How to cook porridge: rules and secrets. Porridge with milk - the best recipes

The benefits of cereal dishes

There are many recipes for simple and at the same time original dishes:

semolina porridge with nuts, carrots and raisins, with egg yolk;

rice porridge with apples and whipped cream;

buckwheat porridge with dried pears;

corn porridge with prunes and nuts;

millet porridge with carrots and apples, dried apricots and honey;

pearl barley porridge with zucchini and tomatoes, etc.

The combination of cereals with vegetables, fruits, nuts, eggs not only changes the taste of traditional porridges, but also significantly increases their nutritional value due to the high nutritional value of egg proteins, nuts, etc. Such porridges differ from “pure porridges” in the nature of their effect on the human digestive system . For example, semolina porridge with nuts, carrots and raisins, unlike “pure” semolina, regulates intestinal motor function quite well, and adding apples to rice porridge eliminates the fixing property of rice. Therefore, the nutritional value of porridge is determined not only by the cereal from which it is prepared, but also by accompanying additives. I would like to note that the nutritional value of milk porridges is much higher than those cooked in water. And the effect of cereals on a child’s body, and in particular on his digestive system, depends not only on the type of cereal and its combination with other products, but also on the method of culinary processing. Thus, crumbly porridges irritate the mucous membrane of the stomach and intestines and stimulate their motor activity, while pureed ones do not have a similar effect. That is why for young children, whose stomach and intestinal mucosa is very delicate and easily vulnerable, as well as for children with diseases of the stomach and intestines, their diet includes pureed or viscous, rather than crumbly, porridge. Children over 3 years old can also be given crumbly porridge with water, milk, vegetable and fruit decoctions.

Another class of cereal dishes includes cereal cutlets, meatballs, zrazy, to which cheese, cottage cheese, and vegetables are often added. Most of these dishes have been forgotten in our time.
Various cereal puddings and casseroles, especially those made from semolina, are a little more popular in our country. These dishes can be endlessly varied by introducing various fruits, vegetables, replacing cottage cheese with cheese, etc. They are used both as dessert and as main courses. At the same time, puddings and casseroles with cottage cheese and cheese successfully compete with meat and fish dishes, since the proteins of cottage cheese and cheese are not inferior in their biological value to the proteins of meat and fish. At the same time, cereal puddings and casseroles, unlike meat and fish dishes, do not excite the nervous system and do not overload the digestive glands and kidneys. And therefore especially useful for children.
In terms of their culinary characteristics and nutritional value, they are close to puddings and casseroles, but dishes such as dumplings and dumplings with cereals are much less known today.
Almost all cereals are sorted and washed before cooking. The exceptions are semolina and rolled oats. The millet should be sorted and washed especially carefully; this will remove the bitter taste that the grain has.
It is not recommended to cook porridge in enamel dishes, as the porridge burns and the dishes are difficult to clean, the walls and bottom of the pan become covered with cracks, and the enamel can get into the food.
As with preparing other dishes, there are many secrets to making porridge tasty.

Semolina porridge from Pokhlebkin

Here is one of them: it is best to cook porridge in boiled water, drain the water, add a little milk to the half-cooked porridge and put on low heat. The porridge will be ready when all the milk has been absorbed into the grain. And the most important baby porridge is semolina.

Parents cook this porridge as God wishes. Pour the milk into the pan, make sure it doesn’t run away, and add the cereal. If you want thinner porridge, less, but if you like thick porridge, on the contrary, if you have too much cereal, you can dilute it with the same milk or water, then sweeten it and add salt. Breakfast is ready.

“Correct” semolina porridge from Pokhlebkin

And here recipe for real, “correct” semolina porridge. Porridge must be cooked in milk, observing the following proportions: half a liter (500 ml) of milk per 100-120-150 ml (0.75 cups) of semolina. Bring the milk to a boil and at this moment add the semolina with a sieve (not a handful, but a sieve to disperse it) and continue to cook for only one or two minutes, stirring vigorously all the time, and then close the pan where the porridge was cooked with a tight lid and let stand for 10-15 minutes until it swells completely. After this, you can serve it with butter and sugar or with steamed dried fruits. The whole secret of this porridge is that it will not boil, will not “simmer” under the lid, losing proteins, vitamins, taste, but will infuse. With this method of cooking, proteins, vitamins and other beneficial substances are better preserved in the porridge.
The taste of such “correct” semolina porridge differs sharply from that cooked in the usual way. This is really a porridge in which one can discern, although small, separately existing grains. This porridge is better oiled and does not have an unpleasant surface film. Semolina porridge, cooked according to all the rules, is devoid of these negative features. It boils more strongly than when boiling, because the temperature of the milk steam is higher than the temperature of the milk itself, boiled with the lid open.

Another way to prepare semolina “correctly” semolina porridge from Pokhlebkin

There is another way to prepare semolina porridge, similar to the one described. To do this, heat the semolina in a frying pan along with butter until slightly yellowed, but do not let it burn. Then add water or a mixture of water and milk, where there should be a little more than half of the water.

