Millet porridge for 1 liter of milk. Millet porridge with milk

23.06.2024

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Millet porridge is cooked for about minutes.

Recipe for millet porridge with milk

for 2 servings
Products
Millet - 1/2 mug with a volume of 250 milliliters (125 grams of cereal)
Milk - 1-1.5 mugs (volume 250 milliliters)
Water - 1 mug for cooking + 2 liters of boiling water for washing cereals
Butter - cube 3x3 centimeters (2 tablespoons)
Sugar - 1-2 tablespoons
Salt - on the tip of a knife

Cooking millet porridge
1. Measure out the required amount of millet.

2. Pour the millet into a sieve for easy rinsing.
3. Rinse the millet with a stream of boiling water (2 liters of boiling water is enough).

The water from under the millet turns out to be very cloudy, pour it out.
4. Place a saucepan with 1 cup of water on maximum heat.

5. When boiling, place the millet in a pan and cook for 5-10 minutes over low heat, under a closed lid - almost all the water should be absorbed into the millet.

6. Add salt and sugar, mix.

7. If there is a lot of water left after pre-cooking, drain it. If you want liquid porridge, don't pour it out.
8. Bring milk (1-1.5 mugs, in our case 1 mug) to a boil over low heat, pour into a saucepan with cereal.

9. Stir the porridge. Turn the heat to low and cover with a lid - the porridge should cook with the liquid bubbling slightly.

10. After 10-15 minutes of cooking, stir the porridge and serve.

11. When serving, add a piece of butter to the porridge.

Look at the general rules for cooking millet!

Fkusnofacts

In order to cook liquid, viscous or crumbly millet porridge, use the following proportions:

Friable
Millet - 200 grams
Milk - 350 milliliters

Viscous

Milk - 400 milliliters
Sugar, salt, butter - to taste

Liquid
Millet - 125 grams (half a cup)
Milk - 450 milliliters
Sugar, salt, butter - to taste

For variety, add millet porridge for breakfast can add cottage cheese, prunes, raisins, jam, honey (they can replace all sugar), pumpkin.
For dinner, adults can cook millet porridge with stew.

At choosing millet It is necessary to pay attention to the expiration date, the absence of dirt in the cereal and various impurities. High-quality millet has a rich color; a faded color indicates improper storage of the grain. For the preparation of crumbly porridges, children's dishes and casseroles, you should choose polished grain; for soups and liquid porridges, crushed grain is more suitable.

Millet porridge is cooked for one serving and is not stored. But as a last resort, in order to brewed the night before The porridge has not lost its taste and friability; you should wrap it in a blanket and warm it up a little in the morning.

Millet is millet seeds, previously peeled from the shell. The fat content of millet grains does not exceed 4%, and the fat itself is highly acidic. If stored improperly, millet fat quickly oxidizes, hence the unpleasant bitter taste of the porridge. For that so that millet porridge does not taste bitter, you should store the cereal in a dark, dry place, and before direct cooking, rinse thoroughly in warm water or boiling water (preferably in boiling water), washing off all the fat, until the water becomes completely clear. It is recommended to grind the grains with your hands, removing any remaining fat from the surface of the grains.

- Calorie content millet porridge with water - 95 kcal/100 grams. The calorie content of millet cooked in milk is 115 kcal/100 grams.

- Price millet cereal - from 40 rubles/1 kilogram, millet porridge in a bag - 55 rubles/500 grams (average data for Moscow as of June 2017).

- Benefit Millet porridge has a beneficial effect on the gastrointestinal tract, which is due to the high content of fiber and vitamin PP. Magnesium and potassium, which are part of millet, improve the functioning of the cardiovascular system, increase endurance, and prevent inflammatory processes. Thanks to the high concentration of silicon and fluorine, millet has a positive effect on the skin, hair and nails; copper fights premature aging of the body. However, keep in mind that crumbly millet porridge puts a lot of stress on the stomach and is not recommended for high acidity. But with high acidity, you can cook liquid millet porridge - then it will not harm the body.

