How to cook millet porridge in milk oven. Millet porridge in the oven

How to cook millet porridge in milk oven. Millet porridge in the oven - original ways to cook a regular dish

05.11.2019 Meat dishes

Millet porridge in the oven is a very tasty and healthy dish. Groats, which are prepared in such a simple way, do not need to be monitored throughout the entire time. This cooking option gives the dish a special taste and aroma, and a treat can be an excellent breakfast and will definitely appeal to absolutely all family members.

How to cook millet porridge in the oven?

A great alternative to the usual way of cooking cereals will be delicious millet porridge in the oven. In doing so, the following points should be taken into account:

Groats must be freed from specks. Then the millet should be washed with warm water, and poured over with boiling water to remove possible bitterness.
For baking, it is recommended to use refractory dishes.
To make millet porridge cooked in the oven even tastier, after cooking, let it brew for several hours.
The addition of pumpkin, other vegetables, meat, cottage cheese is common.

Millet porridge on water in the oven

A dish such as crumbly millet porridge in the oven is often made on water. It can be a full-fledged independent dish, in which you can add both sweet ingredients, and vegetables or mushrooms. When preparing cereals, do not forget to add butter to it so that the food does not turn out to be too dry and bland.

Ingredients:

water - 2.5 cups;
millet - 1 cup;
salt - ½ tsp;
butter - 70-100 g;
salt.

Cooking

Rinse the millet until absolutely clear water. Pour boiling water over it and leave for one hour.
After millet, salt, send to the oven and keep there until the liquid has completely evaporated.
When the millet porridge in the oven is ready, add oil to it.

Recipe for millet porridge with milk in the oven

It is extremely useful in the oven, because it contains a large complex of substances necessary for the human body. You can cook crumbly cereals very quickly, the process will take only 30 minutes. Such a dish can become one of your favorite breakfasts, and to make it, you only need to combine the ingredients and note the cooking time.

Ingredients:

milk - 4 cups;
millet - 1 cup;
sugar - 3-4 tbsp. l.;
vanilla - to taste;
salt;
butter - 20 g.

Cooking

Millet is washed in several waters.
Grease the oven cavity with oil from the inside.
Add salt, vanilla, sugar to the porridge, mix.
Pour boiled milk, send the porridge to the oven.
Millet porridge in the oven will be ready in half an hour.

Millet and pumpkin porridge in the oven

Has an unsurpassed taste in the oven. However, it is worth considering that the addition of this additional component increases the cooking time of such a dish. For cooking, it is better to use a form that has a lid, but you should not completely close the pan. The temperature in the oven must be set at around 200 degrees.

Ingredients:

millet - 100 g;
pumpkin - 250 g;
milk - 600 ml;
sugar - 1 tsp;
butter - for serving.

Cooking

Peel pumpkin, cut into pieces.
Rinse the groats and pour boiling water for 2-3 minutes.
Place the pumpkin in a baking dish.
Pour millet on top and pour milk with sugar.
Send the porridge to the oven for an hour, then remove and mix.

Millet porridge in pots in the oven - recipe

There are certain subtleties of cooking with which it is done in the oven. Due to the special heat treatment, the maximum amount of useful components is saved in the dish. There are also features of serving food to the table - it can be consumed directly from this container without transferring it to another.

Ingredients:

millet - 1 cup;
milk - 2 cups;
salt;
sugar;
butter - 30 g.

Cooking

Rinse the grits, pour boiling water for 5 minutes. Drain the water and place the millet in a pot.
Add salt and sugar, milk.
Place the pots in a cold oven, heat it to 180-200 degrees and cook the porridge for 50-60 minutes.
Add oil 5 minutes before cooking.

Millet porridge with meat in the oven

Such a dish as in the oven will come out extremely satisfying and nutritious. Other types of meat, such as pork or beef, can also be used if desired. Meat components are perfectly combined with all kinds of vegetables, which are selected according to the taste of the hostess, and mushrooms also go well with them.

Ingredients:

millet - 160 g;
chicken - 600 g;
carrots - 1 pc.;
onion - 1 pc.;
salt;
pepper;
butter - 60 g.

