We cook millet porridge according to recipes in milk and water. How to cook millet porridge in water? Delicious millet porridge on the water

And few people know how millet porridge is useful. But it contains a large amount of iron, magnesium, silicon, fluorine, copper and other trace elements. The benefits of millet porridge for diabetes, liver disease and cardiovascular problems are invaluable. Millet gives strength and strengthens the body, promotes the speedy healing of wounds. Easily coping with constipation, it actively removes harmful substances and helps the digestive tract.

Considering all the advantages, benefits and harms of millet porridge, it should be noted that during pregnancy and reduced acidity of gastric juice, the frequent use of this product is strictly contraindicated.

And although the calorie content of millet porridge is quite high in comparison with other cereals (342 kcal per 100 g of product), but having lipotropic effects, it is able to prevent the deposition of excess in fat cells. Therefore, for your own benefit, it is necessary to cook millet porridge, casserole or something else from millet seeds at least once a week. And there are many recipes for every taste: millet porridge with milk or water, sweet or meat, cooked in the oven or slow cooker.

The basics of perfect cooking

• Why is millet bitter and how to deal with it? Due to the high fat content in millet seeds, it can burn through. To avoid this, you should buy high-quality rich yellow grain and follow the correct cooking technology.
• How to cook millet porridge in water? To obtain a crumbly dish, millet seeds must be washed 3-5 times before cooking. The last rinse should be with hot water, then the fatty film around the grains will dissolve, which will avoid a bitter aftertaste. Pour the grain only into boiling water. The optimal ratio is 1 part cereal to 2 parts water.
• How to cook millet porridge in milk? In order for the dish to succeed, it is best to boil the washed millet first until half cooked in a large volume of water. Then drain the broth and cook the millet already with the addition of milk.
• How long to cook millet seeds? Prepare millet 20-30 minutes after boiling. It is only necessary to remember that during the cooking process, the grains increase 6 times.
• How to improve the taste of millet? For a more intense taste, the seeds can be fried a little in a hot frying pan.

Basic recipes with milk and water

Millet porridge recipes are very diverse. Having prepared cereals in water or milk, it can be combined with other ingredients: vegetables, meat, mushrooms or dried fruits, cottage cheese, honey.

Millet porridge on water in a slow cooker

Millet porridge in a slow cooker is cooked much faster and easier than in the traditional way. It does not require constant monitoring and eliminates the possibility of burning.

The classic recipe for millet porridge on water will allow you to adjust the amount of liquid to get the desired result: viscous, crumbly or liquid porridge.

What will be required:

• Millet - 1 glass;
• Water - 2 glasses;
• Oil - 30 gr;
• Sugar or salt - to taste.

How to weld:

1. Carefully sort and rinse the cereal.
2. Pour the prepared cereal into the slow cooker. Pour it with the desired amount of water, but not less than 1 to 2. Salt to taste.
3. Cook millet in the "Cooking" or "Porridge" mode, depending on the type of kitchen appliances.
4. After the dish is cooked, add oil to it and let it brew for 15-20 minutes.
5. You can serve millet with mushrooms, fish, meat, or simply sprinkle it with spices and herbs.

Milk millet porridge

Millet milk porridge, when cooked correctly, turns out tender and crumbly. Both adults and children will be happy to eat such millet, especially if served with jam, honey or dried fruits. The recipe for millet porridge in milk is simple and understandable even for a novice hostess.

Ingredients:

• Millet - 150 gr;
• Milk - 400 ml;
• Water - 200 ml;
• Sugar - 30 gr;
• Oil - 50 gr;
• Salt - to taste;
• Honey - optional.

How to cook:

1. Rinse the cereal well and rinse it with hot water.
2. Pour boiling water over the grits and boil over high heat for 6-8 minutes.
3. Drain the water and pour over the millet with hot milk. Pour sugar and salt, add honey if desired.
4. Boil millet porridge in milk for 20-25 minutes. Periodically stir the cereal, not allowing it to burn.
5. Put a piece of butter and wrap the dishes for 10-15 minutes, letting the porridge brew.
6. Serve with any sweets or fresh fruit.

Traditional recipes with pumpkin

Millet porridge with pumpkin is the most common dish on our table. After all, these two products are perfectly combined, complement each other in taste and carry a double charge of useful substances.