It is believed that the yellower the millet, the more rich and appetizing the millet porridge will be.

Millet porridge in a slow cooker with milk

Products
Millet - 1 multi-glass (1 multi-glass = 160 milliliters)
Milk - 5 multi-glasses
Sugar - 4 teaspoons
Salt - on the tip of a knife or 1/4 teaspoon
Butter - 50 grams

How to cook millet porridge with milk Rinse 1.1 multi-cups of millet under running cold water until the water becomes clear again.
2. Place the washed cereal in a separate pan, pour boiling water over it and leave for 3 minutes so that the millet does not become bitter, then drain the boiling water.
3. Grease the edges of the multicooker bowl with butter so that the milk does not run away.
4. Then put the prepared millet into the bowl, add 5 multi-glasses of milk, 4 teaspoons of sugar, half a teaspoon of salt, mix everything, add butter.
5. Set the multicooker to the “Milk porridge” or “Porridge” mode, selecting a cooking time of 1 hour. The porridge is ready.
6. If you want to infuse millet porridge: close the multicooker lid and select the “Warming” program and the time for 30 minutes.

Recipe for millet porridge in a steamer

Products
Millet - 200 grams
Milk - 350 milliliters
Sugar, salt, butter - to taste

How to cook millet porridge with milk in a double boiler
1. Rinse the millet with cold water until the rinsed water becomes clear.
2. Pour boiling water over the cereal in a separate bowl and leave for 3 minutes, then drain the boiling water.
3. It is important to remember that during cooking the volume of the porridge will increase 3 times, so the layer of millet should not be higher than 1/3 of the steamer bowl.
4. Place millet in a steamer container (or use a rice bowl), level it, and pour in milk.
5. Pour water into the steamer to the maximum level, place the bowl, and cook with the lid closed.
6. Set the timer for 45 minutes. Add sugar, salt, a piece of butter to semi-finished or ready-made porridge and mix well.

How to cook porridge in a pot

1. Sort and rinse the cereal thoroughly.
2. Place the millet in a baking pot, level no more than halfway up the pot.
3. Add sugar and salt, pour milk over the cereal.
4. Cover the pot with a lid, place in the oven, bake for 45 minutes at 180 degrees.
5. 10 minutes before readiness, add butter to the millet porridge.
6. Serve the finished porridge to the table.

How to cook millet porridge in bags

1. Pour 1 liter of water into a saucepan, add salt and bring to a boil.
2. At the moment of boiling, place the bags of cereal into the pan and cook the porridge for 15 minutes.
3. Remove the bags and allow excess water to drain.
4. Cut the packaging, place the porridge on plates and season with butter.

Recipe for millet porridge on water

Products for millet porridge on water
Millet - 1/2 cup
Water - 3 glasses
Sugar - tablespoon
Salt - on the tip of a knife
Butter - 1 tablespoon

How to cook millet porridge in water
1. Rinse the millet.
2. Pour 1.5 cups of water into the pan, add the washed millet, bring to a boil and turn off the heat.
3. Drain the water, pour in boiling water so that the water covers the millet with a margin of a couple of centimeters.
4. When the water boils again, add salt and sweeten, reduce heat and cook for 20 minutes. Then add oil.
5. When serving, season the porridge with butter.

Millet porridge is one of the most traditional dishes of Russian cuisine. Millet is millet cereal, and our ancestors began cultivating millet among the first cereals. Hearty and tasty porridge made from this product was available, and it was prepared in families of different incomes. It was made with fruits and vegetables, with meat and mushrooms, with milk or water. Thanks to the variety of recipes for this dish, it never got boring and was always welcome on the table. Modern housewives prepare dishes from millet much less often than their grandmothers and great-grandmothers. However, the reason is not that the current generation is disappointed in the taste of millet or doubts its beneficial properties. Most often, inexperienced cooks simply do not know how to cook millet porridge so that it is boiled, but does not turn into mush. Cooking millet porridge has certain subtleties, but in fact this process is not complicated. Having studied the features of cooking this dish, even a novice housewife can feed it to her loved ones every day.