Cooking

Rinse the cereal and pour boiling water over it, let it swell.
Chop onions and carrots, fry them. Add meat to them and fry again.
Mix millet with meat, pour in a glass of water, put the container in the oven.
Millet porridge baked in the oven will be ready in half an hour.

Millet porridge with cottage cheese - a recipe in the oven

A variant of such a dish as millet porridge with cottage cheese in the oven is more like a casserole. It can be enjoyed by both children and adults. These two components are perfectly combined with each other. To give the necessary consistency, semolina is added. To enhance the taste of sweet food, vanilla can be added to its composition.

Ingredients:

millet - 100 g;
water - 200 ml;
milk - 200 ml;
egg - 2 pcs.;
cottage cheese - 100 g;
semolina - 1 tbsp. l.;
salt - 0.5 tsp;
sugar - 2-3 tbsp. l.;
butter - 20 g.

Cooking

Rinse the millet and pour cold water over it, put on fire.
Boil the porridge until the water evaporates, then add milk, salt, boil until cooked over low heat.
Mix porridge with cottage cheese.
Beat eggs with sugar, add them to the mass, season with vanilla
Grease the form with oil, put the casserole on top.
Millet porridge, stewed in the oven, will be ready in half an hour.

Millet rice porridge in the oven

A dish such as millet porridge in the oven, the recipe of which includes the addition of rice, will come out amazingly tasty. In addition, these two components are perfectly combined with dried fruits. The undoubted advantage of the food is the simplicity of the processes, you just need to cook the products and put them in pots.

Ingredients:

millet - 100 g;
rice - 100 g;
dried fruits - 50 g;
water - 500 ml;
salt, sugar - to taste;
seasonings (cinnamon, cardamom, nutmeg and ginger).

Cooking

Rinse the grains and rice until the water runs clear.
Rinse and dry dried fruits, cut into small pieces.
Pour water into a pot and pour millet and rice along with dried fruits. Mix everything and add seasonings.
Put the pot in a preheated oven for 45 minutes.

Millet porridge with vegetables in the oven

For lovers of vegetable dishes, the recipe for crumbly millet porridge in the oven is ideal, in which you can include additional products in accordance with the individual wishes of the hostess. It can be onions, carrots, bell peppers and other components. You can add a spicy taste by adding different spices.

Ingredients:

millet - 150 g;
water - 250 ml;
carrots - 1 pc.;
onion - 1 pc.;
bell pepper - 1 pc.;
salt pepper;
butter - 60 g.

Cooking

Rinse the cereal until the water runs clear.
Chop vegetables.
Place millet, vegetables in a pot, pour water, salt, season with spices and send to the oven.
Millet porridge baked in the oven with vegetables will be ready in 40 minutes.

Millet casserole in the porridge oven

The dish can be prepared not only as a baked cereal, a very interesting variation is millet porridge with an egg in the oven, made in the form of a casserole. It will appeal to both adults and children. With the help of such a dish, you can diversify the menu and bring spicy notes to it. After cooking, it can be seasoned as desired with condensed milk or jam.

If you didn’t like or didn’t know how to cook millet porridge, then your time to love and cook has come :) I have never eaten tastier than this porridge! This porridge is one of our favorite breakfasts, it appears on our table several times a week. A light warm person shared the recipe with me. The taste of porridge is very balanced, as they say - neither add nor subtract.

Cooking it is easy and simple. All that is required of you is to put all the ingredients together and note the time.

For porridge we need:

Milk - 1 liter;

Butter - Larisa writes a brilliant phrase: "How much it is not a pity." As a rule, I “do not feel sorry” for about half a pack of oil, that is, about 100 g. You can put less;

Raw millet - 1 glass (a glass of 250 grams);

Sugar - 4 tbsp. l. topless;

Salt - half a teaspoon;

Thick-walled dishes (I have a duckling). Cover is not needed;

Possible additions are raisins (about a handful), pumpkin (mmm .. I like pumpkins a lot, well, about two handfuls)). But it is possible without them.

