Manka 2 servings. How to cook delicious semolina porridge

It would seem that there is nothing easier than to cook semolina porridge. However, even here there are subtleties. The classic recipe for semolina porridge and tricks that you should know so that there are no lumps. Video recipe.
Recipe content:

In childhood, every child perceives semolina porridge as a punishment. But with age, we realize that it is tasty and healthy. However, only when it is properly prepared. There are several varieties of cooking semolina porridge: with milk or water. Knowing the intricacies of cooking, you can not only use it on its own, but also prepare delicious desserts on its basis, like cold pudding, which is in no way inferior to Italian panna cotta. It is used for casseroles, cake cream and much more.

Semolina porridge does not contain a large amount of vitamins and fiber, but there are healthy carbohydrates and easily digestible protein. It charges with useful energy for the whole day. Porridge is recommended for people with poor gastrointestinal function and stomach problems. It has enveloping properties, which helps to soothe exacerbations of chronic diseases. At the same time, one should not forget that semolina porridge is very high-calorie, so overweight people should use it in doses.

cooking secrets

• Even for those who strictly monitor the amount of milk consumed, porridge should always be boiled with its addition, at least in a 1:3 ratio in favor of water. Then its taste and aroma will be better.
• If the milk is low-fat, then add more of it, and vice versa - if the percentage of fat is high, pour it less.
• Follow the proportions of the products. To make the porridge the perfect consistency, pour 8 tbsp for 1 liter of milk (or a mixture of water and milk). By the end of cooking, the porridge will be of medium density.
• If you don’t like the taste of this dish at all, then add dried fruits, candied fruits, seeds, nuts, fresh berries, jams, fruits.
• You can cook porridge in baked milk, then its taste will become softer and with a creamy note.
• In order for the porridge to acquire a more delicate taste, after cooking it can be beaten with a whisk with butter. Then the porridge will become airy and lush.
• Use a non-stick or thick-walled pot for cooking.

• Calorie content per 100 g - 76 kcal.
• Servings - 1
• Cooking time - 10 minutes

Ingredients:

• Milk - 250 ml
• Sugar - 1 tbsp or to taste
• Salt - a pinch
• Butter - a small piece
• Semolina - 2 tbsp.

Step-by-step preparation of semolina porridge according to the classic recipe, recipe with photo:

1. Pour the milk into a cooking pot and put it on the stove. Bring milk to a boil over medium heat.

2. When the milk boils, add a pinch of salt to the pan.

3. Then pour in the sugar. Optionally, you can put a spoonful of vanilla sugar, it will give a wonderful aroma.

4. Introduce semolina into boiling milk very slowly in a thin stream, stirring constantly so that there are no unpleasant lumps.

5. Continue to boil the porridge, stirring constantly, until the milk boils again.

6. As soon as it boils, make the slowest fire. Don't stop bothering her.

7. The porridge will gradually thicken.

8. It is cooked no more than 5-7 minutes after boiling milk.

The article offers you several recipes for making semolina porridge without lumps, with milk or water.

IMPORTANT: Most often, semolina is boiled in milk, because it emphasizes the delicate taste of cereals, makes porridge hearty with a creamy tint. To improve the taste, you can also add butter and sugar, vanilla or cinnamon as desired.

You will need:

• Milk (preferably homemade) 1 cup (you can take milk of any fat content, the fatter - the tastier).
• Semolina groats - 4 tbsp (full, with a slide)
• Salt - a small pinch (salt emphasizes and enhances the taste of semolina).
• Sugar- several art. l. (according to your preferences, 2-3 tablespoons)

Cooking:

• Pour milk into a bowl
• Milk must be boiled
• Dissolve sugar (and other additives as desired)
• For mixing, it is advisable to use a whisk, not a spoon. It mixes the cereal more thoroughly and prevents lumps from forming.
• Semolina should be added in small portions and each thoroughly mixed.
• Continue whisking the porridge for a few more minutes after turning off the heat (ideally about 5 minutes).
• Cover the dish and let the porridge stand for another 5-7 minutes before serving (so it can cool a little and become more dense).

How to cook milk semolina porridge for one and two servings, for 1 liter of milk: the proportions of milk and semolina

In order for the semolina to turn out tasty and homogeneous, with a pleasant consistency and density, the proportions of the dry and liquid parts should be strictly observed during cooking. To do this, use the proposed table of proportions for one, several servings or for a whole liter of milk.

How to cook semolina porridge in a slow cooker: recipe

The presence of modern kitchen appliances simplifies the process of cooking, does not require much effort and a lot of time. An oven such as a slow cooker will allow you to quickly and effortlessly cook semolina in water or milk and you do not have to constantly stand at the stove.

How to cook semolina in a slow cooker:

• Pour the required amount of milk into the multicooker bowl (see proportions above).
• Turn on the mode "Cooking", "Soup" or "Baking"
• After 5-7 minutes, pour cereal, sugar and salt (vanillin, cinnamon if desired) into the milk.
• Cooking time - 7-10 minutes, it is best to let the porridge still brew after cooking.
• Add oil after cooking when serving

How to cook semolina porridge in the microwave: recipe

It turns out that you can cook semolina porridge not only on the stove and in a slow cooker, but also with the help of such modern kitchen appliances as a microwave. Everyone is used to heating food in it and few people know that even a simple microwave oven without a number of special functions can steam and bring semolina to readiness.

IMPORTANT: It is worth noting that semolina in the microwave is more of a necessity than "correct and healthy food." For children, it is better to cook semolina in the old familiar way. Nevertheless, semolina porridge in the microwave turns out to be homogeneous, airy, very light and tasty.