Pumpkin porridge in a slow cooker with raisins

Millet porridge with pumpkin in a slow cooker, with the addition of even a small amount of raisins, acquires additional sweetness, which will be greatly appreciated by children and those with a sweet tooth. This recipe for millet porridge with milk in a slow cooker shows how you can combine water and milk to get the perfect balance of taste.

Required Ingredients:

• Millet - 150 gr;
• Milk - 600 ml;
• Water - 500 ml;
• Pumpkin - 700 gr;
• Raisins - 30 gr;
• Oil - 30 gr;
• Sugar - 2 tbsp. spoons.

How to cook:

1. Rinse the grits thoroughly, do it for the last time in boiling water.
2. Wash the raisins and preferably soak them briefly.
3. Peel the pumpkin from seeds, fibers and peel. Cut it into equal pieces 1x1 in size.
4. Lubricate the multicooker bowl well with oil and put the pumpkin in it. Sprinkle the vegetable with sugar and cook in the “Baking” mode for 20 minutes.
5. Add cereals and raisins to the softened vegetable. Pour in milk and water.
6. Milk millet porridge is being prepared in a slow cooker in the “Porridge” or “Stew” mode for about half an hour.

Millet porridge with pumpkin from the oven

In addition to the slow cooker, millet porridge will cook just as quickly and without much hassle in the oven. Can be cooked directly in the oven.

But in order for millet porridge with pumpkin in milk to turn out to be very crumbly, you must first boil the cereal in a saucepan, and then darken it in the oven.

Ingredients:

• Millet - 1 glass;
• Pumpkin - 500 gr;
• Milk - 3 cups;
• Oil - to taste;
• Salt - ½ teaspoon.

How to cook:

1. Rinse the cereal and pour boiling water over it.
2. Cut peeled pumpkin into medium pieces.
3. Boil milk and add pumpkin to it.
4. Add salt, bring to a boil and boil for 5-7 minutes.
5. Add the cereal and cook until it thickens, about 10-15 minutes.
6. Cook millet porridge in milk, then transfer it to portioned pots and put a piece of butter on top.
7. Bake porridge in a hot oven at 180C for 40 minutes.
8. To give the dish additional sweetness, you can add honey, dried apricots, raisins to it.

Quick porridge from the "leftovers"

Delicious and spicy porridge with pumpkin is prepared in minutes. The remaining ordinary millet, boiled in milk or water, can be stored in the refrigerator for up to 5 days. Having pumpkin puree on hand, breakfast, afternoon snack or dinner will always be on the table.

Ingredients:

• Millet porridge - 1 cup;
• Pumpkin puree - 2/3 cup;
• Milk - 1 glass;
• Pumpkin kernels - 2 tbsp. spoons;
• Maple syrup - 2 tbsp. spoons;
• Ginger - ¼ teaspoon;
• Cinnamon - ½ teaspoon;
• Nutmeg - on the tip of a knife.

Cooking:

1. If there is no ready-made puree, you can make it yourself. Boil the pumpkin pieces until soft and beat with a blender.
2. Fry the peeled pumpkin seed kernels in a hot dry frying pan.
3. Put the porridge and pumpkin puree into a saucepan and mix. Pour in milk.
4. Cook over medium heat for 5-6 minutes, stirring constantly.
5. Divide everything into bowls. Season the dish with spices, sprinkle with seed kernels and pour maple syrup over.

Porridge - the basis for any dishes

The versatility of millet grains is that they can be not only a side dish. Millet porridge on the water is an excellent component of a casserole or salad and serves as a wonderful filling.

Thanks to modern technology, cooking millet porridge on water has become much easier. Portion-packed millet grain has already been pre-treated and cooks faster and easier, because no need for constant stirring.

Ingredients:

• Millet - 1 package;
• Pepper - 3 pcs.;
• Vegetable oil - 3 tbsp. spoons;
• Green onion - 1 bunch;
• Corn - 180 gr;
• Chile - 1 piece;
• Garlic - 2 cloves;
• Feta - 150 gr;
• Greens - 1 bunch;
• Salt - to taste.

