Millet porridge, a dish, as they say, "for everybody."
However, those who criticize her, having tried only once, are definitely wrong.
You can cook porridge in many different ways, for example, make sweet, or even add dried fruits.
Many recipes for millet with pumpkin - the products complement each other well, pumpkin pulp gives millet sweetness and honey aroma and taste.
Millet millet - general principles of preparation
• To cook millet porridge in milk, you should take polished cereal with a bright yellow color without shine. It is from this millet that porridge cooked in milk will turn out to be tasty, without bitterness, and moderately viscous. In addition, such porridge is better absorbed by the body.
• "Brilliant" millet groats are not suitable for cooking cereals, since in boiled form it is very bitter, such millet is suitable only for feeding birds.
• For the preparation of liquid cereals, you can take crushed (crushed) millet, such cereals are characterized by faster cooking.
• Milk is suitable both purchased and homemade. But homemade is best diluted in half with water. If the tap water is excessively hard or simply of poor quality, then, so that milk does not curdle during cooking, it is better to take bottled water.
• Before cooking, millet groats should be sorted out from damaged and unhealed grains and washed without fail, first in cold and then under hot water.
• Millet in milk does not boil well and therefore it is first boiled for a while in water and only after that milk is added.
• Millet porridge should be cooked in milk with even slight heating, and after cooking, wrap the dishes with porridge so that the porridge is a little "stubborn".
• When cooking, milk millet is added soaked in water and then chopped raisins, dried apricots, prunes, apples or pumpkin. You can also cook millet in a pot of pumpkin itself.
• Sweeten and salt milk millet at its discretion, and add oil not only when cooking, but also when serving.
How to cook millet porridge in milk
Ingredients:
• one glass of millet, not crushed;
• half a liter of low fat milk;
• 50 grams of butter 72% butter;
• half tsp small evaporated salt;
• 1.5 tbsp. l sugar, sand.
Cooking method:
1. Pour the prepared, washed millet with water and cook. After the water in the pan boils, reduce the heat and cook the millet with a slight boil for twenty minutes.
2. Drain, pour millet with freshly boiled milk and cook over low heat until cooked.
3. During cooking, porridge must be stirred periodically so that it does not burn. When all the milk has been absorbed into the millet, add the granulated sugar, salt, butter and stir well. Take a sample, sweeten or salt if necessary.
Millet millet with pumpkin
Ingredients:
• 300 grams of pumpkin, pulp;
• 200 grams of polished millet;
• a liter of milk, fat content of 3.2%;
• two full tablespoons of white granulated sugar;
• 0.5 tsp evaporated salt;
• natural butter.
Cooking method:
1. Remove the coarse peel from the pumpkin, the greenish flesh under the peel, also cut, and do not forget to remove the middle, consisting of fibers and seeds. It will be more convenient to clean the pumpkin if you cut it into small pieces.
2. Cut the pumpkin pulp into one and a half centimeter cubes and fill it with water so that it covers the pulp by at least one and a half centimeters.
3. Put the saucepan with pumpkin on medium heat, let it boil and reduce the temperature by covering the saucepan with a lid, simmer until noticeably softened.
4. Mash the softened pumpkin with a crush in mashed potatoes or grind through a not very rare sieve. Add the thoroughly washed cereal, pour hot milk and stir everything well with a spoon until smooth and put to boil.
5. When the porridge boils, reduce the heat to a minimum, and cover the pan loosely. Cook the millet porridge with pumpkin until the millet is ready, the duration varies depending on the quality of the cereal and averages from half an hour to forty minutes.
6. Three minutes before cooking, add granulated sugar and salt to your taste.
7. Put the butter on the porridge and wrap the pan for half an hour in a terry towel.
How to cook millet porridge in milk with the addition of honey and dried fruits
Ingredients:
• 220 grams of cereal, polished millet;
• homemade or purchased milk - 1 liter;
• two hundred gram glass of filtered water;
• a small handful of dried fruits - prunes, dried apricots, apples;
• liquid honey;
• evaporated, fine salt.
Cooking method:
1. Pitted prunes, dried apricots and apples pour warm water for twenty minutes so that dried fruits are nourished by water and softened. After that, cut them into small slices of the same size.
2. Rinse millet from unhealed grains in several waters and set to boil, pouring a glass of filtered water.
3. When the cereal swells and completely absorbs water, add all the milk, salt, add the crushed dried fruits and cook the porridge with minimal boiling until the millet is boiled.
4. During cooking, the porridge is stirred from time to time and made sure that the milk does not run away and the millet is not digested.
5. When unfolding on plates, put butter and pour honey on each portion of porridge.
Liquid millet in pots
Ingredients for two pots:
• crushed millet - 1 tbsp .;
• 600 ml of whole milk;
• one table. a spoonful of sugar;
• a small pinch of salt, shallow.
Cooking method:
1. Prepare millet for cooking, place the pots equally.
2. Add salt, granulated sugar and pour the cereal with milk in a ratio of one to three, if you want to get thick millet, add milk in a ratio of one to two.
3. Cover the pots with lids and place them in a cold oven. Cook at 190 degrees for about one hour.
4. Ten minutes before the end, put a small piece of natural butter in each pot.
How to cook millet porridge in milk in an original pumpkin pot
Ingredients:
• a small round pumpkin;
• 72% butter - 40 grams;
• a two hundred gram glass of pasteurized or homemade milk;
• 220 grams of millet groats, polished;
• 0.5 tsp cinnamon powder;
• 90 gr. raisins, dark, pitted;
• 75 grams of sugar;
• edible fine salt.
Cooking method:
1. Thoroughly wash the pumpkin outside under water, removing debris and dirt from the foam sponge. Cut the peduncle with a knife so that the vegetable can be put. Cut off the top and use your hands or spoon to pick out all the seeds, grabbing the fiber center.
2. Put the pumpkin in a mold or a small baking sheet and place all the cooked ingredients in it: millet, washed raisins, butter, sugar and a small pinch of salt. If the pulp of the pumpkin is sweet, then the amount of added sugar can be slightly reduced. Pour in the milk, mix well and cover with the chopped top.
3. Pour half a glass of water into the bottom of the mold and place the pumpkin in a hot oven.
4. Boil millet porridge in milk in a pumpkin for an hour and a half, at 160 degrees.
5. You can serve such porridge as in the pumpkin itself, watering it with the juice released during baking, and spread it in portions, prying the softened pumpkin pulp with a spoon.
Tips and Tips for Cooking Millet Milk
• To improve the nutritional qualities and taste of the finished porridge, dry the processed and washed millet in a dry pan. Cooking liquids in this case, take a little more.
• To preserve nutrients, pour the cereal with boiling water, and to reduce the cooking time, presoak millet in hot water for twenty minutes.
• To remove excess starch and possible bitterness, the porridge is first brought to a boil in water, which is drained after boiling, then poured with hot milk and brought to readiness. But if you or your loved ones suffer from gastritis, you should not drain the water, since starch helps sparing the digestion of food by the stomach.
• When cooking, stirring the porridge is recommended as little as possible, since the often stirred milk porridge increases the cooking time.
• As a rule, added to milk porridge, granulated sugar slows down the digestion process, to avoid this, sugar can be replaced with honey.
• Avoid settling of starch contained in the grits to the bottom of the pan and burn, pour millet only in boiling liquid.
• If millet millet has dried up during cooking, add boiled milk to it, mix thoroughly and leave it for a while, wrapping it in a towel.
