Semolina porridge is another dish from childhood, probably, of every inhabitant of our country. However, love for this porridge developed only among those children whose mothers or grandmothers knew how to cook this porridge deliciously, that is, without lumps and other unpleasant phenomena. If you cook semolina porridge correctly, you just can't help but like it!

Semolina porridge has been one of the most popular dishes of Russian cuisine since ancient times. It can be prepared for breakfast or lunch, and thanks to its nutritional value, it will energize, and thanks to its excellent taste, it will give the most pleasant gastronomic experience.

We all know that it is customary to cook this porridge in milk, but this is far from the only option. But, however, first things first: first, let's learn how to cook delicious classic semolina porridge.

How to cook delicious semolina porridge in milk

In the preparation of semolina, like many other cereals, experience is the main guarantee of the deliciousness of the dish. What if there is no such experience? Listen to the recommendations of experienced chefs and follow the general rules for preparing delicious semolina porridge:

You can cook semolina only in milk, but then you first need to pour a little water on the bottom of the pan - this significantly reduces the risk of milk burning. Very often this porridge is boiled in a mixture of milk and water in a one-to-one ratio. How you will cook it is up to you to decide, if you want the calories to be as small as possible, then cook semolina in a mixture of water and semolina 50 to 50. It is better to cook porridge in a pan with a non-stick coating or stainless steel, the thicker its walls and bottom will be - all the better. The ratio of semolina to liquid may vary, but the generally accepted standard is about 7 tsp. for 1 glass of liquid. Adjust the ratio depending on the desired thickness of the porridge. Pour the semolina into the freshly boiled liquid slowly, in a very thin stream with vigorous stirring: take a container with cereals in one hand, a spoon in the other, slowly adding the porridge while stirring it quickly is a guarantee of the absence of lumps. After adding all the semolina, season the porridge with sugar and salt to taste, continue stirring the porridge and bring it to a boil, when it boils, immediately reduce the heat to a minimum and boil the porridge for another 5 minutes. Ready semolina is seasoned with butter or jam.

If, when preparing semolina porridge, you take into account all the recommendations given, the porridge will definitely turn out appetizing, without lumps and very tasty. And you can make it even tastier by adding your favorite berries or fruits to the porridge.

The recipe for classic semolina porridge

You will need: 1 glass of milk (or ½ glass of milk and water), 20 g of butter, 7 tsp. semolina, 1 tsp. sugar, 1 pinch of salt.

How to cook classic semolina porridge. Pour the liquid into a saucepan, adding a little water first if the porridge will be cooked only in milk. Bring the liquid to a boil, salt and season with sugar, gradually slowly add the cereal, stirring vigorously the porridge. Bring porridge to a boil, reduce heat to minimum, boil for 5 minutes with constant stirring. Put the porridge in a plate and season it with butter.

If you want to experiment, then you can cook semolina not with milk, but with condensed milk diluted with water. The proportions of water and condensed milk should be such that the porridge does not turn out too sweet - decide to your taste. And as a porridge sweetener, you can use not only sugar - jam, and dried fruits, and raisins are also suitable. Jam or dried fruits are placed to taste, the latter must be rinsed in advance or poured with boiling water and dried.

Semolina porridge, seasoned with a small amount of vanillin and lemon zest, turns out to be very interesting, it needs to be boiled a little longer - in consistency it should look like a cream.

Another option for an interesting semolina porridge is apple.

Apple semolina recipe

You will need: 2 glasses of apple juice, 2 tablespoons. semolina, 1 tbsp. butter, 1 tsp. sugar, 1 egg, 1 lemon - zest, pitted raisins.

How to cook apple semolina porridge. Pour the juice into a saucepan, bring to a boil, stirring constantly, pour semolina in a thin stream, then add washed raisins, lemon zest, sugar and boil until tender. Drive an egg into the finished porridge, mix. Served hot or cold apple semolina, seasoned with butter.

Of course, you can further enhance the "apple" of such porridge by adding a chopped apple to it. Well, if you want berry semolina porridge, then you can cook it with cranberry juice.

Semolina recipe with cranberry juice

You will need: 2.5 cups of water, 1 cup of cranberries, ½ cup of semolina, ½ cup of cream, 2 tbsp. sugar, salt.

