Millet is one of the most useful cereals. These small yellow grains contain amino acids, vitamins and minerals indispensable for humans, which are necessary for the growth and strengthening of the tissues of our body, the stable functioning of the heart, the purification of blood vessels, and the removal of bound heavy metal ions, as well as toxins from the body.
From ancient times in Russia, millet was used to make delicious porridge. How is millet cooked in milk? The recipe for this dish you will find in our article. Here are options for making milk millet on the stove, in the oven and in the slow cooker.
Millet in milk: a traditional recipe
The whole difficulty of cooking millet in a pan on the stove is that porridge often starts to burn even before it has time to cook. But this can be avoided by following this sequence:
- Rinse groats several times until the water becomes completely clear.
- Pour a glass of millet with two glasses of boiling water and cook porridge over low heat for 20 minutes.
- After the indicated time, drain the water, pour the cereal with two glasses of hot milk, add sugar (50 mg), salt to taste and pieces of dried or fresh fruit. Millet porridge in milk is cooked for half an hour.
- When the dish is ready, the pan should be removed from the stove and wrapped in a blanket for another half an hour (wrapped) so that it continues to languish, but does not burn.
- After an hour, millet porridge can be served to the table.
Millet millet porridge with a pumpkin in a pot
Another cooking option for delicious millet, this time with pumpkin. A glass of cereal will need about 200-300 g of peeled and diced sweet bright orange pumpkin.
Millet porridge in milk according to this recipe is first cooked on a stove in a pan, and continues to languish in the oven. Therefore, the pot must be prepared in advance. First, boil the milk in a saucepan (2½ cups). Then add the pumpkin to it and cook it for 10 minutes. After that, pour the washed cereal into the milk (180 g). Cook everything together for 20 minutes, until the liquid becomes significantly smaller in volume. Now the porridge can be transferred to the pot, add sugar and salt to taste and simmer in the oven, heated to a temperature of 150 degrees, about 30 minutes. In the finished millet, add butter to taste.
How to cook millet in a slow cooker in milk
The whole advantage of cooking porridge in a slow cooker is that you do not have to stand by the stove and make sure that the millet does not burn. Smart technology will do everything for you. Millet in a slow cooker in milk according to this recipe is prepared in a ratio of 1: 5, that is, 5 glasses of liquid per 1 cup of cereal. It is optimal to take water and milk in a ratio of 2: 3. It will not only be much more economical, but the porridge will turn out tastier. Sugar, fruits, and other ingredients (vanilla, cinnamon, etc.) are added to your liking.
So, all the components according to the recipe need to be loaded into the multicooker and set the appropriate mode, which is preparing porridge or milk porridge. In certain multicooker models, this function may be called differently. Porridge is cooked for 1 hour, and then it languishes (warms up) for 15 minutes. At the end of cooking, butter is added to the dish.
Features of the preparation of millet in milk in the Redmond multicooker
For the happy owners of the Redmond multicooker, the following recipe for preparing delicious millet is suitable. You can measure the ingredients for the bowl with the help of multi-glasses, which are included in the package for the technique. So, how is millet cooked in a multicooker with milk? "Redmond", like any other multicooker, has its own characteristics that must be considered when preparing a dish.
It is worth noting that
in a slow cooker, millet porridge is equally tasty both on water and on milk. Therefore, if the milk is too fat, it is recommended to mix it with water in a ratio of 1: 1. Porridge will turn out tastier. Before loading the cereal into the appliance bowl, it must be washed several times until the water becomes clear, and then scald for 2 minutes with boiling water. If this is not done, the cooked porridge may be bitter.
Millet in a slow cooker is prepared in milk in the following order: load one multi-glass of scalded cereal into a bowl, then pour 4 cups of milk, add salt (½ teaspoon) and sugar (2 tablespoons). After that, set the "Cooking" mode, and then select the "Porridge" menu item. Millet will be ready in 40 minutes. It can be served as an independent dish or as a side dish for meat, but then sugar should not be added to the cereal.
Step by step cooking of wheat in the Polaris multicooker
Millet in the Polaris multicooker is cooked just as easily and quickly as in any other, but here there are some peculiarities of cooking. The ingredients for the porridge are taken in the same sequence as in the previous recipe.
Croup (1 multi-cup) before being sent to the appliance bowl will also have to be washed several times. This will save the finished dish from bitterness. By the way, millet should be chosen more carefully than other cereals. For example, if you buy cereals of a pale, light yellow hue, you should not expect that the porridge will turn out friable. To do this, you need bright yellow whole grains. It is important to pay attention to the production date, since millet contains fats, it quickly becomes rancid (hence the bitter taste characteristic of porridge).
In what mode is millet cooked in a slow cooker with milk? "Polaris" has a special function "Milk porridge" for this, and the cooking time must be set independently, approximately 70-80 minutes. After the porridge is ready, you should additionally set the mode "Preheating" for 10 minutes and a little more to obscure the porridge. Before serving, add butter to the dish. Porridge will turn out tastier if, during the cooking process, add dried fruits, candied fruits, etc.
Millet with meat in a slow cooker
A dish prepared according to this recipe tastes very much like a traditional pilaf. Cereals, soaked in meat juice, are aromatic, crumbly and very tasty.
Not the last role in the taste of a dish is played by a properly selected amount of ingredients. For a harmonious taste, 2 cups of millet need to take 650 g of meat (pork, beef, chicken), and about 6 cups of liquid will be needed. The meat must be cut into small pieces and fry in the same mode as the baked goods. After 30 minutes, onions and carrots are added to it, and then millet. Pour all the ingredients with water and milk in the same ratio, add salt to taste and set the "Pilaf" mode for 1 hour. After the specified time, millet in the slow cooker with milk will be ready. Enjoy your meal!
Millet porridge in a slow cooker with apples
Millet porridge with a fragrant caramelized apple cooked according to this recipe is quite capable of replacing the most refined dessert. To cook it in a slow cooker, you will need 1 multi-glass of cereal, three times more milk, apple, sugar and butter.
First, in the bowl of the appliance, melt the butter (“Baking” mode). Then add as much sugar (50 mg) and an apple, cut into small cubes, to it. Fry it until caramel color, then pour the washed cereal into the bowl and pour warm milk. If necessary, add sugar again and set the mode of cooking porridge. Millet in a slow cooker with milk will be ready in 60 minutes. Then, in the bowl of the multicooker, add butter and set the heating mode for another 10 minutes.
The secrets of cooking delicious millet
In order for millet to work out well, it is necessary to adhere to certain recommendations in the process of its preparation. All of them will help to answer the question of how to cook millet millet porridge in a slow cooker. Here are some of them:
- when buying cereals in a store, choose only fresh millet to be sure that it has not managed to go rancid;
- give preference to plastic packaging, through which you can see the color and structure of the grain;
- to avoid bitterness in porridge, do not forget to rinse millet and pour boiling water over it;
- change the water during washing at least 7 times;
- after the milk has already been poured, grease the upper part of the walls of the bowl with butter - this way the milk will not be able to "escape" from the multicooker;
- choose the right mode: tender millet is obtained in the mode of preparation of milk porridge, and more crumbly - in the "Pilaf" and "Groats" modes (they may be called differently in different multicookers);
- keep in mind that when you add more water, the porridge is more viscous, and vice versa.