Millet porridge with milk

Millet porridge is a very tasty and healthy dish that is perfect as a hearty breakfast, so it should definitely be included in the diet of children and adults. Millet cereal contains a huge amount of necessary substances and helps improve digestion and the functioning of other body systems.

Millet porridge removes toxins from the body (Ancient Greek toxin (toxikos) - poisonous - poison of biological origin) , drugs, radioactive substances and excess cholesterol (Insoluble in water, soluble in fats and organic solvents.) . Millet is easily digestible and contains a lot of protein, therefore it is recommended for baby food, as well as athletes and those who engage in heavy physical labor or are recovering from an illness. Healthy vegetable fats and vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) of group B, which this golden grain is rich in, improve the condition of hair and skin, strengthen the nervous and cardiovascular systems. In addition, millet prevents the deposition of fat, which is why it is irreplaceable for weight loss and dietary nutrition.

Millet porridge with milk is prepared at a technical level simply, but for quite a long time. First, the cereal swells and boils in water, then simmers in milk and, finally, reaches readiness under the lid with the heat turned off. The result is a very satisfying and thick porridge with a corresponding rich taste and deep aroma.

It is worth preparing cereal dishes for breakfast more often instead of scrambled eggs and sandwiches. Tasty and nutritious millet porridge with milk, eaten during the day, will give a lot of energy and strength, lift your spirits and relieve hunger forever, allowing you to simply survive until lunch without sweets and unhealthy snacks. And in order to vary your breakfasts and make your regular porridge even more healthy and dietary, try preparing an appetizing and fragrant millet porridge with pumpkin from fresh or frozen fruits.

Necessary information

Difficulty level:	2*	Serving Size:	200 g
Preparation time:	1 hour	Calorie content per serving:
Number of servings:	6	Cost of one serving:	6 rub.

How to cook millet porridge with milk - a recipe for millet milk porridge on the stove with step-by-step photos

INGREDIENTS:

1 tbsp. millet
2 tbsp. milk
2 tbsp. water
2.5 tbsp. l. Sahara
a pinch of salt

COOKING METHOD:

1. In order to cook millet porridge with milk, you must first sort out the millet, removing debris and warped grains.

Wash the cereal first with cool water and then with boiling water. The easiest way to create this is to place the millet in a fine sieve and rinse it first with cool tap water and then with bubbling water from a kettle.

2. Place the washed millet in a saucepan, add cool water and place over medium heat.
3. Cook millet porridge for 10 - 15 minutes until all the water is absorbed, skimming off any foam that forms.
You don’t have to stir the porridge, but at the end of cooking, when there is not much water left, you need to watch closely so that the porridge does not burn. 4. Pour 1.5 tbsp into the pan. milk and cook millet porridge for 20 minutes at low boil, stirring from time to time. At the end of cooking, add milk if necessary, bringing the porridge to a mixture suitable for you. With all this, it should be understood that after standing, the porridge will become slightly thicker.

5. Add salt and sugar to the porridge, mix thoroughly and turn off the heat.
6. Close the pan with a lid and let the porridge brew for 10 - 15 minutes, so that the millet is ready.

The porridge should be served hot, with a piece of butter on each plate.
Thick, satisfying and very tasty millet porridge with milk is ready!

Millet porridge with milk. Recipes for making crumbly porridge

Hi all! As you may have guessed, on my table now there is millet porridge with milk. Although this dish is common, certain aspects of production must be observed. For example, measure the correct proportions of cereal and milk. And also observe the cooking time. Then we will get the appropriate thickness and unsurpassed taste of the treat familiar to everyone from youth.

We have already prepared millet porridge in water. It's good as a side dish. With milk, it turns out even tastier and natural, more filling and higher in calories. Energy value per 100 g. the finished product is 103 kcal. In fact, not so much, considering the usefulness of such a simple breakfast.

You can prepare the dish in a slow cooker or in a saucepan on the stove. This article presents both options for us. Choose which one you and your family like best. Write in the comments your worldview about the recipes. I will be very grateful to everyone!

Content:

You can prepare millet milk porridge quite quickly and it is suitable for both adults and children. Children love its beautiful yellow color. Don’t forget to tell them that this is the favorite food of little chickens.

Step-by-step recipe for millet porridge with milk (correct proportions)

Surely, the most common method of making porridge is to boil it in a saucepan. And there are no difficulties here, the most important thing is not to leave the cooking process until the end.

The porridge according to this option comes out very tasty and not dry. For me, for example, this is very important; I really don’t like dry porridge.

Cereals - 1 cup
Milk - 3.5 cups
Sugar - 1 tbsp. spoon
Salt - 0.5 tsp.

Manufacturing:

1. You need to wash the cereal a couple of times until the water becomes clear. And lastly, fill it with hot water and let it stand for 5 minutes.

This will remove the bitterness from the cereal if it has been in the store for a long time.

Although I constantly look at the shelf life of products, from time to time clever advertisers hide the real production dates.

2. Pour milk into the pan and add salt and sugar. You can add more milk if you want the porridge to be as thin as possible. But now we have specifically thick and crumbly millet porridge with milk. Therefore, if you want to receive such a dish, follow my proportions.

3. So, carefully mix everything and put it on fire. When you cook milk porridge in a saucepan, naturally you shouldn’t go too far from the stove.

The milk escapes instantly, and the porridge can burn.

You need to stay nearby and stir often slowly. Wait until it boils, in other words, snow-white foam begins to rise. It is very important not to miss this moment, otherwise the milk will run out.