How to cook semolina porridge with berry juice. Rinse the berries, crush, squeeze the juice, add water to the pomace, boil, strain the broth, add a pinch of salt and sugar to it, bring to a boil. Dilute semolina with berry juice so that there are no lumps, pour the mixture into a boiling broth, prepare a thick porridge. The finished porridge is laid out in a greased form, cooled, cut into portions and served with cream.

In the same way, you can cook semolina porridge on red or black currants or other sour berries.

Semolina porridge is simple, quick and tasty, and you will be convinced of this by cooking it according to our recipes!

Semolina porridge is familiar to many people - this is the simplest dish to prepare, which boils quickly and satisfies hunger. According to information from Russian chronicles of the 12th century, semolina was used as a festive dish.

Semolina cannot boast of an abundance of vitamins and minerals, like other cereals. But, if you cook it according to the recipe with the name, it becomes healthy, tasty and satisfying.

The peculiarity of semolina is that it can be called cereal with a stretch - it is most likely flour. Also, semolina is low in fiber, therefore

Semolina porridge is useful for gastrointestinal diseases. Thanks to its enveloping effect, semolina relieves spasms with gastritis and ulcers. It is recommended for food and after surgeries.

Many housewives use semolina as a natural thickener. They add it to sauces, creams, cutlets - and even dough.

You need to be careful about semolina for those people who have diabetes. Since semolina contains free sugars, which increase the glycemic index.

How to choose quality semolina?

When our children were young (and that was many years ago), there was no choice in buying semolina. Now, in modern retail chains, there is a choice. So let's talk about this correct choice. Choose the right cereal - cook delicious porridge.

Semolina is a product of coarse grinding of wheat grains. It is produced both in accordance with GOST and technical specifications. It is produced from three categories of wheat:

• solid,
• soft
• mixed varieties.

Most often in stores you can find semolina from durum wheat, marked "T". Such cereals are suitable for making Guryev porridge, pies, casseroles, cakes.

Cereals made from soft grains marked "M" and a mixture of grades "MT" are slightly cheaper and at the same time have a richer taste.

Take the package in your hands - if it is cold, most likely, the cereal is too wet. High humidity in semolina is the reason for the formation of lumps and the development of pathogenic bacteria. It is in the semolina that the food moth is most often hidden - so shake the bag to make sure that the cereal does not stick together due to the cobwebs. And then, along with a low-quality product, you will also bring pests home.

Correct and healthy semolina - dry and crumbly, without lumps and foreign particles. She never gets dusty. Dust formation is inherent in feed varieties that are unsuitable for food.

An important indicator is the degree of grind. To determine whether the particle size is within the norm, the cereal is passed through a sieve. The smaller the grains, the softer the consistency of the finished dish.

Semolina is stored for 6 to 10 months. It is important that the product is not exposed to sunlight - this can affect the taste.

Cereal color

The semolina should be cream or white. Boiled white or, conversely, grayish color is a sign of a violation of production technology.

Features of semolina composition - nutritional value of 100 g of product

• Protein - 10 g
• Carbohydrates - 67 g
• Fat - 1 g
• Vitamins - B1, B2, B6, B9, PP, E
• Trace elements - iron, zinc, copper, manganese, chromium, fluorine
• Energy value of dry cereals - 320 kcal
• Glycemic index - 60 - 65
• Contains gluten

The glycemic index is a measure of how much blood sugar rises when a product is consumed.

Gluten, also known as gluten, is a protein complex found in most grains and cereals that can cause severe allergic reactions in some people. Chronic gluten intolerance - celiac disease - occurs in about every hundredth inhabitant of the planet.

Semolina porridge: How to cook semolina porridge without lumps?

To avoid the appearance of lumps, semolina, constantly stirring, is poured into boiling milk in a thin stream. Approximate ratio: 3 tablespoons of cereal are taken for 1.5 cups of water or milk.

After the porridge has boiled, it needs to be cooked for 4 - 5 minutes (the usual way of cooking). Better to use

But there is another way that not everyone uses. The famous Russian historian and culinary expert, William Pokhlebkin, advises pouring semolina into milk through a sieve and boiling for no more than 1 - 2 minutes. Then cover and let stand for 10 - 15 minutes.

The taste of such porridge will be different - it greases better, and an unpleasant film will not appear on its surface. The secret here is that the porridge is not cooked, but "rebukes", at this time it develops a special taste, which not all housewives know about.