You need:

• Semolina (groats) - 2-2.5 tbsp (with slide)
• Milk or water (milk is preferred) – 1 glass
• Sugar - according to your preferences (1-3 tsp)
• Salt - 1 small pinch (you can do without salt)

How to cook:

• "Cooking" in the microwave semolina should only be in special or glassware.
• Pour all dry ingredients into a large bowl and mix them thoroughly with a spoon.
• Pour milk into a bowl (you can also use water or milk and water in half).
• Mix everything thoroughly and put in the microwave on the usual heating mode, time - 1 minute.
• After 1 minute (no more), remove the bowl and mix the porridge thoroughly again.
• The same procedure should be repeated three more times, each time taking the porridge out of the microwave and mixing it thoroughly - this will help it get rid of lumps “in the future”.
• Season the finished porridge with a piece of butter before serving.

Delicious and "quick" semolina porridge

How to cook liquid semolina porridge in milk: recipe, proportions

Liquid and watery semolina is a good food for young children who start complementary foods or feed on formula milk. Liquid porridge from semolina is more satisfying food and allows you to fill the child's body with energy. Liquid semolina is very convenient to pour into a feeding bottle. Some adults also like quite watery semolina, which can be seasoned with butter or jam. Semolina swells very much during cooking, steaming and infusion, and therefore porridge always has a pleasant texture.

How to weld:

• Pour 2 cups of milk into the dish (this is approximately 450-500 ml, you can also replace it with a mixture of milk and water, as well as plain water).
• Bring the liquid to a boil, dissolve additives in it as desired (a little sugar and salt can be added, they can also be added when serving).
• After boiling milk, you should add a small amount of cereal. Semolina swells well and for the porridge to be liquid, 1.5 tbsp is enough.
• Mix the cereal thoroughly to avoid clots.
• Cooking time - 4-5 minutes, infusion time - 5-7 minutes.

How to cook medium semolina porridge in milk: recipe, proportions

IMPORTANT: When cooking semolina porridge, it is important to observe strict proportions, since cereals can swell very much (almost three times). Sometimes the violation of proportions turns the porridge into a thick lump, which, when cooled, resembles a casserole.

How to weld:

• Pour 2 cups of milk into the dishes (this is approximately 450-500 ml, you can boil it in water or in milk with water).
• Bring the liquid to a boil, dissolve in it vanillin, sugar and salt (optional).
• After boiling milk, pour 4.5-5 tablespoons into it. semolina with a slide and mix thoroughly (preferably use a whisk instead of a spoon).

How to cook thick semolina porridge in milk: recipe, proportions

Quite a lot of people like thick semolina porridge. After cooling and solidification, the dish becomes very dense and visually resembles a casserole. The cooled thick semolina is applied with a spoon or cut into pieces with a knife. She keeps her shape.

When cooking, such porridge will still remain liquid, but after infusion and cooling, each ground grain of wheat will swell several times and the dish will gain density. If you cook thick porridge in milk, such a dish is in no way inferior in taste to Italian panna cotta. A breast of thick porridge can be flavored with jam or condensed milk.

You will need:

• Sugar -
• Vanilla sugar -
• Salt -
• Semolina groats -

Cooking:

• After that, cover with a lid and keep until it cools completely (or partially). The colder the porridge is, the thicker it will be.

How to cook semolina porridge with condensed milk: a recipe

You can cook delicious semolina porridge not only with water or milk, but also with condensed milk. You will get a dish with a delicate, very delicate creamy taste, pleasant sweetness. Such porridge will certainly appeal to adults and children.

You will need:

• Condensed milk - 80-100 ml. (condensed milk should be diluted with plain water in the preferred proportions that you determine to taste, you should get a full glass of liquid).
• Butter (not spread or margarine) - 10-20 g (according to your preferences, you can not add).
• Semolina groats - 6-7 tablespoons (look at the consistency of the dish)
• Salt - small pinch
• Vanillin - a few pinches
• Fruit or berries for serving(jam or jam, as an option).

How to cook:

• Heat water in a saucepan and dissolve a few tablespoons in it. condensed milk to your liking. Sugar should not be added to porridge, as condensed milk is already very sweet.
• Add salt and vanillin, melt the butter (you can not mix the butter into the porridge, but simply put it on top when serving).
• After boiling the liquid, start adding grits in small portions, mixing everything thoroughly each time.
• Cook porridge on the smallest fire for no more than 5 minutes, then let the porridge brew for another 5-10 minutes.
• Serve with sliced ​​fruit, fresh berries or fruit jam.

How to cook semolina porridge with milk powder: recipe

Semolina porridge, which can be boiled in milk powder, always turns out homogeneous and without lumps. There are several important and effective cooking secrets for this.

You will need:

• Powdered milk - a few tbsp. (per serving approximately 5 tablespoons).
• Semolina groats - a few tbsp. (depending on how thick you want your porridge to be. Approximately 4-6 tablespoons).
• Sugar - a few tbsp. (according to your preferences).
• Water - 0.5-1.5 cups (look at the density of porridge)
• Vanillin - pinch (optional)

How to cook:

• Pour all dry ingredients into a saucepan: milk, semolina and sugar (add vanillin if you want).
• Everything is thoroughly mixed with a spoon, pour 0.5 cups of water, mix everything with a whisk or using a blender.
• The cold water with which you pour the semolina will allow the cereal to swell, but will not brew it, and therefore you will avoid lumps.
• Put the saucepan on the fire and start brewing over low heat, without ceasing to stir the porridge.
• Add water little by little to reach the required and desired porridge consistency. Before serving, let it brew, add berries, fruits or oil to the dish.

How to cook semolina porridge in milk without lumps with pumpkin: recipe

Pumpkin is ideally combined with milk semolina, it emphasizes the delicate creamy taste of the dish and complements it with its aroma. You can also cook such porridge on dry or condensed milk, as well as on ordinary water. Depending on your preferences, you can chop the pumpkin pulp into small cubes, grate or puree with a blender (boiled only).