Let's start with Cinderella. We carefully sort out a glass of millet from specks. It's quick and not at all dreary, because it's just one glass of millet, not a bag :) Then we put the grits in a strainer and rinse with warm water until the water flowing from the strainer is clean. In conclusion, we pour boiling water over the cereal directly in the sieve (for example, from a kettle) to remove possible bitterness.

Put a piece of butter on the bottom of the dish you have chosen. If you add raisins, then it's time to put them there, to the oil. Wash it first. Then we pour our washed millet, and pour cold milk on top of all this beauty (do you hear? Cold milk! What a buzz, everything is very easy and simple)), add sugar and salt.

We put all this in a cold oven, close the door, set the temperature to 190 degrees, mark exactly 1 hour and 15 minutes and go to smoke bamboo to go about our business. We do not open the door during this time. The aroma is amazing. After this time, open the oven and take out our miracle. On top of the porridge will be covered with a dark brown crust - this is completely normal for a dish baked in the oven :) The crust is easily removed and eaten separately.

According to the rules, porridge is supposed to brew for the same amount of time as it was cooked. But it is tastier for us to eat it after a few hours, cooled down and reheated, then it becomes crumbly.

Now about the pumpkin. If you want to add it to porridge, proceed as follows. We cut the required amount of pumpkin into cubes with a side of about 1 cm. Bring our liter of milk to a boil (add another half a glass of milk to the pumpkin, no more is needed), lower the pumpkin there, wait for it to boil again, boil for two or three minutes and remove from the stove. Add sugar and salt to the milk and then proceed in the same way as described above. The only difference is that our milk is now hot.

That's all. May you be warm and delicious!

Every year, millet porridge is becoming less and less in demand, however, this is unfair. Daily use of this cereal contributes to the proper functioning of the body, since it contains a large number of useful trace elements, which are the main guarantee of vigor and tone.

You will definitely be able to cook millet-rice porridge with a delicious crust if you take into account all our recommendations.

Composition and calories

Wheat groats contain a whole complex of B vitamins that have a beneficial effect on the nervous system, skin, hair condition and blood pressure.

Due to the presence of vitamin PP in its composition, the cereal perfectly normalizes the mucous membrane and digestion, which is why millet porridge leads the diet of people who want to keep themselves in shape.

In addition to vitamins, millet is rich in trace elements such as calcium, iron, magnesium, copper, fluorine and manganese.

100 grams of this product contains 350 kilocalories, 13 grams of protein, 4 grams of fat and 70 grams of carbohydrates.

Recipes for making millet porridge in the oven

There is a huge variety of all kinds of recipes for cooking millet porridge in the oven. The most common and delicious of them are listed below.

Traditional millet porridge with milk

Required components:

millet - 200 grams;
milk - 800 milliliters;
butter - 20 grams;
sugar - two teaspoons;
a pinch of salt.

Cooking.

Pour the grits into a rare sieve and rinse thoroughly under cool water.
The dishes in which the porridge will be cooked should be thoroughly greased with oil and pour pure millet into it.
Pour fresh milk there, add the planned amount of granulated sugar and salt. Mix the resulting composition thoroughly, without touching the oil with which the dishes are greased with a spoon. It will protect the dish from burning, and also will not allow the milk to “escape”.
Place a pot of millet in an oven preheated to 160 degrees.
Cook the dish at this temperature for forty minutes, then raise it to 185 degrees and cook the porridge for another twenty minutes.
After the time has elapsed, take out the side dish, test for readiness, and if everything is fine, the dish can be served at the table.

Recipe with dried fruits and nuts

Thanks to dried fruits and nuts, even the most ordinary side dish will sparkle in a completely new way, and what can we say about the increase in useful properties!

Ingredients:

millet groats - 200 grams;
milk - 400 milliliters;
dried apricots - 60 grams;
raisins - 60 grams;
walnuts - 40 grams;
butter;
sugar/salt to taste.

Cooking.

