pumpkin porridge with millet. Having mastered the basic principles of preparing this dish, you will be able to cook it with different additives, focusing on your own taste.

Proportions of cereal and liquid

Any porridge has its own optimal proportions of cereal and liquid. Only if you follow them will you be able to get the expected result.

• To prepare crumbly millet porridge in water, the ratio is 1:2. If the porridge is prepared with milk, then it is preferable to use a ratio of 1:3, that is, for milk porridge the liquid is needed 1.5 times more.
• If you want to cook viscous porridge, it is recommended to add 3 parts water or 4–4.5 parts milk to 1 part cereal.
• Liquid millet porridge is prepared from 1 part of cereal and at least 5 parts of liquid.
• When using a multicooker, take 3 cups of water per glass of millet to cook crumbly porridge. If you want to prepare milk porridge, then add 2 more glasses of milk. You can, on the contrary, take 2 parts water and 3 parts milk for 1 part cereal.
• The proportion 1:5 is also used when preparing millet porridge in a double boiler.

The presence of fruits and vegetables in the recipe may affect the optimal amount of liquid required for preparing porridge, but only slightly.

Important! Due to the high content of fiber and vitamin PP in millet, porridge made from it helps to normalize the functioning of the gastrointestinal tract. For good functioning of the heart muscle and vascular tone, magnesium and potassium are needed; they are also contained in large quantities in millet. Phosphorus and silicon, found in millet cereals, are needed for the beauty of skin and hair. Copper, which is also found in millet, prevents premature aging of the body.

A contraindication to eating millet porridge in large quantities is increased acidity, but in moderate quantities this food will not harm in this case either.

Calorie content of millet porridge porridge cooked in water is only 95 kcal per 100 g. Porridge cooked in milk has an average energy value of 115 kcal / 100 g.

Classic recipe for millet milk porridge in a saucepan

• millet cereal – 0.2 kg;
• milk – 0.4 l;
• water – 0.4 l;
• salt - a pinch;
• sugar – 40 g;
• butter – 40 g.

Cooking method:

• Wash the millet in several waters, simultaneously removing black grains and debris that float to the surface. When the water is clean, pour the cereal into an enamel pan.
• Pour water over the millet and place on low heat.
• Wait until the contents of the pan begin to boil, skim off the foam.
• Continue cooking the millet until the water has completely or almost completely evaporated. If you see that the millet has already begun to boil, but there is still water left, you can drain it.
• Warm the milk. Pour it into the pan with the millet.
• Continue cooking the porridge until it thickens. This will take about 10 minutes.
• Add oil, stir.
• Remove the pan with porridge from the heat, cover with a lid, wrap in a towel and leave for half an hour.

According to this recipe, the porridge will be moderately viscous, slightly sweet and truly tasty. Both children and adults will be happy with this breakfast.

Classic recipe for millet porridge with water in a saucepan

Compound:

• millet – 0.2 kg;
• water – 0.6 l;
• salt - to taste;
• butter – 30 g.

Cooking method:

• Sort through and rinse the cereal.
• Boil water, add oil and salt to it, stir. If you want to make lean porridge, you can add a tablespoon of vegetable oil instead of butter. It must be refined.
• Pour the cereal into the water, stirring the contents of the pan.
• Cook the porridge for 15–20 minutes until the millet becomes soft.
• Remove the pan from the heat and cover well.

After half an hour, the porridge can be served. Millet porridge boiled in water is often used as a side dish for meat or fish dishes. By adding vegetables, mushrooms or meat to it, it can be turned into a full-fledged second course.

Millet porridge in the oven (in pots)

• millet – 0.2 kg;
• water – 0.4 l;
• milk – 0.4 l;
• salt - a pinch;
• sugar, butter - to taste.

Cooking method:

• Rinse the cereal, put it in a saucepan, cover with water. Cook over medium heat, uncovered, until the water has almost completely evaporated.
• Add sugar and salt, stir.
• Divide the cereal into the pots, filling them no more than halfway. Pour milk over the cereal. Cover the pots with lids.
• Place the pots in the oven, preheat it to 180 degrees. Simmer the porridge in the oven for 40–50 minutes until cooked.

After removing the pots of porridge from the oven, put a slice of butter in each and serve the dish to the table.

Compound:

• millet – 0.2 kg;
• water – 0.6 l;
• milk – 0.4 l;
• sugar – 20–40 g;
• salt - a large pinch;
• butter – 50 g.

