Secrets of cooking
For hardworking housewives, not only the taste and satiety of food are important, but also its appearance: it is not for nothing that they say that appetite comes with eating. This rule is especially important when feeding young children, because they are much more willing to eat bright yellow crumbly porridge than sticky cereal mash. To learn how to cook crumbly millet porridge, you need to consult the advice of experienced chefs.
Despite the fact that modern cereals come from the manufacturer already prepackaged and packaged in sanitary conditions, millet should still be thoroughly rinsed before cooking. First, in cold water to wash off dust and remnants of the cereal shell. Clean millet groats need to be doused with boiling water: this way the vegetable oils present in the grain will dissolve and will not stick the grains together during cooking.
A crumbly porridge is obtained when grain is boiled in a little water (never milk). For millet, it is enough to pour water in the calculation of two volumes of grain.
If you are not afraid to gain a little extra weight, add a little butter to the millet when cooking. So the porridge will turn out to be crumbly, and its taste will be soft and rich.
Millet porridge with pumpkin and dried apricots
Rinse dried apricots and cut them into small slices. If the dried fruit is too hard, soak it a little in water. Cut the pumpkin into cubes.
Rinse the millet first in cold and then in hot water. Place the grain in a cooking pot on top of the dried apricots and pumpkin. Fill the food with water. There should be twice as much liquid as the food in the pan. Do not be afraid to spoil the porridge with water: dried apricots and pumpkin will absorb excess liquid.
Cover the saucepan with a lid and place over low heat. Boil the porridge until the water boils completely without stirring. Pour milk (in a 1: 1 ratio with the amount of grain), a little butter and honey to taste into a saucepan. It is not recommended to sweeten such porridge with sugar.
Bring porridge to a boil and turn off heat. Let the porridge steep for 10-15 minutes in a saucepan with the lid closed and serve.