How to cook porridge 4 cereals on the water. How to cook large oatmeal in milk
Porridge "5 cereals" one of the best for breakfast. Today I cooked cereal porridge Tsar "5 cereals", which includes: oatmeal, millet, barley, rye and corn grits. The flakes included in the porridge are so tasty and airy that they can be eaten every day. At the same time, the preparation of this dish will not take you much time, and at the same time it will give you a good mood, lightness in the stomach, a boost of energy, useful trace elements and vitamins in addition.
This is not just a delicious breakfast, but also a very healthy dish. The combination of 5 cereals has huge health benefits (due to the content of proteins, fiber, vitamins, minerals).
- Oatmeal contains essential amino acids. Endowed with essential oils, carotene, gum and B vitamins.
- Millet rich in fatty acids, as well as tocopherol (E).
- Barley has a high content of iron, potassium, phosphorus and calcium. It also contains the following types of vitamins: B6, E, B4, PP.
- rye flakes contain the following set of minerals: manganese, potassium, zinc, magnesium and phosphorus. They also contain vitamins (E, A, PP and group B).
- Corn It is famous for its high content (up to 80%) of unsaturated fatty acids, which allow you to influence cholesterol levels. This is a highly digestible dietary product, which allows us to recommend it to overweight people.
Porridge "5 cereals" with milk is eaten not only by me, but also by my children. I eat it with dried fruits or nuts, I draw a face with jam for my eldest son, and the younger (breast) eats it without additives and always asks for more. Therefore, porridge "5 cereals" is great for the first complementary foods.
If there is not even 10 minutes to cook in the morning, I advise you to cook this dish in the evening. Porridge will infuse overnight, and the aromas of all cereals will fully open, and in the morning you can enjoy an amazing breakfast with an enveloping effect.
Nutritional value of the dish per 100 gr.
BJU: 3/3/13.
Kcal: 89.
GI: low.
AI: high.
Cooking time: 10 min.
Servings: 4 servings of 200 g.
Dish ingredients.
- Flakes "5 cereals" - 60 g (5 tablespoons).
- Water - 200 ml.
- Milk - 200 ml.
- Butter (for serving) - 10 g.
- Sugar - 10 g.
- Salt - 2 g.
Recipe.
We put a pot of water on the fire. When the water boils, add salt and sugar to taste. If you want to cook salty porridge, then you will not need sugar at all. Otherwise, I still recommend adding just a small pinch of salt. This will only improve the taste and make the flakes boil better. Mix the ingredients well with a tablespoon and proceed to the next step of preparation.
Pour the cereal into a container of water, mix well with a spoon, wait for our mixture to begin to boil. Be careful - porridge can "run away". To prevent this from happening, you can turn off the fire now.
As soon as the mixture begins to boil, pour milk into it.
After that, I reduce the heat, and stirring from time to time, cook the “5 cereals” porridge for 5 minutes.
At the end of the allotted time, turn off the burner, add a piece of butter to the dish (you can add it to the plate later), mix everything well with a spoon and, having covered the container with a lid, insist another 5-15 minutes. If there is no time, then you can eat right away, but then the consistency will be less viscous.
We spread the finished porridge on a plate and add whatever your heart desires ... Bon appetit.
Below is a video of the preparation of this wonderful dish.
Milk porridge is a great option for a healthy, tasty and healthy breakfast. However, cooking porridge with milk is not an easy task. You need to choose the right ratio of ingredients, make sure that the milk does not run away, and the porridge itself does not burn. To avoid all the troubles when cooking porridge with milk, we have compiled detailed instructions, following which you will get the most delicious and healthy milk porridge.
Porridge cooked with milk is healthier than with water
What could be better than porridge for breakfast? Only porridge cooked in milk, containing much more useful substances than porridge in water.
Milk is rich in a large number of micro and macro elements:
- calcium
- potassium
- phosphorus
- magnesium
- sodium
- iron
- vitamins A, D and group B
Any cereal flakes from which milk porridge can be cooked will allow you to gain strength before a working or school day.
How porridge changes depending on the fat content of milk
The fat content of milk directly affects the calorie content of porridge. If you prefer less calorie cereal, then you should choose milk with a reduced fat content. In addition, the taste of the porridge itself also changes. It becomes sweetish-creamy and oily. Porridge also has a more viscous consistency. The fatter the milk, the tastier the porridge becomes, acquiring the aroma of languor and a delicate creamy taste.
Problems when cooking porridge with milk
1. How to make sure that milk does not run away
The most common problem with cooking porridge is runaway milk, which is so hard to clean off the stove and dishes afterwards. It is important not to overlook the moment when the milk begins to rise. Place a wooden spoon over the saucepan to keep the milk inside the bowl. When the milk foam begins to rise and reaches the spoon, a film is formed that will prevent the milk from escaping the dishes.
2. How to make sure that porridge in milk does not burn
Choose pans with a thick bottom, stainless steel or non-stick coating. After you have already added the flakes, you need to constantly stir them, then the finished porridge will not have to be scraped off from the bottom of the dish.