How to cook:

1. Boil water in a saucepan. Salt and put a bag of millet into it. Cook until the cereal is ready.
2. Remove the finished cereal from the package.
3. Cut the peppers in half. Clean them from seeds and cut out partitions.
4. Boil peppers in water for no more than 7 minutes.
5. Finely chop the green onion into rings, chop the chili, and pass the garlic through a press.
6. All vegetables are stewed in vegetable oil, preferably olive oil.
7. At the end of frying, add canned corn without liquid.
8. Chop the feta into small pieces with a fork.
9. Mix cheese with millet.
10. Add to them the fried vegetables with corn and mix everything well.
11. Fill the cooled halves of peppers with the filling of porridge and vegetables.
12. Then cook in a double boiler for 15-20 minutes or bake paprika in the oven.
13. Sprinkle the dish with chopped herbs before serving.

Millet porridge with pumpkin on the water can become the basis of a bright casserole that can decorate a festive table and surprise guests.

Do you want something interesting?

It is best if millet and pumpkin grains match in color for this recipe..

Ingredients:

• Millet - 2/3 cup;
• Pumpkin - 700-1000 gr;
• Eggs - 2 pcs.;
• Corn - 2 cups;
• Yogurt - 1 glass;
• Cheese - 1 glass;
• Bow - 1 pc.;
• Multi-colored pepper - 2 pcs.;
• Garlic - 2 cloves;
• Cumin, coriander - 2 teaspoons each;
• Chili powder - ½ teaspoon;
• Sunflower - ⅓ cup

How to cook:

1. Clean the pumpkin from the skin. Remove the seeds with fibers and cut the vegetable into pieces. Wash the millet well.
2. Cook classic porridge from them. You can cook millet porridge in a slow cooker or in a saucepan - any method will do.
3. Mash the finished porridge with a fork to get an almost homogeneous mass.
4. Peel the onion and chop finely into half rings. Fry it in a pan until softened for 2-3 minutes.
5. Take sweet paprika in two colors: red and green. Cut the stalk from the peppers, clean them from seeds and partitions. Cut the paprika into cubes.
6. Add the pepper to the onion and continue to sauté for another 3-4 minutes. Pour the spices to the vegetables and put the garlic squeezed through the press.
7. Beat eggs until smooth. Grate low-fat cheese.
8. In a bowl, combine all the ingredients: pumpkin porridge, corn, ½ grated cheese, low-fat yogurt and browned vegetables.
9. Place the food in the baking dish, carefully leveling the surface. Top the casserole with the remaining cheese and sunflower seeds.
10. Preheat the oven to 180C. Bake under foil for 15-20 minutes.

Soups with millet for health and longevity

Despite its use mainly in cereals, millet seeds can also be used for cooking first courses. Such soups will differ in their richness, density and nutrition.

Soup puree with pumpkin

The usual recipe for millet porridge with pumpkin can be transformed beyond recognition. If you increase the amount of liquid and add spices, then the resulting vegetarian soup will provide energy for the whole day.

What is necessary:

• Millet - ½ cup;
• Pumpkin - 500 gr;
• Amaranth (amaranth) - ¼ cup;
• Water - 1 l;
• Salt - to taste;
• Cinnamon and lemon zest - optional.

How to weld:

1. Wash the seeds of millet and amaranth well.
2. Clean and wash the pumpkin. Cut it into medium pieces.
3. Pour millet and amaranth into boiling water. Salt and add pumpkin.
4. Bring everything to a boil and cook with the lid closed over low heat for 30-35 minutes.
5. Allow the finished dish to stand a little and cool.
6. With the help of a blender, grind the soup well, turning everything into a liquid puree-like state.
7. When serving in a cream soup, you can add grated lemon zest or cinnamon.

Millet seeds in vegetable soup give the dish more flavor and significantly increase its nutritional value.

Ingredients:

• Millet - 1 package;
• Bow - 2 pcs.;
• Carrots - 2 pcs.;
• String beans - 10 pcs.;
• Potato - 1 pc.;
• Bay leaf - 1 pc.;
• Water - 6 glasses;
• Salt - to taste;
• Ground pepper and chili flakes - optional.

How to cook:

1. Finely chop medium-sized onions.
2. Fry the onion in a pan with the addition of bay leaf until soft.
3. Peel and wash potatoes and carrots. Cut vegetables into small cubes.
4. Cut the string beans into several pieces.
5. Put the onion and other vegetables into the pot.
6. Pour in water and add instant millet.
7. Boil the soup over low heat until the groats are soft.
8. Salt and season with spices to taste.

Today you will learn 4 simple secrets on how to properly prepare friable millet porridge on water.

