Semolina porridge with milk
Products for 1 servingSemolina - 2 soup spoons (30 grams) for medium consistency and 1.5 tablespoons for liquid semolina
Liquid - cook semolina porridge in milk and water in the same way, therefore, either 1 glass (300 milliliters) of milk, or 1 glass of water, or their mixture in an arbitrary ratio
Water to prevent milk from burning at the beginning of cooking - 1 tablespoon (20 milliliters)
Sugar or honey - 1-2 teaspoons to taste
Salt - on the tip of a knife
Butter - 1 cube 15 grams.
How to cook semolina porridge
- Measure out a glass of liquid - milk or water, pour into a saucepan.
- Place a pot of water on a low heat.
- Pour sugar into water.
- Add salt.
- Pour semolina into slightly warmed water in a thin stream, continuously stirring the porridge with a spoon.
- Cook semolina porridge for 2 minutes after boiling, then pour into a plate and serve. If the porridge seems thin, you can insist it for a couple of minutes under the lid - it will slightly swell.
Your semolina is cooked! If you cook semolina porridge in milk, the method is exactly the same, you just need to rinse the saucepan with ice water first so that the milk does not burn.
Serve the porridge with a cube of butter. To taste, you can add jam, syrup, jelly, chopped dried fruits or candied fruits to semolina porridge.
Original ways to cook semolina porridge
Semolina porridge in a slow cookerPour milk into the multicooker bowl, add semolina, butter and sugar, stir a little and cook for 8 minutes with the lid open with constant stirring, then, when the water boils, close the multicooker with the lid and cook for 2 minutes on the "Porridge" mode. At the end of cooking, mix the semolina well.
Method of cooking porridge with semolina swelling
The method is good when it is inconvenient to pour cereal and stir the porridge at the same time or when it is inconvenient to wait for the liquid to boil
1. Pour semolina, salt and sugar into cold water, mix thoroughly.
2. Wait 10 minutes for the semolina to absorb the liquid and swell.
3. Put the pan on fire and stir after boiling for 2-3 minutes.
How to cook semolina porridge in a pan
1. Measure out semolina and liquid.
2. Heat a frying pan over medium heat.
3. Put a piece of butter in a skillet.
4. Sprinkle the semolina evenly, fry for 2-3 minutes until yellowing with active stirring.
5. Add liquid (water and / or milk), diluting sugar and salt in it, simmer the porridge with active stirring for 2 minutes.
6. Turn off the heat, leave for 3 minutes under the lid.
Fusofacts
How to make porridge of the right consistency and without lumpsThe proportions for cooking semolina porridge: for 10 parts of liquid (water or milk) 1 part semolina. For example, for 300 milliliters of milk - 30 grams of semolina. In tablespoons of 300 milliliters of liquid - 3 tablespoons of semolina.
To make the semolina porridge free of lumps, pour the semolina into a hot liquid (water or milk) in a thin stream with active stirring. In this case, the fire should be minimal, so that in a fairly short cooking time you can have time to stir all the cereals in the boiling liquid. Another option is to pour the semolina into cold water, so that there will be more time for stirring and for the boil jumping, even if there were lumps, they will be stirred.
If you pour cereal into liquid from a bag, it is highly likely that the proportions will not be observed, and if from a spoon, a thin stream may not work. In order to maintain the proportions and recipe, it is recommended to measure the semolina before boiling the porridge and pour it into a mug, and during cooking from the mug pour the cereal into a saucepan with water and / or milk in a thin stream.
To prevent the semolina porridge from burning 100%, it is recommended to use a saucepan with a non-stick coating or grease the bottom with a piece of butter before cooking.
How to make semolina more delicious
When cooking semolina porridge, you can add vanilla, cinnamon, honey, jam, fruits and fresh berries. Additionally, you can decorate with jam and a leaf of mint, and to make the liquid semolina more fluffy, after cooking it is recommended to whisk it with a whisk with the addition of a melted cube of butter.
You can mix water and milk in equal proportions, then the porridge will be milky and not very greasy. If the milk is more than 3% fat, then you can take more water.
Salt is added to semolina porridge to make the sweet taste brighter.
And something else
Store semolina in an airtight container for no more than a year. The recommended shelf life is six months to a year.
The cost of semolina is from 36 rubles / kilogram of semolina (from an average in Moscow for July 2019). A good semolina will be completely white, without impurities.
Semolina is also useful for adults with chronic fatigue, chronic renal failure, gastritis pain. Semolina is useful for enhancing immunity, the human digestive system. At the same time, it is not recommended to eat semolina after 45 years, so as not to cause bone destruction.
How to learn how to cook semolina
The most important principle is not to leave the stove while cooking semolina. If semolina is cooked in milk, the milk can burn or run away without attention, and cooking the porridge will leave behind only inedible lumps. Therefore, devote all the time to your porridge - after the first cooking you will understand why it is necessary this way.
Principle # 2 - Don't make the semolina too thick. When measuring the amount of semolina for the first time, if you don't have scales, just take a regular soup spoon (not a large salad spoon, but a regular one for soup) and measure out 2 spoons with a small slide. It is always better to put less semolina, since the prepared porridge can be infused for 10-15 minutes in the same saucepan under the lid, and it will become denser, but there is nothing to fix the lumpy porridge. Having tasted the cooked porridge, make a decision - whether you want to make it thicker or not, and the next time you cook it, adjust the proportions to taste.
The proportions for cooking semolina
The proportions when cooking semolina porridge - for 300 milliliters of milk, 30 grams of semolina (2 heaped soup spoons). The result will be the consistency given in children's canteens.
It should be noted that, depending on the type of semolina, the hardness of the water and the fat content of the milk, the consistency of the finished porridge will change. So, a glass of milk and 30 grams of semolina will make porridge more liquid than from a glass of milk + water in a 1: 1 ratio and 30 grams of semolina, and the dense porridge itself will be obtained from 300 milliliters of water and 30 grams of semolina.
How to serve ready-made semolina
Vanilla, cinnamon, honey, cocoa, condensed milk, jam, juice, nuts, fruits and fresh berries are added to semolina porridge. Additionally, you can decorate with jam, dried fruits, mint leaf.