Rinse dried fruits thoroughly, put them in a bowl and pour boiling water over them. They should be infused for half an hour.
At this time, grease the inside of the pot with oil, and pour pre-washed cereals, sugar and salt into it. It is worth remembering that the dried fruits used are already sweet, so it is important not to overdo it with sugar.
Pour milk into a bowl and add steamed dried apricots with raisins.
Mix all the ingredients thoroughly and place the composition in an oven preheated to 170 degrees.
The dish should languish for an hour, after which it takes another half an hour to brew.
It remains only to sprinkle the culinary masterpiece with nuts and you can start the meal!

In this recipe, you can use absolutely any dried fruit, whether it be dried cherries or lemons. This is already a matter of taste.

With milk jam

Jam or jam will serve as a great alternative to granulated sugar.

Components:

fresh milk - 1 liter;
millet - 300 grams;
raspberry jam - 20 grams;
butter;
salt.

Cooking.

Sort the grits thoroughly and rinse well.
Treat the pot with oil and pour clean grains into it.
Also add salt and milk.
Put the side dish in the oven, heated to 180 degrees. The soaking process will take about an hour.
After, get the dish and sweeten it with raspberry jam. Mix everything thoroughly, cover tightly with a lid and send to the oven (only now turned off) for another twenty minutes. Thus, the porridge is well infused and saturated with sweetness.

You don't have to use raspberry jam. It can be replaced with apricot, apple or even orange. The main highlight here will be the pieces of fruit that are present in it. Thanks to them, milk porridge will become more appetizing and tasty.

With chicken fillet

Following this recipe, you can feed the whole family with a very tasty, fragrant and nutritious dinner.

Required products:

chicken fillet - 500 grams;
wheat groats - 450 grams;
two carrots;
butter;
vegetable oil - 70 milliliters;
hard cheese - 130 grams;
greenery;
chopped nutmeg - one teaspoon;
salt;
ground black pepper.

Cooking.

Wash the chicken meat and send to cook on the stove until fully cooked.
Pour millet into a frying pan pre-treated with vegetable oil and lightly fry. Then send it to cook.
Chop the onion, carrot and boiled fillet into medium-sized pieces. All this is fried, salted and peppered.
Thoroughly mix the grits and roast and arrange in pots, lubricating them with oil in advance, and adding nutmeg and hard cheese to them.
Place it all in an oven preheated to 185 degrees and bake for half an hour under sweaty closed lids, and another five minutes without them.
It remains only to sprinkle the resulting delicacy with herbs and you can serve it to the table.

With vegetables

Vegetable lovers will love this recipe. If desired, you can use absolutely any vegetables, and various spices will help to achieve a piquant note of taste.

Products that will be required:

millet groats - 200 grams;
water - 300 milliliters;
carrot;
Bulgarian pepper;
butter;
salt, pepper, seasonings.

The cooking process is very easy and does not take much time.

rinse the millet well;
cut vegetables into small pieces;
put everything in a pot, pour water, salt, pepper and put in the oven for forty minutes.

Millet porridge in pumpkin

Cooking.

Heat the oven to 190 degrees.
Rinse the pumpkin thoroughly, remove the top, and clean from seeds and films.
Pour pre-washed millet into it so that half of the pumpkin is still free.
Add raisins, cinnamon and salt. Mix everything well and season with oil.
Pour the entire contents of the pumpkin with milk to the very brim.
Close tightly with the cut off top.
Pour a little water on a baking sheet, place a pumpkin on it and put it in the oven to languish for an hour and a half. It is very important to periodically add water to the pan, in order to avoid burning.
Season the finished hot millet with melted honey and mix.
Sprinkle the resulting dessert with chopped nuts. Ready!

Millet casserole

This very unusual variation of the casserole will appeal to all households. It perfectly diversifies the diet and surprises with its unusual taste. If desired, you can make a dessert with condensed milk or jam.

For cooking you will need:

millet - 200 grams;
two eggs;
butter;
granulated sugar;
water - 500 milliliters.

Cooking.

Rinse the cereal and send to cook for half an hour.
After it is ready, mix it with eggs, sugar and butter.
Spread the composition in a baking dish, put in the oven for half an hour.
After the time has passed, take it out, cool it, pour over with condensed milk or sour cream and you can start drinking tea! Fast and easy!