The taste of such a regular porridge differs from porridge cooked in the usual way. In such a porridge, even small, separately existing grains can be distinguished. With this method, semolina is more boiled than boiling. Since the temperature of the milk vapor under a closed lid is higher than the temperature of the milk itself, boiled with the lid open. That's the whole secret number 1.

There is another way of cooking, let's call it secret number 2. For this, semolina should be heated in a pan with butter until slightly yellowing, but not allowed to burn. Then pour milk or a mixture of water with milk, where the water would have been a little more than half. Pour directly into a deep frying pan, you can enamel.

After pouring, stir quickly and let it boil for 2 - 3 minutes. Then close tightly with a lid and also stand until it swells completely. This porridge is even tastier!

Consider both of these methods. The first method is more suitable for baby food, and the second method is more suitable for an adult.

Semolina porridge recipe: How to cook viscous semolina porridge?

Products for 5 servings (for 1 kg of viscous porridge):

• 250 g semolina
• 400 ml water
• 400 ml milk
• 30 g sugar
• 50 g butter
• salt to taste

Recipe preparation:

Sift semolina. Then pour in a thin stream into boiling milk and water, stirring constantly. Cook over low heat for 10 minutes until thickened, add sugar and salt to taste.

When serving, put semolina viscous porridge on a plate with a slide, pour with butter.

Meatballs, cutlets, casseroles and other products are prepared from ready-made viscous semolina porridge.

Semolina porridge on the water - salted

Would need:

• 1/2 cup semolina
• 2 + 1/2 cups water
• 1 onion
• salt to taste
• vegetable oil

Preparation:

Fry semolina in vegetable oil until light golden brown.

Then dilute it with water, salt and cook, stirring continuously, for 10 minutes.

Sprinkle the cooked porridge with fried onions.

How to cook semolina porridge - with carrots?

Products:

• carrots - 250 g
• semolina - 100 g
• sugar - 50 g
• oil - 30 g
• milk - 0.5 liters

Recipe preparation:

Peel carrots, wash, grate.

Then add sugar, butter to it and simmer over low heat - 1 hour.

Then pour milk into the carrots, boil, add semolina, salt, stir and put in the oven for heating.

Serve porridge with berries.

Semolina recipe: how to cook semolina with apple juice and raisins

Required products:

• 1/2 cup semolina
• 2 + 1/2 cups apple juice
• 50 g raisins
• 1 tablespoon oil
• lemon zest
• granulated sugar

Recipe preparation:

Boil apple juice, add sugar, butter, lemon zest, washed raisins and semolina.

While stirring, cook the porridge.

Serve cold with fruit sauce.

Semolina porridge - proportions of milk and semolina

For 1 glass of semolina you will need:

• 5 glasses of milk
• 1 tablespoon sugar
• 1/2 teaspoon salt

Cooking semolina in milk:

Pour cereals into boiling milk in a thin stream and, stirring continuously, cook over low heat for 10 - 15 minutes until thickened.

Then add sugar, salt and stir. You can put 1 - 2 tablespoons of oil in the porridge.

Ready. Bon Appetit!

Semolina porridge - recipe with apples

Products:

• 250 g apples
• 100 g semolina
• 1 liter of milk
• 25 g butter
• cinnamon, salt, sugar - to taste

Recipe:

Pour semolina, salt into boiling milk and, stirring, cook for 8 - 10 minutes.

Then put the butter and finely chopped apples.

Serve the porridge sprinkled with cinnamon and sugar.

Delicious semolina porridge in a slow cooker with milk- video recipe

As you can see from the article, semolina is cooked according to the rules and without observing the rules - that is why it is good. No special science is required for cooking porridge. If it is cooked thick, it can be corrected and diluted with hot milk or water. Semolina porridge is loved not only at home, but it is in demand in hospitals, sanatoriums, resorts, canteens and other catering places.

Among the popular dishes of Russian cuisine is semolina porridge with milk. It contains enough nutrients to energize a person, which is why it is often prepared for breakfast.

But, despite this, as well as the excellent taste, many do not like this porridge. This is usually caused by improper preparation of the dish. It is very important to observe the ratio of semolina and milk, since the consistency depends on this.

The benefits and harms of the dish

Semolina porridge is a very nutritious dish that the body can absorb easily. It has a beneficial effect on the gastrointestinal tract, since it does not injure its walls.

Groats contain some valuable trace elements that are important for the normal functioning of the body, as well as vitamins B and E. The use of this product helps to strengthen the immune system, stimulates the gastrointestinal tract, improves the functioning of the central nervous system.

