Contents
Millet porridge is boiled for 20-30 minutes.
Millet porridge recipe with milk
for 2 servings
Products
Millet – 1/2 cup with a volume of 250 milliliters (125 grams of cereal)
Milk – 1-1,5 cups (250 ml volume)
Water – 1 mug for cooking + 2 liters of boiling water for washing cereals
Butter – 3×3 cm cube (2 tablespoons)
Sugar – 1-2 tablespoons
Salt – on the tip of a knife
Cooking 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).
Millet water turns out to be very cloudy, pour it out.
4. Put a pot with 1 cup of water on high heat.
5. When boiling, put the millet in a saucepan 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 and stir.
7. If there is a lot of water left after pre-cooking, drain it. If you want a runny porridge, do not pour it out.
8. Bring milk (1-1,5 mugs, in our case 1 mug) to a boil over low heat, pour into a saucepan with cereals.
9. Stir the porridge. Make the fire small and cover with a lid – the porridge should be cooked with a slight bubbling of liquid.
10. After 10-15 minutes of cooking, stir the porridge and serve.
11. When serving, add a piece of butter to the porridge.
Look at the general rules for cooking millet!
Delicious 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 glass)
Milk – 400 milliliters
Sugar, salt, butter – to taste
liquid
Millet – 125 grams (half a glass)
Milk – 450 milliliters
Sugar, salt, butter – to taste
– For a change in millet porridge for breakfast can add cottage cheese, prunes, raisins, jam, honey (they can replace all sugar), pumpkin.
For adults, you can cook millet porridge with stew for dinner.
– When choosing millet it is necessary to pay attention to the shelf life, the absence of dirt in the cereal 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, polished grain should be chosen; for soups and liquid cereals, crushed grain is more suitable.
– Millet porridge is boiled for 1 time – and is not stored. But as a last resort in order to cooked in the evening the porridge has not lost its taste and friability, it should be wrapped in a blanket, and slightly warmed up in the morning.
– Millet is millet seeds that have been previously peeled from the shell. The fat content of millet grains does not exceed 4%, and the fat itself is highly acidic. If stored improperly, millet fat is quickly oxidized, hence the unpleasant bitter taste of porridge appears. For so that millet porridge does not taste bitter, cereals should be stored in a dark, dry place, and before direct preparation, 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 cereal with your hands, removing the remaining fat from the surface of the grains.
– Calorie value millet porridge on water – 95 kcal / 100 grams. The calorie content of millet boiled in milk is 115 kcal / 100 grams.
– Price millet groats – from 40 rubles / 1 kilogram, millet porridge in a bag – 55 rubles / 500 grams (data on average in Moscow for June 2020).
– Benefit millet porridge is a beneficial effect on the gastrointestinal tract, which is 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 inflammation. Due to the high concentration of silicon and fluoride, millet has a positive effect on the skin, hair and nails, copper fights premature aging of the body. However, keep in mind that crumbly millet porridge is very stressful for the stomach and is not recommended with increased 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-glass (1 multi-glass = 160 milliliters)
Milk – 5 multi glasses
Sugar – 4 teaspoons
Salt – on the tip of a knife or 1/4 teaspoon
Butter – 50 grams
How to cook millet porridge in milk 1.1 Rinse a multi-glass of millet under running cold water until the water is clear again.
2. Put the washed cereals in a separate saucepan, pour boiling water over and leave for 3 minutes so that the millet does not taste bitter, then drain the boiling water.
3. Grease the edges of the multicooker bowl with butter to prevent the milk from escaping.
4. Then put the prepared millet in the bowl, add 5 multi-glasses of milk, 4 teaspoons of sugar, half a teaspoon of salt, mix everything, put 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 desired, insist millet porridge: close the lid of the multicooker and select the “Warm up” program and the time for 30 minutes.
Millet porridge recipe in a double boiler
Products
Millet – 200 grams
Milk – 350 milliliters
Sugar, salt, butter – to taste
How to cook millet porridge in milk in a double boiler
1. Rinse millet with cold water until the rinsed water becomes clear.
2. Pour boiling water over the groats in a separate bowl and leave for 3 minutes, then drain the boiling water.
3. It is important to remember that during cooking the volume of porridge will increase by 3 times, so the layer of millet should be no higher than 1/3 of the bowl of a double boiler.
4. Put millet in a double boiler (or use a bowl for rice), smooth, pour in milk.
5. Pour water into the steamer to the maximum level, place the bowl, cook with the lid closed.
6. Set the timer for 45 minutes. Put sugar, salt, a piece of butter in a semi-prepared or ready-made porridge, mix well.
How to cook porridge in a pot
1. Sort out and rinse the cereals thoroughly.
2. Place the millet in a casserole dish, no more than half the level of the pot.
3. Add sugar and salt, pour milk over the cereal.
4. Cover the pot with a lid, place in the oven, bake for 45 minutes at 180 degrees.
5. Add butter to the millet porridge 10 minutes before readiness.
6. Serve the prepared porridge to the table.
How to cook millet porridge in sachets
1. Pour 1 liter of water into a saucepan and add salt, bring to a boil.
2. At the time of boiling, put the bags with cereals in a saucepan, cook the porridge for 15 minutes.
3. Remove the sachets and drain off excess water.
4. Cut the package, put the porridge on plates and season with butter.
Millet porridge recipe on water
Products for millet porridge on the water
Millet – 1/2 cup
Water – 3 glasses
Sugar – a tablespoon
Salt – on the tip of a knife
Butter – 1 tablespoon
How to cook millet porridge on the water
1. Rinse the millet.
2. Pour 1,5 cups of water into a saucepan, add 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 a couple of centimeters of millet with a margin.
4. When the water boils again, season with salt and sweetener, reduce heat and cook for 20 minutes. Then add oil.
5. When serving, season the porridge with butter.