You need to pour it directly into the frying pan, and therefore it is better to take a deep enameled one.

After pouring, stir quickly and let it boil for two to three minutes, then close the lid tightly and let it sit until it swells completely.
This porridge tastes even better.

Try and adopt both of these methods, of which the first is more suitable for very young children (2-4 years), and the second for older children.

How to cook the “correct” oatmeal

Everyone knows that the British eat oatmeal for breakfast; this is a kind of calling card of rainy England. This porridge is useful for both children and adults, but few people know that there are two fundamentally different ways of preparing oatmeal. The most famous is the preparation of liquid and viscous porridge from Hercules cereals. The second is preparing crumbly porridge from whole oatmeal grains. This grain must be handled in the same way as rice. Moreover, it can be mixed with rice and cooked together.
The proportions of the mixtures are arbitrary, but it tastes better when you add a little more rice. This oatmeal or oatmeal-rice porridge, like any hard, crumbly porridge, can be seasoned with oil. Older children will readily eat crumbly oatmeal. But for children 2-5 years old, oatmeal is prepared from crushed oat grains (Hercules cereal or oatmeal). Why? Because children, with their delicate oral mucous membranes, do not know how to chew tough, crumbly oatmeal well and digest it worse.
Crushed grain, and especially ground grain (oatmeal), is completely devoid of a shell, cooks quickly and produces a sticky-mucous mass, the consistency of which is pleasant for a child, but not very tasty. Therefore, milk, sugar and other additives are added to it.

How to cook porridge for small children?

Boil rolled oatmeal or oatmeal in water. Pass the porridge through a colander or a fine metal sieve to retain the parts that cannot be boiled - oatmeal, residual husks, etc. These hard parts hurt painfully and scratch the child’s oral mucosa, causing him to spit out the whole porridge, being unable to separate the small ones. hard particles from the entire mass in the spoon. Parents usually yell at the child and force him to eat the porridge again. The child naturally becomes irritated and cries not only because of the unpleasant sensation, but also because of the feeling of resentment, because of the injustice with which he is treated. As a result, breakfast is ruined and the child cries. Mom is seething because a recently washed shirt or suit is stained with spit out porridge and stained with chocolate, which was not able to reconcile the child with pain and resentment. And all this can be easily avoided by following the second rule.

After adding milk, cook until you get not a sticky mucous mass, but a thin, almost flowing paste that you can even drink and swallow very easily.
Now we need to add flavor to the porridge. Sweeten very carefully, but so that the sugar is not felt, but only beats off the damp taste of boiled grain.
Then lightly flavor with cinnamon, and if you don’t have it, then with dried lemon or orange zest, ground into powder. If you don’t have it, then take fresh lemon or orange zest, boil it in a quarter glass of water and pour 1-2 tablespoons of this thick, aromatic broth into the porridge, stirring it well.

To improve the taste, any other fruit and berry flavoring, marmalade (boiled) or cream and butter, is suitable. Such oatmeal will undoubtedly be received with joy by the child, and the ability to change its flavors will help prevent it from becoming boring.

Semolina porridge with fruit puree

• 1 apple,
• dried fruits - 30 g (fresh berries - 50 g),
• sugar - 25 g.

Cook liquid semolina porridge. Then prepare fruit puree from apples or dried fruits. To do this, rinse the fruit thoroughly, simmer in a small amount of water under a lid, rub through a sieve, and boil with granulated sugar until the puree becomes thick. Mix the slightly cooled puree with the prepared semolina porridge.

New Year's porridge, puff pastry

• Millet 0.5 kg
• rice 0.5 kg
• milk 1 l
• 100 g raisins
• 100 g walnuts or other nuts
• 100 g dried apricots
• 2 eggs
• salt, sugar to taste.

Beat eggs with 2 tbsp. spoons of sugar. The millet is washed in 6 waters, filled with water and left for at least an hour (you can soak it in the evening), the water is drained, new water is added so that the volume of water is 4 times greater than the grain, salt is added to taste. Boil until cooked, then add a glass of milk and sugar to taste and boil until thick. Thick rice porridge is cooked, first in water, then a glass of milk is added and boiled until thick. The porridge is cooled. Then a baking sheet or mold is greased with oil, a thin layer (1/6 of the volume of porridge) of rice porridge is placed on it, then greased with egg, put some raisins, dried apricots, nuts, then a layer of millet porridge, etc. Grease the top with egg and decorate with a small amount of raisins and nuts. All this is put in the oven and baked for 15-20 minutes at 200 degrees (porridge can be prepared in advance). If you boil milk and there are milk films, they can also be placed between the layers of porridge. If children are over 3 years old, you can add cinnamon or vanilla to taste.

Millet porridge

Millet can be very dirty, so it must be washed until the water becomes clear. When it is washed, you need to steam it a little: that’s why you need to rinse the millet with hot water for the last time. They always pour more water than millet until half-cooked, without waiting for the grain to boil. Then this water must be drained. Add milk and cook until it evaporates and the millet porridge is completely cooked. Although millet is considered a low-value porridge, try it cooked according to all the rules. I think you will like it, especially if you take more milk and boil it stronger, and then add raisins or nuts.