Cooking features

Millet porridge is prepared quite simply, but if you don’t know a few important points, the result may not meet the chef’s expectations.

Millet contains a small amount of fat, but it is such that during long-term storage it gives the product a sour-bitter taste. This is especially noticeable when millet is stored in a damp room. It is highly undesirable to use millet that has expired or has been stored incorrectly for cooking porridge. When choosing a product in a store, pay attention to the date of its release and try to purchase one that was produced relatively recently.
Culinary experts are unanimous in the opinion that millet, which has a bright color, makes porridge more tasty and crumbly, not to mention the fact that it looks more appetizing.
Before cooking, millet cereals must be sorted and washed well. Fill it with water, rub the grains together with your hand, and drain the water. Similar manipulations are repeated until the drained water becomes clear. The millet is washed with hot water for the last time. If this is not done, the porridge may turn out bitter and not crumbly enough.
Millet porridge can be cooked in water or milk, but you need to know that Millet does not boil in milk. For this reason, the porridge is first boiled in water until half cooked, and then heated milk is added and the dish is cooked until cooked.
If you want to cook with millet crumbly porridge, the cereal is poured into already boiling water. To prepare viscous porridge, you can immediately pour the prepared millet with water, and then place the pan on the stove.
To prevent the porridge from burning, it is recommended to cook it in an enamel pan with a double or at least a thick bottom. This rule also applies to millet porridge. You can also cook it in a pot, slow cooker or double boiler. Experts say that in a double boiler the food turns out to be especially crumbly.
Cooking time for millet porridge depends on the cooking method. Usually it is boiled for 20–30 minutes, after which it is simmered in the oven for another 30–60 minutes or steamed by wrapping the pan. To avoid mistakes, you should rely on the recommendations accompanying a specific recipe.

Millet porridge is tasty on its own, but it is often prepared with the addition of fresh or dried fruits, meat, mushrooms, and vegetables. The most popular is pumpkin porridge with millet. Having mastered the basic principles of preparing this dish, you will be able to cook it with different additives, focusing on your own taste.

Proportions of cereal and liquid

Any porridge has its own optimal proportions of cereal and liquid. Only if you follow them will you be able to get the expected result.

To prepare crumbly millet porridge in water, the ratio is 1:2. If the porridge is prepared with milk, then it is preferable to use a ratio of 1:3, that is, for milk porridge the liquid is needed 1.5 times more.
If you want to cook viscous porridge, it is recommended to add 3 parts water or 4–4.5 parts milk to 1 part cereal.
Liquid millet porridge is prepared from 1 part of cereal and at least 5 parts of liquid.
When using a multicooker, take 3 cups of water per glass of millet to cook crumbly porridge. If you want to prepare milk porridge, then add 2 more glasses of milk. You can, on the contrary, take 2 parts water and 3 parts milk for 1 part cereal.
The proportion 1:5 is also used when preparing millet porridge in a double boiler.

The presence of fruits and vegetables in the recipe may affect the optimal amount of liquid required for preparing porridge, but only slightly.

Important! Due to the high content of fiber and vitamin PP in millet, porridge made from it helps to normalize the functioning of the gastrointestinal tract. For good functioning of the heart muscle and vascular tone, magnesium and potassium are needed; they are also contained in large quantities in millet. Phosphorus and silicon, found in millet cereals, are needed for the beauty of skin and hair. Copper, which is also found in millet, prevents premature aging of the body.

A contraindication to eating millet porridge in large quantities is increased acidity, but in moderate quantities this food will not harm in this case either.

Calorie content of millet porridge porridge cooked in water is only 95 kcal per 100 g. Porridge cooked in milk has an average energy value of 115 kcal / 100 g.

Classic recipe for millet milk porridge in a saucepan

millet cereal – 0.2 kg;
milk – 0.4 l;
water – 0.4 l;
salt - a pinch;
sugar – 40 g;
butter – 40 g.