Previously, when I cooked it, it turned out to be viscous and unpresentable. But now, after I learned the little secrets of its preparation, it turns out delicious, crumbly, looks great, both as a side dish and as an independent dish.

I want to tell those who do not like millet porridge to be sure to pay attention to it -.

In millet, there is more healthy protein than in the same, barley and rice, there is more phosphorus than in meat, there is more folic acid than in wheat and corn (by the way, see an excellent recipe), and there will be more B vitamins, than in other cereals.

Also, in friable millet porridge on water, which we will cook, there is a large amount of bromine, iodine, magnesium, zinc, sodium and potassium. Despite all this, it is extremely tasty.

I highly recommend making it for yourself.

Millet porridge replenishes our body with energy, at the same time, removes toxins, excess salts, antibiotics from it.

With friable millet porridge on the water, they do not get fat. Millet not only does not contribute to the deposition of fat in the body, but even removes it.

It is especially useful for people who suffer from cardiovascular diseases, because. there is a lot of potassium in millet, and it is simply necessary in violation of the heart.

Calorie content of friable millet porridge on water per 100 g of product:

Calories: 135.0

Proteins: 4.7 g

Fat: 1.1 g

Carbs: 26.1 g

The number of ingredients for friable millet porridge on water for one serving:

Millet groats - 1 stack.

Water - 3 stacks.

Butter - 50 g

Sugar and salt - to taste

How to cook delicious crumbly millet porridge - 4 cooking secrets

Secret #1

In each grain of millet, there are dust and oils, which, when cooked, stick it together.

• And to get rid of this cereal dust, you need to thoroughly rinse the cereal with boiling water.
• Then you need to add water to it (so that it hides the grits) and put on fire.
• When the water boils, it must be drained through a sieve.
• And once again rinse the cereal under running water.

Thus, we got, high-quality, peeled millet.

Secret #2

• Now we put the cereal in the pan
• Add sugar, salt to taste
• Fill with water in a ratio of 1: 2 - (1 glass of cereal, 2 glasses of water)

NOTE: It is this ratio that will give the desired result. If you pour less water, then the porridge will be dry, and if you pour more, it will be viscous.

• Now we put it on a medium fire (DO NOT close the lid - this is important)

Secret #3

• We follow the grain
• After boiling, after about 10 minutes, when the boiling water is equal to the grits, add the oil there, evenly distributing the pieces over the entire surface

NOTE: Without oil, the porridge will not have a crumbly texture.

Secret #4

• Now you can close the pot with a lid.
• Turning off the fire
• For 30 min. leave the porridge

IMPORTANT! Do NOT open the lid at any time - the porridge should swell, absorb all the remaining water into itself.

Millet porridge is boiled - minutes.

Recipe for millet porridge with milk

for 2 servings
Products
Millet - 1/2 cup with a volume of 250 milliliters (125 grams of cereal)
Milk - 1-1.5 mugs (volume 250 milliliters)
Water - 1 mug for cooking + 2 liters of boiling water for washing cereals
Butter - a cube of 3x3 centimeters (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).

The water from under the millet is very cloudy, pour it out.
4. Put a pot with 1 cup of water on maximum heat.

5. When boiling, put the millet into the pan 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, mix.


7. If there is a lot of water left after pre-cooking, drain it. If you want liquid porridge - do not pour it out.
8. Bring milk (1-1.5 cups, in our case 1 cup) to a boil over low heat, pour into a saucepan with cereal.


9. Stir the porridge. Make the fire small and cover with a lid - the porridge should be cooked with a slight seething of the liquid.

10. After 10-15 minutes of cooking, mix the porridge and serve.

11. When serving, put a piece of butter on the porridge.

Look at the general rules for cooking millet!

Fkusnofakty

In order to cook liquid, viscous or crumbly millet porridge, use the following proportions:

crumbly
Millet - 200 grams
Milk - 350 milliliters

viscous

Milk - 400 milliliters
Sugar, salt, butter - to taste

Liquid
Millet - 125 grams (half a cup)
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 dinner, adults can cook millet porridge with stew.

At choice of millet it is necessary to pay attention to the expiration date, 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, you should choose polished grain, crushed grain is more suitable for soups and liquid cereals.

Millet porridge is boiled for 1 time - and is not stored. But as a last resort, in order to brewed in the evening porridge has not lost its taste and friability, you should wrap it in a blanket, and warm it up a little in the morning.