Buckwheat

The recipe is simple; buckwheat porridge is especially difficult to spoil. The main thing is to take the correct ratio of cereals, water (1:2), it must be strictly observed. Also, for buckwheat porridge you need a tightly closed lid, high heat for the first 3.5 minutes until the water boils, and then a calm, moderate boil, at the very end - low, until the water has completely boiled away not only from the surface, but also from the bottom of the pan. In addition, you need a metal (non-enamelled) pan. This is what makes it easier for the liquid to boil away from the bottom and creates uniform heating and swelling of the entire porridge.

One more thing an important rule for most cereals: after filling the cereal and filling it with water, do not touch, do not interfere, do not interfere with the process, do not lift or slightly open the lid. The porridge is cooked not so much with water as with steam, and therefore releasing it means not giving the porridge the required heat. Otherwise, the porridge either burns, dries out, or, if we try to “help” it, we want to eliminate our mistake and add water, it turns into mush and spoils.

Rice porrige

Rice is very finicky to cook. It is the easiest to undercook or overcook, so it is important to know the following little cooking tricks: it is necessary to maintain the exact ratio of rice and water (2:3). The cereal is poured with boiling water. The pan should have a very tight lid. Since everything is precisely calculated, then the cooking time must be absolutely accurate: 12 minutes (not 9, not 15, but exactly 12). Cook for three minutes on high heat, seven minutes on moderate, two minutes on low. The porridge is ready! But don't rush to open the lid. This is where another secret lies in wait for you: leave the lid closed and do not touch the porridge for exactly the same amount of time as it has been cooking. Let it sit on the stove for exactly 12 minutes. Then open it. In front of you is a crumbly porridge, a little dense. Place a piece of butter (20-50 g) on ​​top and add a little salt. And stir with a spoon as evenly as possible, but do not crush the “pieces” or mash the porridge!

Semolina porridge with carrots

Grate 1/2 of the peeled carrots on a fine grater, add 1 tsp. sugar, 1/2 tsp. drain the oil and salt on the tip of a knife. Simmer over low heat until almost done. Add 1/2 cup hot milk, bring to a boil and add 1 tbsp. a spoonful of semolina. Cook until thickened, fill the drain. oil and place for 10 minutes. in the oven

Semolina porridge with pumpkin

100 gr. Cut the peeled and seeded pumpkin into small pieces, pour in 100 ml of hot milk and cook covered for 15 minutes. While stirring, add 1 tsp. semolina, 1 tsp. sugar and salt on the tip of a knife. Cook for another 15-20 minutes over low heat. Season the porridge with 1 tsp. butter.

Semolina mousse

Cook semolina porridge with some berry juice. We usually put jam, juice, syrup, just squeezed cranberries, lingonberries, delicious blueberries, strawberries. You can have apple juice. Cook the porridge of medium thickness (not liquid and not very thick, in the sense, not rock-like) in any juice of your choice, leave until it cools completely. Beat with a mixer very thoroughly. The porridge will greatly increase in volume and take on delicate shades. Simply fabulous and very tasty! There is no semolina smell at all, the result is a delicious mousse! I put this airy mass on a plate and pour in milk. Someone drinks milk as a bite. And I like the way the cloud of mousse floats in the milk.

Pumpkin porridge

Cut the pumpkin into cubes (I use everything by eye), add a sour green apple (although, in principle, you can use any), add water and cook until half cooked. For a sweeter taste, you can add dried fruits. Throw cereals (oatmeal, rice) into boiling water with pumpkin and apples. If I'm in a hurry, I throw rolled oats. When ready, grind in a blender with mixture or milk. Using this principle, you can cook any porridge with fruits or dried fruits, which is what we do.

Fruit porridge

Take 1 apple, 1 pear, peel, remove the core and cut into pieces or slices, but not finely. Place in an enamel saucepan and add just a little water so that it barely covers the fruit. Cook a little until the fruits become soft, then take them into a blender (no need to add water, as the fruits turn out very juicy). In the remaining broth, cook liquid porridge from cereal flakes (rice, oatmeal or a mixture of cereals) - it cooks for 3-5 minutes. Mix with fruits, add a little sugar (you don’t have to add it if the fruits are sweet), if it turns out thick, you can add a little more natural fruit juice.
There are a lot of options: you can use apricots, peaches, cherries, oranges (pulp), any berries. For very small children, you can cook the cereal along with the fruit, and then put it all together in a blender. Another option: add not porridge to the fruit mixture, but cookie crumbs soaked in the broth, or another option: dissolve any porridge from a baby food pack in the broth and add fruit puree. Mix in a ratio of approximately 1:3 or 1:2 to There was still more fruit than porridge. The dish is ideal for an afternoon snack or breakfast, as well as for children who have intestinal problems and cannot drink milk.

