Composition / ingredients
Cooking method
To make the millet porridge crumbly, wash the grits, put them in a saucepan and pour a glass of water. We put it on the fire, bring it to a boil, then we throw the grits on a fine sieve and rinse again. Now the cereal is ready to cook delicious porridge from it.
Dilute the dry cream with the remaining water. Usually dry cream is diluted 1:1, but you are guided by the information from the packaging. Stir well, pour the prepared cereal and put it on the stove (medium heat). It is important not to cover the pan with a lid.
Bring the contents of the pan to a boil, wait 8-10 minutes, adding sugar and salt in the process and tasting. When the specified time has passed, put the butter in the porridge, close the pan, turn off the heating.
We wait 25-30 minutes (until all the remaining liquid is absorbed) and you can serve porridge to the table.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Millet groats - 335 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
- Water - 0 kcal/100g
- Dry cream - 567 kcal/100g
- Dry soy cream - 500 kcal/100g