Millet is the seeds of millet, previously peeled from the shell. The content of fat in millet grains does not exceed 4%, and the fat itself has a high acidity. If stored incorrectly, millet fat quickly oxidizes, hence the unpleasant bitter taste of porridge. For that so that millet porridge does not taste bitter, you should store the cereal in a dark, dry place, and before direct cooking, 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 grits with your hands, removing the remnants of fat from the surface of the grains.

- calories millet porridge on water - 95 kcal / 100 grams. The calorie content of millet cooked in milk is 115 kcal / 100 grams.

- Price millet groats - from 40 rubles / 1 kilogram, millet porridge in a bag - 55 rubles / 500 grams (average data for Moscow as of June 2017).

- Benefit millet porridge is a beneficial effect on the gastrointestinal tract, 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 inflammatory processes. Due to the high concentration of silicon and fluorine, millet has a positive effect on the skin, hair and nails, copper fights against premature aging of the body. However, keep in mind that friable millet porridge puts a lot of stress on the stomach and is not recommended for high acidity. But with increased acidity, you can cook liquid millet porridge - then it will not harm the body.

It is believed that the yellower the millet, the more rich and appetizing the millet porridge will be.

Millet porridge in a slow cooker with milk

Products
Millet - 1 multi-cup (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 with milk Rinse 1.1 multi-glass of millet under running cold water until the water is clear again.
2. Put the washed cereal in a separate pan, pour boiling water and leave for 3 minutes so that the millet does not taste bitter, then drain the boiling water.
3. Lubricate the edges of the multicooker bowl with butter so that the milk does not run away.
4. Then put the prepared millet into the bowl, add 5 multi-glasses of milk, 4 teaspoons of sugar, half a teaspoon of salt, mix everything, put the 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 you want to insist millet porridge: close the lid of the multicooker and select the "Heating" program and the time of 30 minutes.

Recipe for millet porridge in a double boiler

Products
Millet - 200 grams
Milk - 350 milliliters
Sugar, salt, butter - to taste

How to cook millet porridge with milk in a double boiler
1. Rinse the millet with cold water until the rinsed water is clear.
2. Pour boiling water over the grits in a separate bowl and leave for 3 minutes, then drain the boiling water.
3. It is important to remember that when cooking, the volume of porridge will increase by 3 times, so the millet layer should not be higher than 1/3 of the double boiler bowl.
4. Put the millet into the capacity of the double boiler (or use a rice bowl), level it, pour in the milk.
5. Pour water into the steamer to the maximum level, put the bowl, cook with the lid closed.
6. Set the timer to 45 minutes. Put sugar, salt, a piece of butter into semi-finished or ready-made porridge, mix well.

How to cook porridge in a pot

1. Sort and rinse the cereal thoroughly.
2. Put the millet in a baking pot with a level no more than half the pot.
3. Add sugar and salt, pour the cereal with milk.
4. Cover the pot with a lid, place in the oven, bake for 45 minutes at 180 degrees.
5. 10 minutes before readiness, add butter to millet porridge.
6. Serve the finished porridge to the table.

How to cook millet porridge in bags

1. Pour 1 liter of water into a saucepan and add salt, bring to a boil.
2. At the moment of boiling, put bags of cereal into the pan, cook porridge for 15 minutes.
3. Remove the bags, let the excess water drain.
4. Cut the package, put the porridge on plates and season with butter.

Recipe for millet porridge on the water

Products for millet porridge on the water
Millet - 1/2 cup
Water - 3 glasses
Sugar - tablespoon
Salt - on the tip of a knife
Butter - 1 tablespoon

How to cook millet porridge in water
1. Rinse the millet.
2. Pour 1.5 cups of water into the pan, add the 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 the millet with a margin of a couple of centimeters.
4. When the water boils again, salt and sweeten, reduce the heat and cook for 20 minutes. Then add oil.
5. When serving, season the porridge with butter.

It seems that the time has come when you have to learn how to cook porridge, which has been the basis of Russian cuisine for hundreds of years. Rice, buckwheat and semolina still firmly hold the consumer market, and are present in our diet as the main types of cereals. Undeservedly forgotten millet porridge is now in demand mainly among fishermen who use it to feed fish to get a rich catch, or farmers who raise chickens.