For a more perfect and tasty side dish, you should use some tricks.

Even with a strong desire to get exactly sweet food, salt must be added. However, sugar must be added at least three tablespoons. If porridge is intended for a child, then sugar should be replaced with condensed milk or honey.
You can significantly simplify the recipe for making porridge with pumpkin. To do this, bring the products to full readiness separately, and only then combine them.
It is necessary to handle millet with oil, otherwise it may turn out dry and not very tasty. If desired, you can replace the cream with olive, sesame, mustard or ordinary sunflower.
A grain product stale on the shelves may have an unpleasant bitterness, so be sure to look at the date of manufacture of millet.
To get a crumbly meal, you should halve the amount of liquid used, otherwise the product will turn out to be watery.

Studies have shown that polished or crushed varieties have a more beneficial effect on the human body, since they have the highest content of the most useful vitamin complexes and trace elements.

If you are going to cook a casserole, you should give your preference to bright yellow and shiny grains, on which there is no grain shell and film.

Millet grains are quite polluted. Therefore, it is necessary to thoroughly rinse them (preferably three times) before cooking. It is very easy to recognize that they are clean: the water from under them should become transparent.

In order to get rid of an unpleasant bitter aftertaste, the grits should be doused with boiling water several times, soaked for half an hour and lightly fried in a hot frying pan. One minute will be enough for this.
A child under the age of five is recommended to serve the dish in a liquid consistency. This is due to the fact that the child's body is weak and will not be able to cope with the process of digesting heavy food. A liquid product is easily absorbed, enriching the body with all the necessary nutrients. A side dish for a child needs to be boiled for at least half an hour, and water should be replaced with milk with an average fat percentage. Before serving, the dish should be served with low-fat cream or sour cream. So the product will turn out to be more creamy in taste, which is very popular with most children.

Millet porridge is a high-quality product, so it is not surprising that it has a lot of useful properties. Regular use of this product contributes to the proper functioning of the whole organism. Experts recommend including millet in your diet for both adults and children.

How to cook millet porridge in the oven, see the following video.

Did you know that millet porridge is a real storehouse of vitamins and valuable trace elements? On top of that, its taste is almost impossible to spoil, and additives to it can be absolutely anything. Millet porridge with milk is an excellent breakfast, the preparation of which will not be difficult.

Cooking millet porridge is not as difficult as it seems. Try the following step by step recipe and as a result you will get a delicious and healthy breakfast. There are practically no people who do not like millet porridge.

Composition of components:

millet groats - 1 glass;
milk - 2 cups;
water - 2 glasses;
sugar;
salt - ½ coffee spoon;
drain. or ghee.

Millet groats are sorted and thoroughly washed as many times until the water is clear without any impurities. Soak millet with water. Its amount should be twice the grain. Place the pot on the stove and bring to a boil. After that, remove the resulting foam and cook until all the water has boiled away. Then you need to pour milk into the pan.

Reduce the heat on the stove to the smallest and put sugar and salt to taste. Cooking lasts up to 20 minutes, while you need to constantly stir the porridge and make sure that it does not burn. At the end, the pan is covered with a lid and infused a little. A piece of butter or ghee is placed in the finished dish to add richness to the taste.

How to cook in a slow cooker?

If you want to make making millet porridge easier, use a slow cooker instead of traditional stovetop cooking. For measure in the recipe, multi-glasses are used.

What you need:

millet groats - 1 glass;
water - 2 glasses;
milk - 3 cups;
sugar - 3 tbsp. spoons;
drain. oil - 50 g.

We interrupt and wash the millet, put it in a multicooker bowl. We also pour milk, water there, put sugar and turn on the “Milk porridge” mode in the pan. The device automatically determines the time required for cooking.

We cook porridge with an open lid to control the process visually. At the same time, do not forget to stir with a wooden or plastic spatula, otherwise you risk scratching the bottom of the bowl. By the way, in a slow cooker, the probability that the porridge will burn or “run away” is reduced to almost zero than with traditional cooking of millet on the stove, subject to the proportions. A piece of butter is added to the finished dish to taste.

