Rice millet porridge with milk

Step-by-step cooking

1. Step 1:

   

   How to cook rice-millet porridge with milk? Prepare the products. Sort out the millet, selecting garbage and red grains. Then rinse it thoroughly under warm running water. It will be more convenient to rinse in a colander or sieve with the smallest holes. Put the pure millet in a saucepan (I have a regular steel one) and pour cold water so that it covers the grits by about a centimeter.

2. Step 2:

   

   Bring the millet to a boil over low heat, stirring occasionally, and boil for two minutes.

3. Step 3:

   

   During the time until the water boils, rinse the rice thoroughly under running water. Leave the rice in a colander for now. When the millet has boiled a little, drain the first water, dropping the millet into a colander right on top of the rice. Pour both cereals back into the pan.

5. Step 4:

   

   Pour the grits with milk. You can take any fat content of milk. But the taste and calorie content of porridge will depend on it. And you can also cook with milk and water, mixed in a one-to-one ratio. Cook the porridge on the slowest fire for about twenty minutes, stirring occasionally. The time may vary depending on the stove and pan. It is necessary to focus on the readiness of cereals and the desired viscosity of porridge.

6. Step 5:

   

   If the cereal remains firm, and the milk has already boiled everything, then add it again. At the very end of cooking, salt the porridge and add sugar and butter. Stir and taste the porridge for readiness and taste. Turn off the fire. Hold the finished porridge a little under the lid so that it sweats a little. Serve the porridge to the table. Bon appetit!