Milk cereals are the best recipes. How to cook milk porridge.

Porridge on milk - general principles and methods of preparation

Some people think that porridge is simple and boring, but this is a big mistake! Can a huge variety of options prepared by a real hostess be boring? Porridge in pots, in pumpkin, berry and fruit, with cottage cheese and nuts - a large number of tasty and healthy products can be prepared as an independent dish or side dish. You just need to find your favorite recipe. Attracts in cereals not only cheapness and accessibility, but also clarity in proportions and ease of preparation. And you can talk about taste and usefulness for a long time. In Russia, porridge has been considered a national dish for several centuries. It was cooked in field conditions by army cooks, who were called cooks. The most delicious cereals are milk, butter and sugar.

Milk porridge - preparation of products

For the preparation of milk porridge, cereals of all kinds are used, except for buckwheat kernel, which can be diluted with milk already cooked. It is better to take fresh whole or skim milk. In the latter case, it is advisable to add more oil. Milk porridge can also be boiled from dried or condensed milk. If porridge is cooked as an independent dish, it should not be steep, but viscous. Be sure to note that it is desirable to have thick-walled dishes so that milk and cereals do not burn.

Milk porridge - the best recipes

Recipe 1: Semolina porridge in milk

It is better to cook semolina in sunny weather, as it slightly reduces the body’s ability to absorb vitamin D. But this is the most “energetic” porridge. Delicious semolina porridge can be prepared, knowing two secrets. Firstly, you need to correctly observe the proportions according to the recipe. Secondly, so that the semolina does not stray into lumps, it is better to pour it into milk through a sieve over the entire surface area. In this case, in the porridge you can distinguish individual small grains. It is better oiled, under the lid does not form an unpleasant film.

Ingredients: milk and water (0.5 liters each), salt, sugar, butter, semolina (half a glass).

Cooking method

Bring milk diluted with water to a boil. Pour semolina to the indicated methods, boil for two minutes, salt, remove from heat and leave to swell for 10 minutes. Such porridge is more suitable for children. Add butter and sugar to it. Serve hot on the table. For adults, you can use another way: semolina is heated in a frying pan directly with butter. Deep frying pans with an enamelled surface are well suited. When the mixture turns a little yellow, pour milk mixed with water in a pan. Stir quickly and boil for 2 minutes, close the lid and leave to swell.

Recipe 2: Buckwheat porridge in milk

In ancient tales, songs and folk sayings, porridge is often mentioned. Historians believe that we are talking about buckwheat porridge. Buckwheat is rarely completely pure, so it must be sorted out, like Cinderella from a fairy tale. This is the only porridge that can be completely boiled on water. But it removes excess cholesterol, and is also an excellent side dish for meat. But if you cook buckwheat porridge with milk - even meat is not needed. The secret of the proportions of cereals and water is 1: 2, that is, water should be 2 times less than buckwheat.

Ingredients: buckwheat (glass), sugar, salt, milk, water (0, 5 liters).

Cooking method

Pour thoroughly sorted cereals onto a dry hot frying pan and fry for 3 minutes. Pour it into boiling salted water and cook for 15-20 minutes until buckwheat is ready.
Butter is placed at the end of cooking. Put buckwheat in a plate, fill it with warmed milk and add sugar to taste.

Recipe 3: Oatmeal in Milk

Probably the most popular breakfast is oatmeal. A valuable healthy food is an all-day source of energy. Complex carbohydrates and a low glycemic index are the main differences between oatmeal and other cereals. This is a great food for people with diabetes. The carbohydrates that it contains are absorbed throughout the day, the body does not experience jumps in glucose. However, nutritionists do not recommend “leaning on” it to avoid excess weight. An undoubted advantage is the ability of oatmeal to “absorb” into the taste of various additives - for example, dried fruits, apples, nuts.

Ingredients: oatmeal (3/4 cup), milk (3/4 cup), butter (2 tbsp), salt, sugar to taste, dried fruits, nuts.

Cooking method

Pour oatmeal with milk. Leave to swell for three minutes. Put on fire, cook for 10 minutes over low heat. Add dried fruits, nuts. This porridge goes well with slices of banana, slices of apples, pears, raspberries and cottage cheese.

Recipe 4: Rice porridge with milk in a slow cooker

If you purchased a slow cooker - congratulations! The main problem of cooking milk porridge is solved - you do not have to make sure that milk does not run away when boiled. Moreover, rice does not stick together, but a grain is located to a grain. Sweet rice porridge for breakfast is cooked quite simply. Rice is best taken round.

Ingredients: rice (3/4 cups), milk (4 cups), granulated sugar (2 teaspoons), salt, butter (20 grams).

Cooking method

Three quarters of a multicooker glass of rice are well washed in several waters and put in a multicooker pan. Add cold milk, then sugar, salt and butter. We select a mode - "Milk porridge". Cooking time - 50 minutes. At the accurate signal of the multicooker, you will get a wonderful breakfast for 3 people - medium-thick milk rice porridge.

Milk cereals - useful tips from experienced chefs

Remember childhood, how mom and grandma made us drink milk and eat soup every day? Modern nutritionists have changed their minds on healthy eating. Now it is believed that it is enough to eat soup a couple of times a week. And milk may not be beneficial for everyone. There are people who poorly absorb lactose, which is part of it. All the rest needs milk every day - at least 1 cup. Strictly recommend it to women after 50 - no other product can give so much calcium. So that the food does not seem monotonous - cook milk porridge!

Comments

passerby 08.24.2016
“The secret of the proportions of cereals and water is 1: 2, that is, water should be 2 times less than buckwheat.” Contradict yourself, maybe there should be 2 times more water than ...?

Kat 04/15/2016
Do not find fault. It is understood that the glove))

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