In order to cook delicious porridge with milk, you need to know the proportions and follow them. Porridge with milk is very often prepared for small children, since milk contains a lot of necessary substances for a growing body, and the cereal crops from which porridge is made also contain a huge treasure trove of vitamins and minerals. That's why they are combined together.

In our country, milk porridge, and porridge in principle, is considered a national dish. Remember there is even such a saying. “Shchi and porridge are our food.” So not only children, but also adults need to eat porridge. Porridge is an excellent solution for breakfast.

Of the huge selection of cereals, rice porridge is for some reason the most popular. There are many recipes for making rice porridge. We previously published an article on our blog about how to cook rice porridge. And you can follow the link and read.

Ingredients:

• 1 cup clean rice.
• 1.5 glasses of milk.
• Salt and sugar to taste.
• 30 grams of butter.

Cooking process.

1.Rinse the rice several times. Place in a saucepan and add water 2-3 cm above the rice.

2. Add salt and put the pan on the fire.

3.Bring to a boil, stirring occasionally.

4. As soon as the water in the pan with rice boils, set it to 12-15 minutes.

5. Cook the rice for 12-15 minutes until cooked. Depending on the brand of rice.

6.After the time has passed, taste the rice to see if it is done. As soon as the rice becomes soft, pour in the milk, add a little sugar, stir and bring to a boil.

7. Cook for literally 2-3 minutes and turn off the heat under the pan.

8. Leave the rice porridge for 3-5 minutes under the lid so that the rice finishes cooking.

9. Rice porridge with milk is ready. You can put the butter directly into the pan and stir so that the butter is distributed throughout the porridge. Or you can divide it into small pieces and put it on the table so that everyone can put as much as they want on their plate.

This is the easiest way to cook rice porridge with milk. You can read more about rice porridge. The porridge is ready. Enjoy your meal.

Wheat porridge with milk

Now let's touch on such a cereal as millet, not to be confused with wheat. There are also a lot of recipes for cooking wheat porridge with milk. Can be cooked with the addition of pieces of fruits and vegetables. For example, prepare porridge with the addition of apples, raspberries, strawberries, and pumpkins.

But we will look at the basic recipe. So to speak, a classic recipe for porridge with milk.

Ingredients:

• 1 glass of millet.
• 2 glasses of milk.
• 2 glasses of water.
• 50 grams of butter.
• Salt and sugar to taste.

Cooking process:

1. The very first thing you need to do is rinse the cereal well. No matter what the manufacturer writes on the packages, it is still necessary to rinse the cereal.

2. After washing the cereal 3-4 times. Place it in a saucepan, fill it with water and put it on the stove to cook until done. Don't forget to add a little salt.

3. Some housewives advise pouring boiling water over it before starting to cook millet in order to remove a slight bitterness. I don't do this, but the choice is yours.

4.And so we cook the millet until done. The cooking time for millet is much longer than for rice and is about 20 minutes. So it will take a little longer.

5. And so 20 minutes have passed, we taste the millet for readiness and if the grains have become soft and they can be chewed without problems, the millet is considered ready.

6. Drain the remaining water, wash the millet and fill it with milk. Stir, add salt and sugar and put back on the stove. While stirring, bring to a boil, reduce the heat and simmer the porridge under the lid for about 5-7 minutes.

7.After a while, turn off the heat under the pan, remove the lid and add butter. Mix well, leave the porridge for 3-4 minutes so that it reaches a little consistency.

8. The millet porridge is ready, you can put it on plates and invite everyone for breakfast.

Bon appetit.

Semolina milk porridge

Semolina itself is not rich in many vitamins. But it contains useful fiber, which is very easily absorbed by the body. Semolina also helps strengthen bones and teeth very well. Because it contains calcium. In general, the benefits are obvious. And I don’t see any obstacles to not making semolina porridge for breakfast. Moreover, in my opinion, this is the simplest porridge in the world, which takes record time to prepare.

There is only one thing. Semolina burns very quickly to the walls of the pan. So to cook it you need to take dishes with a non-stick coating or at least with thick walls. Otherwise, be prepared to wash the pan after semolina.

Ingredients:

• 1 glass of milk.
• 3 tablespoons of semolina.
• 30-40 grams of butter.
• Salt and sugar to taste.

Cooking process:

The recipe is very simple and the porridge turns out without lumps.

1. Before preparing semolina porridge, my grandmother always wet the pan with cold water and only then poured milk into it. She said that this way the milk and cereal would not burn to the walls.

2.And then rinse the pan with water. Pour milk into it and put it on the stove.

3. A glass of milk will boil very quickly, so you shouldn’t go far.

4. While the milk is boiling, you can add salt and sugar, stir and wait until the milk starts to boil. It will just start, not already boil.

5. At this moment, we begin to gradually add the cereal. To prevent the semolina from forming into lumps. Sprinkle the cereal in a thin stream and continuously stir the milk. It is very convenient to do this with a whisk.

6.And so the cereal in the milk remains a little, literally 2-3 minutes, boil the porridge and it is completely ready.

7.When cooked, semolina swells quickly and it may turn out that there will be a lot of cereal and the porridge will become thick almost immediately. It's not scary. Turn off the heat, cover with a lid and leave the semolina for 3-4 minutes; the porridge will come to readiness on its own.

