Fragrant rich milk porridge - what else is needed for an ideal breakfast? It has health, energy, benefits, and most importantly - an unsurpassed taste.
Cooking porridge in milk is not an easy task. It is important to choose the correct ratio of cereals and liquids, to ensure that the finished dish does not burn, lumps do not form. To avoid troubles that spoil the taste and appearance of porridge, we will present you with detailed instructions, the strict follow-up of which will make you a real guru for preparing the perfect breakfast.
Milk porridge is healthier than its dairy-free counterpart
Porridge, cooked from fresh whole milk, contains a storehouse of vitamins and nutrients. Any kind of cereal flakes in combination with a white liquid will allow you to gain strength and recharge your batteries before a school or work day. Milk contains many macro- and microelements, namely:
- potassium;
- calcium;
- iron;
- phosphorus;
- sodium;
- magnesium;
- fluorine;
- iodine;
- Vitamin A and D;
- B vitamins
Change in the properties of porridge depending on the fat content of milk
The fat content of milk determines the energy value of porridge. If you follow a diet, the use of milk with a minimum fat content will help to reduce the calorie content of breakfast. The taste of the porridge itself will also change.
The dish on fat homemade milk has a creamy-sweet flavor, a special aroma, its consistency is more viscous.
Difficulties in cooking milk porridge and their solution
How to cook milk porridge so that milk does not run away? The problem of boiling milk is the most common when cooking this dish. The caked product remains are difficult to clean from the stove and pan. When the first bubbles begin to appear on milk, it means that after 45-60 seconds it will begin to rise rapidly. To keep the liquid inside, a wooden spatula will help, which must be placed horizontally on the pan with the lid open. Upon contact with a spoon, a thin film forms on the surface of the milk, which prevents the surging liquid from leaving the container.
How to cook milk porridge so that it does not burn? Prefer thick stainless steel pots. Non-stick products are also suitable. After the introduction of grains (flakes), the brew must be constantly stirred, then at the bottom of the pan there will be no traces of porridge, and the dish itself will not have a burnt aftertaste.
How to cook milk porridge so that there are no lumps? A common reason children refuse to eat a healthy breakfast is the presence of lumps in it. The secret to a delicious homogeneous porridge lies in slowly pouring cereal into boiling milk and stirring the cooking dish frequently.
How to cook milk porridge of optimal consistency - not too thick or thin? When preparing to cook this or that type of porridge, it is necessary to determine the correct proportions of dry and liquid components, as well as take into account the preferences of loved ones. If you like liquid porridge, you will have to add more milk, if a thick, portion of the liquid will have to be cut.
All About Oat Milk Porridge
Oat flakes are of two types - instant and large whole grains. To achieve the correct consistency of the finished product from large cereals, you will need twice as much milk and 15 minutes of time. Whereas instant raw materials are cooked in 5 minutes.
The secret is that whole grain oat flakes will need more moisture for softness and viscosity.
How to cook milk porridge from instant oatmeal?
The basis for the production of instant Hercules porridge is cut oat grains, flattened to the thinnest state.
The reason for the short period of preparation of such porridge lies in the small size of the flakes, and not the introduction of chemical components in its composition.
The main ingredients:
- instant oat flakes - 100 grams;
- milk - 200 milliliters;
- sugar - 1 teaspoon;
- salt - several crystals.
In a thick-walled pan, the milk must be brought to a boil. Pour dry flakes on a pinch, stir constantly. Add sugar and salt. Cook for 2-5 minutes. Turn off the fire. Strain under the lid for a couple of minutes, so that excess moisture is absorbed.
Large oatmeal. How to cook milk porridge in a slow cooker?
We offer you to enjoy whole, uncut oat grains flattened into flakes. They retain the pristine aroma of the culture and an extensive range of macro- and micronutrients. To make porridge, we use one of the most popular types of kitchen equipment - a slow cooker.
We will need:
- large flakes of hercules - 100 grams;
- cow's milk - 350 milliliters;
- sugar (honey, stevia) - 1 teaspoon.
Pour flakes into the multicooker bowl, add the sweetener, pour milk. Set the "Porridge" mode, program the timer for 15 minutes. Press the “Start” button. When the beep sounds, turn off the multicooker and let the porridge stand for 5 minutes. Serve a little chilled to the table.
Milk semolina
The first cereal in the diet of most children is semolina. The love of fine-grained cereals originates in early childhood and is strengthened in kindergarten, where breakfast is served. How to cook milk porridge for a child at home?
Few people know that semolina is not cereal, but coarse flour from durum wheat. It is easy to boil and boil in minutes. To achieve a natural taste and perfect consistency, you need to know 2 secrets:
- cook strictly specified time;
- clearly observe the proportions.