Millet is one of the first agricultural crops that man learned to cultivate. Despite the fact that ancient China is considered the birthplace of millet, millet porridge was one of the main dishes of Russian cuisine even in the pre-Christian period. The huge selection of products and dishes that we have today, given the modern information and technical capabilities of world cuisine, is no reason to refuse time-tested, simple and healthy millet dishes.

How to cook millet on water: about the benefits of the product

Porridge from any cereal is a hearty and complete breakfast, quickly and for a long time saturating the body. This is facilitated by vegetable protein, which is also contained in millet, which is quickly and easily absorbed by the body without being transformed into fat deposits in problem areas of the body. In addition to B and PP vitamins, essential amino acids that play an important role in the body, millet contains magnesium, iodine, bromine, phosphorus, potassium, and zinc.

Millet is considered the best muscle building food. Since ancient times, folk healers have used millet porridge in the fight against diabetes, swelling, atherosclerosis, and liver diseases. It has been proven that millet helps the body weakened by diseases to cope with the elimination of antibiotics and toxins.

True, there are some restrictions on the use of millet porridge for people with low acidity of gastric juice and in the presence of hypothyroidism (thyroid disease).

How to cook millet on water: choose cereals

You cannot cook good porridge without high-quality cereals. This primarily applies to millet. But in order to make the right choice, you need to know what requirements are imposed on the quality of millet, and what kind of porridge you are going to cook, crumbly or “slurry”.

Millet is a polished millet kernel. Depending on the quality and method of cleaning the kernel, the croup has a light or bright yellow color. Millet is polished, freeing the hard yellow core from the surface mealy layer. It is this layer that contains oils that give millet groats a characteristic taste and some bitterness. Yellow millet kernels have a firm texture and make a delicious crumbly porridge. For porridge of a viscous consistency, crushed millet is suitable, which is crushed millet kernels. The trade network receives millet of the highest, first and second grade. Premium millet must contain 99.2% good quality hard kernels. Accordingly, the first and second grade of cereals - 98.7% and 98%.

Good to know, that millet, poorly peeled from the surface powdery layer, which contains oils, has a short shelf life. The fat-containing shell acquires bitterness, even with a short storage, which reduces the taste of millet porridge.

It is better to buy packaged millet groats in transparent packaging, be sure to pay attention to the date of manufacture. Pay attention to the moisture content of cereals, which should not exceed 14%.

High-quality millet is half the success in making tasty and healthy porridge.

How to cook millet on water - basic technological principles

Nowadays, the profession of a cook is a rarity. Sometimes a cook is called a cook. But a cook is a profession of a broader specialization, which provides for the ability to cook any dish, unlike a cook who knew all the intricacies of making porridge from any cereal and was responsible only for this work. But the invaluable experience in cooking porridge is still preserved, and millet porridge still occupies an honorable place in the menu of Cossack cuisine.

After the best millet is chosen, we proceed to the preparation of millet. The main secret of the most delicious porridge is washing the cereal and preparing for the direct preparation of the dish.

There are still remnants of the amniotic film on already peeled millet kernels. Therefore, millet must be thoroughly washed, because it is mealy dust, accidentally getting into porridge, that can spoil it with its bitterness.

How to wash? Some recommend washing millet in seven waters, apparently following the recommendations of old cookbooks written at the time when water was drawn in buckets from a well. In such recommendations, it is worth paying attention only to the fact that millet groats should be washed with special care until the water flowing through the sieve becomes absolutely transparent.

second moment, which also should not go unnoticed: millet is recommended to be washed with hot water, steamed after washing. Thinking about this, you can easily understand that in the process of steaming, the same effect is obtained - the core is warmed up in both cases in order to get rid of bitterness. Therefore, it is enough to choose one of the listed actions: either washing with hot water, or steaming (in a dry, heated frying pan).

Millet boils quickly enough, so after steaming it in a pan, throwing it into boiling water, you need to cook it for no more than five minutes. It is better to add salt to the water before boiling.

The next moment which you need to pay attention to is the ratio of water and cereals. In fact, the amount of water required to boil millet matters only with special heat treatment methods.

Eg, if porridge is cooked in portioned ceramic pots in the oven, then the amount of added water must be calculated: 2 parts of water should be added to one part of millet. If the cereal is pre-steamed, then it is better to reduce the amount of water somewhat in order to get a crumbly porridge. When adding pumpkin, apples or other ingredients containing a significant amount of juice to the ingredients, the volume of water should be reduced proportionally.

