Thin Semolina Porridge with Milk
A breakfast for the whole family — fast, simple, and budget-friendly! Semolina porridge with milk is a dish everyone knows from childhood. But how many letdowns there were when the kindergarten or school version showed up full of lumps. With this recipe the porridge turns out perfect, without a single flaw. There are a few secrets to the best semolina!
Cooking method
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Step 1:
How do you cook thin semolina porridge with milk? Take a pot of the right size and rinse it well with cold water. Pour in the milk — it should be fresh so it doesn't curdle as it heats. You can also make semolina with water instead of milk for a leaner version. Use milk of any fat content; it isn't crucial and comes down to taste or what you have on hand.
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Step 2:
Pour the semolina into the pot and let it sit for 10 minutes to swell. That small trick is what lets you cook semolina with no lumps. Don't stir it. The usual ratio is 6 tablespoons of semolina per 1 quart (1 liter) of liquid. I used about 2 cups (0.5 liter) of liquid, so I took 3 tablespoons.
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Step 3:
After 10 minutes, set the pot over low heat and bring it to a boil, stirring constantly. Add the sugar and salt. Cook the semolina for 3–4 minutes, still stirring the whole time — that's the second secret to a smooth porridge. You can use a spoon or a whisk. If you like it sweeter, add sugar to taste.
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Step 4:
Then turn off the heat and add the butter to the pot. You can also skip adding it to the pot and instead drop a pat into each person's bowl — what matters is that the semolina is hot enough to melt it. In these proportions the semolina comes out neither too thin nor too thick — just right. It will thicken a bit as it cools. Enjoy!
- You can serve semolina with fresh berries or jam: strawberry, raspberry, cherry, apricot, peach, and so on. Buttered white bread goes very well alongside. Drink it with hot tea, compote, or kissel (a thick fruit drink thickened with starch). You can also stir a pinch of cinnamon or vanilla into the semolina for aroma.
- For how to choose semolina, cook the perfect porridge from it, and much more, read the article on semolina and farina.
- Instead of sugar, you can use a sweetener that holds up to heat.
- Since everyone's preferred level of salt, sweetness, bitterness, sharpness, acidity, and heat is different, always add spices and seasonings to your own taste! If you're using a particular seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).
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
- Semolina - 340 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