You will need:

• Milk (homemade or store bought) 250-300 ml. (you can use diluted milk powder or condensed milk dissolved in water).
• Semolina (groats) -
• Pumpkin pulp (sweet) - 100-200 g (according to your preferences)
• Sugar -
• Salt - big pinch
• Butter -

How to cook:

• To avoid lumps in the porridge, split the pan and fry the semolina in it for 5 minutes (it should acquire a pleasant golden color).
• Send semolina to boiling milk and mix thoroughly, add finely grated pulp of sweet pumpkin.
• Add oil after cooking

Recipe for semolina porridge in milk with raisins: how to cook?

Raisins with their pleasant sourness and at the same time sweetness perfectly emphasize the taste of creamy semolina porridge. It is best to cook thick semolina and add raisins to it, such a dish can serve as a full-fledged dessert and treat for both children and adults.

You will need:

• Full fat milk (homemade or store bought) 0.5 liters (approximately two full glasses).
• Raisin - 100 g (light)
• Sugar - a few tbsp. (according to your taste preferences).
• Vanilla sugar - 0.5-1 tsp (add to taste and desire).
• Salt - a small pinch (will emphasize and enhance the taste)
• Semolina groats - 10 tbsp (look at the consistency, plus or minus 1-2 tablespoons).

Cooking:

• Raisins should be poured with boiling water in advance and let it stand for 10 minutes to soak.
• Milk is put on fire and salt, sugar, vanillin dissolve in it.
• After that, semolina should be gradually added to boiling milk in small portions (1 tablespoon each) and everything should be thoroughly mixed with a spoon or whisk.
• Add raisins soaked and squeezed from excess liquid to the porridge.
• Do not stop stirring the porridge throughout the cooking process (7-8 minutes).
• Then turn off the heat and cover the pot with a lid. Let stand 5 minutes and stir again.
• After that, cover with a lid and keep until it cools completely, so that it becomes dense and thick.

Recipe for semolina porridge in milk with fruits: how to cook?

To prepare "fruit" semolina porridge, you can use not only fresh fruits according to your preferences. Dried fruits (dried apricots, prunes, dates, figs, cherries or strawberries, oranges, and so on) are also suitable, as well as their combinations.

How to weld:

• Dishes pour 2 cups of milk can be boiled in water or in milk with water).
• Bring milk to a boil, dissolve vanilla, sugar and salt (optional).
• After boiling milk, pour 5-6 tablespoons into it. semolina with a slide and mix thoroughly.
• Finely chop fruit (banana, pear, apple, peach or any other). If you add dried fruits, they should be soaked in advance for 5-10 minutes in boiling water, and then finely chopped.
• Bring to a boil again, turn off the heat and cover the pot with a lid. Let the porridge brew for 5-10 minutes under a closed lid, you can add 1 tbsp. butter.

Recipe for semolina porridge in milk with banana: how to cook?

Banana has a very mild and rich taste, which perfectly complements semolina porridge, making it rich, satisfying and healthy. There are several ways to add a banana to a dish: cut and put on top just before serving, puree and mix into porridge, cook semolina with dried bananas.

You will need:

• Milk (homemade, store-bought, powdered or condensed) - 250-300 ml.
• Semolina (groats) - 2-3 tbsp (porridge will be of medium density)
• Large sweet banana 1 PC.
• Sugar - a few tbsp. to taste (can be replaced with honey)
• Salt - big pinch
• Butter - 10-15 g (can be excluded or replaced with vegetable).

How to cook:

• Pour milk into a saucepan and bring it to a boil.
• Dissolve salt, sugar and vanilla in milk (optional)
• Send semolina to boiling milk and mix thoroughly.
• Banana should be crushed with a fork or interrupted with a blender (you can also just cut into slices).
• Cook the porridge over low heat for 5-7 minutes, stirring thoroughly all the time.
• Banana should be added to porridge only after cooking
• After cooking, add the oil, stir again and let stand covered for 5 minutes before serving.

Recipe for semolina porridge with milk “like in kindergarten”: preparation

Everyone, as a child, partially remembers their food in kindergarten. Very often in the food menu there was semolina porridge, which was “in a special way” tasty and tender. Try to cook at home, using simple tips.

Cooking:

• In a bowl, mix a few tablespoons. semolina with the preferred amount of sugar (focus on your taste).
• Pour the dry ingredients with a glass of cold water (maybe not full, but only 2/3).
• Stir the semolina and let it swell a little.
• Boil a glass of milk on the stove.
• Pour the swollen semolina into boiling milk and mix the porridge thoroughly for 5 minutes.
• Turn off the fire and season the porridge with oil.

Semolina porridge "like in a garden"

Recipe for semolina porridge in milk for babies up to a year: how to cook?

When brewing semolina for an infant who is not yet a year old, you should be aware of some precautions:

• Feed your baby only liquid semolina
• For cooking, use only high-quality milk
• Be sure to bring the milk to a boil while cooking.
• Do not add butter, sugar, salt and vanillin to porridge
• Introduce semolina into the child's diet only after you have made his first feeding with other cereals

How to weld:

• Boil 200-250 ml of milk.
• Add just a little bit of sugar to the milk, 0.5 tsp is enough. (sweetness will attract the child).
• Add 1 tbsp. semolina without a slide and mix the porridge thoroughly.
• Bring the semolina to a boil and turn off the heat, cool before giving to the child.