8. Before serving, add a piece of butter to the still hot porridge, stir, and you can serve the porridge.

9.You can also always add raisins or finely chopped prunes to milk porridge before serving.

Semolina porridge is ready. Enjoy your meal.

Oatmeal with milk

Properly prepared oatmeal can become your favorite breakfast dish. In addition, this milk porridge can very well cleanse the body of toxins. Saturate it with fiber, proteins and carbohydrates. What else do you need for the perfect breakfast?

Ingredients:

• Half a glass of oatmeal.
• A glass of milk. Preferably natural.
• 30-50 grams of butter.
• 2 tablespoons of granulated sugar.
• A handful of raisins.
• A pinch of salt.

Cooking process:

To prepare oatmeal, it is better to use dishes with thick walls or a pan with a double bottom.

1. Pour cold water over the raisins and let stand for 15-20 minutes, drain the water.

2.Pour milk into a saucepan and place it on the stove.

3. Bring the milk to a boil, add oatmeal, salt and sugar.

4.Cook for 5-7 minutes, stirring occasionally.

5.2-3 minutes before readiness, add raisins and stir.

6.When the porridge is ready, put butter in the pan and cover with a lid. Give the porridge 3 minutes to rest and you can serve.

7. Oatmeal porridge with milk and raisins is ready. Bon appetit.

Buckwheat porridge with milk

Buckwheat, like all other cereals, is very healthy and nutritious. Having a snack of buckwheat for breakfast, you can easily hold out until lunch. Buckwheat is often prepared as a side dish for main courses and rarely for breakfast. This is all due to the fact that many housewives do not dare to bother and cook buckwheat for a long time in the morning.

Although buckwheat can be said to be one of a kind in that it requires very little cooking. Basically, this cereal reaches readiness on its own with virtually no human intervention.

Ingredients:

• 1 glass of buckwheat.
• 3 glasses of milk.
• 1.5 glasses of water.
• Butter.
• Salt and sugar to taste.

Cooking process:

1. In order to prepare crumbly buckwheat porridge, we take the most ordinary dishes. There is no need for non-stick coatings or thick walls with a double bottom. We take a very ordinary saucepan with a lid.

2. And so, before cooking, inspect the cereal; if there are foreign impurities in it, sort it out and rinse the cereal.

3.Pour the cereal into a pan, pour some water, add a little salt and put it on the stove.

4. Bring to a vigorous boil and cook for 5-10 minutes until all the water has boiled away. When all the water has practically boiled away. Turn off the heat under the pan, cover it with a lid and leave for 5 minutes.

5. During this time, the buckwheat will be ready.

6.After 5 minutes, pour in milk, add sugar, stir and bring to a boil.

7. Boil for 2-3 minutes. Turn off the heat, add butter, cover with a lid and let the porridge stand for 3-4 minutes.

8.Now you can call the others for breakfast and serve fresh buckwheat porridge with milk. Bon appetit.

Milk porridge made from corn grits

Not long ago there was a corn boom in our country and everyone knew the benefits of corn. I think that your mothers and grandmothers still remember this time. Well, for those who are younger, let me remind you that corn contains a lot of natural sugar, vitamins and carbohydrates.

Corn porridge is not often seen on tables. The reason for this is that few people know how to properly prepare corn grits. Very often it turns out hard and thick. But if you approach the problem correctly, then I think you can prepare a tasty and satisfying porridge for the morning.

Ingredients:

• A glass of corn grits.
• Two glasses of milk.
• Three glasses of water.
• 1-2 spoons of sugar.
• A pinch of salt.
• Vegetable oil.
• Dried fruits to taste.

Cooking process:

1.Before cooking, rinse the cereal well.

2.Place in a saucepan, add water, add a little salt and place on the stove.

3. Bring to a boil, reduce heat by 40%. And cook until all the water has boiled away. Make sure that the cereal does not burn to the walls of the dish. You need to stir the corn constantly.

4.When the water has almost boiled away, pour in the milk, add sugar and butter, mix and cook for 3-4 minutes.

6.In 5 minutes you have delicious and nutritious corn porridge on your table.

Bon appetit.

Porridge was and remains the most common dish in Russian cuisine. And this is understandable, since ancient times among the Slavs, porridge is not just food, but a ritual dish that accompanied a person throughout his life.

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Cereals contain everything our body needs. But not everyone knows how to properly prepare this or that porridge. Usually we take cereal, add water, cook it and never stop complaining about the blandness of the taste.

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Little tricks and tips will help you break stereotypes and prepare truly tasty, crumbly and aromatic porridge from wheat, corn, oatmeal, millet, peas, and buckwheat. the usual ingredients that will be discussed in this article.

How to prepare delicious porridge

There are general rules that do not hurt to adhere to when preparing any porridge. Enameled pans are not suitable for this: everything sticks to them, and it is difficult to clean off scratch-prone surfaces.

