Millet porridge is one of the most useful. Alas, many underestimate this grain. And very in vain. It is called nothing other than gold. That is why it is worthy of special attention. Millet is obtained from millet, which may vary in color. If you look at the choice in the store, it will become clear that it can be yellow, white, red and even grayish. But the most delicious millet is saturated yellow. It has a lot of useful trace elements and vitamins. So, we study the recipe for millet porridge on water in a slow cooker!
What is good for millet
This cereal has a lot of vitamins, minerals and mineral salts. This whole complex has a beneficial effect on the state of our cardiovascular system. In addition, millet is the first tool when you need to remove toxins and toxins from the body. It has a fairly high calorie content, so it is ideal for a growing organism. Of course, adults should also eat it. But those who monitor their own weight, you need to cook millet porridge on the water in a slow cooker. This will help reduce calorie content and maximize all its beneficial properties.
Cooking methods
Of course, our ancestors prepared wheat in a cauldron in a furnace. Over time, the latter was replaced by the usual stoves and pans. But this method adversely affects the taste. In addition, with this cooking technology there is a different heat distribution than in the stove. Therefore, loose millet porridge on water in a slow cooker is the closest option to the recipe of our grandmothers.
List of ingredients
For a recipe for millet porridge on water in a slow cooker you will need:
- 1 cup millet.
- 2 cups boiled water.
- A teaspoon of butter.
- Sugar and salt are optional.
Preparation
How to cook millet porridge on water in a slow cooker? Like any other cereal, millet requires certain preliminary actions. It is very important. You should not ignore the preparation, because the quality of our future porridge depends on this.
Millet should be soaked for a while. The fact is that millet has a certain amount of fat in its composition, which oxidizes well when in contact with oxygen. As a result, a specific smell will be released during cooking or frying. On the palate, such porridge will become bitter.
Therefore, even if you are going to make millet porridge on the water in a slow cooker or pressure cooker, the grain should first be sorted out properly. After washing, ten times. To do this, pour the cereal into a deep container, fill it with water and sort it out properly. After these actions, all debris, particles of dirt and other husks will surface. Repeat until the water becomes clear.
After this procedure, the grain can be poured with cold water, leaving it for a couple of hours.
A little secret: it is not necessary to wait if you pour boiled millet right away with boiling water.
Note: all the difficulties with preliminary preparation can be avoided altogether if you immediately buy polished grain.
Which water is best
Many housewives know that not only the quality of the main ingredients, but also the most ordinary water, can affect the taste of a dish. Do not use the one that pours right from the tap. It contains many third-party substances. And salts with minerals are the most harmless. But even they affect the taste in a negative way. The dish will come out tough and just inedible.
Better take filtered water or boiled. Well, if you have the opportunity to go to the well, then go to the well. The key source has amazing properties that will affect the taste of your dish in the most positive way.
Millet porridge in a slow cooker: how much water
In principle, the process is no different from what we already have. The ratio of grain to water should be one to two, respectively. Therefore, we boldly take the indicated amount of ingredients and send it straight into the multicooker bowl.
Cooking
So, water and groats are already in the slow cooker. They immediately need to add butter. And if you do not hard count calories, then salt with sugar. No other spices or dietary supplements are required.
If you still get confused with oil, then you can cook without it. Then millet will be completely lean. Directly for true connoisseurs of plant foods without any animal fats.
Millet is preparing in the program "Porridge". The mode is the most optimal, since it can be used to make any cereal, regardless of the type of seed and its shell.
We set the time. Millet does not apply to boiling porridges. She needs at least half an hour of active cooking.
So, set all the necessary parameters and click on "Start". That's all. You can relax or do other things. Above the multicooker, unlike the pan, you do not need to stand, stir, fearing that the dish will burn or that another trouble will happen. He closed the lid, set the parameters and forgot. When the dish is ready, the appliance will beep.
A little bit about the modes
You can implement the recipe for millet porridge on water in a slow cooker in other ways. Of course, the "Porridge" mode is good. But sometimes we really want variety and experimentation! Therefore, you can safely choose between the programs "Pilaf", "Buckwheat" and "Porridge with milk". Try each one of them and determine which option is right for you and your family.
A variety of recipes for millet porridge on water in a slow cooker
The dish will become much softer if, at the end of cooking, you turn on the “Preheat” mode for 15-20 minutes. Porridge properly infused and steamed, and then you can choose what is better to serve it. Millet has a delicate and unobtrusive taste, and therefore goes well with salads, simple vegetables, fish, meat, various oils. In addition, do not forget about dessert options. Add pumpkin with honey or dried fruits - and the millet will sparkle with new colors. She is especially good with dried apricots and berries.
Cooking tips for millet porridge in a slow cooker
To make millet really tasty, just take a few points into account. So, let's repeat the basics:
- Do not forget to observe the proportions. There should be twice as much water as cereals. This greatly affects the consistency of future porridge. Do not add - get a dry product. Fly over - porridge will spread like semolina in kindergarten. You can make a proportion and one to three (cereal / water). But it’s worth considering the power of your multicooker. Each device is individual, and you need to adapt to it.
- Croup should be washed well from debris. A minimum of two to three times, a maximum of ten.
- There are many ways to remove bitterness. It’s quite good for yourself: pour the cereal with boiling water for a couple of minutes or cold water, but then you have to wait two hours, no less.
- Remember that water should cover the grain completely. This will ensure uniform boiling, and in the future - steam saturation.
- Boiling water will help save time during cooking. Pour in the freshly washed cereal. Immediately after this, millet can be sent to the multicooker bowl. A slightly different option: throw the grains directly into the freshly boiled water on the stove. But this method is more complicated. Much easier and faster just to boil the kettle.
Any porridge, including millet, is delicious immediately after it is cooked. Therefore, you need to cook as much as you can eat. Do not leave the dish until next time. Preheated porridge loses its consistency and taste, especially if you made it with various additives. It can be more or less “reanimated” only if you heat in a microwave with milk.