Millet porridge: how to cook in milk? Video
Since ancient times, millet porridge has been a valuable and favorite delicacy in Russian cuisine, but in the modern world this dish of healthy and tasty cereals has undeservedly receded into the background. Today, many associate millet with pet and bird food, a simple low-grade food. Meanwhile, if you cook millet correctly, it can become a signature dish of a truly royal meal.
Millet porridge with raisins and dried apricots
If you are wondering “How to cook millet so that it tastes good?”, First of all, carefully choose your purchase in the grocery department. Experienced cooks say: the most crumbly porridge is obtained from polished cereals of a rich yellow color. Before you start cooking, be sure to rinse the millet very well under the tap or in five to six waters, since millet is often sold heavily contaminated.
Do not buy large quantities of millet. When stored for a long time, it begins to taste bitter. If you doubt the freshness of the product, before cooking, boil it with boiling water and dry it on a baking sheet in the oven.
For a recipe for millet porridge, you need to prepare:
– water (1 l); – milk (200 ml); – polished millet (1 glass); – granulated sugar (1 tablespoon); – table salt (to taste); – raisins (0,5 cups); – dried apricots (0,5 cups); – butter with a fat content of 80–82,5% (2 tablespoons).
Place 2 suitable containers over medium heat, one of which should be enameled or steel, the other cast iron, thick-walled. The best option would be a standard rooster. In a saucepan with thin walls, bring water to a boil and dip the washed cereal into it with constant stirring. Pour milk into the second dish, sugar and salt to taste.
Bring the cereals to half-readiness and drain the boiling water, then thoroughly rinse the millet through a colander with hot water and transfer to boiling milk. Close the cast-iron container with a lid and keep on low heat until the milk is completely absorbed into the cereal. After that, spread pieces of fatty butter on the surface of the porridge, put the steamed dried apricots and raisins and cook for another 5 minutes. Then the dish should be ripened for half an hour in a warm oven or under a warm cover.
A great way to get tasty and flavorful millet is to bake it in ceramic pots. For this recipe take:
– 1 glass of cereals; – milk (4 cups); – fatty butter (1 tablespoon); – pumpkin (half a kilo); – granulated sugar (to taste); – table salt (to taste).
Peel and seed the pumpkin, grate the pulp on a coarse grater, then simmer in boiling milk under a lid. Choose dishes with thick walls. After 5 minutes, put the millet there, salt to your taste and cook with pumpkin for half an hour.
Divide the boiled porridge into pots, add a piece of butter (preferably rustic) to each portion. Place the ceramic containers in an oven preheated to + 150 ° C and keep for half an hour. Before serving, add sugar to the porridge or replace it with honey.