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Pots with a thick bottom and a tight-fitting lid, ceramic or cast iron, are ideal. It is better not to lift the lid while cooking the cereal, as steam plays an important role in cooking the porridge.

1. Buckwheat

   Buckwheat is the leader among cereals in terms of nutritional value and protein content (up to 16 grams of vegetable protein per 100 grams of cereal). Therefore, it should be consumed by those who do not eat enough meat and fish.

   

   For 1 cup of buckwheat, 2 cups of cold water are required (for crumbly porridge). Pour the cereal into cold water, put it on the stove and bring to a boil. After the porridge has boiled, reduce the heat and simmer for 15–20 minutes.

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   You will get tasty porridge if you add salt to it at the beginning of cooking. You can also add finely chopped onion in the middle. Throw it into the almost finished porridge, cover with a lid and do not stir the porridge.

   You can achieve the rich and original taste of buckwheat porridge by brewing it with green tea. Or pour tomato, beetroot, apple juice over the cereal overnight, and in the morning add vegetables and spices to the porridge.

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   It has a more delicate taste green buckwheat porridge. Green buckwheat is not subjected to such harsh heat treatment as regular buckwheat, and therefore boasts a large amount of useful substances and is sticky, so it makes good pancakes, meatballs, and cutlets.

2. Barley porridge

   Rich in fiber, magnesium, selenium and vitamins, pearl barley is undeservedly considered the food of soldiers and prisoners, but it can be cooked truly delicious.

   

   The main disadvantage of healthy cereals is that it takes a lot of time to prepare. Therefore, before cooking pearl barley, soak it: take exactly a liter of water per glass of washed barley and leave for at least 12 hours. If the cereal was sold already steamed, the soaking time can be reduced to 3 hours.

   Fry the pre-soaked pearl barley and onions in vegetable oil, add wine and continue frying until it evaporates. Reduce heat and gradually add mushroom broth. After 15 minutes, when all the broth has evaporated, add mushrooms and green peas.

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   You will get orzotto (a relative of risotto, but made from pearl barley). These dishes are united by a common approach - cooking cereals in a small amount of liquid, when the cereal is not boiled, but stewed, absorbing the aromas of the broth and wine.

3. Millet porridge

   Millet requires careful cleaning to remove black grains and debris. After this, rinse it with boiled water several times, changing it. Finally, scald the cereal with boiling water. This way you can get rid of the bitterness of future porridge.

   

   Place dry cereal in a frying pan and fry a little without using oil. To prepare 1 cup of cereal you will need 3 cups of water (viscous porridge). First, bring the water to a boil, then reduce the heat and add the millet. Cook the cereal covered for approximately 30 minutes.

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4. Corn porridge

   Corn grits come in fine, medium and coarse grinds. Fine grinding is used in instant cereals and baby food. Boil this cereal for 15 minutes over low heat. It is from this type of grain that the traditional Hutsul banosh and Moldavian mamaliga are prepared.

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   Medium grind is suitable for most dishes. For 1 glass of this cereal you need 2.5–3 glasses of water. Pour the cereal into boiling water. Bring it to a boil, then reduce the heat.

   Add salt, cover and cook for 30 minutes until the porridge thickens. Add butter, stir, cover with a lid, cover the pan and leave for about an hour until corn grits porridge insisted.

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   Coarsely ground corn grits effectively cleanse the intestines, but take longer to cook than other types. It is from this that classic Italian polenta is prepared. The cooking time for this type of cereal is 50 minutes.

5. Semolina

   Some housewives claim that pre-soaking helps avoid the appearance of lumps in semolina. The cereal must be mixed with salt and sugar, poured with cold milk, and left for 5 minutes.

   

   To prepare semolina according to the classic recipe, pour it into boiling milk and cook for 5 minutes, stirring constantly. After removing the pan from the stove, keep the porridge in the pan for 10 minutes under the lid.

   Semolina cooked in a frying pan without milk has a completely different taste and consistency. Pour the semolina into a preheated dry frying pan, lightly salt it and fry over medium heat, stirring with a spatula, until golden brown.

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   Then reduce the heat to moderate, add water and cook, stirring vigorously, for 2-3 minutes. After this, reduce the heat to low and cook for another 3-5 minutes. Season the finished porridge with butter and serve.

6. Rice porrige

   For 1 cup of rice, 1.5 cups of water is required. Pour the cereal into pre-salted water. Bring to a boil, reduce heat and simmer for about 10 minutes until tender. When the porridge is ready, do not lift the lid. Let the rice steam for another 10 minutes.

   

   In a steamer, rice cooks for 35 minutes, with the ideal ratio of rice to water being 1:1. When cooking in a slow cooker, the ratio of rice to water should be 3:5. Select the “Buckwheat” mode and cook until the signal indicates readiness. If you decide to make sushi or rolls, then after cooking, dry the rice for 20 minutes.

   © Depositphotos

7. Oatmeal

   The cooking time for oatmeal depends on the size of the oat flakes. If the oatmeal is large, you need to cook it for about 10–15 minutes. Medium grinding - 7-10 minutes, quick cooking - 1 minute.

