How to cook millet on water? Recipes, photos, recommendations

So it is accepted that as a side dish for meat or fish usually served for all mashed potatoes or pasta. But in fact as a supplement to the main dish you can use and porridge, which is much more useful. And to cook them is quite simple. Consider, for example, how to boil millet on water. But before you start cooking, you need to buy a quality groats in the store with the required properties. For this, some recommendations are given in this article. There are also several recipes for dishes.

Useful properties of millet

It is mistakenly believed that wheat is used for the production of this cereal. In fact, the raw material is the so-called "bread of the East" - millet. Our ancestors appreciated its useful properties and was considered a natural pharmacy. According to the protein content millet exceeds buckwheat and rice, it is rich in cellulose and useful fats. Due to this regular eating of food from it contributes to the removal of toxic and other harmful compounds. Doctors recommend to include in the diet millet after taking antibiotics to "revive" useful microorganisms and restore the flora. But, it turns out, it is not so easy to prepare this useful product. You need to know how to cook millet properly. And for this, going to the store for groats, check out its various grades and their corresponding properties.

Such different millet

How to cook porridge from millet of different kind and consistency? To do this, it is important to buy quality groats.

Kind of packaging. To be able to immediately visually assess the rump "by eye", it is better to choose millet, packaged in transparent bags.

Shades of cereals. The color of the grains can range from whitish-yellow to almost orange. The brighter and yellier the croup, the more delicious it will be from it porridge. Dark grains make the dish crumbly, and as bright as possible, ideal for fans of overcooked "smearing".

Varieties:

- Wheat-drak. These are whole grains, which are practically not processed, only colored films have been removed from them. Millet has a characteristic luster. The taste is very tangible bitterness. The most useful of all kinds, as all the necessary substances are kept as much as possible.

- Grinded. The nucleoli are freed from the membranes and partly from the membranes of the fetus. The yellow color is more saturated, there is no gloss in the grains. Such cereal is more quickly brewed, easier to digest. Ideal for making porridges and casseroles.

- Crushed. The nucleoli are cleaned and crushed. Minimum cooking time is required. Suitable for children's dishes.

Why does it appear and how to remove the bitter aftertaste in the millet?

As it was said above, groats of rough grinding - drakan - have a little bit of bitterness. But this is easily eliminated by washing the dry material several times in cold water. This stage should not be missed, even if the cooking technology is very simple and eliminates the use of additional components. But how to cook millet on the water delicious, if it's not a variety? It turns out that you need to pay attention when buying groats in the store for its shelf life and, accordingly, not to stock up too much of its quantity. Millet, unlike other similar products, quickly cracks and begins to be bitter. In addition to soaking in cold water, you can eliminate an unpleasant aftertaste in two other ways:

- crochet after rinsing with steep boiling water;

- fry the dry grains in a frying pan for 3-5 minutes, and then fill with water.

How to boil the millet on the water to make it crumbly?

To make the porridge tasty, observe the following rules and recommendations:

- the usual proportion of food - 1 part of dry cereal in 2 parts of water;

- be sure, even if there is no bitterness in the cereal, rinse it before laying several times;

- The main secret, how to boil the millet on the water to obtain a crumbly mass - the use of butter or a mixture with vegetable;

- most often the "fatty" component is introduced into the porridge at the beginning of cooking, while it is advisable to add a small piece of butter on top of each in a serving plate;

- salty cereals can be flavored with vegetable, meat or mushroom refining, and sweet - with raisins, dried fruits, syrups, etc.

Finished porridge after cooking for 25 min. Let it brew without opening the lid of the pan. You can even wrap it up for a better longing.

Preparation of millet porridge in a multivariate

Especially useful from a practical point of view, kitchen assistants are in cases of using ingredients that require additional attention, such as milk. Therefore, there are no special secrets about how to boil millet in a multivark. This miracle machine will do everything for you: and will make sure that the milk "does not run away," and will withstand the right temperature for obtaining crumbly and simultaneously melting porridge in your mouth. The proportions, in comparison with the preparation of millet on water in the usual way, are somewhat different. Although they can be used not only when cooking milk porridge. Pour 3 cups of water or milk into the bowl and pour 1 cup of millet washed several times. Immediately put a piece of butter (about 50-70 grams), sugar or salt to taste. You can also add raisins, dried apricots, prunes, pumpkin, candied fruits and spices - vanillin, cinnamon. There are many options. Choose your recipe by experimenting. Then set the mode "Milk porridge" and time 50 min.

How to cook millet for fishing? The recipe for porridge

"Sunny", fragrant wheat is also an excellent lure for fish. Especially it is loved by large specimens of the Cyprinidae family. Consider a recipe for how to boil millet for fishing. Take one piece of cereal and two parts of water. Put them together in a saucepan and bring to a boil. Stir and reduce the heat. Next porridge should boil itself, quietly languishing. It is not necessary to interfere with it. After 15 minutes, when the grains are swollen, you can check with a spoon, whether our pyshenka burned down. If the film is felt on the bottom while stirring, turn off the fire. The porridge is almost ready! Let her brew for about an hour. It would seem that there are no secrets how to cook porridge from millet for fishing. But here and no! As the last stage of cooking, you need to pound the mass with a wooden rolling pin for the dough right in the pan. Then the porridge will acquire the desired viscosity and then it will be good to keep the shape and sculpt in the balls. And in conclusion, flavor it at the choice of anise, hemp, boiled corn, honey and other goodies.

Fishermen successful catch, and all the rest of the fragrant millet mush on the table!