Cooking method:

• Sort the millet, rinse until the water is clear. Pour boiling water over it, drain it after 5 minutes.
• Place the millet in the multicooker container.
• Add sugar and salt.
• Dilute the milk with hot boiled water, pour this mixture over the cereal.
• A couple of centimeters above the liquid level, grease the walls of the multicooker bowl with butter. Add the remaining oil to the rest of the ingredients. Mix them carefully.
• Turn on the unit by selecting the “Milk porridge” program. If your device does not have such a program, you can replace it with any other one designed for cooking cereals. It can be called “Porridge”, “Grains”, “Rice”, “Pilaf”, “Buckwheat”. If the unit cannot determine the readiness of the dish itself, set the timer for 40 minutes.
• After the program has completed, leave the porridge to simmer for an hour in the heating mode.

In a slow cooker, millet porridge turns out almost the same as in the oven or oven, thanks to long simmering.

Compound:

• millet – 100 g;
• water – 0.2 l;
• milk – 0.3 l;
• salt - a pinch;
• sugar - to taste;
• butter – 20 g.

Cooking method:

• Pour boiling water over the prepared cereal for 5 minutes, drain off excess water.
• Transfer the cereal into a steamer container.
• Grease the edges of the container with oil; place the remaining oil on the cereal.
• Add sugar and salt.
• Mix milk with water and boil.
• Pour the hot mixture over the millet.
• Turn on the steamer for an hour.

After the specified time, the porridge will be ready; it does not need additional simmering.

Compound:

• millet cereal – 0.2 kg;
• water – 0.4 l;
• milk – 0.4 l;
• pumpkin – 0.5 kg;
• sugar – 40 g;
• salt - a pinch;
• butter – 50 g.

Cooking method:

• Peel the pumpkin and remove the seeds. Cut the pulp into cubes about 1 cm in size and place in a saucepan.
• Pour in half a glass of water. Place the pan on the fire. Simmer the pumpkin for about 15 minutes until it is soft.
• Add salt and sugar. Add the prepared cereal and stir.
• Add the remaining water.
• Cook the porridge over low heat until there is almost no water left.
• Add butter and warm milk, stir.
• Continue cooking the dish for 10 minutes.
• Remove the pan with porridge from the heat. Mix its contents. Cover the pan and leave for half an hour. During this time, the millet will completely steam.

Pumpkin porridge with millet is one of the most popular dishes in Russian cuisine. This is a self-sufficient dish that does not need any addition.

Millet with potatoes

• potatoes – 0.5 kg;
• millet – 0.2 kg;
• onions – 100 g;
• water – 0.6 l;
• refined vegetable oil - as much as needed;
• salt, spices - to taste.

Cooking method:

• Peel the onion and cut it into small cubes. Fry in vegetable oil until golden brown.
• Peel the potatoes and cut them into cubes about a centimeter in size or a little larger.
• Rinse the cereal by changing the water several times. Rinse it one last time in hot water.
• Boil water, add salt and spices to it.
• Add potatoes and cereal to the water and stir.
• Cook the porridge until the potatoes become soft.
• Add fried onions, stir.
• Remove the pan from the heat, wrap it in a blanket and leave for half an hour.

The porridge according to this recipe turns out to be satisfying. It can be served not only as a side dish, but also as an independent dish.

Millet with chicken

• chicken breast – 0.5 kg;
• water – 1 l;
• millet – 0.2 kg;
• carrots – 100 g;
• onions – 100 g;
• butter or vegetable oil - as much as needed;
• salt - to taste.

Cooking method:

• Boil the chicken breast in salted water until tender. Strain the broth, measure out 0.8 liters - this is how much is needed to prepare the porridge.
• Peel the skin from the breast, separate the meat from the bones, and chop into small pieces.
• Scrub the carrots, wash and dry with a napkin. Grind on a grater with large holes.
• Remove the husk from the onion and cut the vegetable into small cubes.
• Melt the butter, add carrots and onions. Fry them until soft.
• Rinse the millet, add it to the pan, and fill it with broth. Put on fire and cook for 20 minutes.
• Add the roasted vegetables and chicken and stir. Cook the porridge for another 5 minutes over low heat.

After removing the pan of porridge from the heat, cover it and wait 20–30 minutes, allowing the porridge to steam even better.

Millet porridge with fresh fruits

Compound:

• millet cereal – 0.2 kg;
• water – 100 ml;
• milk – 0.2 l;
• apple – 0.2 kg;
• pear – 0.2 kg;
• white sugar – 40 g;
• brown sugar – 40 g;
• salt - a pinch;
• butter - to taste.