Cooking method:

Wash the millet in several waters, simultaneously removing black grains and debris that float to the surface. When the water is clean, pour the cereal into an enamel pan.
Pour water over millet and place on low heat.
Wait until the contents of the pan begin to boil, skim off the foam.
Continue cooking the millet until the water has completely or almost completely evaporated. If you see that the millet has already begun to boil, but there is still water left, you can drain it.
Warm the milk. Pour it into the pan with the millet.
Continue cooking the porridge until it thickens. This will take about 10 minutes.
Add oil, stir.
Remove the pan with porridge from the heat, cover with a lid, wrap in a towel and leave for half an hour.

According to this recipe, the porridge will be moderately viscous, slightly sweet and truly tasty. Both children and adults will be happy with this breakfast.

Classic recipe for millet porridge with water in a saucepan

Compound:

millet – 0.2 kg;
water – 0.6 l;
salt - to taste;
butter – 30 g.

Cooking method:

Sort through and rinse the cereal.
Boil water, add oil and salt to it, stir. If you want to make lean porridge, you can add a tablespoon of vegetable oil instead of butter. It must be refined.
Pour the cereal into the water, stirring the contents of the pan.
Cook the porridge for 15–20 minutes until the millet becomes soft.
Remove the pan from the heat and cover well.

After half an hour, the porridge can be served. Millet porridge boiled in water is often used as a side dish for meat or fish dishes. By adding vegetables, mushrooms or meat to it, it can be turned into a full-fledged second course.

Millet porridge in the oven (in pots)

millet – 0.2 kg;
water – 0.4 l;
milk – 0.4 l;
salt - a pinch;
sugar, butter - to taste.

Cooking method:

Rinse the cereal, put it in a saucepan, cover with water. Cook over medium heat, uncovered, until the water has almost completely evaporated.
Add sugar and salt, stir.
Divide the cereal into the pots, filling them no more than halfway. Pour milk over the cereal. Cover the pots with lids.
Place the pots in the oven, preheat it to 180 degrees. Simmer the porridge in the oven for 40–50 minutes until cooked.

After removing the pots of porridge from the oven, put a slice of butter in each and serve the dish to the table.

Compound:

millet – 0.2 kg;
water – 0.6 l;
milk – 0.4 l;
sugar – 20–40 g;
salt - a large pinch;
butter – 50 g.

Cooking method:

Sort the millet, rinse until the water is clear. Pour boiling water over it, drain it after 5 minutes.
Place the millet in the multicooker container.
Add sugar and salt.
Dilute the milk with hot boiled water, pour this mixture over the cereal.
A couple of centimeters above the liquid level, grease the walls of the multicooker bowl with butter. Add the remaining oil to the rest of the ingredients. Mix them carefully.
Turn on the unit by selecting the “Milk porridge” program. If your device does not have such a program, you can replace it with any other one designed for cooking cereals. It can be called “Porridge”, “Grains”, “Rice”, “Pilaf”, “Buckwheat”. If the unit cannot determine the readiness of the dish itself, set the timer for 40 minutes.
After the program has completed, leave the porridge to simmer for an hour in the heating mode.

In a slow cooker, millet porridge turns out almost the same as in the oven or oven, thanks to long simmering.

Compound:

millet – 100 g;
water – 0.2 l;
milk – 0.3 l;
salt - a pinch;
sugar - to taste;
butter – 20 g.

Cooking method:

Pour boiling water over the prepared cereal for 5 minutes, drain off excess water.
Transfer the cereal into a steamer container.
Grease the edges of the container with oil; place the remaining oil on the cereal.
Add sugar and salt.
Mix milk with water and boil.
Pour the hot mixture over the millet.
Turn on the steamer for an hour.

After the specified time, the porridge will be ready; it does not need additional simmering.

Compound:

millet cereal – 0.2 kg;
water – 0.4 l;
milk – 0.4 l;
pumpkin – 0.5 kg;
sugar – 40 g;
salt - a pinch;
butter – 50 g.

