Cooking barley porridge with milk in a slow cooker

Porridge for many centuries is considered a traditional dish of Russian cuisine. Barley porridge cooked in milk deserves special attention. Our article will tell you about the benefits and methods of cooking this dish.

Barley grits contain a large amount of fiber, which normalizes the process of digestion and helps cleanse the intestines, as well as the whole body. A sufficient concentration of protein in barley, which does not cause allergic reactions and is well absorbed by the body, also has a positive effect. The presence of a significant amount of various vitamins, the most significant of which are PP, B, A, and E.

One of the main aspects to which attention is currently drawn is the level of caloric content of the dish. In the case of a small cell, it is optimal: Regular consumption of porridge makes it possible to greatly get enough of the product and at the same time do not gain excess weight over time. To use barley porridge helped to achieve a positive result, it is necessary to cook it properly.

The slow cooker, which has become popular relatively recently, helps to cook tasty barley porridge, which will contain the maximum amount of nutrients. In order for the product to be both tasty and healthy, it is necessary to use milk rather than water as the basis.

To prepare the dishes you will need:

• one glass yachki;
• about 3 glasses of medium-fat milk;
• tablespoon of sugar;
• some salt;
• butter.

Considering that the degree of fat content of a cooked dish directly depends on the characteristics of the products used, in order to minimize this characteristic, butter should be used in very small quantities. At the preparatory stage, the grits should be washed until the liquid to be drained becomes completely transparent.

To prevent the milk from escaping during the cooking process, the sides of the multicooker must be carefully lubricated with butter. Next, the purified cereal without water is transferred to the container of the household appliance, salt and sugar are added (vanilla can be used depending on personal taste preferences). Then you can put a small piece of butter (it is better to lightly melt it beforehand). Next to the yarn is poured milk in proportions of 3: 1.

The cooking process is best carried out using the mode intended for cooking porridges. Depending on the model of multicooker, the time required to produce the finished product is automatically set. If this does not happen, it is necessary to set a duration of approximately 50-60 minutes. Next, the container is closed with a lid, and the cooking process begins.

It should be noted that the milk temperature directly affects the duration of cooking barley porridge in a slow cooker. If you use a product that has been in the refrigerator for a long time, the cooking process can take about an hour. If the milk is pre-warmed, the cooking time will be reduced to half an hour.

There are secrets that will help make barley porridge, cooked according to the classic recipe, much more pleasant to taste. To do this, the stem is soaked overnight in warm water. Alternatively, initially, for about 10 minutes, you can boil it lightly in water, and only then continue the cooking process in a slow cooker with the addition of a few glasses of cow's milk.

You can make porridge more wholesome and tasty by using fruits. For example, nectarines. For this recipe you will need the following components:

• barley - incomplete measuring glass;
• about 1 liter of milk;
• sugar and salt (to taste);
• butter;
• nectarines (peaches or apricots) - 4 large fruits.

The slow cooker switches to the mode required for cooking milk porridge, and a time (35 minutes) is set. Next, you need to pour in the bowl yachku and spices. Then milk is poured in, and the components are thoroughly mixed. To give the dish a more original taste, you can add a little vanillin into the milk, a couple of cocoa spoons or dissolve the chocolate.

At the next stage, the container is closed with a lid and after about half an hour has passed, add butter and continue the cooking process for another 5 minutes. After the cooking process is finished, automatic heating of the dish will begin. Therefore, porridge can be left for another 10 minutes later, but no more so that the dish does not burn.

If we are talking about diet food (for health reasons or for the purpose of losing weight), then you can replace fresh ingredients with dried fruits. Honey can be used instead of sugar (but only acacia or buckwheat, as they contain the greatest amount of useful trace elements). In no case should citrus fruits be used (even in combination with other types of fruits), since this can simultaneously degrade the taste and stimulate the fermentation process in the intestine after consuming such porridge.

An alternative option may be barley porridge with milk in Scotch. The initial cooking process is no different from the classic version. Apples need to be grated on a coarse grater, add a pinch of cinnamon and vanilla sugar to them, mix everything thoroughly and fill the barley base with this mixture. To get the maximum benefit from eating a product, it’s worth eating right away. therefore It is advisable to calculate the required number of servings before cooking so that there is no excess porridge.

Barley porridge, undeservedly forgotten by many compatriots, today is once again beginning to gain popularity. The most important thing is to cook it in such a way as to preserve and useful substances, and to provide a pleasant taste that can please all households.

To learn how to cook barley porridge on milk in a slow cooker, see the following video.