Recipe for semolina porridge in milk for a child at 1 year old and after: preparation

Depending on how your child eats (through a bottle or from a spoon), you should select the proportions of milk and cereals when cooking semolina. If your baby is eating porridge from a bottle after a year, the previous recipe (1 cup of milk and 1 tbsp of cereal) will do. To make the porridge a little thicker, in order to feed the baby with a spoon, you can increase the portion of the cereal to 1.5 and 2 spoons. You can also increase the amount of sugar up to 1-2 tsp.

How to cook lean semolina porridge without milk on water: a recipe

You will need:

• Manka - 4-5 tbsp (adjust the amount of cereal yourself, depending on the preferred density of porridge).
• Water - 250-300 ml.
• Vanillin - 1-2 pinches to taste
• Sugar - a few tbsp.
• Vegetable oil - 2 tbsp (corn or sunflower).

Cooking:

• Boil water and dissolve sugar in it, you can add vanillin and a pinch of salt.
• Pour vegetable oil into boiling water and gradually add semolina.
• Thoroughly mix the porridge during the cooking process so that there are no lumps.

Video: "Semolina porridge without lumps in milk"

Today we will talk in detail about how to cook semolina porridge without lumps. After all, many housewives refuse this healthy and very tasty dish just because they don’t have the slightest idea how to make it homogeneous and the right consistency. To correct this situation, in this article it was decided to present several options for making semolina porridge. Which one is the best is up to you.

Cooking semolina porridge with milk

Not everyone knows, but such a simple dish has many cooking options. Someone makes it only with fresh milk, someone - with ordinary water, and someone even uses the two mentioned ingredients at the same time. Let's consider each of the options in more detail.

Cooking semolina porridge in milk is quite easy and simple. To do this, we may need components such as:

• milk as fresh as possible fat - 1 faceted glass;
• semolina - 4 dessert spoons;
• granulated sugar - add to taste (about 1-1.5 dessert spoons);
• medium-sized table salt - a couple of small pinches;
• fresh butter - 12-15 g (add to a ready-made dish).

Cooking process

To cook semolina porridge with milk, you should take dishes with a thick bottom. After all, this is the only way your dish will not stick and burn. Thus, it is necessary to pour full-fat milk into a bowl or pan, and then put it on the fire and gradually bring it to a boil. In this case, it is required to ensure that the product begins to boil well, but does not run away.

After the milk boils, it is necessary to pour semolina into it. Its amount depends entirely on whether you want to get a thick or liquid porridge. To avoid lumps, it is recommended to add cereals slowly and in small portions. In this case, the milk should be stirred with a spoon so that you get a kind of funnel. Only with this addition of semolina will the finished dish be as homogeneous as possible. If desired, sugar and fine table salt can be added to it (to taste).

It is advisable to cook semolina porridge in milk for about 9-11 minutes. During this time, all the grains will boil well, as a result of which you will get a very tasty and healthy dish without a single lump.

How to properly present to the table?

Semolina porridge, prepared according to the recipe described above, is not too liquid, homogeneous and very tasty. It should be served hot for breakfast or an afternoon snack. Additionally, it is recommended to flavor the dish with a piece of fresh butter.

Semolina porridge without lumps: a step-by-step recipe

How to make a delicious breakfast on the water? To do this, we need to prepare the following products:

• ordinary cold water - 2 faceted glasses;
• semolina - 7 full dessert spoons;
• sugar brown sand - add to taste (about 1.5 dessert spoons);
• fine iodized salt - a couple of pinches (add to taste);
• fresh butter - 15-17 g (add to a ready-made dish if desired).

Cooking process

As in the previous recipe, semolina porridge on water will cook faster and turn out much tastier if you use a small saucepan with a thick bottom to cook it. It is necessary to pour ordinary cold water into the dishes, and then pour semolina and mix thoroughly. After that, it is recommended to leave the ingredients aside for 6-9 minutes. After this time, the saucepan should be placed on medium heat and wait for the liquid to boil completely. At the same time, the contents of the dishes must be stirred regularly, since the grits that have settled to the bottom can stick and burn.

After the water boils, salt and sugar should be added to the porridge to taste. It is desirable to cook it on very low heat for about 8-12 minutes. In this case, the dish must be constantly stirred with a spoon.

Proper serving to the table

Semolina porridge on the water is most often made for diet food or for those who have intolerance to dairy products. Serve it to the table should be hot. If you want to lose weight, then adding butter, jam, honey and other sweets to the finished dish is highly discouraged. Otherwise, all of the listed products can be safely used. After all, with them, semolina porridge will become much tastier, healthier and more nutritious. Even the most fastidious and capricious child will not refuse such a breakfast.

One cannot ignore the fact that semolina porridge boiled in water differs slightly in taste and color from that which is cooked only in milk. Such a dish is more gray and less high-calorie.

Cooking a delicious and healthy breakfast on semi-milk

How to cook semolina porridge without lumps? Many housewives dream about this. After all, it is not very pleasant to use a heterogeneous dish with large or even small lumps. And this is done quite easily.

So, we need:

• semolina - 6 dessert spoons;
• filtered drinking water - ½ cup;
• fat milk of maximum freshness - 1.7 faceted glasses;
• fine sand sugar - 2 dessert spoons (to taste and desire);
• sea ​​salt - a few pinches (to taste);
• wheat or rye bread, butter, hard cheese, jam, honey, etc. - for serving.

How to cook porridge?

The presented recipe for semolina porridge (you can find the photo in this article) provides for the simultaneous use of both milk and drinking water. It should be especially noted that it is this version of the dish that is most popular among housewives. Ready-made porridge is tasty, satisfying and nutritious. To create it, you need to take a small saucepan and pour filtered drinking water into it. After that, it is necessary to add semolina to the liquid and mix everything thoroughly. Leaving the dishes with the contents at room temperature, you should start preparing the milk. It must be poured into a bowl, put on a strong fire and boil. In this case, it is imperative to ensure that the product does not run away.