The rapid assimilation of semolina leads to the fact that after eating, a feeling of hunger quickly arises. But at the same time, the product is very high in calories, and therefore it is undesirable to often use it for overweight people. The presence of lactose intolerance is a contraindication for the inclusion of food in the diet. People with this trait are better off cooking.

The food is not very suitable for baby food, since the body of babies is not adapted to assimilate the amount of carbohydrates that is contained in the product.

With frequent use of the product, children may experience problems with the absorption of iron and calcium, which affects the formation of bones. This means that semolina should be included in the diet in limited quantities.

Complexity, cooking time

Milk semolina is one of the easiest dishes to prepare. It takes about 15 minutes to get to work. But in order to get a product of the desired consistency, it is necessary to properly cook semolina porridge in milk, and for this the cook needs to know some of the subtleties of the working process.

Food preparation

The main ingredients of the dish are milk and semolina. The quality and taste depend on them.

When purchasing semolina, you need to pay attention to the integrity of the package. A torn or damaged bag does not provide the necessary conditions for storing the product, which can spoil the cereal.

The semolina should be easy to pour in the bag. Its color is usually white or slightly yellowish. A product made from durum wheat is of a higher quality, so it should be used.

When buying a dairy component, you need to make sure it is fresh, since a sour product is not suitable for making semolina. Its fat content can be any, although a dish cooked in fat milk turns out to be tastier.

If you plan to add oil, jam or dried fruits to your food, you also need to check their expiration dates, as well as evaluate their appearance and smell.

How to cook milk porridge?

To make a delicious semolina porridge, you need to know not only the proportions of milk and semolina, but also the sequence of actions. Therefore, you should consider in detail the process of its preparation.

The ingredients for the dish include:

• milk - 500 ml;
• semolina - 3 tbsp. l .;
• butter - 50 g;
• sugar - 1 tbsp. l .;
• salt.

The prepared ingredients should be enough for 2 medium servings.

Semolina porridge recipe with milk in the photo:

It is possible to determine exactly how much semolina to pour per 1 liter of milk only taking into account your own preferences. The specified 3 tablespoons of semolina per half liter allows you to get a medium-liquid consistency. Wanting to get a thicker gruel, the amount of cereal needs to be increased.

The energy value of the dish is 98 calories (per 100 g of product). This amount of porridge contains 3 g of proteins, 15.5 g of carbohydrates, and 4 g of fat.

Cooking options

Semolina porridge can be prepared in different ways. If the traditional option does not seem tasty, it is worth finding out other varieties.

Semolina porridge with baked milk

The use of baked milk allows for a more delicate taste. The ingredients for this dish are:

• butter - 50 g;
• baked milk - 0.5 l;
• sugar - 3 tbsp. l;
• water - 200 g;
• salt;
• semolina - 200 g.

Baked milk and water are poured into a stainless steel container, seasoned with sugar and salt and wait for the mixture to boil. The groats are added in small portions with constant stirring. It should be cooked for about 7 minutes, after the completion of cooking, the dishes are seasoned with oil.

Semolina porridge with yolk

This type of dish is prepared from the following ingredients:

• egg yolks - 3;
• butter - 1 tbsp. l .;
• milk - 2.5 cups;
• water - 2 glasses;
• semolina - 1 glass;
• sugar - 3 tbsp. l .;
• salt.

Combining the milk component and water (2 cups each), bring them to a boil. Semolina is added to the mixture and salt is poured. Products should be kept on low heat for about 15 minutes, stirring actively. Sugar is added halfway through the process. Egg yolks are poured with the rest of the milk and, adding butter to them, mix. This mixture is added to the finished semolina.

This is an original variety of traditional semolina spread in the Baltic countries. It is more nutritious, which makes it useful for children.

Prepare a meal from the following components:

• milk - 0.5 l;
• eggs - 4;
• semolina - 1 glass;
• sugar - 6 tsp;
• orange peel - 1 tsp;
• salt;
• berry juice.

Eggs are divided into yolks and whites. Beat the protein until foamy. Sugar and zest are added to the yolks and also beat to form a creamy mass. The milk is poured into a saucepan and allowed to boil. After salt the product, semolina is added to it.

It is supposed to be poured in a thin stream and stirred constantly. The container is kept on a fire of minimum strength for about 2 minutes, then removed from the stove, covered with a lid and waited for another 10 minutes. During this time, the cereal will absorb the liquid and swell.

