How to cook millet porridge correctly

When I was little, I could not stand pyshenka. And if at home, under the threatening mother's glance, I had to eat, as it seemed to me at the time, a nasty and not at all useful porridge, at school I declared a boycott (of course, secret) and tried to get rid of the plate with wheat. At that time, I was not at all interested in talking about the benefits of porridge and, of course, I was not interested in how to properly cook millet porridge.

Meanwhile, with surprise, I noted that millet porridge was often given for breakfast not only in school, but also in the camp, and in the hospital. To my indignation there was no limit: do adult aunts and uncles want to turn us into chickens?

Now, remembering my childhood beliefs, I involuntarily smile and regret that in my childhood I did not understand how important this kasha is, which, incidentally, is not in vain fed chickens. Moreover, my daughter, who indignantly puffs up sponges when she sees millet mash, has to go the same way in relation to her, which I once followed.

Now I know that millet porridge should be present in the diet, because it contains a lot of minerals, vitamins and fiber - what is necessary for normal functioning of the stomach. But, frankly, not always cooked me kashka turned out delicious, so one day I wondered how to properly cook millet porridge.

In order to get an answer to the question that was worrying me, I rummaged through my mother's cookbooks and read articles from the Internet. I was interested in the following points: from what, in fact, you can prepare a delicious and healthy millet porridge (ie, the components of the dish), in what ratio should you take the ingredients and how much to cook the millet porridge.

After some time I was shod with the knowledge of the correct preparation of millet porridge, it was only possible to apply them in practice. So, that's what I managed to find out.

Necessary components. For the preparation of millet porridge we will need millet croup, water, milk, sugar, salt and butter.

Useful information: before cooking porridge it is important to choose the right cereal, stop your attention on the croup of yellow saturated color. Before the cooking process, you need to sort out the necessary amount of wheat (remove all excess) and rinse it repeatedly, then pour boiling water.

During cooking, the wheat will increase fivefold, so do not throw too much cereal.

Cook millet porridge on a slow (this is a prerequisite!) Fire.

After cooking, you can rinse the porridge with hot water.

For cooking millet porridge unleaded dishes are used.

The ratio of ingredients and the recipe for preparation of millet porridge.

Milk - 4 cups,

Wheatgrass - ¼ teaspoon,

Sugar (or honey) - a tablespoon,

Salt - ¼ teaspoon,

Butter - to taste.

Boil the milk on low heat. Pour into the pan with milk washed millet and, constantly stirring, cook porridge on low heat for half an hour. At the end of cooking add sugar (honey), a little bit later add butter.

How to properly cook millet mush: nuances

You can cook porridge on milk, using water only to wash the porridge, but you can act differently. Personally, I like this option is more cute. Rinse the dried apricots with water (two glasses) and cook it until half-ready, then rinse with running water.

In a separate saucepan, boil the milk, adding salt and sugar to it. Pour into the boiled milk of the wheat and mix. Cook until done. When the porridge is ready, add the butter, cover the pan with a lid and remove from the plate. After fifteen minutes porridge can be served to the table.

Fans of liquid cereal should take 4-5 glasses of water or milk on a glass of millet.

And, of course, milk can not be added using only water.

So, armed with the knowledge of how to properly cook millet porridge, I prepared a delicious (and useful!) Dish, which my mother was happy to eat for both cheeks.