After the milk boils, the dishes with water and semolina should be placed on a gas stove and mixed again. Without bringing to a full boil, it is necessary to pour a hot fatty dairy product into the ingredients. It is advisable to mix all the components well with a spoon, set the fire to maximum and wait for the seething. After that, sugar and sea salt should be added to the porridge to taste. During cooking, it is recommended to stir it periodically, otherwise the grains will stick to the bottom of the dish and burn.

It is desirable to cook semolina porridge in semi-milk for about 13 minutes. After the dish is ready, you need to remove it from the stove, add a small piece of butter (directly into the pan), and then close it tightly and leave it in this position for 5 minutes. During this time, the cooking oil will completely melt, and the porridge will reach the desired consistency.

Proper serving of semolina porridge for breakfast

Now you know how to cook semolina porridge without lumps in semi-milk. It should be noted that such a dish turns out to be very tasty, satisfying and nutritious. Serve it to family members preferably in a hot state. In addition to porridge, it is recommended to present a sandwich made from a piece of rye or wheat bread, a thin layer of butter and a slice of hard cheese. If desired, children can be offered fresh honey or jam.

Making breakfast in a slow cooker

How to cook semolina porridge without lumps in a slow cooker? Perhaps this is the easiest and fastest way of all presented above. Moreover, a dish made in a modern kitchen device always turns out homogeneous and without a single lump. But this is only on condition that you use the special program "Milk porridge" for its preparation.

So, to make such a delicious breakfast for your family and friends, you need to prepare the following ingredients in advance:

• semolina - 5 dessert spoons;
• fat milk of maximum freshness - 1 faceted glass;
• filtered drinking water - 1 glass;
• medium-sized sea salt - a few pinches (to taste);
• fine sugar sand - 2-2.5 dessert spoons (add at will and personal discretion);
• butter - 35 g.

The process of cooking in a multicooker

To make such a simple but nutritious and healthy breakfast, you should pour fresh full-fat milk and regular filtered drinking water into the bowl of the kitchen appliance. After that, it is necessary to pour semolina, sugar and medium-sized sea salt into the same container. Next, all the ingredients should be thoroughly mixed, closed and set to the milk porridge mode. At the same time, the multicooker will set the time on its own.

After the selected program is completed and the device beeps, add a piece of fresh butter to the porridge, and then mix everything thoroughly. In this composition, the dish needs to be covered again with a lid and heated for about 3-6 minutes.

How to serve porridge for breakfast?

Semolina porridge should be served only when it is hot. In addition to such a nutritious and healthy dish, you can serve any sweets (berries, fruits, honey, jam, etc.), a sandwich with butter, tea or freshly brewed cocoa.

1. Liquid semolina porridge turns out to be more tasty than thick. Although there is no dispute about tastes. If you want to make a more viscous dish, then you need to add more cereal to the main liquid (about 4-5 dessert spoons of semolina for 1 glass).
2. Semolina porridge will turn out without lumps if you pour the cereal into cold milk or water. If the liquid is hot, then a cycle should be formed in it and only then a bulk product should be added.
3. To make a breakfast of semolina porridge more satisfying and nutritious, you can add fresh fruits, berries, as well as honey or jam to it.
4. Cooking semolina should not be 2-3 minutes, but at least 5-8 minutes. After all, only with prolonged heat treatment, the grains will completely boil, and the dish will turn out to be more tasty and homogeneous.

Semolina porridge is familiar to many people - this is the easiest dish to cook, which is quickly cooked and satisfies hunger. According to information from Russian chronicles of the 12th century, semolina was used as a festive dish.

Semolina cannot boast of an abundance of vitamins and minerals, like other cereals. But, if you cook it according to the recipe with the name, it becomes healthy, tasty and satisfying.

The unusual thing about semolina is that it can be called groats with a stretch - it is most likely flour. Also, there is little fiber in semolina, so

Semolina porridge is useful for diseases of the gastrointestinal tract. Thanks to its enveloping action, semolina relieves spasms in gastritis and ulcers. It is recommended for food and after operations.

Many housewives use semolina as a natural thickener. They add it to sauces, creams, cutlets - and even to the dough.

Caution should be taken with semolina porridge for those people who have diabetes. Since semolina contains free sugars, which increase the glycemic index.

How to choose high-quality semolina?

When our children were small (and that was many years ago), there was no choice in buying semolina. Now, in modern retail chains, there is a choice. So let's talk about this right choice. Choose the right cereal - cook delicious porridge.

Semolina is a product of coarse grinding of wheat grains. It is produced both according to GOST and according to technical conditions. It is produced from three categories of wheat:

• hard,
• soft
• mixed varieties.

Most often in stores there is semolina made from durum wheat, marked "T". Such cereals are suitable for making Guryev porridge, pies, casseroles, cakes.

Soft grain cereals labeled "M" and blends of "MT" varieties are slightly cheaper and at the same time have a richer taste.

Take the package in your hands - if it is cold, most likely the cereal is too wet. High humidity in semolina is the reason for the formation of lumps and the development of pathogenic bacteria. It is in the semolina that the food moth most often hides - so shake the bag to make sure that the cereal does not stick together due to cobwebs. And then, along with a poor-quality product, you will also bring pests home.

Proper and healthy semolina is dry and crumbly, without lumps and foreign particles. She never dusts. The formation of dust is inherent in fodder varieties that are not suitable for food.

An important indicator is the degree of grinding. To determine whether the size of the particles corresponds to the norm, the groats are passed through a sieve. The smaller the size of the grains, the more tender the consistency of the finished dish.

Semolina is stored from 6 to 10 months. It is important that the product does not get sunlight - this can affect the taste.

Cereal color

Semolina should be cream or white. Boiling white or, conversely, a grayish color is a sign of a violation of production technology.

