It will not be difficult for anyone to cook millet porridge, for this you do not need special culinary skills, you only need a desire to feed your family tasty and healthy. However, there are some secrets that can help turn your everyday food into a delicacy. It is not for nothing that millet porridge has occupied a place of honor on the Russian table since ancient times. From this versatile cereal, you can cook something new every day: a hearty breakfast with nuts and fruits, soup for lunch, a side dish for meat or fish for dinner.

It not only saturates the body well, but also ensures its normal functioning due to the content of vitamins and minerals in it. Especially popular. If you want to be healthy, energetic and beautiful, then you should include this porridge in the menu. This article will share some secrets on how to cook crumbly millet porridge. Having prepared it according to all the rules, you simply cannot help but love this cereal with all your heart.

Cooking secrets

Hardworking hostesses are interested not only in the satiety and taste of food, but also in its appearance, because it is not for nothing that folk wisdom says that appetite comes with eating. This rule is especially true when feeding babies, who will eat a crumbly, bright yellow porridge with much greater pleasure than a sticky mass of an incomprehensible color.

The first secret on how to make the millet crumbly is to rinse the cereal correctly. First, this must be done with cold water to wash off the dust and debris, and then doused with boiling water to dissolve the vegetable oils in the grains, which stick them together during cooking.

The second rule dictates that you need to take 2 glasses of water (but not milk) for a glass of cereal, because this is the ratio that will give the desired result. The groats should be put on medium heat and not covered with a lid.

The third secret is adding a piece of butter exactly 10 minutes after the cereal boils. It needs to be spread over the entire surface. Thus, the porridge will not only be crumbly, but also tastier. The total cooking time does not exceed 25-30 minutes.

The fourth secret is that the ready-made porridge should be left in a saucepan under a closed lid for half an hour and in no case should it be opened. This will allow the porridge to absorb the remaining water and swell completely.

Cooking methods

You can get perfectly crumbly millet not only in a saucepan. You can also cook it in the microwave. To do this, you need to take the ratio of cereals and water 1: 4 and cook at maximum power for 10 minutes.

You can also cook delicious, for this we take twice as much water as cereals and cook at 150 degrees for 40 minutes.

From millet groats, you can cook amazingly tasty porridge or soup, make a casserole, if you cook it skillfully. We will tell you how to cook millet so that it turns out to be crumbly, while retaining its taste and benefits at the same time.

The process of preparing millet groats for cooking so that it does not stick together

The taste and consistency of the porridge depends on which millet you choose for cooking and how you prepare it.

1. We take millet groats of a rich yellow color. This is an indicator that the product has been pre-sorted and steamed. Such millet cooks quickly, and the dish will turn out to be crumbly.
2. If you bought a lighter grain, it doesn't matter. But it must be additionally rinsed and sorted out before cooking. Filter out debris, black grains. They are not needed in porridge.
3. Rinse any color millet until the water is clear. The liquid should be warm. Then the product will retain all its useful properties and the granules will not stick together during cooking.
4. Before putting the millet in the pan, treat it one last time with hot boiled water.

How and how much to cook crumbly millet porridge in water on the stove?

1. Let's take the right dishes first. The pan should have a thick bottom and enamel sides. So millet does not stick to the dishes and does not burn.
2. It is important to pour the correct amount of water into the pot. When cooked, the product increases in size by five times. So for 200 grams of millet (this is one glass), we use 800 ml of water. Don't be afraid to add more water if necessary.
3. First, boil water, and then pour millet groats into the bubbling liquid.
4. We reduce the power of the fire and slowly cook under the lid.
5. How much millet to cook: 20 minutes.
6. After that, pour salt, sugar to taste, you can add a little water and simmer under the lid for another 10 minutes.

Many of us know that porridge is a "second bread", because it is prepared from grains and cereals and has been a dense part of the diet of people for a long time. It seems to be a simple, uncomplicated dish, but even the most ordinary millet porridge on water contains a huge amount of fiber, which stimulates the digestive system, vitamins and minerals. By the way, millet surpasses such cereals as barley and rice in the amount of proteins. In addition, porridge as a dietary product can and even should be fed to children, accustoming them to this dish from an early age.

You can serve millet porridge as a side dish for lunch or dinner, as well as for dessert or for breakfast, if you add dried fruits, nuts, sugar or honey.

How to cook millet in water?

Before asking the question “how to cook millet”, it would be good to rinse the cereals first. And it should be washed thoroughly, because millet can be very dirty. It should be poured with cold water until the water becomes clear, then you can already steam it with boiling water. If you do not steam the cereals, then the crumbly millet porridge on the water may not work, because the grain must be swollen. Plus, it is better to cook millet in a bowl with a thick bottom, in order to avoid burning, and with a little water, only then the porridge will turn out to be crumbly.