Cooking method:

Peel the pumpkin and remove the seeds. Cut the pulp into cubes about 1 cm in size and place in a saucepan.
Pour in half a glass of water. Place the pan on the fire. Simmer the pumpkin for about 15 minutes until it is soft.
Add salt and sugar. Add the prepared cereal and stir.
Add the remaining water.
Cook the porridge over low heat until there is almost no water left.
Add butter and warm milk, stir.
Continue cooking the dish for 10 minutes.
Remove the pan with porridge from the heat. Mix its contents. Cover the pan and leave for half an hour. During this time, the millet will completely steam.

Pumpkin porridge with millet is one of the most popular dishes in Russian cuisine. This is a self-sufficient dish that does not need any addition.

Millet with potatoes

potatoes – 0.5 kg;
millet – 0.2 kg;
onions – 100 g;
water – 0.6 l;
refined vegetable oil - as much as needed;
salt, spices - to taste.

Cooking method:

Peel the onion and cut it into small cubes. Fry in vegetable oil until golden brown.
Peel the potatoes and cut them into cubes about a centimeter in size or a little larger.
Rinse the cereal by changing the water several times. Rinse it one last time in hot water.
Boil water, add salt and spices to it.
Add potatoes and cereal to the water and stir.
Cook the porridge until the potatoes become soft.
Add fried onions, stir.
Remove the pan from the heat, wrap it in a blanket and leave for half an hour.

The porridge according to this recipe turns out to be satisfying. It can be served not only as a side dish, but also as an independent dish.

Millet with chicken

chicken breast – 0.5 kg;
water – 1 l;
millet – 0.2 kg;
carrots – 100 g;
onions – 100 g;
butter or vegetable oil - as much as needed;
salt - to taste.

Cooking method:

Boil the chicken breast in salted water until tender. Strain the broth, measure out 0.8 liters - this is how much is needed to prepare the porridge.
Peel the skin from the breast, separate the meat from the bones, and chop into small pieces.
Scrub the carrots, wash and dry with a napkin. Grind on a grater with large holes.
Remove the husk from the onion and cut the vegetable into small cubes.
Melt the butter, add carrots and onions. Fry them until soft.
Rinse the millet, add it to the pan, and fill it with broth. Put on fire and cook for 20 minutes.
Add the roasted vegetables and chicken and stir. Cook the porridge for another 5 minutes over low heat.

After removing the pan of porridge from the heat, cover it and wait 20–30 minutes, allowing the porridge to steam even better.

Millet porridge with fresh fruits

Compound:

millet cereal – 0.2 kg;
water – 100 ml;
milk – 0.2 l;
apple – 0.2 kg;
pear – 0.2 kg;
white sugar – 40 g;
brown sugar – 40 g;
salt - a pinch;
butter - to taste.

Cooking method:

Wash the fruits and peel them. Cut out the cores with seeds. Cut into small cubes.
Prepare the millet.
Mix the cereal with white sugar, salt and fruit.
Grease a baking dish with oil.
Place millet and fruit in it.
Pour in a mixture of water and milk.
Cover the pan with foil.
Place the mold in an oven preheated to 180 degrees.
Cook the porridge for 40 minutes.
Place slices of butter on the porridge. After a couple of minutes, sprinkle it with brown sugar.
Continue cooking the porridge in the oven for another 10 minutes, but without covering it with foil.

Millet porridge made according to this recipe can be served not only for breakfast, but also for dessert. It can compete with traditional pies and casseroles. You can also include dried fruits in this dessert, but do not replace fresh fruits with them, otherwise there may not be enough liquid to prepare the cereal.

Millet porridge with dried fruits

millet – 0.2 kg;
water – 0.3 l;
milk – 0.25 l;
dried fruits – 100 g;
sugar – 20 g;
salt - a pinch;
butter – 60 g.