Cooking method:

• Wash the fruits and peel them. Cut out the cores with seeds. Cut into small cubes.
• Prepare the millet.
• Mix the cereal with white sugar, salt and fruit.
• Grease a baking dish with oil.
• Place millet and fruit in it.
• Pour in a mixture of water and milk.
• Cover the pan with foil.
• Place the mold in an oven preheated to 180 degrees.
• Cook the porridge for 40 minutes.
• Place slices of butter on the porridge. After a couple of minutes, sprinkle it with brown sugar.
• Continue cooking the porridge in the oven for another 10 minutes, but without covering it with foil.

Millet porridge made according to this recipe can be served not only for breakfast, but also for dessert. It can compete with traditional pies and casseroles. You can also include dried fruits in this dessert, but do not replace fresh fruits with them, otherwise there may not be enough liquid to prepare the cereal.

Millet porridge with dried fruits

• millet – 0.2 kg;
• water – 0.3 l;
• milk – 0.25 l;
• dried fruits – 100 g;
• sugar – 20 g;
• salt - a pinch;
• butter – 60 g.

Cooking method:

• Boil water, pour millet into it. Boil it until almost cooked. Drain off excess liquid.
• Pour boiling water over the dried fruits, drain the water after 5 minutes. Cut large fruits, leave raisins whole.
• Add warm milk, dried fruits, sugar and salt to the porridge, stir.
• Continue cooking the porridge for 10 minutes.
• Add oil, stir. Remove from heat.
• Cover the pan and let the cereal steam. This will take at least 20 minutes.

Porridge prepared according to this recipe will be a good breakfast that will charge you with energy for a long time.

Millet porridge is healthy and tasty. It can be prepared with milk or water. There are recipes for both sweet and unsweetened millet porridge. It can be served as a side dish or as an independent dish.

The simplest and most popular millet porridge is made with water. The dish turns out juicy, tasty and satisfying; the grains of the cereal do not boil, but remain whole, but with a soft core. We advise you not to waste water, as millet groats swell three times! If desired, the cooking water can be salted or sweetened, based on the taste of your family or guests. Butter is added at the very end of cooking. Jam, jam, honey are added directly to the plate, but in another case, porridge will serve as a good side dish for cutlets, sausage, etc.

Ingredients

• 100 g millet cereal
• 300 ml hot water
• 3 pinches of salt
• 20 g butter

How to cook millet porridge in water

1. The most common mistake made by beginners is that they rinse the cereal only once. Millet is very bitter, so it must be washed in three or four waters until the liquid becomes clear. If you don't do this, you can end up with porridge with a bitter aftertaste that no one will want to eat. So fill the millet with water and rinse thoroughly, add salt to the water and repeat the procedure several more times

2. Pour the washed millet into a saucepan or cauldron, a pan with a non-stick bottom.

3. Add 2-3 pinches of salt.

4. Pour in hot water in the proportion of 1 part cereal to 3 parts boiling water. It is necessary to pour only hot water and in large volumes, since adding liquid during the cooking process is unacceptable, especially if it is cold water. Place the container on the stove, turning on maximum heat, bring the liquid to a boil and skim off the resulting foam two or three times.

5. Then reduce the heat to minimum and boil the cereal for 15 minutes, without stirring, covering the container with a lid. Don't forget to turn off the heat after all the liquid has been absorbed.

It has many secrets, even in its name. The crop called millet does not grow in the fields of our homeland. The cereal is obtained from a plant called millet. It was domesticated by humans in the third millennium BC, although it is still found growing wild (used as fodder for livestock).

China is considered the birthplace of millet. From there the culture came to Mongolia, then to Europe. In Russia, cereals formed the basis of the peasants' diet. It is known that millet porridge, peeled from inflorescences, was widely consumed in the southern regions of Rus', and stews and jelly were prepared from it. The main value of the product was its nutritional value, for which some bitterness was forgiven. And they put it at the forefront of Russian cooking, along with wheat.

Subtleties of cooking

The question of how to quickly prepare millet porridge is relevant for modern cuisine. This cereal is another paradoxical product that has practically fallen out of the “cage” of current housewives. The reason for this is the bitterness that remains in the grains when they are improperly prepared. It is not always possible to obtain the desired consistency of the dish; sometimes the grains are completely boiled, sometimes, on the contrary, they turn out hard...

