Milk porridge: recipes and cooking tips

Porridge is a traditional and popular dish of Russian cuisine. There is even a well-known saying: "cabbage soup and porridge - our food." However, such a saying was formed for a reason. In fact, hearty cereals and rich cabbage soup are loved by almost any Russian person. Let's look at the benefits and basic recipes of milk porridge.

The benefits of milk porridge

Porridge is made from natural cereals, which means it is absolutely environmentally friendly. This dish is famous for its many essential substances for health. Here are some other benefits of porridge:

1. Give a person energy. If you have breakfast with porridge, you can wake up the body and all the important processes in the organs.
2. Recipes of milk porridges are in demand in people with gastritis, an ulcer and with other similar inflammations. This is due to the fact that the jelly-like mass protects the mucous membrane, reduces pain and protects against the aggressive effects of acid.
3. Fiber, which is abundant in cereals, has a beneficial effect on the digestion process. Intestinal motility also improves, toxins and salts are removed from it, which pose a threat to the body. In addition, due to fiber, the absorption of fats and carbohydrates is slower. Numerous studies have proven that it is also a good way to prevent bowel cancer and heart and vascular disease.
4. If you do not have free time, then use recipes for milk porridges in a slow cooker. The taste and usefulness of the resulting dish will not differ from porridge cooked on the stove.
5. Almost all cereals are characterized by a low glycemic index. Therefore, for their digestion, the pancreas will not produce much insulin. The dish is absorbed slowly and for a long time will give a feeling of satiety to a person.
6. All cereals are rich in vitamins, minerals and organic acids, which are necessary for the proper functioning of the body. This dish also helps to strengthen immunity, activate metabolic processes and maintain healthy hair, teeth and nails. One serving of porridge gives up to 30% of the necessary substances.
   

Which pan to take

It is advisable to cook porridge in pots with a thick bottom and stainless steel walls. Recipes of milk porridge allow the use of heat-resistant and ceramic dishes.

If you want to make loose porridge, then take a cauldron or a pan with a double bottom. You can use the dishes made of cast iron and make porridge in the oven. However, do not forget that it will increase in size by 2 times.

If you do not want the porridge to burn, then do not take enameled dishes.

We prepare cereals

Almost any cereal for cooking must be preliminarily prepared - soak, rinse or calcine in a skillet. In turn, semolina, oatmeal, barley and corn grits do not even need to be washed.

If the cereal is filled with cold water, then you will most likely get an unappetizing malasha porridge. It is better to pour grains with boiling water and leave it for so long. This method not only improves the taste of the dish, but also retains useful elements - due to a short heat treatment. Note that when pre-soaking or washing the croup has already taken in a certain amount of water. If you are a beginner, use the recipes for milk porridge with a photo from our article, in which knowledgeable people will clearly show you how to cook this or that cereal.

Enrich the taste of porridge with the help of drying cereals. To do this, you need to hold it for a couple of minutes in a dry frying pan, stirring occasionally. It is worth noting that such porridge is digested faster in the stomach.

What water to cook porridge

Porridge will turn out tasty and fragrant if it is cooked in spring water. Soft water is absorbed into the grains and will become part of them. In the absence of such a pure liquid, prefer filtered rather than running water if you do not want a possible smell of chlorine or an unpleasant aftertaste. An affordable alternative will be ordinary boiled water.

With or without milk

What is better - to cook porridge in water or milk? On this issue, the opinions of experts, as well as people's preferences, differ. Any nutritionist will tell you that it is better to use water. He will explain this by the fact that milk will be an obstacle for the body to absorb vitamins and minerals.

Another reason - such cereals are not too high in calories. If you follow the figure, then this will be the perfect solution for your diet. Dishes on water are recommended for gastrointestinal diseases and problems associated with the digestion of milk protein. Also in the refrigerator, the desired product may simply end.

Nevertheless, milk porridge has its own advantages. Firstly, they are very tasty. With the help of milk, they acquire a gentle creamy aftertaste. Secondly, such dishes are very high in calories, which means they will eliminate hunger for a long time. Thirdly, milk contains fat, which helps to absorb some vitamins, in particular vitamin A. That is why milk porridge is recommended for children.

It is also permissible to make porridge by mixing milk and water, or to take nonfat milk.

Semolina

Typically, semolina is usually boiled in milk, as it will make the porridge taste gentle. Optionally, you can add a pinch of vanilla or cinnamon to transform the taste of the dish.

Required Products:

• semolina - 6 tablespoons;
• milk - 1 cup;
• sugar, salt - to taste.

A pinch of salt can enhance palatability. If you want a delicious semolina without lumps, pay attention to this step-by-step recipe for milk porridge.

How to cook:

1. Pour milk into the container and let it boil.
2. Add sugar, salt, as well as vanilla and cinnamon, if you decide to use them.
3. Slowly pour the groats in a small stream without stopping stirring. By the way, it’s better to do this with a whisk, as it mixes the cereal better and prevents the formation of lumps.
4. Continue to stir the cooking semolina for another 5 minutes.
5. Close the lid and let the dish stand for no more than 10 minutes, so that the porridge becomes denser.
   