   

   The healthiest oatmeal is the one that cooks the longest. Doctors do not advise buying instant oatmeal, because it has the least beneficial properties. The less the grain is processed, the healthier it is.

   © Depositphotos

   You can also cook oatmeal by steaming. Pour the oatmeal in the evening with the appropriate amount of just-boiled liquid and seal it tightly. Overnight the oatmeal will absorb the liquid and be ready by morning. All that remains is to warm it up a little in the microwave.

   © Depositphotos

8. Barley porridge

   Barley groats are crushed barley grains, freed from the awn, but not polished. Valuable barley grains contain lysine, which has an antiviral effect and stimulates collagen production. Do you want to prevent the appearance of wrinkles? Love barley porridge!

   

   In addition, of all cereals, barley is the lowest in calories - 320 kcal per 100 grams. Before cooking, toast the crushed barley in a dry frying pan for 4-6 minutes. Pour cold water over the barley in a ratio of 1:3 and place on medium heat.

   

   Once boiling, reduce heat to low. Cook the porridge for 35–40 minutes, stirring occasionally. When the water has completely evaporated, remove from heat. Add butter, wrap the pan with a towel and leave to simmer for 20–30 minutes.

Cereals are a unique product; we have become accustomed to them since childhood and eat them without thinking. As a result, we intensively consume not the most healthy ones and stubbornly neglect those that the body really needs. To avoid making such mistakes in the future, take the time to figure out which porridge is really healthy and which one you can refuse.

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To make the porridge perfect, it is important to know how long does it take to cook cereal?! The consistency of the porridge depends on the cooking time; it will not burn or run off if everything is done correctly.

Even experienced housewives need to be reminded of such basic things, because we cook some cereals quite rarely, so we have not learned to determine their cooking time intuitively. Let this small guide to cereals help you prepare one that will be delicious on its own, without additional products, sauces or additives! It's possible...

How long to cook cereals

1. Rice cook for 15–20 minutes. You need to take 2 times more water than rice. You need to cook the rice in a small container over low heat. It is also very important to do it correctly for an excellent result.

   The most tender rice milk porridge it will work if you bring 1 liter of milk to a boil, add salt and sugar to taste and pour 1 tbsp into the milk. round rice. Cook it for 3 minutes, then remove from heat and wrap tightly. In 30 minutes the divine porridge will be ready!
   
   

2. Millet cook for 25–35 minutes. Before cooking, it is better to rinse millet in warm water and cook over low heat.
   
   
3. Buckwheat cook for 20–25 minutes. For one glass of buckwheat you need to take 2.5 glasses of water. Cook the buckwheat over low heat without stirring.

   You will get excellent porridge if you soak the cereal overnight, and in the morning change the water, rinse it and boil it a little. Just a couple of minutes, and delicious porridge is already on the table!
   
   

4. Pearl barley cooks in 40 minutes - 1.5 hours. Barley needs to be boiled in a large container with plenty of water. Before cooking, be sure to soak the cereal for at least 5 hours in hot water.
   
   
5. Semolina cook for 15 minutes. It takes a couple of minutes for water or milk to boil. The proportions with which the porridge turns out delicious are 2 tbsp. l. cereals per 200 ml of liquid.

   To make semolina porridge without lumps, you can use a proven trick! Take 3 parts milk and 1 part water. Pour a glass of cold liquid into the pan. Add 3 tsp. semolina into a cold mixture of milk and water, leave the porridge to swell for 10 minutes. The semolina will absorb the liquid and turn out perfect: not a single lump.
   
   

6. Oat groats pour boiling water for 4 hours, then cook for 30 minutes over low heat. Uncrushed oatmeal is cooked for 2 hours.
   
   
7. Cereals cook for 3 to 5 minutes over low heat.

   But! The most delicious cereal is prepared the night before. Yes, yes, don't be surprised. Take 1 liter of milk and 8 tbsp. l. oatmeal, bring to a boil, remove from heat and wrap well. In the morning, warmed up porridge will pleasantly surprise you with its tenderness...
   
   

8. Bulgur cook for 15–20 minutes covered over low heat.
   
   
9. Barley grits cook for 20 minutes, be sure to throw it into boiling water.
   
   
10. Green and red lentils cook for 30–35 minutes. Brown lentils ready in 20 minutes.
    
    
11. Corn grits cook for 30 minutes. It is better to cook it in salted and sweetened water. Polenta - a porridge made from corn flour, similar to hominy - is cooked for 35–40 minutes with constant stirring.

    Corn porridge cooked in the oven will be very tasty! Take 2.5 tbsp. boiling water and 1 tbsp. cereals Rinse the cereal and pour boiling water over it, add salt, sugar, raisins, cover with a lid and place in an oven preheated to 180 degrees for 40 minutes. It turns out to be an awesome porridge!
    
    

Good afternoon, madams. In recent years, it has become fashionable to offer guests foreign novelties such as rolls, sushi, lasagna, etc. But different grains and cereals made from them are much healthier for us.

