Surely each of us has tried classic porridges of different types at least once in our lives: semolina, oatmeal, rice, millet, buckwheat, corn, and so on. They differ from each other only in the composition of the products and the cooking time. Otherwise, they should be cooked almost the same way: grits are placed in the boiling liquid, which is then cooked until ready over low heat with or without stirring. The liquid can be plain water or milk, as well as a mixture of both. If there is a lot of liquid, the porridge turns out to be liquid. If a little - thick. You can influence the density by adding water or adding grits.
The five most commonly used ingredients in Classic porridge Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Butter | 734 | 0.5 | 82.5 | 0.8 |
| Milk | 68 | 3.2 | 3.6 | 4.8 |
| Sugar | 398 | 0 | 0 | 99.7 |
| Round Rice | 330 | 7 | 1 | 71.4 |
| Buckwheat | 313 | 12.6 | 3.3 | 62.1 |
The harder and larger the cereal, the more time it needs to cook. Recipes for classic porridge take about an hour on average. At the same time, semolina can be cooked in 15 minutes, and rice in forty (approximately). You can speed up the process with the help of kitchen appliances: slow cookers, pressure cookers. The advantage of this approach is also that you do not need to stand at the stove all the time so that the milk does not run away.
If desired, you can add fresh or dried fruits and berries, nuts, candied fruits, and ready-made jam to any porridge. Traditionally in Russian cuisine, it is served in a plate with a piece of butter. Salt and sugar are added to taste during the cooking process. In addition to cooking, you can cook classic porridge in the oven, in a clay pot. And also make it viscous or crumbly - to choose from.
Classic porridges are often cooked for children in kindergartens. Previously, all children's institutions, without exception, adhered to GOST, the state quality standard.
So how do you cook porridge properly so that it turns out to be super tasty?
First of all, you need to adhere to the proportions of dry and wet foods. And here it is better to follow the recommendations described in the recipe. Porridge from small cereals should be cooked without leaving the pan. And stir the contents so that no lumps appear.
Rice porridge can be "boiled" by removing it from the tile and wrapping it warmly. So it's enough to cook for 10 minutes, and keep the remaining 20-30 under a warm blanket. The same applies to buckwheat.
The five fastest recipes for classic porridge:
| Name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Rice porridge on water is a classic recipe | 25 min | 123 | +144 |
| Buckwheat porridge on water classic | 30 min | 167 | +70 |
| Classic rice porridge with milk | 30 min | 171 | +214 |
| Classic rice milk porridge | 45 min | 142 | +135 |
| Artek porridge in a slow cooker classic | 45 min | 81 | +294 |
The secret of oatmeal is that it is better to let it stand ready for a while. And it is better to cook it overnight so that in the morning it can be warmed up and eaten - it will be very tender.