When I was little, I could not stand wheat. And if at home, under the formidable mother’s eyes, I had to eat, as it seemed to me then, nasty and not at all useful porridge, then at school I announced a boycott (of course, unspoken) and tried to get rid of the plate with millet faster. At that time, I was absolutely not interested in talking about the benefits of porridge and, of course, I was not interested in how to cook millet porridge.
Meanwhile, with surprise, I noted that millet porridge was often given for breakfast not only at school, but also in the camp and in the hospital. There was no limit to my indignation: do adult aunts and uncles really want to turn us into chickens?
Now, recalling my childhood beliefs, I involuntarily smile and regret that in childhood I did not understand how important this porridge is, which, incidentally, is not in vain feeding chickens. Moreover, my daughter, who is indignantly pouting her lips at the sight of millet porridge, has to go the same way with her, which I once followed.
Now I know that millet porridge should be present in the diet, because it contains a lot of minerals, vitamins and fiber - what is necessary for the normal functioning of the stomach. But, frankly, the porridge I didn’t always cooked turned out to be tasty, so one day I wondered how to cook millet porridge correctly.
In order to get an answer to my question, I rummaged through my mother’s cookbooks and read articles from the Internet. I was interested in the following points: from which, in fact, it is possible to prepare tasty and healthy millet porridge (i.e. the components of the dish), in what ratio should I take the ingredients and how much to cook millet porridge.
After some time, I was savvy with the knowledge of the proper preparation of millet porridge, it only remained to put them into practice. So here is what I managed to find out.
Necessary components. For the preparation of millet porridge, we will need millet groats, water, milk, sugar, salt and butter.
Useful information: before cooking porridge, it is important to choose the groats correctly, turn your attention to the groats of yellow saturated color. Before the cooking process, it is necessary to sort out the required amount of millet (remove all excess) and rinse it many times, then pour boiling water.
In the process of cooking, millet will increase five times, so do not throw cereals too much.
It is necessary to cook millet porridge on a slow (this is a prerequisite!) Fire.
After cooking, you can rinse the porridge with hot water.
For cooking millet porridge, unenameled utensils are used.
The ratio of components and the recipe for the preparation of millet porridge.
Milk - 4 cups
Millet - ¼ teaspoon,
Sugar (or honey) - a tablespoon,
Salt - ¼ teaspoon,
butter - to taste.
Boil milk over low heat. Pour the washed millet into a pan with milk and, stirring constantly, cook porridge over low heat for half an hour. At the end of cooking add sugar (honey), a little later add butter.
How to cook millet porridge: nuances
You can cook porridge with milk, using water only to rinse porridge, but you can act differently. Personally, this option is prettier to me. Pour the washed millet with water (two glasses) and boil it until half cooked, then rinse with running water.
In a separate pan, boil milk, after adding salt and sugar to it. Pour millet in boiled milk and mix. Cook until tender. When the porridge is ready, add the butter, cover the pan with a lid and remove from the stove. Fifteen minutes later, porridge can be served at the table.
Lovers of liquid cereal should take 4-5 glasses of water or milk per glass of millet groats.
Well, of course, milk can not be added using only water.
So, armed with the knowledge of how to cook millet porridge, I prepared a delicious (and healthy!) Dish that my little girl gladly ate for both cheeks.