And young mothers always start feeding their babies with porridge. They are the basis of complementary foods for children under 3 years of age.
By the way, many peoples of the world prepare porridge: the British, for example, love oatmeal, Asians prefer rice, and corn porridge is the national dish of the Indians of South America. Let us also be proud of our traditions. I will tell you about the cereals that I know about and share recipes.

Porridges, as dishes, are divided into 3 types according to consistency:

crumbly(they are more often used as a side dish:, and also,),

viscous(this is porridge with milk),

liquid(these porridges are often given to children or adults as a dietary product: semolina, oatmeal, millet, rice or).

Nowadays, porridge is cooked on the stove and in microwaves. For dishes, choose a thick-walled saucepan with a thick bottom, or even better, a cauldron: in them the grains slowly simmer without burning. The porridge turns out to be finger-licking good. We do not touch enamel dishes: the porridge will burn in them.

How to properly rinse grains before cooking

Some types of grains need to be washed in water to get rid of dust and hollow grains. The only things that are not washed are semolina, oatmeal and buckwheat or chaff - crushed grains.

1. To rinse the grain, pour twice as much water so that debris and empty grains float up freely. Mix the cereal with a spoon or spatula and pour it into a colander with a fine mesh. Wash it 2-3 times.

2. Please note: rice, millet and pearl barley are washed with hot water (approximately 60 o C)

3. If you are going to cook crumbly porridge from buckwheat, pearl barley or wheat, then they are fried before cooking: scattered in a layer of about 3 cm on a baking sheet and fried, stirring, in the oven at 100 o C-150 o C until light brown.

4. If you want to cook crumbly semolina porridge, then it should be slightly dried in the oven to such an extent that when chewed it crunches on the teeth. Please note: when properly dried, the color of the semolina should not change.

5. To get a more crumbly porridge, add melted butter to hot (or dried) cereals and mix.

How to cook crumbly porridge

Most porridges use water as the cooking liquid.

When preparing such porridge, it is necessary to strictly observe the ratio of cereals and liquid, since if there is an excess of liquid, the porridge will turn out viscous, and if there is too little, it will be dry, since the grains will not swell completely. Therefore, I offer approximate norms of water and salt for cooking cereals.

I emphasize: approximate standards. I have put them in the table below. The quantity is indicated per one finished serving. If there are deviations or additions in any recipes, I will indicate them separately.

Approximate norms of water and salt
for cooking porridges of various consistencies

per 100 g of cereal

Porridge	Water, ml	Salt, g	Yield of porridge, g
Rice
crumbly	210	4	180
viscous	370	4	350
liquid	570	5	550
Buckwheat
crumbly	150	2	240
viscous (quickly boiling)	320	3	400
Millet
crumbly	180	2	250
viscous	320	3	400
liquid	420	4	500
Manna
crumbly	220	3	300
viscous	370	4	450
liquid	570	6	650
Pearl barley
viscous	370	4	450
Barley
crumbly	240	3	300
Oatmeal
viscous	320	4	400
liquid	420	5	500
Wheat
crumbly	180	2	150
viscous	320	4	300
liquid	420	5	400

The first step is to pour water into a bowl, add the required amount of salt or sugar and wait for the water to boil. You can add a little oil to improve the taste.

Then pour the cereal into boiling water.

During cooking, the following rules must be observed:

1. Mix carefully from time to time, without sudden movements, otherwise the integrity of the grains will be damaged, starch will get into the water and the porridge will hardly be called crumbly.

2. Do not allow the liquid to boil strongly. The buns should be medium or small.

3. When the porridge thickens, stop stirring, close the lid and cook at a low but continuous boil.

4. If you use the porridge as a side dish or stuffing, pour it into a colander with small mesh and rinse with hot water.

5. The porridge is transferred to plates and seasoned with either melted butter or vegetable oil.

How to cook viscous porridge

Thick porridges are prepared with milk, water, or milk with the addition of water. When cooking such porridges, it is necessary to take into account that different types of cereals swell and boil differently in liquids.

1. For example, rice, pearl barley, oatmeal, millet and wheat cook more slowly and worse in a milk medium than in water. Therefore, these cereals must first be boiled in water for 20-30 minutes (millet - 10 minutes).

2. While the cereal is cooking, add sugar and salt separately to the prepared milk, heat the milk until hot.

3. Then drain the excess water from the cereal, add hot milk with salt and sugar dissolved in it and cook the porridge until tender.

4. Crushed cereals and semolina boil well in milk, so they are poured directly into boiling milk.

5. Before serving, season the porridge with butter and, if desired, sugar.

How to cook liquid porridge

Liquid porridges are prepared from oatmeal, crushed wheat, millet, rice, barley, semolina, etc. These porridges are most often cooked in milk. The method of preparation is the same as for viscous porridges, only more liquid is added. They are served with butter and sweet additives such as jam or sugar. These porridges are sometimes used to make casseroles or puddings.

This was general information, and I posted the recipes in separate collections: this makes it more convenient to supplement them with new items and simply select recipes. That's all for now. Good luck.