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Millet porridge: how to cook? Video
Milk millet porridge is a delicacy familiar from childhood and one of the best dishes for a delicious and nutritious breakfast. Millet is a unique product in cooking, dietetics and even folk medicine, because it contains both healthy proteins and carbohydrates, as well as amino acids and vitamins, which are simply irreplaceable in the diet of a modern active woman. Try one of these recipes to make hearty millet porridge and see for yourself.
Rinse the millet thoroughly in several waters before cooking. It is not stored for long compared to other cereals, but even during this time various impurities and oils accumulate in it, due to which the porridge will turn into a mess and, moreover, will taste bitter. As soon as the water after washing the millet becomes clear, scald it with boiling water. This will steam the grains a little and remove the last bitterness. Then cook millet porridge in milk, following your favorite recipe. It can be cooked on the stove top or cooked in the oven.
Simple millet porridge with milk
Ingredients: – 1 tbsp. millet; – 2 tbsp. water; – 1 tbsp. milk; – 50 g butter; – 1 tbsp. Sahara; – salt.
Depending on the amount of milk, the porridge turns out to be thick or liquid. If you prefer the second option, take 2-2,5 tbsp. liquid for 1 tbsp. cereals
Pour water into a saucepan, put on high heat and stir 0,5 tsp in it. salt. As soon as it boils, put the prepared cereal into it. Reduce the temperature and cook the millet for 7-10 minutes, until it starts to boil. Once this happens, remove it from the stove and drain the water. Pour milk into a heavy-bottomed saucepan or cauldron, throw in a pinch of salt and sugar. When it starts to boil, throw the half-cooked cereal into it. Place a lid on the pan and reduce heat to low.
After 10-15 minutes, the milk will be absorbed and the porridge will begin to thicken, then put the butter in it and hold it under the lid for another 10 minutes. After this time, remove the pot from the stove, wrap it in a blanket or thick towel and leave to rise for 30-40 minutes. Such porridge can be served as an independent dish or dried fruits can be added to it: raisins, dried apricots, prunes, dried apples. It is better to pre-hold them in hot water or put them in porridge at the cooking stage.
Millet millet porridge with pumpkin in a pot
Ingredients: – 1 tbsp. millet; – 500 g pumpkin; – 4 tbsp. milk; – 50 g butter; – 2 tbsp. Sahara; – 0,5 tsp salt.
Peel and cut the pumpkin into small cubes. Pour the milk into a saucepan, bring to a boil and cook the pumpkin pulp chunks for 5 minutes. Then put the washed millet to it, throw in salt, sugar, stir and cook under a lid over medium heat for 10 minutes. In the meantime, start preheating the oven to 180 degrees. Spread the undercooked porridge in clay pots. Place a piece of butter in each, cover with lids and place in the oven for 30–35 minutes.