Features of the composition of semolina - nutritional value of 100 g of the product

• Proteins - 10 g
• Carbohydrates - 67 g
• Fats - 1 g
• Vitamins - B1, B2, B6, B9, PP, E
• Trace elements - iron, zinc, copper, manganese, chromium, fluorine
• The energy value of dry cereals is 320 kcal
• Glycemic index - 60 - 65
• Contains gluten

The glycemic index is a measure of how much blood sugar rises when eating a particular food.

Gluten, also known as gluten, is a protein complex found in most grains and cereals that can cause severe allergic reactions in some people. Chronic gluten intolerance - celiac disease - occurs in approximately one hundredth inhabitant of the planet.

Semolina porridge: How to cook semolina porridge without lumps?

To avoid the appearance of lumps, semolina, constantly stirring, is poured into boiling milk in a thin stream. Approximate ratio: for 1.5 cups of water or milk, 3 tablespoons of cereal are taken.

After the porridge has boiled, it must be boiled for 4-5 minutes (the usual way of cooking). Better to use

But there is another way that not everyone uses. A well-known Russian historian and culinary specialist, William Pokhlebkin, advises pouring semolina into milk through a sieve and cooking for no more than 1 - 2 minutes. Then cover with a lid and let stand for 10-15 minutes.

The taste of such porridge will be different - it is better oiled, and an unpleasant film will not appear on its surface. The secret here is that the porridge is not boiled, but “reproaches”, at this time it develops a special taste, which not all housewives know about.

The taste of such a proper porridge is different from porridge cooked in the usual way. In such a porridge, even small, separately existing grains can be distinguished. With this method, semolina porridge boils more than when boiled. Since the temperature of the steam of milk under a closed lid is higher than the temperature of the milk itself, boiled with an open lid. That's the whole secret number 1.

There is another cooking method, let's call it secret number 2. To do this, heat the semolina in a pan with butter until it turns slightly yellow, but do not let it burn. Then pour milk or a mixture of water and milk, where the water would be a little more than half. It is necessary to fill in directly in a deep frying pan, it is possible enameled.

After pouring, stir quickly and let boil for 2 - 3 minutes. Then tightly close the lid and also stand until completely swollen. This porridge tastes even better!

Take advantage of both of these methods. The first method is more suitable for baby food, and the second method is for adults.

Semolina porridge recipe: How to cook viscous semolina porridge?

Products for 5 servings (per 1 kg of viscous porridge):

• 250 g semolina
• 400 ml water
• 400 ml milk
• 30 g sugar
• 50 g butter
• salt - to taste

Recipe preparation:

Semolina needs to be sifted. Then pour in a thin stream into boiling milk with water, stirring constantly. Cook over low heat for 10 minutes until thickened, add sugar, salt to taste.

When serving, put the semolina viscous porridge on a plate in a slide, pour over with butter.

Meatballs, meatballs, casseroles and other products are prepared from ready-made viscous semolina porridge.

Semolina porridge on the water - salty

Required:

• 1/2 cup semolina
• 2 + 1/2 cups of water
• 1 bulb
• salt - to taste
• vegetable oil

Cooking:

Fry semolina in vegetable oil until light golden brown.

Then dilute it with water, salt and cook, stirring constantly, for 10 minutes.

Sprinkle the finished porridge with fried onions.

How to cook semolina porridge - with carrots?

Products:

• carrots - 250 g
• semolina - 100 g
• sugar - 50 g
• butter - 30 g
• milk - 0.5 liters

Recipe preparation:

Carrots clean, wash, grate.

Then add sugar, butter to it and simmer over low heat - 1 hour.

Then pour milk into the carrots, boil, add semolina, salt, stir and put in the oven to cook.

Serve porridge with berries.

Semolina porridge recipe: how to cook semolina porridge with apple juice and raisins

Required products:

• 1/2 cup semolina
• 2 + 1/2 cups apple juice
• 50 g raisins
• 1 tablespoon oil
• lemon peel
• granulated sugar

Recipe preparation:

Boil apple juice, add sugar, butter, lemon zest, washed raisins and semolina.

While stirring, cook the porridge.

Serve cold with fruit sauce.

Semolina porridge - the proportions of milk and semolina

For 1 cup of semolina you will need:

• 5 glasses of milk
• 1 tablespoon sugar
• 1/2 teaspoon salt

Cooking semolina porridge with milk:

Pour cereal into boiling milk in a thin stream and, stirring constantly, cook over low heat for 10-15 minutes until thickened.

Then put sugar, salt and stir. In porridge, you can put 1 - 2 tablespoons of oil.

Ready. Bon appetit!

Semolina porridge - recipe with apples

Products:

• 250 g apples
• 100 g semolina
• 1 liter of milk
• 25 g butter
• cinnamon, salt, sugar - to taste

Recipe:

Pour semolina, salt into boiling milk and, stirring, cook for 8-10 minutes.

Then put butter and chopped apples on a fine grater.

Serve porridge sprinkled with cinnamon and sugar.

Delicious semolina porridge in a slow cooker with milk - video recipe

As you can see from the article, semolina is cooked according to the rules and without following the rules - that's why it is good. No special science is required to cook porridge. If it is cooked thick, it can be corrected and diluted with hot milk or water. Semolina porridge is loved not only at home, but it is in demand in hospitals, sanatoriums, resorts, canteens and other catering places.

Semolina porridge cooks quickly, boils well, provides a feeling of satiety for a long time. Previously, it was considered almost the main dish in the children's menu. Today, many of the myths regarding the benefits of semolina for the child's body have been dispelled, but it still remains a popular product, and every self-respecting housewife knows how to cook porridge from it. This dish is not only tasty, but also healthy for most people over two years old, good for breakfast. If you still don't know how to cook semolina, it's time to close this gap. Such a skill is almost certainly useful to any cook.