Millet porridge on the water - recipe

Each cereal has its own proportions so that the porridge is a success. Millet is boiled in water at the rate of 1: 2, i.e. for one part of millet, you need to take two parts of water. But, you can use more water if you like thinner millet porridge, in this case determine the proportions "by eye", depending on the consistency you need.

Ingredients:

• millet groats - 1 glass;
• water - 2 glasses;
• butter - to taste;
• salt to taste.

Preparation

Fill the millet with water and cook over low heat. When the water boils, salt, cover and cook until the water evaporates completely. If during the cooking process the water evaporates quickly, and the porridge is not yet ready, add boiling water. Add a piece of butter to the cooked millet porridge in water, stir and serve. Yes, and do not regret the butter, because it is not for nothing that they say "you can't spoil porridge with butter"!

As you can see, the main recipe for delicious millet porridge is quite easy, then you can already add your own "zest", fantasizing and experimenting with various additives.

Millet porridge with raisins

For children, there is nothing healthier than porridge for breakfast. But how to accustom them to this healthy dish, which is not loved by all children? Add sweet additives - raisins, dried apricots, nuts, honey, apple, pumpkin. In addition to the fact that all fruit ingredients are delicious, they are also healthy for children, and adults will not refuse such an amazing dish as millet porridge in water with raisins or dried apricots.

Ingredients:

• millet groats - 1 glass;
• water - 2 glasses;
• raisins - 100 g;
• salt to taste;
• sugar - 3 tsp;
• cinnamon to taste.

Preparation

We wash the millet well, fill it with water, when the water boils - salt and cook almost until tender. Soak the raisins in water or cold tea, dry them, add to the cooked porridge along with sugar and cinnamon and put them in the oven for about 15 minutes. Done - a delicious breakfast on your table!

You can cook millet porridge with dried apricots. Dried apricots should also be soaked for 15-20 minutes in water to swell, and then cut into small pieces. By the way, honey is perfect instead of sugar, especially since it is just a salvation for diabetics, not to mention its beneficial properties for all other gourmets. Millet porridge with honey is a great breakfast that will charge you with vivacity and energy for the whole day.

He has many secrets, even in the name. A culture called millet does not grow in the fields of our homeland. Grits are obtained from a plant called millet. It was domesticated by humans in the third millennium BC, although it is still found in the wild (it is used as a forage base for livestock).

China is considered the birthplace of millet. From there, the culture came to Mongolia, then to Europe. In Russia, cereals formed the basis of the peasants' diet. It is known that millet porridge, peeled from inflorescences, was massively consumed in the southern regions of Russia, and they prepared stews and jelly from it. The main value of the product was its nutritional value, for which some bitterness was forgiven. And they put at the forefront of Russian cuisine along with wheat.

The subtleties of cooking

The question of how to cook millet porridge is relevant for modern cuisine. This cereal is another paradoxical product that has practically dropped out of the “cage” of today's housewives. The reason for this is the bitterness that persists in the beans when they are improperly prepared. It is not always possible to get the desired consistency of the dish, then the grains are completely boiled, then on the contrary, they turn out to be tough ...

The famous Russian culinary theorist William Pokhlebkin tried to understand the nuances of cooking this cereal. He offered several theses that allow housewives to understand how to cook millet porridge in water and milk. Here are the main ones.

• Sort your cereals... During the cleaning process, millet grains are polished, removing the outer shells from them. In the finished cereal, they can be preserved, as well as pebbles, cake.
• Rinse the millet... And do it very efficiently, in seven waters. The last rinse should be in hot water. So bitterness will go out of the grains.
• Boil cereals in plenty of water... What are the proportions? Let there be a lot of liquid. According to William Pokhlebkin, the initial volume of water does not matter. When the grain reaches half-readiness, it must be drained.
• Add hot milk... Its volume should be twice as large as cereals. In this case, you will get a moderately viscous consistency of the dish. Millet porridge is evaporated in milk, forcing the grains to open and become soft. Millet porridge with milk is considered a classic of Russian cuisine. It was in this form that it was used for centuries in Russia.
• How much to cook millet porridge, decide according to the required consistency... You need a crumbly porridge, add liquid 1: 2 and simmer until evaporated. Need a liquid, "smudge", pour in more milk and boil until the required density. Millet porridge is so simple and versatile that it easily tolerates such "experiments". And this is not reflected in the taste.
• You can cook porridge on the stove and in the oven.... In the first case, the grain is boiled over low heat until tender. In the second, they are boiled in water, and after adding milk, they are sent to languish in the oven. The cooking time in it is 1 hour. Do not cook good millet porridge in the microwave! Groats love long-term simmering and do not boil in the microwave oven to the desired consistency.