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

• Sort through the grains. During the cleaning process, millet grains are ground, removing their outer shells. They can be stored in the finished cereal, as well as pebbles and cake. Porridge without garbage tastes better.
• Rinse the millet. And do it very efficiently, in seven waters. The last rinse should be in hot water. This will remove the bitterness from the grains.
• Boil the cereal in plenty of water. What are the proportions? Let there be plenty of liquid. According to William Pokhlebkin, the initial volume of water does not matter. When the grain reaches half-cookedness, it must be drained.
• Add hot milk. Its volume should be twice as large as the cereal. In this case, the dish will have a moderately viscous consistency. Millet porridge is evaporated in milk, causing the grains to open and become soft. Millet porridge with milk is considered a classic of Russian cuisine. It was in this form that it was used for centuries in Rus'.
• How long to cook delicious millet porridge, decide according to the required consistency. Cooking time for porridge depends on the consistency you like this dish. You need crumbly porridge, add liquid in a 1:2 ratio and simmer until it evaporates. You need a liquid “smear”, pour in more milk and boil to the required thickness. Millet porridge is so simple and versatile that it easily tolerates such “experiments.” And it doesn't affect the taste.
• You can prepare delicious porridge on the stove or in the oven.. In the first case, the grain is boiled over low heat until tender. In the second, they are boiled in water, and after adding milk they are sent to simmer in the oven. The cooking time in it is 1 hour. You can't cook good millet porridge in the microwave! The cereal loves to simmer for a long time and cannot be boiled to the desired consistency in the microwave oven.

What to do if you washed the millet in hot water, but it still tastes bitter? Before boiling, scald the grains with boiling water. It is convenient to do this in a sieve to keep the grains together. The bitterness will go away along with the oils covering the grains.

Classic technique. Step by step recipe

The recipe for millet porridge with milk can be considered a classic one. We suggest you prepare it according to all the rules. It is convenient to serve this dish for breakfast; it is suitable for baby food. Thanks to long-term boiling, we will obtain a delicate consistency. Porridge can be sold in different packages. Today people often buy porridge in bags, but we will consider another option.

You will need:

Preparation

1. Pour water over the prepared cereal and place on fire.
2. Bring the mixture to a boil, skim off the foam. Boil over medium heat until the water has evaporated.
3. Pour in the heated milk, reduce the heat. Add salt, sugar.
4. Boil until the mixture thickens, stirring.
5. Turn off the heat after 20 minutes and cover with a lid.
6. Leave to sit for 10 minutes.

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

The most tender dish will be if you use yellow cereal in the recipe for millet porridge with milk. It provides the perfect consistency and is almost never bitter. The sticky mass will be cooked from light grains, the crumbly mass from dark grains.

Simple recipes

We offer you simple techniques on how to cook crumbly millet porridge and a delicate milk dish with pumpkin. In the first case, you will get a wonderful side dish for dinner. And pumpkin porridge is ideal for breakfast.

On the water

The recipe allows you to prepare porridge both hearty and completely lean. The difference between them is the use of butter. But millet cereal loves it very much. Moreover, it is thanks to the oil that it becomes truly crumbly.

You will need:

• millet cereal - 1 cup;
• butter - 50 g;
• water - 2 glasses;
• salt - a pinch.

Preparation

1. Place the scalded cereal in a saucepan and add water.
2. Bring to a boil without covering. Reduce heat.
3. Cut the butter into pieces and place it on the surface of the cereal when the water does not cover it. Distribute the oil evenly.
4. Cover with a lid and turn off the heat. Leave the millet to steam until ready for 30 minutes.

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

With pumpkin

Another recipe with the prefix “classic”. Pumpkin millet porridge has been prepared in Rus' since ancient times. Hearty and sweet, it decorated tables during the holidays. Today we can cook it whenever we want. And get great benefits from both valuable components.

You will need:

• millet cereal - 1 cup;
• milk - 3 glasses;
• pumpkin - 500 g;
• butter - 30 g;
• salt - a pinch.

Preparation

1. Peel and finely chop the pumpkin.
2. Warm the milk, put the pumpkin in it, add sugar and salt.
3. Heat until boiling, add prepared cereal.
4. Boil over low heat for 30 minutes.
5. Cover with a lid and place in the oven to finish heating for 40 minutes.

You can season this porridge with butter. It will improve the taste of all ingredients. Dried apricots and raisins will not be superfluous in the recipe. Honey can be used instead of sugar, but add it before serving.

As you can see, there are subtleties in recipes for millet porridge with water and milk. And following them will allow you to get a wonderful, tender dish. However, the cooking technique is simple, so you can safely include the product in your daily diet!

