How to cook porridge?

1. For cooking milk porridge (semolina, millet , oatmeal etc.) preparation is not needed, since the cereals are poured immediately into boiling milk. You do not need to wash and sort through it. But for cooking porridge from whole grains (rice, buckwheat, millet, pearl barley, peas, lentils), you first need sort out cereals: scatter the cereals on the table in one layer, separate a small portion of the cereal with a knife. Move dark, unpeeled, spoiled grains aside with the tip of a knife, and push good grains with a knife to the edge of the table and pour them into a deep bowl. Whole grains are also better wash : Pour water into a bowl so that it covers the cereal by 2-3 centimeters. Stir the cereals in water (with a spoon or hand) and carefully drain the water. This process must be repeated 3-4 times. Oatmeal, semolina, as well as crushed cereals - corn, yachts and wheat, do not need to be sorted out and washed.

2. Select, how to cook porridge:
Water - used to make porridge of any consistency from all types of cereals.
Milk - most often used for cooking viscous, sweet cereals. Sometimes milk is diluted with water.
Broth - used mainly for cooking side dishes.

3. Pick up utensils for cooking porridge:
Double bottom casserole - porridge in such a saucepan will never burn, since there is no contact with fire.
Heavy Bottom Casserole, unlike a regular saucepan, it also prevents the porridge from burning, which is important for milk porridge.
Cast iron - an ideal dish for porridge cooked in the oven (simmered like in a Russian oven).

4. Select the viscosity of the porridge and the appropriate proportions:
Loose porridge - grain to grain, these are the ones required for side dishes. At the very beginning of cooking, add 1 teaspoon of oil to a saucepan with cereals. Traditionally, for 1 glass of cereal, take two glasses of liquid. You can also orient yourself like this: a layer of liquid above the cereal at the beginning of cooking is 1 centimeter.
Viscous porridge - whole or crushed grains are well boiled, porridge is thick and homogeneous. For 1 glass of cereal, approximately 2 glasses of liquid are taken.
Liquid porridge - most often boiled in milk, the ratio of cereal and liquid depends on the type of cereal.

6. Cook porridge:
1. Pour cereals into boiling liquid.
2. Stir gently, preferably with a wooden spoon.
3. Cook over low heat, adding sugar, for 1-30 minutes, depending on cereals (less milk, buckwheat and rice longer).
4. Even in a sweet porridge, add a little salt. After cooking, any porridge will be supplemented with a piece of butter.
5. Cover the pot with buckwheat and rice porridge with a towel and let stand for 20 minutes. Pour the milk porridge into bowls and serve.

Hooray! Summer!