4. And as soon as the porridge boils, you need to transfer it to the most leisurely fire. Cook for 20 minutes, also stirring occasionally so that it does not burn.

5. After 20 minutes, remove from heat and cover the pan with a lid. It would be great to wrap her in a towel.

6. Leave it like this for about fifteen minutes. During this period of time it will reach the best mixture.

Serve, seasoned with butter. Milk millet porridge with Adyghe cheese is very tasty. Be sure to try this combination.

How to cook millet porridge with milk and pumpkin in a slow cooker (video)

Naturally, almost everyone loved making porridge in a slow cooker. After all, in this case the porridge will not run away anywhere. The creator of the channel “TIP TOP TV” shows and tells us how to deliciously prepare millet porridge with milk, and even with such a healthy vegetable as pumpkin.

How to cook millet porridge with milk or water

Cook the cereal on the stove, in a slow cooker, microwave or oven.

How much water to take

Most often, for 1 glass of millet, take 3 glasses of water. The porridge does not come out very boiled, and not crumbly. If you want to make it crumbly, take 2 cups of water, and if you want it to be viscous, take 4 cups.

Porridge with milk - even if it is insignificant - will turn out more satisfying and flavorful than a dish prepared only with water. Milk and water are usually combined in a ratio of 2:1 or 1:1.

How to cook cereal

Carefully wash the millet under cold running water or in a bowl, changing the liquid a couple of times. In the standard, the water should become clear.

YouTube channel Larisa Gri

Old millet may taste bitter. So, just in case, it’s better to rinse the washed cereal with boiling water or pour it with hot water for 5–10 minutes.

What to add to millet porridge

If you are preparing salty porridge, add about ½ teaspoon of salt per 1 cup of cereal. For sweet porridge, in addition to salt, approximately 1 tablespoon of sugar is useful. Although it is better to rely on your own taste: try milk or water and, if necessary, add seasonings.

Salt and sugar are added along with the cereal or after the water boils. Place a piece of butter into the prepared sweet or unsweetened porridge. This will make it more fragrant and tender.

How to cook millet porridge on the stove

Pour the cereal into a saucepan, add milk or water. If you are cooking with consistency, add water first - the milk will come in handy later.

Bring to a boil and cook for about 30 minutes or longer over moderate heat, stirring occasionally. The liquid must be absorbed. Add hot milk as needed 10–15 minutes after the start of cooking, when the water disappears.

YouTube channel Larisa Gri

Leave the finished porridge to steep under the lid for 5–10 minutes.

How to cook millet porridge in a slow cooker

Place the millet in the multicooker bowl. Add milk and/or water. Cook in the “Cereal” or “Milk porridge” mode for 25–30 minutes.

YouTube channel “Multi-cooker: recipes in Marina Petrushenko’s multi-cooker”

To make the porridge thicker, you can leave it in the “Heating” mode for 10–15 minutes or a little longer.

How to cook millet porridge in the microwave

Place the cereal in a microwave-safe container. Add half the water and cook at full power for 5 minutes.

Stir, add the remaining water and/or milk and cook for another 3-5 minutes. If the porridge comes out watery, increase the cooking time by a couple of minutes.

Leave the dish in the microwave for 10 minutes to steep.

How to cook millet porridge in the oven

It is better to cook cereals in milk in the oven. Then the dish will be covered with an appetizing golden brown crust and will be very fragrant. For this method you need to take 3-4 glasses of water.

Place the millet in a container suitable for the oven. Pour milk and place in an oven preheated to 180 °C. There is no need to cover the mold with a lid.

Cook the porridge for approximately 40 minutes or slightly longer.

Millet porridge with milk

Hi all! This has been my favorite porridge since I was a teenager; in our family it was also called chicken porridge :-). And now, I am preparing this porridge for my children - they also like it very much. I am sharing with you the recipe for this delicious dish for us. Yes, you will have to invest a little time in its production, but the result is worth it! Prepare it and you won’t regret it!

Ingredients for “Millet porridge with milk”:

Millet - 1 cup.
Milk - 2 cups.
Salt - to taste
Sugar - to taste
Water - 2 cups.
Butter - to taste

Production time: 30 minutes

Number of servings: 4

Nutritional and energy value:

Ready meals
kcal 841.9 kcal	proteins 36.8 g	fat 8 g	carbohydrates 156.2 g
Portions
kcal 210.5 kcal	proteins 9.2 g	fat 2 g	carbohydrates 39.1 g
100 g dish
kcal 70.2 kcal	proteins 3.1 g	fat 0.7 g	carbohydrates 13 g

Recipe for “Millet porridge with milk”:

1. Sort and wash the millet in boiling water until the rinse water becomes clear.

2. Fill the millet with water in a ratio of 1 to 2 and put on fire.

3. When the water boils, skim off the foam and continue cooking until the water has practically boiled away, then add milk (the ratio is also 1 to 2) and reduce the heat to low. Add salt and sugar to taste.

4. Cook the porridge until thick (about 20 minutes), stirring constantly so as not to burn.

5. At the end, you can close the porridge with a lid and let it brew slightly, or add butter (1-2 spoons) and serve.

Please note: dark grains produce the most crumbly porridge, while light grains produce the most sticky porridge. The porridge tastes better from the most yellowish grains. Also pay attention to the packaging time of millet, it does not sit for a long time and begins to taste bitter, however, a slight bitterness can be removed if you scald the cereal with boiling water before production (which is what we do when washing it), or dry fry it in a frying pan.

Bon appetit everyone and see you soon!

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