Cooking method:

Boil water, pour millet into it. Boil it until almost cooked. Drain off excess liquid.
Pour boiling water over the dried fruits, drain the water after 5 minutes. Cut large fruits, leave raisins whole.
Add warm milk, dried fruits, sugar and salt to the porridge, stir.
Continue cooking the porridge for 10 minutes.
Add oil, stir. Remove from heat.
Cover the pan and let the cereal steam. This will take at least 20 minutes.

Porridge prepared according to this recipe will be a good breakfast that will charge you with energy for a long time.

Millet porridge is healthy and tasty. It can be prepared with milk or water. There are recipes for both sweet and unsweetened millet porridge. It can be served as a side dish or as an independent dish.

In the section on the question How much millet is needed per liter of milk for porridge asked by the author Neurosis the best answer is depends on how thick the porridge is needed - a glass plus or minus half a glass

Answer from Agnieszka[guru]
Cup

Answer from First class[guru]
Maximum glass (200 ml). But it’s better to dilute the milk with water, so the millet boils better. Although this is optional, children can cook with milk alone.

Answer from speedster[guru]
One to four. And it is right.

Answer from Nikolai[guru]
from two tablespoons to two glasses.
Remember, cereals cook in milk twice as long, so it is customary to boil them in water and then dilute them with milk to the desired viscosity. If you like porridge with milk (not milk), then the crumbly porridge is cooked in water (see cookbook) and then served with butter and milk. The milk is boiled and served hot. But there are also lovers of cold milk for porridge, especially buckwheat.

Answer from Polyakova Elena[guru]
My husband cooks very tasty millet porridge. It has a proportion of a glass of cut millet (250 g), 1 liter of milk and about. 5 liters of cream. The subtlety of the preparation is that the porridge is cooked on the stove for 30 minutes with continuous stirring, then the pan is removed from the pan, wrapped in newspapers and kept under a pillow for 1 hour. All this sounds crazy, but the porridge turns out wonderful. Even I eat, although I never ate any cereal, I just couldn’t stand it. And I eat this one.

Answer from Natalia_56[guru]
The ratio when cooking millet with liquid
1:4
Millet porridge is very healthy, contains many microelements, but... practically, all its usefulness comes to naught if millet is cooked in milk.
Therefore, you need to boil the millet in water, and add milk to the boiled millet, or even better, when the millet is boiled in water and pour hot milk into the plate.

Answer from For_liliy[guru]
no more than a glass

Answer from Katya Katya[guru]
1 glass of millet, 4 glasses of milk. Even 4.5 glasses of milk, since the porridge will still steep

How to cook millet porridge with milk

Everyone knows about the benefits of millet porridge. There are many ways to prepare it, so you can easily please both adults and children. For lovers of “sweets,” millet porridge with pumpkin and fruit is suitable, and for those who like more hearty dishes, it can be prepared with meat or lard. You can cook it in milk or water. Any porridge will be tasty if you know how to prepare it correctly.

Required Products:

Millet cereal

Milk or water

A little butter

A little sugar

Few raisins

A little honey.

Dishes: clay pot

Cooking instructions

1. Millet cereals can be cooked with whole milk or diluted with water (half). First you need to decide what kind of porridge you want to cook:

Crumbly,

Thick,

Viscous

Quite thin, like a “messy porridge”.

This determines how much liquid should be used during cooking. The calculation of the amount of cereal and liquid will be as follows: for a glass of cereal for crumbly porridge we take one and a half glasses of milk (or water), for viscous porridge - a little more than 2 glasses, and for liquid porridge - 3.5 glasses.

2. Wash the cereal. If you notice debris in it, then there is no need to sort it out before washing, because the grains are too small. Running water will help with this: small debris and dust will float up and be removed along with the drain. It’s just not advisable to use strong water pressure, so as not to wash out half of the cereal along with unnecessary particles.

3. Next step. If you have enough time, it is better to soak the millet. An hour or two will be enough. If there is little free time for soaking, you can simply scald the cereal with boiling water before cooking. This procedure helps to steam it and improves the taste of the future porridge.