Millet porridge on water

In search of a universal side dish, I remembered that it had been a long time since I had cooked millet. The simplest, lean, without milk and even without butter. Not a delicacy, of course, but the good thing about millet porridge cooked in water is that it can be served with goulash, meat or vegetable cutlets, and even sugar. So it was decided that for dinner there would be crumbly millet porridge in water, a recipe with the correct proportions and detailed preparation. I think you will find it useful too. Millet, cooked according to all the rules, is very tasty: steamed, soft, grains do not stick together, the porridge is not viscous, like slush, and not dry.

The basic recipe for millet porridge with water includes only three or four ingredients. Cereals, water, salt and/or sugar. If desired, some of the water can be replaced with milk, dried fruits and pumpkin pieces can be added. Or you can make unsweetened porridge, with cracklings, bacon or fried vegetables.

Ingredients

To cook crumbly millet porridge you will need:

• millet – 1 cup;
• water – 2.5 cups;
• salt – 0.5 tsp (to taste);
• sugar - to taste (I did not add).

How to cook millet porridge in water. Recipe

The cereal comes in different varieties: bright yellow, pale with a gray tint, with a large number of unrefined grains (nigella) or an admixture of other grains. There is polished or steamed millet - I don’t buy this kind of grain, because it has already lost most of its useful substances. If there are a lot of nigella, then I sort out the grains, but I try to buy clean, yellow ones. I measure out a glass of millet, this is enough for 4-6 servings.

I rinse under warm and then under cold water. Usually millet is dirty, you have to change the water many times until it drains almost clear. After washing, I pour boiling water over the cereal - just in case, to remove bitterness (stale cereal may have a bitter taste).

It is best to cook millet in a cauldron or in a thick-bottomed pan. I have a small cauldron for this purpose. I pour the cereal into the cauldron and pour in 2.5 glasses of water.

Bring to a boil over high heat. As soon as the foam starts to rise, I turn down the heat. I don’t cover it yet so that the water doesn’t run away when boiling.

I collect the foam with a spoon, along with it all the small impurities that were not removed when washing the millet are removed.

You can salt the porridge immediately after pouring water or when it starts boiling, but the cereal has not yet boiled.

I stir, cover tightly with a lid, and leave to steam over low heat. After about ten minutes I turn off the heat.

Advice.You need to cover with a lid when there is almost no liquid left, otherwise the water will “run away” and the porridge will burn.

Millet turns out to be very tasty if you slightly undercook it and then leave it to steam. I do this: I leave it on a warm burner or on a divider (a metal circle with small holes) and wrap it in a thick towel. In this form, the porridge costs 20-30 minutes. The cauldron holds heat well, the millet does not cool down, but continues to reproach. With this preparation, the grains swell and soften, but not to the point of being “smeared.”

If you are not cooking during fasting, you can add butter or ghee before turning off the heat.

Well, the crumbly millet porridge in water is ready. It tastes a little salty, and as a side dish it goes well with any meat and vegetable dishes, especially with gravy - absolutely delicious! And you can also serve it as a sweet dish: add dried fruits, pumpkin puree, and pour honey. Tasty, healthy and easy to prepare. I hope my tips on how to cook millet porridge with water will be useful to you. Bon appetit! Your Plyushkin.

Millet is considered a valuable, nutritious product that allows a person to get a large amount of vitamins by consuming only 100 grams of millet porridge.

Millet contains a huge amount of protein; in addition, it is high in calories and allows you to satisfy hunger for a long time.

To get a nutritious lunch or breakfast, it is recommended to cook millet porridge according to all the rules.

It can be cooked in milk or water; according to the chosen method, the proportions of the products will change. A few simple tips from chefs and housewives will help diversify your diet.

Boiled millet retains maximum beneficial properties: it can remove toxins from the body when treated with tablets.

Correctly selected proportions of milk and water, as well as the amount of millet itself, will allow you to get a protein-rich breakfast.

Traditionally, crumbly millet groats are boiled exclusively with water, then you can add salt to make an excellent side dish for meat, fish or poultry.

If you cook the culture with milk, add sugar, you get sweet millet porridge. There is also a known option for combining milk and water.

Let's consider both cooking methods, highlighting the amount of food and time:

1. On the water. For 1 cup of millet, use 2 cups of hot water.

   Before boiling the dish on the stove, you need to calcinate the grains or pour boiling water over them, leaving for 1 hour - this will remove the excess bitterness.

   In time, the dish will cook for about 15 minutes after boiling with the lid open with constant stirring with a spatula.