After that, it is mixed and combined with whipped yolks and whites. Before serving, the dish is decorated with berry juice.

Bubert's variation, video recipe:

Thick semolina

This cooking option is suitable for those who prefer thick porridge. To get it, you should put more semolina.

Cooking ingredients:

• milk - 1 l;
• semolina - 100 g;
• butter - 40 g;
• salt.

Thick porridge is obtained by using a larger amount of cereal (it is 10 g per 100 ml of liquid component). You can also increase the viscosity by keeping the food on the fire longer than usual.

It is necessary to boil the dairy product and pour the semolina in a thin stream, stirring continuously. Mix the ingredients well and wait until they boil again.

Then you need to reduce the heat and keep the dish on the stove for another 10 minutes. The finished semolina is filled with oil. You can also add jam to it.

Semolina porridge with condensed milk

This porridge turns out to be very sweet and high-calorie. Therefore, it is recommended to serve it only for breakfast.

Prepare a dish from the following products:

• semolina - 70 g;
• butter - 30 g;
• condensed milk - 200 ml;
• water - 600 ml;
• salt.

Water is poured into a container and brought to a boil. Condensed milk and salt are added to it. The ingredients must be mixed and slowly add semolina into the resulting mixture.

The components are supposed to be constantly stirred. The fire is turned off after the mass has thickened. The table is served after it is infused.

Semolina porridge made from powdered milk

Powdered milk is rarely used for making semolina, since its use complicates the cooking process.

For work you will need:

• semolina - 70 g;
• powdered milk - 5 tbsp. l .;
• sugar - 3 tbsp. l .;
• water - 600 ml;
• jam - 200 g;
• salt.

The water is heated to 40 degrees and slowly added to the powder. The ingredients should be mixed until a liquid mixture is obtained. It is put on a fire and brought to a boil. Then salt, sugar and semolina are poured. Continue cooking for another 7 minutes, stirring the dish. Lay out on plates and add jam.

Semolina in a multicooker

Milk semolina is very convenient to cook in a slow cooker. Before starting work, prepare components such as:

• milk - 350 ml;
• semolina - 70 g;
• butter - 12 g;
• sugar - 2 tsp

Milk is poured into a multicooker, then sugar is poured and cereals are introduced. The composition must be mixed so that the semolina does not stick together. The device is closed and the “Milk porridge” mode is turned on. Cooking time 12 minutes. The oil is added before serving.

Video recipe:

Semolina porridge in the microwave

You can cook semolina porridge using the microwave.

In this case, you will need the following ingredients:

• milk - 250 ml;
• semolina - 2.5 tbsp. l .;
• salt;
• sugar - 2 tsp

The semolina is mixed with sugar and salt, the prepared container is laid out and milk is poured into it. Cook for 4 minutes using full power. Once a minute, you need to remove the dishes and stir the composition so that the dish is homogeneous.

This option allows you to prepare food that is no less tasty than usual.

Video recipe:

Semolina porridge with strawberries

Strawberries can be replaced with any other berries - semolina porridge goes well with berry components.

Prepare a dish using the following products:

• strawberries - 500 g;
• semolina - 200 g;
• milk - 1 l;
• salt;
• sugar - 150 g

Semolina is poured into boiling milk and left over low heat for 5 minutes. The dish requires continuous stirring. The stove is turned off and covered with an infusion lid.

Sprinkle the strawberries with sugar and grind or beat with a blender. The semolina is distributed on plates and watered with the berry mass.

Semolina porridge with apple and cherry

This version of the dish requires the use of such products:

• milk - 800 g;
• flour - 4 tbsp. l .;
• semolina - 200 g;
• cherry - 5;
• vanillin;
• apple - 1;
• egg yolks - 2;
• sugar - 80 g;
• salt.

The semolina is added to boiling milk and, after the formation of foam, salt and sugar are poured there. Pre-beaten eggs are also added to the dish. The components are supposed to be mixed as they are added.

The food should cool down, so it is sent to the refrigerator for several hours. The apple is peeled and cored, cut into cubes and, together with the cherry, added to the semolina base.

Flour is mixed with vanilla and sent to the rest of the ingredients. The ingredients are supposed to be mixed, put into molds and heated in the oven for 15 minutes.

To avoid lumps in the dish, you must stir it while cooking. But you can pre-pour the semolina with cold water, wait a few minutes and add milk to it.