According to the advice of the famous researcher of Russian cuisine Pokhlebkin V.V., millet can be boiled in a large amount of water, such as pasta, and then drain the water and add oil and other components according to the recipe.

How to boil millet in water: the chemistry and physics of good taste

To make the porridge crumbly, bring it to half-cooked, add butter: fat envelops the grains, preventing them from sticking together. That is, initially, during cooking, the water is absorbed by the grain, but the millet still remains solid, not swollen. In the semi-cooked stage, the added fat envelops the kernel, repels water from the outside, and millet grains absorb it in a smaller amount, while maintaining their density and elasticity. Next, you need to remove the porridge from the fire and let it “reach” until ready on its own. This method of preparation provides for strictly metered use of water for cooking porridge, since draining excess water with oil dissolved in it is wasteful.

So, are we reviving the traditions of Russian cuisine? Try to cook millet porridge according to one of the proposed recipes to make sure of its unsurpassed taste, satiety and benefits.

Recipe 1. Porridge, millet with mushrooms in pots in the oven

Ingredients:

Honey mushrooms, boiled 400 g

• Carrot 120 g

  Spices to taste

  Sour cream (25%) 150 g

  Millet 150 g

  Water 250 ml

  Dill leaves 50 g

  Butter, sweet butter 75 g

Cooking method:

Finely chop the pre-boiled mushrooms. Carrots and onions, peeled and washed, chop and sauté in butter with mushrooms in a heated saucepan. Add spices, sour cream, salt.

Arrange the washed and steamed millet in portioned pots, add cold boiled water to each pot so that it barely covers the cereal. Put the mushrooms stewed in sour cream on top. Cover the pots with lids or foil, place on a baking sheet and send to the oven, heated to 170°C. After 10 minutes, turn off the oven, but leave the pots in it for another 20 minutes. Before serving millet porridge with mushrooms, put the pots on plates, remove the lids and sprinkle the dish with fresh chopped herbs.

Similarly, you can cook millet porridge by adding smoked sausages and poultry meat to mushrooms.

Recipe 2. How to cook millet in water for children

It is good for children to eat millet porridge, but they are often capricious, preferring sweets to any healthy food. A compromise solution is porridge, millet with vanilla syrup and strawberries.

Ingredients:

Millet, steamed 80 g (1/4 cup)

Water 100 ml

Granulated sugar 30 g

• Vanilla extract 2 ml

  Butter, walnut 10 g

  Strawberries (fresh berries) 150 g

  Almond flakes 10 g

  Chocolate crumb 15 g

  Powder, sugar 5 g

Cooking order:

Cut two medium strawberries into slices to decorate the dish; combine the rest of the berries with sugar and vanilla, beat with a blender. Put strawberry puree, a small pinch of salt, prepared millet into boiling water. Cook over low heat for 5 minutes, add oil, stir and remove from heat. Soak under the lid for 10-15 minutes and put on a plate. Top the millet porridge with strawberry slices, almond flakes, chocolate chips and icing.

Recipe 3. Porridge, millet on the water (garnish)

Composition of products:

Water 500-600 ml

Millet 180 g

Butter, ghee 80 g

Cooking method:

Boil salted water. Pour the washed and steamed millet into a saucepan and, bringing to a boil, cook for no more than five minutes. Drain the water through a sieve and put the boiled cereal back into the pan. Add melted butter to it, mix well and cover with a lid. After 10 minutes, porridge can be served.

It is better to store millet in a dry glass container with a tightly closed lid for no more than six months. Before storing, it is recommended to sort and heat the millet to 40-50С on a baking sheet in the oven. During storage, cereals should be checked periodically. The second storage method is an airtight plastic container placed in the freezer if space permits.

Given the valuable mineral composition of millet and the fact that millet porridge has lost its former popularity, to enrich food with vitamins and minerals contained in cereals, it can be used as additives in minced meat and fish (for binding). Millet groats can replace breading. A good combination is cottage cheese and millet, which can be used in cottage cheese casseroles.

As an independent crop, millet does not grow. It is a secondary product after the purification of millet, which our distant ancestors ate with great eagerness, because they clearly understood the full value of this product.

Today, millet is one of the cheapest cereals, but this does not touch its merits.

Millet is another cereal that has not deservedly been ousted from the “bins” of modern housewives by other products. Perhaps due to the fact that it gives an annoying bitterness, it is very soft or, on the contrary, it becomes unpleasantly hard ...

