Secrets of cooking liquid millet porridge on milk

There are various recipes for the preparation of millet milk porridge on milk. In this dish, you can add berries, honey, dried fruits, raisins, pumpkin or other products. This article will reveal all the culinary secrets of appetizing millet porridge.

Millet is not a separate cereal. This is a product derived from the processing of millet. Although millet groats are rather cheap, they contain many vitamins that are necessary for the human body. However, not all people use this product due to the fact that boiled porridge they get tough, and sometimes it even feels bitterness. The reason is incorrect preparation.

• When buying a product, you must look at the date of manufacture. If the expiration date has expired, then the millet can taste bitter.
• From the light grain, a more viscous porridge is obtained, and from dark grains - crumbly.
• Before cooking, the millet must be washed several times using a small colander. This process will get rid of starch. Because of this, the croup will not stick together. The last time the wheat is washed with boiling water, this removes possible bitterness.
• To prevent the milk from burning, first the millet porridge is cooked in water. After it is half cooked, pour in the milk. Then the pshenka languishes a little and becomes softer.
• After cooking the dish is to fill with butter.

At observance of the listed rules fragrant and tasty millet porridge turns out. Below are the most common ways of cooking dishes with milk.

They take a glass of millet grain, sort it out. It is then washed and soaked in hot water for five minutes. This allows you to remove bitterness. After this, the wheat is washed again until the grains are completely clean.

The cereal is placed in a saucepan with two glasses of water. Cook over low heat for ten minutes. Then add two tablespoons of sugar and a pinch of salt, pour in three glasses of hot milk. Continue cooking, stirring, for fifteen minutes.

When the porridge is cooked, it is seasoned with butter to taste. A closed pot is wrapped so that she stood for about ten minutes. Then the dish can be served.

Sort through a glass of millet grain and wash it until the water is clear. After that, the millet is poured into the pan and poured boiled water. Then you should cover the dishes with a lid and leave for a long period of time (at least two hours). During this period, the millet grain will absorb the liquid, due to which it will continue to cook faster.

When it comes time to cook porridge, add half a liter of milk, a pinch of salt and one tablespoon of sugar to the dishes. Capacity put on a low fire and cook until done. If the porridge turns thick, it is diluted with milk. After readiness the dish is filled with butter. For the original taste in the porridge, you can add a little vanilla.

They carry out preliminary standard procedures: sort a glass of grain, repeatedly wash it. Millet fall asleep in the bowl. Add half a liter of milk, a pinch of salt and one tablespoon of sugar. The mixture is cooked on low heat for twenty minutes. After this time, add a little butter and a glass of 20% cream. Continue to cook until tender on the same fire.

Two handfuls of raisins are poured into boiled water for a short time. A bowl of multicookers smeared with vegetable oil. A glass of pure wheat grain is poured into a container. Add a glass of boiled water, two glasses of milk, soaked raisins, a pinch of salt. Cooked in the mode of "Quenching" or "Porridge." Then, the millet porridge is filled with butter and boiled in the “Tomorrow” mode or “Heated”. After completing the cycle, leave the dish for thirty minutes. Millet liquid porridge with raisins is ready.

There are other recipes for cooking millet. The main condition for creating delicious porridge - compliance with the proportions and the implementation of the basic rules.

You will learn more about how to make millet porridge with milk, see the following video.