After that, the mixture is placed on the stove. There is no need for stirring after this. You can reduce the calorie content of a dish by using a low-fat dairy product or without adding sugar.

The most delicious is a freshly cooked product that has not yet cooled down. Therefore, it is recommended to serve it immediately after it is ready.

Semolina porridge with milk and butter

Semolina porridge with milk is a traditional children's breakfast food that every mother knows how to cook.

And if you are just starting to cook and do not yet know how to make semolina porridge, what is the sequence of actions, how to properly cook semolina porridge without lumps - then our recipe is for you.

Everything is very simple. Let's cook delicious, sweet semolina porridge in milk! It will appeal to both children and adults.

The proportions of semolina

for 4 servings

• Milk - 1 liter;
• Semolina - 6-7 tablespoons;
• Sugar - 4 tablespoons;
• Salt - 0.5 teaspoon;
• Butter - 1 teaspoon in each plate.

How to cook semolina porridge

• Boil the milk. Add salt and sugar. Pour semolina in a thin stream, stirring constantly ( so semolina porridge will turn out without lumps).
• Cook semolina porridge over low heat until boiling. This is 2-3 minutes.
• When serving, add a piece of butter to each plate. Butter spread over the surface of the semolina will not allow a hard crust to form.

Breakfast for children from semolina porridge in maloka is ready!

What to do with the remains of semolina

If you did not eat all the porridge at once, then the leftovers can be used the next day cold as a dessert - just pour the jam.

The cooled porridge can be combined with butter (take the same amount of butter as porridge), add powdered sugar or sugar to taste and beat well. You will get a great cream with semolina porridge, which you can spread on a bun or biscuit. Or any other cake base.

Or you can lay out this cream with a beautiful curl using a pastry bag and add berries (strawberries, raspberries, etc.). Can be added to semolina cream and banana (crush with a crush in mashed potatoes).

This is a strawberry on a cream of semolina, butter and banana. Everything is very simple.

In addition, semolina can be added to the dough of ordinary biscuit pies, it will replace part of the dough and it will be delicious.

What can be added to semolina porridge

In the finished semolina dish, you can put small pieces of peeled apple or pear, chopped peach or apricot, pitted berries, tangerine slices.

Or add banana puree. All this is very tasty and children like it!

How to cook semolina porridge

If you or your child does not tolerate milk or the milk has run out, you can cook semolina porridge in water (then add more oil to make the porridge tastier and all kinds of dried fruits, berries, fresh fruits). Or on juice - cranberry, beetroot, cherry and any other tasty juice. , in the same place examples of juices for dessert semolina and photos.

In addition, you can cook semolina porridge on a thick berry compote (just strain it first so that there are no pieces of berries). Or cocoa.

For semolina porridge, highly diluted condensed milk is also suitable (to a state like ordinary milk). So we cooked porridge in condensed milk for our little children in Soviet times, when there was no milk in the house. And in the store too. It is necessary to dilute condensed milk for semolina with water because it is very thick and will immediately stick to the pan, and the porridge will be very sweet.

Cook semolina porridge for 1-2 minutes, depending on the type of semolina and the desired degree of porridge density. The cooking fire should be small, sufficient for a weak boil.

In a skillet: heat the semolina in a deep enamel pan until yellowing, pour over the milk. Stir, cook for 2-3 minutes, cover and stand for 3-5 minutes.

Semolina porridge with milk

Products for 1 serving
Semolina - 2 soup spoons (30 grams) for medium consistency and 1.5 tablespoons for liquid semolina
Liquid - cook semolina porridge in milk and water in the same way, therefore, either 1 glass (300 milliliters) of milk, or 1 glass of water, or their mixture in an arbitrary ratio
Water so that milk does not burn at the beginning of cooking - 1 tablespoon (20 milliliters)
Sugar or honey - 1-2 teaspoons to taste
Salt - on the tip of a knife
Butter - 1 cube 15 grams.

How to cook semolina porridge

Original ways to cook semolina porridge

Semolina porridge in a slow cooker
Pour milk into the multicooker bowl, add semolina, butter and sugar, stir a little and cook for 8 minutes with the lid open with constant stirring, then, when the water boils, close the multicooker with the lid and cook for 2 minutes on the "Porridge" mode. At the end of cooking, mix the semolina well.