   As soon as the dish is ready, it is flavored with butter and covered with a lid to brew.

2. With milk. If you use 1 cup of cereal, you will need 3 cups of milk.

   At the same time, it is important to constantly monitor the dish being prepared, because milk tends to boil out of the pan.

   Arm yourself with a spatula and stir the dish for 15 minutes as it boils. The milk makes a slightly viscous but tasty dish, which also needs to be flavored with butter.

3. With milk and water. Many housewives ask how much water and milk is needed for cooking in a mixed liquid.

   Milk porridge, partially boiled with water, must be prepared from 2 glasses of water and 2 glasses of milk.

   After boiling, the cereal is also cooked for 15 minutes, but milk should be added hot 10 minutes after boiling.

Often half a teaspoon of salt is used for 1 cup of cereal. If you are preparing sweet porridge, you need to add 1 tablespoon of sugar to the already prepared dish.

Pumpkin porridge for children in a slow cooker

• Cooking time – 1 hour 40 minutes.
• After cooking, you get 6 servings of 100 grams each.

Ingredients:

• Water – 250 milliliters.
• Milk – 400 milliliters.
• Pumpkin – 400 grams.
• Millet – 200 grams.
• Sugar – 2.5 tablespoons.
• Salt – 1 teaspoon.
• Butter – 50 grams.

Recipe:

1. Millet porridge with pumpkin is considered one of the traditional Russian dishes.

   Having prepared such porridge for a child in a slow cooker, you can use it as bait, gradually introducing it into the baby’s diet.

   First you need to peel the pumpkin, wash it, cut it into small cubes. For small children - can be grated using a fine grater.

2. Milk and water are added to the pumpkin.
3. Millet is first poured with hot water to remove excess bitterness. The cereal is washed and added to the prepared ingredients.
4. Place everything into a multicooker bowl, sprinkle with salt and sugar. Immediately add butter. You can coat the bowl in a circle with a piece of butter - this will prevent the milk from boiling over.
5. The dish is cooked on the “Porridge” or “Grain” mode for 40 minutes.
6. After cooking, leave the porridge in the multicooker on the “Warming” mode for 1 hour. This move will allow the pumpkin dish to brew and be soft.

How to cook crumbly millet

Loose millet porridge on water:

• Cooking time – 40 minutes.
• Ingredient preparation time: 10 minutes.
• After cooking, you get 3 servings of 100 grams each.

Nutritional value per 100 grams:

Ingredients:

• Water – 2.5 glasses.
• Millet – 1 cup.
• Butter or vegetable oil - 50 grams.
• Salt – added to taste.

Recipe:

1. This version of millet porridge in crumbly form is suitable for serving with meat dishes or fish.

   First, you need to thoroughly rinse the cereal with cold water. Rinse the last time in hot water.

2. You need to put the porridge in boiling water, or you can pour hot water over it and bring to a boil.
3. You should not cook millet for a long time - after bringing it to a boil, reduce the heat and cook for 8 minutes, after adding oil and salt.
4. Next, cover the pan with a lid, reduce the heat and leave the porridge to cook until the water has completely evaporated for 11 minutes.
5. Once ready, turn off the heat and let the porridge brew under the lid for 10 minutes. When serving, you can drizzle with melted butter.

Millet in soup and other side dishes

Many people like to add millet to soup, diversifying it with tasty and nutritious cereals.

Fish soup, kulesh and other types of soups are made from millet. The main feature is to add cereal 10-15 minutes before turning off the heat.

A few more side dish options from this culture:

1. Gruel. To cook a liquid dish, you need to increase the proportions of milk or water. For 1 cup of millet you will need 4 cups of milk.
2. Porridge for fishing is an excellent bait. To attract fish, such as crucian carp, fishermen boil the cereal in crumbly form, filling the feeder with it.
3. Option in bags. Porridge in a bag is a convenient way to feed your child in the morning. Just follow the instructions and after 15 minutes a plate of nutritious cereal is ready on the table.
4. Side dish of cereals and vegetables. Vegetables are fried in a frying pan: onions, carrots, and zucchini are used. The prepared vegetables are transferred to a cauldron, cereal is added and cooked until tender.
5. Mixed side dish. By mixing rice and millet cereals you can get a complete breakfast, rich in proteins and carbohydrates. The porridge is cooked in a multicooker on the “Grain” mode for 40 minutes.

Many pet lovers are interested in: is it possible to give millet to a dog? Veterinarians insist on banning millet porridge for dogs, as the product makes it difficult to digest food.

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