3. Porridge with milk is obtained with lumps
Even the most delicious porridge can spoil the lumps that come across in it. Usually it is because of them that children refuse to eat porridge with milk.
The secret of porridge without lumps is that there is no need to rush at the moment when you pour porridge into milk. It is necessary to do this slowly, in small portions, while stirring constantly.
4. Porridge is too thin or thick
When cooking porridge in milk, you need to know that the proportions of liquid to flakes change. If you like a liquid consistency, you need to add more milk than when boiling porridge in water. If thick, then vice versa. We will talk about the proportions of milk and cereals below.
How to cook oatmeal in milk?
There are three types of oatmeal: instant oatmeal, medium-sized oatmeal, and large oatmeal. To obtain the correct consistency of the larger flakes, the cooking time of which is 5 and 15 minutes, the amount of milk must be increased. This is because cereals of these sizes absorb more moisture than instant oats.
* fast food
How to cook instant oatmeal in milk?
Instant oatmeal is made from cut oat grains that are flattened into thin flakes. Due to the fact that the size of oat flakes is small, and not because various chemical elements are added to the flakes, the cooking time is reduced to 1 minute.
Ingredients:
100 ml Instant Oatmeal 1928 Myllyn Paras
200 ml milk
1 tsp Sahara
a pinch of salt
Cooking instructions:
Add Instant Oatmeal.
Add salt and sugar.
Cook for 1 minute, stirring constantly to avoid lumps in the porridge.
How to cook medium-sized oatmeal in milk?
Medium sized oat flakes are made from cut oat grains that are flattened into flakes. Cooking time for these flakes is approximately 5 minutes.
Ingredients:
100 ml oatmeal 1928 Myllyn Paras
250 ml milk
1 tsp Sahara
a pinch of salt
Cooking instructions:
Bring the milk to a boil in a saucepan.
Pour in oatmeal.
Add salt and sugar.
Cook for 5 minutes, stirring occasionally.
Simmer for 1 more minute, covered, to allow the flakes to absorb excess moisture.
Serve the porridge slightly chilled.
How to cook large oatmeal in milk?
Large oat flakes are made from whole, uncut oat grains that are flattened into flakes. In large oat flakes, the aroma and all the micro and macro elements of oats are preserved. Average cooking time is 15 minutes.
Ingredients:
100 ml Coarse oatmeal 1928 Myllyn Paras
300 ml milk
1 tsp Sahara
a pinch of salt
Cooking instructions:
Bring the milk to a boil in a saucepan.
Add sugar and salt.
Simmer for 15 minutes, stirring occasionally.
Simmer for 1 more minute, covered, to allow the flakes to absorb excess moisture.
Serve the porridge slightly chilled.
Myllyn Paras' Secret Recipe for Cooking Large Oatmeal:
In our opinion, if you cook oatmeal for 30 minutes, it becomes even tastier. Porridge acquires a characteristic aftertaste of languor, becomes softer and more uniform in structure. Very pleasant, home-style smells of baked milk. If you add more sugar, it tastes like condensed milk.
For each serving, to the indicated 300 ml, you will need to add another 50 ml of milk.
Bring the milk to a boil in a saucepan.
Add large oatmeal.
Add sugar and salt to taste.
Simmer for 30 minutes, stirring occasionally.
Make sure that the porridge does not burn, if the milk is not enough, add another 50 ml.
Serve the porridge slightly chilled.
How to cook buckwheatouch porridge with milk?
Not every housewife knows how to cook buckwheat in milk correctly to make delicious porridge. There are many questions related to the preparation of milk buckwheat porridge: whether it is necessary to first boil buckwheat in water, and then add milk, how long it takes to cook buckwheat porridge, how to correctly correlate the proportions. We will share a simple recipe for buckwheat porridge with milk.
Ingredients:
100 ml Buckwheat Flakes 1928 Myllyn Paras
300 ml milk
1 tsp Sahara
½ tsp salt
Cooking instructions:
Bring the milk to a boil in a saucepan.
Add buckwheat flakes.
Add sugar and salt.
Simmer for 1 more minute, covered, to allow the flakes to absorb excess moisture.
Serve the porridge slightly chilled.
How to cook rice porridge in milk?
Rice porridge is a great breakfast for the whole family, especially if you know how to cook it properly. Rice flakes are ideal for boiling rice porridge with milk, because they do not require much time to cook and are a very satisfying and tasty dish.
Myllyn Paras 4-grain flakes are especially good because they carry various useful qualities of 4 grain crops at once - rye, wheat, oats and barley. 4-grain porridge with milk contains many vitamins and minerals. Great as porridge for kids.
Ingredients:
100 ml Myllyn Paras 4-grain flakes
300 ml milk
1 tsp Sahara
a pinch of salt
Cooking instructions:
Bring the milk to a boil in a saucepan.
Pour in Myllyn Paras 4-grain flakes.
Add sugar and salt.
Cook for 3 minutes, stirring constantly.
Sweat for 1 minute covered.
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Bon Appetit!
