Composition / ingredients
Step-by-step cooking
Step 1:
How to cook millet porridge in a saucepan? Measure out all the ingredients. Sort out the millet by removing the garbage. Rinse the millet first with cold water, then hot. Drain the excess liquid. You can let the millet stand in hot water - this will remove the bitterness from it. A few minutes will be enough.
Step 2:
Put the millet in a saucepan with a thick bottom, pour in water and put the pan on fire. We need a thick bottom so that the cereal does not burn and does not stick to it.
Step 3:
How much to cook millet? Bring the contents of the saucepan to a boil over medium heat. Cook for about 15 minutes, periodically removing the foam.
Step 4:
Part of the water should evaporate during cooking, and part should be absorbed into the cereal. This is how the millet will look in the end.
Step 5:
When there is no water left at the bottom of the pan, pour in the milk. Mix the porridge and cook it for another 20 minutes on low heat. Bring it to the consistency you need, but make sure that not all the milk is absorbed into the cereal.
Step 6:
Pour sugar and salt into the porridge, mix. The photo shows that there is still milk in the pan, which has not had time to evaporate. It is ok. While the porridge is being infused, the milk will be completely absorbed into the cereal. Remove the pan from the heat, cover with a lid and let the porridge brew for 10-15 minutes. Serve the porridge hot, with butter.
This porridge is good both as an independent dish suitable for baby food, and as a side dish for meat (despite the fact that it is prepared with milk). By the way, you can completely replace the milk in it with water. Turn it into such a lean option. You can also cook it on any broth: mushroom, vegetable, meat. And add different fillers, sweet or unsweetened, if desired. For example, raisins, dried fruits, fruits, vegetables (onions, carrots), mushrooms, meat.
For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.
As a child, I did not like millet porridge the most. The only place where millet was welcomed was the ear. The other day I decided to diversify our menu and included millet porridge in the diet. Tinkering with it, of course, is longer than with semolina, but the result was excellent.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Millet groats - 335 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
