Surely each of us has tried classic porridges of different kinds at least once in our lives: semolina, oatmeal, rice, millet, buckwheat, corn, and so on. They differ from one another only in the ingredients and the cooking time. Otherwise they are cooked almost the same way: the grain is added to boiling liquid, which is then cooked until done over low heat, with or without stirring. The liquid can be plain water or milk, or a mixture of both. If there is a lot of liquid, the porridge turns out runny; if a little, thick. You can control the consistency by adding water or stirring in more grain.
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 grain, the more time it needs to cook. Recipes for classic porridge take about an hour on average. Semolina, though, can be cooked in about 15 minutes, and rice in about forty. You can speed up the process with kitchen appliances: slow cookers and pressure cookers. Another advantage of this approach is that you don't have to stand at the stove the whole time so the milk doesn't boil over.
If you like, you can add fresh or dried fruits and berries, nuts, candied fruits, or ready-made jam to any porridge. Traditionally it is served on a plate with a pat of butter. Salt and sugar are added to taste during cooking. Besides boiling, you can cook classic porridge in the oven in a clay pot. You can also make it viscous or crumbly — your choice.
Classic porridges are often cooked for children in kindergartens. In the past, every childcare facility without exception followed GOST, the state quality standard.
So how do you cook porridge properly so that it turns out super tasty?
First of all, you need to keep to the proportions of dry and wet ingredients. And here it is better to follow the recommendations given in the recipe. Porridge from fine grains should be cooked without stepping away from the pan. Stir the contents so no lumps form.
Rice porridge can be "finished" by taking it off the stove and wrapping it warmly. So it is enough to cook it for 10 minutes and keep it the remaining 20-30 under a warm blanket. The same goes for 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 best to cook it overnight, so that in the morning you can warm it up and eat it — it will be very tender.