Rice porrige

To complete a milk rice porridge recipe for breakfast, prepare these foods:

• 200 g of rice;
• 0.5 l of milk;
• ½ teaspoon of salt;
• 15 g of sugar;
• butter.

How to cook

First, rice must be prepared for cooking - pour it with water so that the liquid is 1 cm higher. Cook over low heat until the water evaporates. It is important to stir occasionally so that the rice does not burn.

The main step in the preparation of rice milk porridge:

1. Add 100 ml of milk to the rice and let it simmer over medium heat. Then reduce the fire, not forgetting to interfere.
2. As soon as the porridge thickens, add another 200 ml of milk, salt and sweeten. Be sure to interfere with the porridge. Cook until rice is tender.
3. Turn off the fire, cover and keep on the stove for another 8 minutes.
4. Add a slice of butter to the serving plate.
   

Buckwheat porridge

Nutritionists consider buckwheat a wonderful porridge. After all, it is rich in trace elements and beneficial substances. Moreover, their number is higher than in other cereals. Not everyone loves buckwheat, because it turns out to be dry. To avoid this, you need to know how to cook it. For you, we have prepared a classic recipe for buckwheat milk porridge.

Ingredients:

• 1 cup of milk;
• 1 cup of filtered water;
• 0.5 cup buckwheat;
• butter;
• sugar and salt to taste.

Cooking process:

1. It is necessary to sort and rinse the buckwheat to remove excess husk and garbage.
2. Pour water into the pan and let it boil.
3. As soon as the water begins to boil, add buckwheat and wait for it to boil.
4. Close the lid of the pan, reduce the heat to a minimum. Do not open the lid until the liquid has completely evaporated.
5. In another container, heat the milk.
6. Pour milk into buckwheat, salt, add sugar and butter. Wait for the milk to boil.
7. The last point is to remove the porridge from the stove and let it stand for a while - about 13 minutes.
   

Millet porridge

Millet is a simple, inexpensive and incredibly nutritious breakfast.

Dish Components:

• ½ cup millet;
• 2 cups of milk;
• 70 g butter;
• 1-2 tablespoons of sugar;
• ½ teaspoon of salt.

The recipe for millet porridge is simple. Here's how to make it:

1. If you want to get a tasty dish, you need to rinse the cereal. To do this, place it under a stream of running water and keep it there until the leaving water becomes clear.
2. Pour milk into the dishes and send to the stove. If you do not want the dish to burn, add a little water. Once the milk begins to boil, add the cereal. Moreover, it should be added in small portions and at the same time stir quickly, otherwise the millet may stick together in one lump.
3. Millet is cooked for about half an hour on low heat until it becomes soft.
4. Before the end of cooking, salt and sweeten the finished dish. Stir again and remove from stove.
5. Serve the finished porridge is better not immediately, but 8 minutes after cooking. Be sure to put a piece of butter in a plate, and you can also add honey or berries.
   

Corn porridge

Far from the last place in the ranking of favorite dishes is corn porridge. Its preparation also has its own tricks. Here's what you need to implement this recipe for milk corn porridge:

• corn grits - 1 cup;
• water - 2 glasses;
• milk - 2 glasses;
• butter - 2 tablespoons;
• sugar - 1 tablespoon;
• salt.

What to do:

1. Pour milk into the pan, let it boil and remove from the stove so that it cools slightly.
2. Wash the cereal in cold water.
3. In another pan, boil water, salt it and add cereal to it. Keep on low heat and stir without stopping.
4. After evaporation of the water (after about 6 minutes), pour in the milk and cook for no more than 25 minutes. It is important to constantly interfere, otherwise the porridge will stick to the pan.
5. Add a good piece of butter and stir.
6. Sugar can be added at the end of cooking to dishes or optionally in a serving plate.
   

Tips

Here are a few tricks to help you make the porridge properly:

1. To make the porridge rich, appetizing and oily, season it with butter, not only after cooking, but also during this process.
2. Sweet cereals (semolina, rice) can be added with a pinch of vanillin to make the dish more flavorful.
3. For milk rice porridge, it is better to use round-grain rice.
4. Porridge made from corn and millet groats go well with raisins, lemon zest, nuts, dried apricots and dried prunes. In addition, there are many recipes for milk porridge with pumpkin. This autumn orange vegetable will not only increase the usefulness of porridge, but also make it brighter.
5. Got dirty millet? First, sort it out of the garbage, and then treat it with boiling water. This will relieve porridge from bitterness.
6. Butter and honey will make porridge more nutritious and tasty.
7. Soak the cereal in water overnight to increase nutritional value. Also, this technique will allow porridge to cook faster, be tender and tasty.

Sometimes in the morning there is no time for a full breakfast. However, the first meal is the most important, as it gives energy and good mood for the whole day. Porridge is a wonderful and healthy breakfast at the same time. It is appreciated not only for its benefit and ease of preparation, but also for the opportunity to dream up and show your culinary skills. We hope this article was useful and you will try one of the recipes for milk porridge at home.