What if you washed the millet in hot water, but it still tastes bitter? Scald the grains with boiling water before boiling. It is convenient to do this in a sieve to keep the seeds together. The bitterness will go away with the oils that cover the grains.

Classical technique

The recipe for millet porridge with milk can be considered a classic. We suggest you cook it according to all the rules. It is convenient to serve such a dish for breakfast, it is suitable for baby food. Thanks to prolonged boiling, we will get its delicate consistency.

You will need:

Preparation

1. Pour the prepared cereal with water, put on fire.
2. Bring the mixture to a boil, remove the foam. Boil over medium heat until water evaporates.
3. Pour in the heated milk, reduce the heat. Add salt, sugar.
4. Boil until thickened, stirring occasionally.
5. Turn off heat after 20 minutes, cover.
6. Leave to sit for 10 minutes.

The volume of milk can be large if the cereal is used in the baby's diet. Then it will take longer to boil the cereal, as a result of which the millet porridge will acquire a viscous, viscous consistency. Stir the mass regularly, as it gets thicker, it can stick to the bottom. When serving, it is flavored with butter.

The dish will turn out to be the most delicate if you use yellow cereal in the recipe for millet porridge with milk. It provides the perfect consistency and almost never tastes bitter. The sticky mass will be cooked from light grains, crumbly - from dark ones.

Simple recipes

We offer you simple techniques on how to cook crumbly millet porridge and a tender milk dish with pumpkin. In the first case, you will get a wonderful side dish for dinner. And pumpkin porridge is perfect for breakfast.

On the water

The recipe allows you to cook both hearty and completely lean porridge. The difference between the two is the use of butter. But millet loves him very much. Moreover, it is thanks to the oil that it becomes truly crumbly.

You will need:

• millet groats - 1 glass;
• butter - 50 g;
• water - 2 glasses;
• salt - a pinch.

Preparation

1. Put the scalded cereal in a saucepan, pour in the water.
2. Bring to a boil uncovered. Reduce heat.
3. Cut the butter into chunks, place it on the surface of the cereal when the water does not cover it. Distribute the oil evenly.
4. Cover, turn off heat. Leave the millet to simmer for 30 minutes.

This recipe makes a sumptuous crumbly side dish. In this form, it can be eaten according to the old Russian tradition - with fried onions, bacon. And if you add sugar during cooking, millet will be good with raisins, other dried fruits, nuts.

With pumpkin

Another recipe with the "classic" prefix. Millet pumpkin porridge has been cooked in Russia since ancient times. Nourishing and sweet, she decorated tables on holidays. Today we can cook it whenever we want. And benefit immensely from both valuable components.

You will need:

• millet groats - 1 glass;
• milk - 3 glasses;
• pumpkin - 500 g;
• butter - 30 g;
• salt - a pinch.

Preparation

1. Peel and finely chop the pumpkin.
2. Heat milk, put pumpkin in it, add sugar, salt.
3. Heat until boiling, add prepared cereals.
4. Boil over low heat for 30 minutes.
5. Cover with a lid, put in the oven for 40 minutes.

You can fill such a porridge with butter. It will enhance the taste of all ingredients. Dried apricots, raisins will not be superfluous in the recipe. Honey will work as a substitute for sugar, but add it before serving.

As you can see, there are subtleties in the recipes for millet porridge on water and milk. And their observance will allow you to get a wonderful, delicate dish. However, the cooking technique is simple, so you can safely include the product in your daily diet!

It seems as if there is nothing complicated in how to quickly cook millet for porridge or meat, and a meal rich in vitamins and minerals is on hand to anyone. This is true, but there are some subtleties in how to cook millet: proportions, time, preparation of raw materials. Without taking them into account, boiled millet may lose its flavor or the desired shape.

In this article, you will learn:

How to cook millet: the benefits of cereals

Millet groats are often not perceived by home cooks as an accessible and important component of nutrition due to some "harmfulness" - not everyone knows how much to cook millet in water, as well as how to get rid of the bitterness inherent in grains.

However, this cereal is really important for health, since it brings the body not only a lot of energy, but also a lot of necessary substances. Millet has an enviable microelemental composition: chromium, zinc, iron, copper, sodium, calcium, magnesium, manganese, chlorine, chromium, and even cobalt with molybdenum. Moreover, the use of millet porridge is strongly prescribed for diabetes mellitus or a tendency to "high glucose" in the blood. The liquid in which millet is boiled has a positive effect on the health of the kidneys, liver, lymphatic ducts, cardiovascular and nervous systems.