Cooking features

Cooking cereals is the very basics of culinary skills. Previously, novice housewives began their acquaintance with the art of cooking precisely with the preparation of this type of dish. And one of the first they learned to cook semolina. The first experience of preparing this dish often turns out to be sad: the porridge comes out either too liquid or too steep, burns, and solid lumps that are unpleasant to the taste come across in it. All these troubles can be avoided by getting the expected result the first time, if you know and take into account a few points.

• Semolina porridge turns out to be tastier if it is cooked in milk, or at least with its addition. However, when cooking porridge with milk, water is added to it, at least a spoonful, which is poured into the bottom of the pan before filling it with milk. This helps prevent the milk from burning. For the same purpose, the pan is rinsed with cold water before cooking semolina porridge.
• The choice of pot for cooking porridge is of great importance. Double-bottom containers showed themselves best. Due to the lack of contact between the bottom of the inner container and the fire, the porridge never burns on it. A pot with a thick bottom and a high-quality non-stick coating would also be a good choice. Semolina porridge can also be cooked in a slow cooker, it will not burn in it either.
• When cooking porridge from semolina in a slow cooker, a mixture of water and milk in various proportions is usually used.
• Semolina does not require preliminary preparation, it does not need to be sorted out or washed. It is only important to measure the right amount of it before the liquid in the pan boils. After all, it will need to be introduced in a thin stream, while stirring the contents of the pan.
• Some housewives are moving away from the classic technology of making semolina porridge. They do not pour it into a boiling liquid, but do the opposite. Mix semolina with a small amount of cool water and, while stirring, pour some of the boiling milk into it. After that, the resulting mixture is already introduced into the main liquid, also intensively stirring it.
• If you stir the porridge not with a spoon, but with a spatula or even a whisk, the risk of lumps in it will decrease.
• Semolina is made from wheat by grinding it. If it is made from durum cereal, it is labeled "T" on the package with it. The letter "M" on the packaging with semolina indicates that the cereal is made from soft wheat. Sometimes the marking "TM" is found. This means that semolina is made from wheat of different varieties, but still it should contain at least 20% of cereals from durum wheat. Soft wheat semolina is less useful, but boils faster, it is usually used to make porridge.
• The cooking time of semolina porridge can be different, it depends on the ratio of water and milk, the type of wheat from which the cereal is made, and the method of preparing the dish. Semolina is boiled on water for 4-5 minutes, on milk - 7-10, on a mixture of water and milk - 5-7 minutes.
• In a slow cooker, semolina is cooked for half an hour. For its preparation, the “Milk porridge” mode is suitable, and in its absence, any other mode intended for cooking cereals. It can be called "Pilaf", "Rice", "Grupa", "Porridge", "Buckwheat" or something else. Some housewives advise to deviate from the recommendations of multicooker manufacturers and cook semolina porridge in stewing mode, arguing that only then will it turn out without lumps.
• Semolina porridge turns out to be tastier if it is boiled with sugar and salt, and at the end add a piece of butter. If you want to add jam, raisins or something else to the porridge, they are also laid in ready-made or almost ready-made porridge.

Butter, jam and other sweets can be put in a plate with porridge when it is served to the table, and not during its preparation.

Proportions: the ratio of cereals and liquid

When cooking cereals, in order to obtain the expected result, it is necessary to strictly observe the correct ratio of cereals and liquid. Often, when cooking milk porridges, milk is added a little more than water. In the case of semolina, this rule is violated: regardless of whether it is prepared with water or milk, the amount of liquid required is the same. However, the more water and the less milk, the more viscous the porridge will turn out.

• To obtain semi-viscous semolina porridge (and it is usually made just like that), 10 parts of milk or water are taken for 1 part of the cereal.
• To obtain a viscous porridge, the following proportions are recommended: 1 part of cereal to 8 parts of liquid (milk, water, or mixtures thereof).
• If you want to cook liquid porridge, take 12 parts of liquid for 1 part of cereal.

When cooking porridge in a slow cooker the ratio is slightly different: to get a thick porridge, 6 parts of milk diluted with water are taken for 1 part of semolina, semi-liquid - 8 parts, liquid - 10 parts.

Important! Semolina contains a significant amount of potassium, magnesium and phosphorus, it has a lot of calcium. This makes it useful for strengthening the heart muscle, bone tissue. However, its high phytin content interferes with the absorption of calcium and vitamin D, which is not good for young children.

Being the only cereal that is digested in the lower intestine, semolina gently cleanses it of mucus and fat. At the same time, it envelops the intestines, which makes it useful in various diseases of the gastrointestinal tract. However, its high gluten content makes it dangerous for children under the age of 1.5-2 years and for the elderly, as well as for those who suffer from gluten intolerance.

calories semolina is 326 kcal, porridge made from it - from 80 to 150 kcal, depending on the recipe used.

Semolina porridge with milk (classic recipe)

• semolina - 20 g;
• milk - 0.2 l;
• water - 20 ml;
• sugar - 5 g;
• salt - a pinch;

Cooking method:

• Measure the right amount of semolina, pouring it into a container from which it will be convenient to introduce it into boiling milk in a thin stream.
• Pour a spoonful of cold water into a saucepan. Swirl the container until the water covers the entire bottom in a thin layer.
• Pour in the milk, put the pan on the stove.
• Heat the milk over low heat without leaving the stove - boiling milk quickly escapes.
• When you notice that the milk begins to boil, add sugar and salt to it, stir well. Salt must be added, without it the porridge will come out less tasty.
• While stirring the milk, pour semolina into it in a thin stream.
• Boil the porridge for 5 minutes, stirring constantly so that it does not burn and run away. If the manufacturer recommends longer cooking of porridge, listen to his recommendations - durum wheat semolina needs more time to boil.
• Add oil to the porridge, stir it and remove from heat.
• Cover the pot with a lid and leave for 5 minutes.

