How to cook millet porridge on milk in a saucepan?

Few people love millet, however, in fact, such an attitude towards her is not quite right.A dish made with milk is not only healthy, but also tasty. To home ate porridge with pleasure, you must strictly follow the recipe.

Today, cooks offer housewives a variety of options on how to cook millet milk. This recipe with pumpkin, and with honey, and dried fruit. It is on milk that it turns out to be especially fragrant, saturated.

It is best to use for the preparation of the dish the grits are bright yellow in color, since they are perfectly boiled soft, have a delicate flavor, and there is no bitterness in it. The sticky mass is obtained from white-colored wheat, but the dark cereal is cooked for a long time, it turns out crumbly, so you should boil it first in water and then pour it over with milk and boil some more time.

Any cereal before cooking it is worth rinsing under running waterThis also applies to millet porridge. During cooking, the fire should not be strong, otherwise the dish will stick to the bottom of the pan. Particularly tasty is the porridge from millet cereals in the oven, when a clay pot is used as a container.

Groats will increase in volume several times, therefore there should be a place in the pan. The average cooking time is 30 minutes. Much tastier if, instead of sugar, sweeten millet with honey and add a small piece of butter.

You can make a good porridge in several ways using:

• simple pot on the stove;
• in a double boiler;
• with the use of multicooker;
• in the oven.

The easiest way that housewives most often use is a pan and a stove. In this case, the fire should not be strong, but a lid should be placed on the container, which does not allow moisture to evaporate, but absorbed into the powder. The best pot is always the one that has thick walls, the cauldron is great for pilaf, as the cereal in such dishes does not stick to the walls.

The fastest method involves the use of multicooker. From the hostess is required only to fill the equipment with the ingredients and set the desired mode, the multicooker will do the rest for her.

If the porridge is cooked incorrectly, it acquires a bitter aftertaste, therefore, it is not loved. Knowing the subtleties of cooking, you can get a delicious dish that is great for breakfast for children. Classic Russian cuisine - millet cooked in milk with pumpkin or fruit. The correct consistency is obtained only under the condition that the grains are well boiled soft.otherwise the porridge will be dry and tasteless.

To prepare the dish you will need two glasses of cereal, four tablespoons of water, butter 60 grams. Sugar and salt is added to taste.

Before using millet, it must be rinsed well several times with cold water and once hot. The croup with water is brought to a boil, the foam is removed. It is better to make fire not strong, but cover the pan with a lid so that all the moisture is absorbed and not evaporated. When the cereal boils, add milk, salt and sugar, the hob is switched to the minimum.

The dish will be ready when thickened. The oil is added last, the lid is tightly closed, the pan is wrapped in pillows and let the brewed infusion.

Despite the fact that the dish remains unloved, nutritionists are advised to eat it, because the croup is hypoallergenic and is ideally suited for the diet of the child. It is remarkably digestible and easy to prepare. Double boiling in water and then in milk seems too long and difficult for some. You can use modern technology, which greatly simplifies the process.

Any model of multicooker can cope with the task. Do not buy millet, which is stored for a long time on the shelf, because it may turn out to be rancid. For the tank, you need one and a half cups of cereal (we take the glass that comes with the equipment), four for water and five for milk. Salt and sugar are added to taste, like butter.

Millet is sifted out and thoroughly washed, put into a container, filled with water, and then with milk. Oil is cut and laid out on the surface of the grits. Add sugar and salt.

For cooking, use either the mode of cooking porridge, or pilau, if there is none. As a result, the dish turns out the perfect consistency.

Indeed, it is possible to cook a wonderful dish with dry milk, but this must be done correctly, following the recipe. For this you will need:

• 150 grams of cereal;
• two hundred and fifty grams of dry mix;
• litere of water;
• butter to taste;
• sugar and salt.

Groats must be washed until the water is clear. The bitterness is removed by pouring hot water on the grits for five minutes.

Water is poured into the pan when it boils, the grain is poured, which will need to be mixed at first, otherwise it will burn. Powdered milk is prepared for use. It is poured into the pan and set on fire. While slowly pouring in water, stir until the mixture is completely dissolved. The result should be a mass that is similar in texture to thick cream. Turn off, add more water and mix again.

Tasty porridge is prepared in various ways, including milk with pumpkin. The average cooking time is 60 minutes. It will take two hundred grams of cereal, a little vegetable pulp, 700 grams of milk and half a glass of water. Salt and sugar to taste, butter as well.

At the first stage, the water is brought to a boil, milk is poured. It is imperative that it is fresh, otherwise it will simply collapse and will be unusable. Pour sugar and salt, stir until dissolved.

The croup is washed, filled with hot water for a few minutes, since the bitterness must be removed. Pumpkin is peeled and cut into pieces, it is better if they are small.

Pour the cereal into the already boiling liquid and boil it for a couple of minutes, lay out the pumpkin and cover with the lid for twenty minutes. Remove from heat, add oil and let it brew.

To make breakfast more useful instead of sugar, honey is used, and as an addition - dried apricots, prunes and raisins. A glass of cereal requires a liter of milk, a handful of dried fruit, a little butter and honey. Salt is placed at the discretion of the hostess.

To dry fruit well softened, they must be washed and soaked for half an hour in hot water. Millet, as always, is washed and treated with boiling water.

A glass of water is poured into the container, sprinkled on the millet and boiled until all the liquid has evaporated. When the grain swells, pour in the milk. As long as the porridge is cooked, the dried fruits can be cut, and you can leave them in a whole form - as you like.

We taste porridge, and if it is boiled well, we put the prunes, dried apricots and raisins, add honey, turn off the stove and put the butter. Give the dish brew. The most important thing to remember is that they do not brew honey, because then it loses its useful qualities.

To learn how to cook millet porridge with milk in a saucepan, see the following video.