How to cook millet porridge on milk? Secrets and subtleties

Sometimes you get tired of complex and multi-component dishes, and that's why you sometimes think about how to cook millet porridge on milk. It would seem that this is an elementary dish. But nevertheless the preparation of millet porridge on milk has its own subtleties. This should always be considered. Little tricks will help to appreciate how good the millet porridge is in milk. The photo of this dish already causes appetite. And if you feel its fragrance and try it, then you will become a devoted fan.

How to cook millet porridge on milk? Advantages of the product

This groats are very nutritious and useful. In the wheat there is more protein than in barley and rice. According to the phosphorus content, it competes with meat and by-products. And folic acid is present in the wheat in the same quantities as in corn and wheat. The fact that all cereal crops are very rich in B group vitamins, which nourish the nerve cells, should not be mentioned - this is certainly known to absolutely everyone. The content of all listed nutrients, as well as zinc, magnesium, iodine and bromine does not exhaust the merits of millet porridge. In addition, it has an excellent taste. Millet will help instill in children the love of cereal products. After all, it is perfectly combined with a variety of dried fruits and other delicious additives.

How to cook millet porridge on milk?

Take a glass of cereal, three glasses of water, half a liter of milk, fifty grams of butter, sugar and salt. The first secret is the proper washing. Millet grains contain a lot of dust particles. They settle on particles of millet and glue together during cooking. If you get rid of dust, the finished cereals will be very crumbly and much more delicious. Before cooking the millet porridge on milk, it should be washed with boiling water several times. For example, in this way: put in a sieve, pass a glass of boiling water, then put under running water and hold for a while. Thus, qualitative cleaning of cereals will be ensured. After that, it should be put in a saucepan, add water, add salt and sugar. Put on fire and never covered with a lid - this will prevent excessive swelling and viscosity. Do not leave millet on the stove unattended, after ten minutes it will boil, this moment must be caught and immediately add butter. It must be cut into small pieces and spread over the surface. This also contributes to obtaining a loose consistency of porridge. After half the water is boiled (and this happens in a couple of minutes, since millet absorbs water very quickly), you need to pour in the warmed milk. Another two to three minutes to cook and turn off. Now you can cover and leave in this position for half an hour. During this time, the groats will soak up the milk and come to the ready. It can be eaten as an independent dish or, for example, with a salad of carrots. Very useful and tasty millet porridge with sour milk products - kefir, low-fat sour cream, cottage cheese. This cereal, only boiled without milk and seasoned with a small amount of stewed vegetables, you can stuff the lean cabbage rolls.