A good portion of porridge will come out of the amount of ingredients indicated in the recipe. If you are cooking for more than one person, the amount of ingredients will need to be proportionally increased, only the same amount of water can be left.

Semolina porridge on the water

• semolina - 25 g;
• water - 0.25 l;
• salt - a pinch;
• sugar - to taste;
• butter (optional) - to taste.

Cooking method:

• Measure out the desired amount of semolina.
• Boil water, add salt and sugar to it, mix.
• Stir the water, creating a funnel in the center.
• Continuing to stir, slowly pour the semolina into the resulting funnel.
• Boil the porridge for 4 minutes, stirring it constantly.
• Remove the pan from the heat, let the porridge brew for 5-7 minutes.

After this time, spread the porridge on plates, put a slice of butter on top.

Semolina porridge with milk and water

• semolina - 90 g;
• vanillin - on the tip of a knife;
• sugar - 40 g;
• salt - 2 g;
• milk - 0.6 l;
• water - 0.2 l.

Cooking method:

• Dilute milk with water, pour into a saucepan.
• Prepare semolina by measuring the right amount.
• When the liquid in the pan boils, pour sugar, salt, vanillin into it. Stir.
• Pour semolina in a thin stream, while stirring the contents of the pan or whisking it with a whisk.
• Boil the porridge, stirring, 5 minutes. Remove from fire. Insist under the lid for 10 minutes, after which it can be served at the table.

Porridge can be topped with butter, jam, nuts, or anything else you like it with.

Semolina porridge in a slow cooker

• semolina - 100 g;
• water - 0.3 l;
• milk - 0.5 l;
• salt - 2 g;
• sugar - 40 g;
• butter - 40 g.

Cooking method:

• Pour semolina into the multicooker bowl. Add salt and sugar to it, mix.
• With oil in the middle of the multicooker bowl, draw a line around the circumference. This will be the boundary that milk cannot overcome when boiling.
• Mix cool boiled water with milk, pour dry foods with this mixture. Mix everything carefully.
• Launch the program "Milk porridge". If you want to set a cooking time, set 30 minutes. If there is no program for cooking milk porridges, select the one designed for cooking cereal dishes.
• Wait for the program to finish.

Porridge can be laid out on plates and served immediately after the end of the program.

Semolina porridge in the microwave

• semolina - 30 g;
• salt - a pinch;
• sugar - 5 g;
• vanilla sugar - 5 g;
• milk - 0.25 l;
• water - 50 ml;
• butter - 30 g;
• almond chips, chocolate chips (optional) - for serving.

Cooking method:

• In a dish suitable for cooking in a microwave oven, put the butter cut into thin slices.
• Boil milk mixed with water in a saucepan.
• In a separate container, mix semolina with vanilla and regular sugar, a pinch of salt. Pour the dry mixture into a bowl with oil.
• Pour the dry mixture with hot milk. Put in the microwave.
• Turn on the stove at maximum power for 5 minutes.
• Stir the porridge. Put it back in the microwave and cook the dish for another 5 minutes.

After spreading the porridge on plates, sprinkle it with almond chips and chocolate chips. Other serving options are also possible - it all depends on the imagination of the culinary specialist and his gastronomic preferences.

Semolina porridge with banana

• semolina - 100 g;
• milk - 1 l;
• bananas - 0.3 kg;
• sugar - 60 g;
• butter - 50 g.

Cooking method:

• Remove the butter from the refrigerator in advance so that by the time the porridge is cooked it has time to soften.
• Wash and peel bananas. Cut them into circles, put in a bowl, mash with a fork.
• Add softened butter to the banana pulp. Beat them together with a whisk or mixer.
• Prepare the right amount of semolina.
• Boil milk, add sugar to it, stir well.
• Continuing to stir the milk, pour semolina into it. Cook, stirring, porridge for 5 minutes, unless the manufacturer recommends otherwise.
• Put the banana mass into the pan with porridge, mix well.
• Remove the pan from the heat and leave the porridge under the lid for 5-10 minutes.

Semolina porridge with a banana will certainly not leave indifferent any child, and adults should also like this aromatic dish.

Manka with mushrooms

• semolina - 100 g;
• water - 0.5 l;
• fresh champignons - 0.2 kg;
• onions - 100 g;
• butter - 20 g;
• refined vegetable oil - how much will it take;
• salt, black ground pepper - to taste.

Cooking method:

• Free the onion from the husk, cut into medium-sized cubes.
• Wash mushrooms, dry with a napkin. Cut them into slices.
• Warm up vegetable oil. Put the onion in it, fry it until golden brown.
• Add mushrooms. Fry them until cooked (until excess liquid has evaporated). Salt, pepper, mix. Remove the skillet from the heat, but keep the mushrooms covered so they don't cool down while the porridge cooks.
• Boil water, salt it.
• Heat up the pan. Sprinkle semolina on it and fry until light brown.
• While stirring the boiling water, pour the semolina into it. Boil porridge for 5 minutes.
• Add oil to the porridge, mix. After removing the pan from the stove, let the porridge brew under the lid for 5 minutes.

After spreading the porridge on plates, put the mushrooms on top. This dish can be served not only for breakfast, but also for lunch or dinner. If butter is excluded from the composition of the dish, it can be eaten during fasting.

Semolina porridge is one of the most popular dishes in our country. Many people cannot imagine a family menu without this traditional dish. Contrary to popular belief, it is even more useful for adults than for children. If you cook semolina porridge correctly, all family members will surely like it, regardless of their age.