A pancake in a multivark on milk. Millet porridge: recipe

Millet is one of the most useful cereals. These small yellow grains contain essential amino acids, vitamins and minerals that are essential for the growth and strengthening of the tissues of our body, the stable work of the heart, the purification of blood vessels, the removal of bound heavy metal ions, as well as toxins and toxins from the body.

Long in Russia from the millet prepared a delicious cereal. How is boiled wheat cooked in milk? The recipe for this dish will be found in our article. Here you can find options for making milk flax on the stove, in the oven and in the multivark.

Milk puddings: traditional recipe

The whole difficulty of cooking a pot in a saucepan on the stove is that the porridge often starts to burn even before it can be cooked. But this can be avoided if we adhere to this sequence:

1. Rinse the groats several times until the water is completely clear.
2. Pour a glass of millet with two glasses of boiling water and boil the porridge over low heat for 20 minutes.
3. After the specified time, drain the water, pour the croup with two glasses of hot milk, add sugar (50 mg), salt to taste and pieces of dried or fresh fruit. Millet porridge is boiled for half an hour on milk.
4. When the dish is ready, the pan should be removed from the plate and wrapped for another half an hour in a blanket (wrap) so that it continues to languish, but not burned.
5. After an hour millet porridge can be served to the table.

Millet millet porridge with pumpkin in a pot

Another option for making a delicious sweetie, this time with a pumpkin. A glass of cereal will need about 200-300 grams of peeled and diced sweet orange gourd.

Millet porridge on this recipe is cooked first on a plate in a saucepan, and continues to languish in the oven. Therefore, the pot must be prepared in advance. First, in a saucepan, boil the milk (2½ cups). Then add the pumpkin to it and boil it for 10 minutes. After that, fill in the milk with rinsed croup (180 g). Cook all together for 20 minutes, until the liquid is significantly less in volume. Now the porridge can be transferred to a pot, add sugar and salt to taste and soak in the oven, heated to a temperature of 150 degrees, about 30 minutes. Add butter to the ready-made pyshchenka.

How to boil a pancake in a multivark on milk

The whole advantage of cooking a porridge in a multivark is that you do not have to stand by the stove and make sure that the cookie is not burnt. "Smart" technology will do everything for you. A poultry in a multivark on milk according to this recipe is prepared in a 1: 5 ratio, that is, 5 cups of liquid per 1 glass of cereal. It is optimal to take water and milk in a ratio of 2: 3. This will not only be much more economical, but also the porridge will get tastier. Sugar, fruits and other ingredients (vanilla, cinnamon, etc.) are added to your liking.

So, all the components of the recipe need to be loaded into the multivark and set the appropriate mode, which prepares porridge or milk porridge. In certain models of multivariate, this function can be called differently. The porridge is cooked for 1 hour, and then it is heated (warmed up) for 15 minutes. At the end of the cooking, butter is added to the dish.

Features of preparation of a millet in milk in a multivark "Redmond"

For the lucky owners of the multivarka "Redmond" the following recipe for cooking delicious pies is suitable. Measuring the ingredients for the bowl can be done with the help of multi-glasses, which are included in the equipment for the technique. So, how is boiled wheat in a multivark on milk? "Redmond", like any other multivark, has its own characteristics, which must be taken into account when preparing a dish.

It is worth noting that in the multivark, millet porridge turns out to be equally delicious both on water and on milk. Therefore, if the milk is too fat, it is recommended to mix it with water in a 1: 1 ratio. Porridge will get better. Before loading the croup in the bowl, it must be rinsed several times until the water becomes clear, and then scalded for 2 minutes with boiling water. If this is not done, the finished porridge can be bitter.

A pancake in a multivark on milk is prepared in such a sequence: one multistakan of scalded cereal is loaded into a bowl, then pour 4 cups of milk, add salt (½ tsp) and sugar (2 tablespoons). After that, set the "Varka" mode, and then select the menu item "Porridge". Pshenka will be ready in 40 minutes. It can be served as an independent dish or as a side dish to meat, but then you should not add sugar to the croup.

Step-by-step preparation of a pyshenki in a multivark "Polaris"

Polska is cooked in the multivarquet as easily and quickly as in any other, but here there are special cooking features. Ingredients for porridge are taken in the same sequence as in the previous recipe.

Groats (1 multistakan) before being sent to the bowl of the device, also have to be washed several times. This will rid the prepared dish of bitterness. By the way, you should choose millet more carefully than other cereals. For example, if you buy a pail of pale, light yellow hue, do not expect that the porridge will turn loose. This requires bright yellow whole grains. It is important to pay attention to the date of production, since the flesh contains fats, it becomes very rancid very quickly (hence the bitterness characteristic of porridge).

In which regime is cooked a pancake in a multivark on milk? "Polaris" has for this purpose a special function "Milk porridge", and the cooking time must be set independently, approximately 70-80 minutes. After the porridge is ready, the "Heating" mode should be additionally set for 10 minutes and the porridge should be poured a little more. Before serving, add the butter to the dish. Porridge will turn out tastier if you add dried fruits, candied fruits, etc. into the process.

Millet pies with meat in a multivark

The dish, cooked according to this recipe, to taste very much like traditional pilaf. Groats, soaked in the juice of meat, it turns out fragrant, crumbly and very tasty.

Not the least role in the taste of the dish plays the right amount of ingredients. For a harmonious taste of 2 cups of millet you need to take 650 g of meat (pork, beef, chicken), and the liquid will need about 6 glasses. Meat should be cut into small pieces and fry in the same mode, where the baking is prepared. After 30 minutes, it is added to onions and carrots, and then millet. All ingredients pour water with milk in the same ratio, add salt to taste and set the mode "Pilaf" for 1 hour. After the specified time, a pancake in a multivark on milk will be ready. Bon Appetit!

Millet porridge in the multivarquet with apples

Millet porridge with a fragrant caramelized apple, cooked according to this recipe, is quite capable of replacing the most refined dessert. To make it in a multivark, you need 1 multistack of cereals, three times more milk, an apple, sugar and butter.

First, in the bowl of the device, melt the butter ("Baking" mode). Then add to it as much sugar (50 mg) and an apple, cut into small cubes. Fry it to caramel color, then pour into the bowl of washed rump and pour warm milk. If necessary, add sugar and set the cooking mode. A pancake in a multivark on milk will be ready in 60 minutes. Then add the butter to the bowl of the multivark and set the heating mode for another 10 minutes.

Secrets of cooking delicious pyshenki

To ensure that the pancake is a success, it is necessary to follow certain recommendations while preparing it. All of them will help to give an answer to the question of how to cook milk millet porridge in a multivariate. Here are some of them:

• Buying cereals in the store, choose only fresh millet, to be sure that it did not have time to rancid;
• Prefer polyethylene packaging, through which you can see the color and structure of the grain;
• To avoid bitterness in porridge, do not forget to wash the millet and pour it over with boiling water;
• Change the water during washing should be at least 7 times;
• After the milk is already poured, grease the top of the bowl with butter - so the milk can not "escape" from the multivark;
• Correctly choose the mode: tender wheat is obtained in the mode of preparation of milk porridge, and more crumbly - in the "Plov" and "Groats" (in different multivarkers, they can be called unequally);
• Consider that when adding more water porridge is more viscous, and vice versa.