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For breakfast
Wheat in milk with butter

Millet Porridge with Milk and Butter

A hearty, wholesome porridge that makes a perfect start to the day! My mom gave me strict orders to feed my grandson something dairy for breakfast and his afternoon snack. I tried in vain to get the little one to eat the various instant porridges my daughter had brought over in packets — he'd make that telltale face every mom knows, clearly showing he wanted nothing to do with them. One day, when he was turning his nose up at cottage cheese, I decided to cook the porridge I'd loved as a child, the way my mom taught me: millet porridge with milk! At first he poked at it cautiously, then got curious — and before he knew it, he'd polished off a good-sized helping. After that, every morning he demanded his "miwet powidge."

Olga

Recipe author

Composition / ingredients

Servings:

Millet

Milk

Butter (you can't have too much butter in porridge)

100

Water

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 3 g

Fats 32 % 7 g

Carbohydrates 55 % 12 g

123 kcal

GI: 17 / 0 / 83

Cooking method

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So, shall we cook? First, rinse the millet very thoroughly, until the water runs almost clear. Pour about 3 cups of water into a saucepan, add 3–4 tablespoons of butter, and salt it. Once the water boils, stir in the rinsed grain and cook until it thickens. Then add 3 cups of milk and let it boil again until fully thickened. That said, if you're making it for a little one, it shouldn't be stiff enough to stand a spoon up in! Set it aside for about an hour to steam and soften. Finally, stir as much butter as it will take into the finished porridge, add sugar to taste, and mix.