4. Boil the millet until half cooked, and do not forget to lightly salt the water. During this time, preheat the oven at the same time.

5. Now take a pot, grease it with oil and fill it with semi-finished cereal. Add a little honey, raisins and sugar to it. After this, pour in hot milk (if you don’t like it with milk, add water). Then the full pot will have to sit in the oven over low heat for an hour so that its contents will sweat.

6. After the time has passed, remove the finished millet porridge from the oven. After placing the portion on a plate, you can add butter if desired.

Another simple recipe for millet porridge with milk

Necessary: 1 glass of milk, 1 glass of millet, 1 tbsp. lie sugar, salt, 50 g butter.

1. The cereal must be rinsed well under running water. Then place two small pans on the stove (one of them should have a thick bottom). Pour water (about 1 liter) into the first one, fill the second one (with a thick bottom) with milk and add salt and sugar.

2. Pour the cooked millet into boiling water. The cereal is cooked over low heat and requires constant stirring. When you notice that the grains have begun to boil, you need to carefully drain the water and rinse the millet with hot water. This way you will remove the bitterness from it.

3. Almost finished cereal should be poured into boiling milk, cover tightly with a lid and reduce the heat to low. Open the lid occasionally. When you notice that the milk has almost been absorbed, place pieces of butter on top. Now let the porridge stand for about ten minutes, after which it can be removed from the heat.

4. All that remains is to wrap the pan with thick towels and wait half an hour. Dried apricots, raisins, and other dried fruits (excluding prunes) are added to the finished dish if desired.

Now you know how to cook millet porridge with milk, you can add more than one recipe to your cookbook.

Note!

Millet porridge always works better if it is cooked in a bowl with a thick bottom or in a cauldron.

Useful tips

* Porridge with pre-cooked millet does not cause heartburn.

* Before boiling the cereal, you should stir it regularly.

* To prevent the porridge from becoming bitter, the millet must be fresh.

I’ll tell you how to cook millet porridge with milk, I’ll give you my own recipe, and more than one.

Required Products:

Millet cereal

Milk or water

A little butter

A little sugar

Few raisins

A little honey.

Dishes: clay pot

Cooking instructions

1. Millet cereals can be cooked with whole milk or diluted with water (half). First you need to decide what kind of porridge you want to cook:

Crumbly,

Quite thin, like a “messy porridge”.

4. Boil the millet until half cooked, and do not forget to lightly salt the water. During this time, preheat the oven at the same time.

6. After the time has passed, remove the finished millet porridge from the oven. After placing the portion on a plate, you can add butter if desired.

Another simple recipe for millet porridge with milk

Necessary: 1 glass of milk, 1 glass of millet, 1 tbsp. lie sugar, salt, 50 g butter.

4. All that remains is to wrap the pan with thick towels and wait half an hour. Dried apricots, raisins, and other dried fruits (excluding prunes) are added to the finished dish if desired.

Now you know how to cook millet porridge with milk, you can add more than one recipe to your cookbook.

Note!

Millet porridge always works better if it is cooked in a bowl with a thick bottom or in a cauldron.

Useful tips

* Porridge with pre-cooked millet does not cause heartburn.

* Before boiling the cereal, you should stir it regularly.

* To prevent the porridge from becoming bitter, the millet must be fresh.

Millet porridge for 1 liter of milk. Millet porridge with milk

Read also

Recipe for millet porridge with milk

Fkusnofacts

Millet porridge in a slow cooker with milk

Recipe for millet porridge in a steamer

How to cook porridge in a pot

How to cook millet porridge in bags

Recipe for millet porridge on water

Cooking features

Proportions of cereal and liquid

Classic recipe for millet milk porridge in a saucepan

Classic recipe for millet porridge with water in a saucepan

Millet porridge in the oven (in pots)

Millet with potatoes

Millet with chicken

Millet porridge with fresh fruits

Millet porridge with dried fruits