But all this is just the consequences of improper handling of cereals. After all, if you know a good step-by-step recipe on how to properly cook millet porridge in milk, you can get an excellent dish.

Millet porridge is not inferior to others in terms of the huge content of trace elements and vitamins. In cereals, you can find vitamin B2, which promotes hair growth, nail strength and improves skin condition.

You can also note the presence of iron and calcium, which is responsible for the good condition of the skeletal system.

In addition, millet porridge is not an allergenic product, and therefore it can be safely included in the diet of people suffering from food allergies, with diseases of the gastrointestinal tract, and it is also ideal for young children.

But for those who are overweight, only one minus can be found in this porridge - it is very high in calories. Therefore, you should not abuse it, but only occasionally pamper yourself with a variety of tastes, provided that you know how to cook millet porridge in milk.

Subtleties in cooking

In order for millet porridge for breakfast to energize, give strength, and most importantly give pleasure, it is necessary to observe a few general rules:

• Millet should be washed “in seven waters”, and the penultimate one should be hot, and before cooking, the cereal should be poured over with boiling water, this will help get rid of the bitterness that is present in the grains. It is better to do this through a fine sieve, then the water will drain completely and not a single grain will be lost.
• Proportions must be observed. Initially, a lot of water needs to be poured into the cereal, but after the cereal boils to half-cooked in a few minutes, this water will have to be drained. This is another way to eliminate bitterness from cereals.
• Milk must be added hot so that the cereal, languishing in it, opens and becomes softer.
• To appreciate all the advantages of millet, it should be prepared using different recipes, ingredients and cooking methods.

Millet should not be stored in the sun, otherwise it will lose all its taste, becoming sour. Before buying, be sure to check the allowable expiration date, expired cereals will definitely add additional bitterness to the grain.

One of the most common and most used is the classic recipe for making milk porridge. For this you need:

• one glass of millet;
• 30 gr. butter;
• two glasses of milk;
• two tablespoons of sugar;
• two glasses of water;
• a pinch of salt.

First you need to prepare the cereal. Rinse it in several waters until the liquid becomes clear. Then pour boiling water over the millet. After that, pour it with plenty of water and put on fire, which, after boiling, reduce.

How long does it take to boil porridge in water? The answer is simple - until half cooked, it all depends on the intensity of the fire and the quality of the cereal.

After that, the liquid is drained, and the cereal is poured with hot milk, butter and sugar are added. Next, the porridge is cooked until fully cooked, about 20 minutes.

The ideal option would be if you then place the container with the finished porridge in a preheated oven for a few minutes so that it completely steams out and the grain opens.

If you need to cook liquid porridge for a child, then you should choose yellow cereals, and if the child wants crumbly millet, then it is more expedient to choose a grain of a dark shade and, of course, control the amount of water and milk.

Millet from a multicooker

Cooking in helps not only save cooking time, but also save the housewife from constant monitoring so that the porridge does not burn. If you choose the most suitable recipe, then you can quickly, easily, and most importantly, deliciously cook not only millet, but also rice porridge. If you previously cooked only on the stove, then you can appreciate the process of cooking in a slow cooker.

Of the ingredients you need: one glass of cereal, twice as much water, butter about 30 grams, salt, sugar at your discretion.

Initially, the cereal must be sorted out and washed thoroughly. Place the prepared millet in a bowl, add water, add salt and sugar, close the lid. How much to cook millet porridge in a slow cooker?

It all depends on the model of equipment, but basically with the “Porridge” mode, it will take about 20 minutes. Having cooked the porridge, you should open the lid, mix everything thoroughly, you can add a little more oil, close it again and let it brew for a few more minutes.

with pumpkin

You can diversify the classic recipe with the help of pumpkin by adding it to porridge during cooking. Pumpkin goes well with millet, giving it a mild, sweet taste. This will require: half a kilo of pumpkin, one glass of cereal, three - water, 30-50 gr. butter and, of course, salt and sugar.

The pumpkin must be peeled and finely chopped, preferably in cubes. Heat the milk, add chopped pumpkin and salt with sugar to it. Boil. After that, pour the prepared millet into the pumpkin-milk mixture. Cook over low heat for half an hour. Then move the container with porridge into a preheated oven and simmer for another forty minutes.

This is how easy and simple it is to cook one of the most useful and delicious cereals - millet. And the presented video and photo will certainly help in this.