That is why you cannot refuse to use millet in your home kitchen. In the struggle for the good health of the family, it is better to learn once and for all how to cook millet in water, the proportions of cereal to liquid and ways to enrich the composition of dishes.

The simplest millet porridge is the most famous use of cereals in food. It is all the easier because it fully meets the requirements for a quality breakfast: it eliminates the feeling of hunger for several hours, provides an energy base for a vigorous start, and is easy to digest.

Most often, polished millet is found on store shelves. How to cook this type of cereal in water:

1. Bring a saucepan of water to a boil on the stove. You can add salt. Liquids need to be taken in 2 times more in volume than dry millet.
2. While the water is warming up, you need to sort out and thoroughly rinse the grain. This will remove the bitterness.
3. Pour the prepared millet into boiling water, and continue to boil it over a strong flame for another 5 minutes.
4. Change the flame to a less intense flame and continue cooking. How much millet to cook after that? About a quarter of an hour with regular stirring. Grains can be tasted by the mouth - they need soft and boiled.
5. For about a quarter of an hour after turning off the fire, the delicacy must be kept in a closed saucepan.
6. Flavor with oils, granulated sugar or anything else of your choice.

Before cooking millet for a side dish or crumbly porridge, you need to throw a piece of butter into the liquid. It will envelop the grains, and they will not stick together. To obtain crumbly millet, it is advisable to take pans with a double bottom filled with water. True, it will take longer to wait for full preparation.

How much millet to boil in water also depends on the nature of its preparation for cooking. The standard 25-30 minutes can be shortened if the grains are thoroughly rinsed in advance and left in water for 6-8 hours. This is also one of the most effective ways to remove rancidity from the product.

How to cook millet in milk

The no less classic milk millet is another option for a bright and satisfying start to the day. To prepare it, you should replace only water with milk in the set of ingredients described above. Well, sugar should be added - after all, milk porridge cannot be sweetened.

Cooking instructions:

1. Thoroughly rinse the millet groats, dry with kitchen paper napkins, and fry a little in a skillet without oil.
2. Send the calcined grains to a pot of boiling water for 10 minutes.
3. Remove from heat and discard water through a colander.
4. Heat the milk, but reduce the burner flame even before the liquid begins to "run away" due to the curdling of the protein.
5. Transfer the semi-prepared cereal to milk, sweeten, salt and add a little butter.
6. Cook over low flame until cooked.

After removing from the heat, the pan should be darkened under a closed lid for a few more minutes.

For vitamin enrichment, chopped pears, apples, bananas, berries, dried fruits, raisins, dried apricots and other tasty additives can be put into porridge prepared according to this recipe.

Before cooking millet porridge in milk, you should pay attention to the recommendations of experienced chefs:

• bitterness leaves millet, which was immersed in boiling water for several minutes, and then washed in cold water;
• friable and bright in color, porridge is obtained from cereals, which have been repeatedly washed to clear water;
• before serving millet porridge for the baby, it must be driven through a blender for better assimilation.

Required products:

• 1 part millet groats;
• 2 parts of pure water;
• some butter, salt and sugar.

Cooking procedure:

1. Rinse millet until clear water or treat with boiling water to remove bitterness.
2. Pour cereals into the container of the appliance.
3. Pour in water, add oil, sugar and salt. The oil addition can be postponed until the end of cooking.
4. Close, and select the "Cooking", "Porridge" or "Groats" mode in the multicooker working settings. Cooking time is 30-40 minutes.

After the device notifies of the end of work, you can immediately serve and serve millet, or you can still hold it under the lid with the heating turned on.

The exact cooking mode depends on the specific model of the device and its functionality. In some models, you can select the modes "Buckwheat", "Milk porridge" or "Pilaf". True, in this case, the time for bringing the cereal to readiness can either decrease or increase.

How to cook millet in the microwave

Instructions for cooking millet in the microwave:

1. Rinse millet (1/3 cup) in 6-7 waters until transparent.
2. Put in a container for a microwave oven, add 100 ml of milk or water.
3. After setting the maximum power of work, start the microwave for 6 minutes.
4. Remove the cup from the oven, pour another 100 milliliters of liquid into it and mix, seasoning with butter.
5. Send to the microwave oven for another 2.5 minutes.
6. Take out, mix well and cook in the microwave for another 2-3 minutes.

How to properly cook millet in clay pots

Recipe:

1. Pour the prepared (washing, soaking or scalding) millet into the pots. It must be remembered that during processing the grain will increase in volume up to 6 times.
2. Pour water inside in a ratio of 2 volumes of liquid to ½ the volume of grains.
3. Season with butter, salt.
4. Place under the lids in an oven preheated to 180˚C for half an hour.

Bon Appetit!