Crumbly millet porridge with milk

To make the porridge crumbly, and not stuck together in one lump, you can use the following recipe by applying a couple of secrets.

What you need:

milk - 2 cups;
millet groats - 1 glass;
water - 1 glass;
sugar;
salt;
drain. oil - 50 g.

Since millet is mixed with oils and dust, it is necessary to get rid of excesses before cooking. To do this, it will be enough to pour over the cereal with a glass of boiling water in a ratio of 1: 1, then boil it in a saucepan, bringing to a boil and pour the millet into a sieve, washing it under cold water along the way. This is the first secret of making crumbly porridge.

The cereal is placed in a saucepan along with sugar and salt, and then pour milk into it in a ratio of 2: 1. If you pour liquids, then the porridge will become viscous, and if you do not add liquids, then dry. The pot does not need to be covered. This is the second secret of making crumbly porridge. Bring to a boil and after 10 minutes throw a piece of butter. When it becomes more pliable, distribute it evenly throughout the porridge. After a while, the dish is ready.

In a pot in the oven

Did everyone read Russian fairy tales, where the hostess always served porridge in a pot on the table? This is a traditional cooking recipe that has come down to us since ancient Russia. Be sure to try it!

Composition of components:

millet groats - 1 glass;
milk - 2 cups;
sugar - 2 tbsp. spoons;
salt - 1 pinch;
drain. oil - 40 g.

Millet porridge in the oven will be a little more difficult in its preparation than usual on the stove, but, in general, the process itself is not as difficult as it seems. First of all, you need to rinse.

The groats are pre-washed to remove unnecessary impurities and kept in boiling water for 5-7 minutes. We shift the porridge into a pot along with salt and sugar, pour milk in the indicated amount and send it to the oven for an hour at a temperature of 180. The top heating does not turn on. 10 minutes before the end of cooking, a small piece of butter is placed in the pot and the porridge is put back into the oven.

With pumpkin in milk

Cooking millet porridge in milk with pumpkin is not difficult, for this you will need:

milk - 3 cups;
millet groats - 1 glass;
pumpkin - 0.5 kg;
sugar - 1 teaspoon;
salt - ½ teaspoon.

The pumpkin is washed and cut into small pieces. The vegetable should be small. Then it is placed in a saucepan with warmed milk and boiled for 15 to 20 minutes. We sort and wash the millet, after which we carefully add it to the same pan where the pumpkin is cooked. Next comes salt and sugar. Cooking continues for another 20 minutes until the millet thickens. In order for millet porridge with pumpkin to grow, it must be put in the oven for half an hour or in a water bath for half an hour.

Milk millet with raisins

Such porridge will especially appeal to sweet lovers and young children who are hard to get to eat cereals.

What you need:

millet - 1 cup;
milk - 2 cups;
sugar - 3 tbsp. spoons;
drain. oil - 50 g;
salt - ½ teaspoon;
raisins - ½ cup.

First of all, you need to prepare all the necessary ingredients for making porridge. Millet is first washed in cold water and sorted out, then soaked in boiling water for 5 minutes. After the done manipulations, we transfer the cereal to the pan, pour two glasses of water and cook over medium heat until all the moisture has boiled away. It will take no more than 7 minutes.

Next comes milk and raisins. Porridge is thoroughly mixed and covered with a lid. We continue to cook until fully cooked, reducing the heat to a minimum. Before the end of cooking, put a piece of butter and sugar into the millet. Stir again, remove from heat and leave to infuse for 10 minutes.

milk - 1 l;

dried fruits - 70 g;

drain. oil - 50 g;

honey - 50 g.

Dried fruits are washed and infused in warm water for 20 minutes to swell. Otherwise, they can boil in porridge, and it will become tasteless. Millet groats are also washed and cleaned of unnecessary impurities if you use raw millet for cooking. Fill with water for a while and send to the stove.