1.5 cups of semolina will require 1 liter of milk. Pour flour into boiling liquid and do it through a sieve. In this case, you will never see lumps! Simmer for 2 minutes over high heat. Then reduce the gas to a minimum, cover the pan with a lid and simmer another 10 minutes.
Add sugar, honey, jam, cream or butter is recommended only after turning off the fire. So she will get the right consistency and infuse.
Buckwheat porridge with milk
Cooking with milk of buckwheat kernel is not the best solution. In the process of cooking, it acquires a specific taste, which not everyone likes. How to cook milk buckwheat porridge? Bring to readiness on water, and then pour hot or cold milk.
Please note that before cooking, grits should be sorted out, damaged kernels, foreign objects removed, then rinsed in several waters.
Special requirements are also imposed on water quality. If it is tough, the finished product will not turn out so tender and boiled, as in the case of boiled or filtered.
A glass of cereal will need 1.5 cups of water. Boil the kernel in it until half-cooked. Then pour 2.5 cups of milk, bring to a boil and cook the buckwheat until cooked. It is important to constantly stir the milk porridge so that it does not form a viscous foam.
You can ease your task and cook the grits as usual - in water, arrange them in portions in plates, pour milk, add sugar, honey or jam.
Rice milk porridge on the stove
For the cooking process, we need:
- round-grain rice - 100 grams;
- milk 2.5% fat - 400 milliliters;
- butter - 10 grams;
- salt, sugar.
Rice must be washed thoroughly in cold water. This will wash the remaining contaminants from the grains and prevent them from sticking during the cooking process.
How to cook milk rice porridge in milk? Pour milk into a small pan with a thick bottom and put on fire. After boiling, add the cereal in small portions, stirring thoroughly. Reduce the heat to a minimum, you can slightly open the pan lid to prevent strong seething. Add sugar and salt to taste. We are waiting for the mass to boil. Leave for 5-10 minutes.
A sign of the readiness of rice porridge is a thick, uniform consistency. Turn off the fire, add a little butter. Cover with a lid, let it brew for 10-15 minutes.
Rice milk porridge in a slow cooker
If you have got a slow cooker, hurry to cook porridge in it! This will solve the main problem of this dish - the milk will not run away, as is the case with the stove, and the rice will not stick together and “stick” to the walls of the dishes.
How to cook milk rice porridge in a slow cooker? Take 100 grams of rice, a liter of milk, butter and sweeteners to taste.
We wash the rice in several waters until the latter becomes transparent. We evenly distribute along the bottom of the multicooker bowl. Pour milk, add butter, sugar, dried fruits (optional). Close the lid. Set the "Milk porridge" mode. If it is not, you can set the parameters manually - the heating temperature is 100 degrees. Cooking time - 50 minutes. The device will notify you of the end of the operation with a sound signal. Breakfast is ready!
To diversify the taste of a familiar dish, you can add fresh fruits, nuts, jam, and jams to the finished milk porridge. As for dried fruits, honey and sugar, experienced chefs recommend adding them during cooking.
Wheat cereal milk porridge
Wheat porridge is an infrequent guest on the tables of modern families. But in vain, because the cooked dish turns out tasty, hearty, healthy and low-calorie. To make this cereal a regular on your morning table, we reveal the secrets of how to cook milk porridge.
It is important to approach the choice of cereals with responsibility. To make the finished dish soft and tender, choose a medium grinding. Unlike small, such porridge will not gather in a rough lump, but on the contrary, will be crumbly.
To prepare, prepare the following ingredients:
- wheat groats - 0.5 cups;
- milk - 300 milliliters;
- butter - 25 grams;
- sugar - 1 tablespoon without a hill;
- salt - on the tip of a knife.
We wash the groats under water. Optionally repeat the procedure 4-5 times. If you ignore this step, the porridge will be viscous and sticky.
Pour milk into the pan, add clean cereal, turn on the fire.
Cook over high heat until boiling. Throwing sugar and salt, reduce to a minimum. How to cook milk porridge? 15 minutes, stirring constantly.
If a film forms on the surface of the dish, it must be removed.
Groats will noticeably increase in size. So, you can remove the pan from the stove and enjoy the delicate milk taste.
Secrets of Milk Porridge
There are rules that are mandatory for all types of cereals:
- After cooking, each porridge should be evaporated. It is believed that evaporation should occur as much as the croup was on fire.
- Groats are poured into boiling liquid.
- Salt porridge with milk needs a little more than with water.
- Even sweet cereal must be salted.
- Milk is salted before the introduction of cereals.
- Some types of cereals should be boiled in water, and then add milk.