Method of cooking porridge with semolina swelling
The method is good when it is inconvenient to pour cereal and stir the porridge at the same time or when it is inconvenient to wait for the liquid to boil
1. Pour semolina, salt and sugar into cold water, mix thoroughly.
2. Wait 10 minutes for the semolina to absorb the liquid and swell.
3. Put the pan on fire and stir after boiling for 2-3 minutes.

How to cook semolina porridge in a pan
1. Measure out semolina and liquid.
2. Heat a frying pan over medium heat.
3. Put a piece of butter in a skillet.
4. Sprinkle the semolina evenly, fry for 2-3 minutes until yellowing with vigorous stirring.
5. Add liquid (water and / or milk), diluting sugar and salt in it, with active stirring, cook the porridge for 2 minutes.
6. Turn off the heat, leave for 3 minutes under the lid.

Fusofacts

How to make porridge of the right consistency and without lumps

The proportions for cooking semolina porridge: for 10 parts of liquid (water or milk) 1 part of semolina. For example, for 300 milliliters of milk - 30 grams of semolina. In tablespoons of 300 milliliters of liquid - 3 tablespoons of semolina.

To make the semolina porridge free of lumps, pour the semolina into a hot liquid (water or milk) in a thin stream with active stirring. In this case, the fire should be minimal, so that in a fairly short cooking time you can have time to stir all the cereals in the boiling liquid. Another option is to pour semolina into cold water, so that there will be more time for stirring and for boiling jumping, even if there were lumps, they will be stirred.

If you pour cereal into liquid from a bag, there is a high probability that the proportions will not be observed, and if from a spoon, a thin stream may not work. In order to observe the proportions and recipe, it is recommended to measure the semolina before cooking the porridge and pour it into a mug, and during cooking from the mug pour the cereal into a saucepan with water and / or milk in a thin stream.

How to make semolina more delicious

When cooking semolina porridge, you can add vanilla, cinnamon, honey, jam, fruits and fresh berries. Additionally, you can decorate with jam and a leaf of mint, and to make the liquid semolina more fluffy, after cooking it is recommended to beat it with a whisk with the addition of a melted cube of butter.

You can mix water and milk in equal proportions, then the porridge will be milky and not very greasy. If the milk is more than 3% fat, then you can take more water.

Salt is added to semolina porridge so that the sweet taste is brighter.

And something else

Store semolina in an airtight container for no more than a year. The recommended shelf life is six months to a year.

The cost of semolina is from 36 rubles / kilogram of semolina (from the average in Moscow as of May 2016). A good semolina will be completely white, without impurities.

Semolina is also useful for adults with chronic fatigue, chronic renal failure, gastritis pain. Semolina is useful for enhancing immunity, the human digestive system. At the same time, it is not recommended to eat semolina after 45 years, so as not to cause bone destruction.

How to learn how to cook semolina porridge
The most important principle is not to leave the stove while cooking semolina. If semolina is cooked in milk, the milk may burn or run away without attention, and cooking the porridge will leave behind only inedible lumps. Therefore, devote all the time to your porridge - after the first cooking you will understand why it is necessary this way.
Principle # 2 - Don't make the semolina too thick. When measuring the amount of semolina for the first time, if there is no scale, just take a regular soup spoon (not a large salad spoon, but a regular one for soup) and measure out 2 spoons with a small slide. It is always better to put less semolina, since the ready-made porridge can be infused for 10-15 minutes in the same saucepan under the lid, and it will become denser, but there is nothing to fix the lumpy porridge. Having tasted the cooked porridge, make a decision - whether you want to make it thicker or not, and the next time you cook it, adjust the proportions to taste.

Proportions for cooking semolina
The proportions for cooking semolina porridge - for 300 milliliters of milk, 30 grams of semolina (2 heaped soup spoons). The result will be the consistency given in children's canteens.
It should be noted that, depending on the type of semolina, the hardness of the water and the fat content of the milk, the consistency of the finished porridge will change. So, from a glass of milk and 30 grams of semolina, porridge will turn out to be more liquid than from a glass of milk + water in a ratio of 1: 1 and 30 grams of semolina, and the dense porridge itself will be obtained from 300 milliliters of water and 30 grams of semolina.

How to serve ready-made semolina
Vanilla, cinnamon, honey, cocoa, condensed milk, jam, juice, nuts, fruits and fresh berries are added to semolina porridge. Additionally, you can decorate with jam, dried fruits, mint leaf.

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