So the cereal will boil faster and will not turn into a sticky mass. Add salt and pour in milk. Cook over low heat until done, stirring constantly. At the same time, do not forget to make sure that the porridge does not boil soft and the milk does not “run away”.

Dried fruits are crushed to a size acceptable to you. They will give millet porridge a delicious aroma and taste. All these little things must be taken into account so that the result will certainly please you. Just before the readiness, dried fruits are put into porridge along with sugar. In the finished millet, laid out on plates, put a piece of butter.

20.11.2018

When there were no electric or gas stoves, all the food was cooked in a large oven, it tasted completely different, especially when it comes to porridge. Soft simmering with heat from all sides and good warming up in a ceramic or cast iron pot is not at all the same as ordinary cooking in an aluminum pan. Therefore, for those who want to know how tasty simple porridge can be, you should try cooking it in the oven - this is the most affordable replacement for the oven.

The most popular porridge in Russia in ancient times, of course, is millet: the “golden grain” was used in baby food, served at the festive table. It is not easy to work with it, and it is in the oven that it reveals itself completely, steams well, becomes crumbly and soft. It is when cooking in the oven that millet porridge does not require preliminary preparation of cereals - even without soaking, it will boil well.

Ingredients:

millet - a glass;
milk - 800 ml;
salt - a pinch;
granulated sugar - 2 tsp. spoons;
butter - 20 g;
cinnamon - optional.

Cooking method:

Pour the millet into a sieve and rinse it for a couple of minutes under running cold water so that the flowing liquid is no longer cloudy.
Transfer to a large ceramic pot.
Pour in milk, add granulated sugar, cinnamon, salt. Stir the future porridge.
Lubricate the neck of the pot with butter: this will prevent the milk from trying to “run away”. Close the lid.
Place the pot on a wire rack, let the oven warm up to 150 degrees and cook the millet for 45 minutes.
Stir the porridge, close again. Raise the oven temperature to 180 degrees, cook the dish for another 20 minutes.
Put the butter in the porridge, leave it to brew a little more in the turned off oven.

Pumpkin-baked porridge in the oven: a recipe for a festive table

Children will especially like this unusual way of serving the dish, especially if you use it on the eve of Halloween. And if you take a pear-shaped pumpkin and cut it in half, you get small portioned "pots", each of which can be decorated according to the preferences of the person to whom it is intended. According to this scheme, you can cook not only millet (it is used here because millet with pumpkin is one of the classic combinations), but also rice.

Ingredients:

large pumpkin - 1 pc.;
millet - a glass;
milk - 600 ml;
butter - 50 g;
honey - 2 table. spoons.

Cooking method:

Sweet rice porridge with milk in the oven: a recipe for breakfast

In children's and medical dietary nutrition, one of the main cereals is rice - white, well-boiled, it has a beneficial effect on digestion, cleanses the intestines. However, not everyone will agree to eat empty rice porridge, because the taste of this cereal is insipid, so honey and steamed raisins can be added to it, thanks to which sugar will no longer have to be introduced.

Ingredients:

round white rice - 100 g;
milk - 400 ml;
b / c raisins - 100 g;
honey - 1 tsp. the spoon;
butter - 20 g.

Cooking method:

Soak the raisins in boiling water for half an hour.
Rinse, pour over boiling water a couple more times and pour into a colander.
Rinse the rice thoroughly, transfer to a large pot.
Add raisins, milk and honey. Keep in mind that milk should not reach the edge at least 3-5 cm.
Treat the neck of the pot with butter, cover with a lid.
Put the pot in the oven, heat it to 180 degrees and cook the porridge for 1 hour and 20 minutes.
After the time has elapsed, flavor it with oil and simmer for another quarter of an hour.

Simple and tasty barley porridge in the oven: step by step recipe

The most controversial cereal for most people is pearl barley - coarse, insipid, and even looking often unappetizing. For some, it is associated with hospital food, for others it was given at school. Few people are able to say that they love barley porridge, but in order to change their minds about it, you just need to cook it correctly. And here it is not honey and raisins that are used, but more satisfying products, since pearl barley is more of a side dish than the basis for a sweet breakfast.