Liquid millet porridge - 2 recipes with milk and water

04.09.201706.12.2017 Maria Ivanova

Millet does not grow as an independent crop. It is a secondary product after purification of millet, which our distant ancestors ate with great eagerness, because they clearly understood the value of this product.

Today millet is one of the cheapest cereals, but this does not diminish its advantages.

Millet is another grain that has undeservedly been forced out of the “bins” of modern housewives by other products. Perhaps due to the fact that it gives an irritating bitterness, overcooks or, on the contrary, becomes unpleasantly hard...

But all these are just the consequences of improper handling of cereals. After all, if you know a good step-by-step recipe on how to properly cook millet porridge with milk, you can get an excellent dish.

Option 1: Classic recipe for millet porridge with milk in a saucepan

It is known that millet porridge is very healthy, contains a large amount of useful substances, improves digestion, removes toxins and excess cholesterol from the body. It is important to know how to prepare porridge correctly so that even the most picky people will like it. Millet tends to be a little bitter; you can also vary the consistency to your taste. In fact, there are many nuances in preparing millet porridge. We will look at a traditional recipe using milk.

Ingredients:

• two hundred and fifty grams of millet cereal;
• 1/2 liter of milk;
• 60 g oil drain;
• a pinch of salt;
• water;
• teaspoon of sugar.

Step-by-step recipe for millet porridge with milk in a saucepan

Before starting cooking, the cereal must be thoroughly washed. Repeat this action at least three times, preferably five. Rinse until the water is clear and free of turbidity. Rinse the last time in hot water - it will dissolve the fatty film around the grains and the finished porridge will not have a bitter aftertaste.

Even if we cook porridge with milk, it must first be boiled in water. Therefore, pour in more water and wait for it to boil.

Tip: It is best to add millet to the water after it boils. The correct proportion is: two parts of water are poured into one part of millet cereal.

So, the water boiled. Add the millet and start cooking over low heat. Approximate time – quarter of an hour to twenty minutes. We need semi-finished millet porridge.

Now carefully drain the water that has not evaporated.

In another container, bring the milk to a boil. Stir so that foam does not form and the milk does not run away.

As soon as the milk has boiled, pour it over the millet porridge and put it back on the fire. Cook until fully cooked.

We need all the milk to be absorbed into the cereal or boiled away. Now you can add butter, add a little salt and sugar.

Mix thoroughly, turn off the heat and let the millet porridge brew.

So, the right tasty millet porridge is ready. Call everyone over for breakfast.

Note to the housewife: To avoid bitterness after boiling millet, you need to carefully select the grain, pay attention to its color and the quality of the grains. Millet groats should be bright yellow.

Classic version

One of the most common and most used is the classic recipe for making milk porridge. To do this you will need:

• one glass of millet;
• 30 gr. butter;
• two glasses of milk;
• two tablespoons of sugar;
• two glasses of water;
• a pinch of salt.

First you need to prepare the cereal.
Rinse it in several waters until the liquid becomes clear. Then pour boiling water over the millet. After this, pour it with plenty of water and put it on the fire, which after boiling, reduce it. How long does it take to cook porridge in water? The answer is simple - until half cooked, it all depends on the intensity of the fire and the quality of the cereal.

After this, the liquid is drained, and the cereal is poured with hot milk, butter and sugar are added. Next, the porridge is cooked until completely cooked, approximately 20 minutes.

The ideal option would be to then place the container with the finished porridge in a preheated oven for a few minutes so that it completely steams and the grains open.

If you need to cook liquid porridge for a child, then you should choose yellow cereal, and if the child wants crumbly millet, then it is more advisable to choose grain of a dark shade and, of course, control the amount of water and milk.

Option 2: Quick recipe for millet porridge with milk in a saucepan

You can prepare delicious and tender millet porridge with milk in half an hour. As usual, the cereal is first cooked until half cooked in water, then boiled in milk. The amount of milk can be varied depending on the consistency of the finished dish you want. The recipe is for two servings. If you want to cook more porridge, increase the amount of ingredients proportionally.

Ingredients:

• 1 cup millet cereal;
• four hundred ml of water;
• four hundred ml of milk;
• a pinch of salt;
• spoon of sugar;
• 20 g oil drain.

How to quickly cook millet porridge with milk in a saucepan

First of all, we wash the cereal until transparent, removing particles of debris and grains with defects. Then pour boiling water over it so that there is no bitterness in the finished porridge. Yes, and it will boil faster.

Step 2: Now put the cereal in a saucepan, add boiling water and bring to a boil. Cook for about ten minutes, stirring constantly.

As soon as the water has completely boiled away, pour in the milk heated in another pan. Cook for another fifteen minutes.

Don't forget to add salt and sugar. The recipe calls for a teaspoon. If you like your porridge sweeter, add a tablespoon.

When the porridge is cooked, cover it with a lid and let it cook for another quarter of an hour. But you can eat it right away.

Place butter in plates.

For added flavor, you can sprinkle in a pinch of cinnamon.

Tip: The lighter the millet, the faster it cooks. Dark millet is more suitable for long cooking and crumbly porridge.

The benefits of millet porridge for the body

Milk millet can often be found on the menu of children's and medical institutions. And this is understandable, since the dish brings invaluable benefits to a growing and weakened body. Due to its high nutritional value, this dish is recommended for people experiencing daily physical and psychological stress.

Millet contains:

• vitamins of group B and PP;
• starch;
• Sahara;
• cellulose;
• fats;
• micro- and macroelements;
• protein.

Including millet in your daily diet brings the following benefits:

• energizes and gives strength;
• helps cleanse the body of waste and toxins;
• strengthens the heart muscle and has a beneficial effect on blood vessels;
• controls blood sugar levels;
• removes excess cholesterol;
• normalizes the functioning of the gastrointestinal tract.

The dish is indicated for atherosclerosis, pathologies of the kidneys and pancreas, and diabetes.

It is worth noting the special benefits of millet in terms of male and female health. Its regular use in boiled form increases blood circulation in the pelvic area, improves the functioning of the prostate gland, and enhances the production of testosterone. Despite the fact that cereal increases sexual desire, men should not overeat - this leads to sexual dysfunction.

For women, this product will be a way to preserve youth, due to its ability to prevent early age-related changes. By eating one plate of aromatic porridge every day, ladies will always look fresh and young. The skin acquires a healthy color and elasticity. And thanks to vitamin B, hair becomes soft and silky and stops falling out.

During pregnancy, it is advisable to eat a plate of millet every day, which is due to its ability to have a positive effect on digestion. It will also become a source of vitamins and amino acids. This product is no less useful during lactation.

Many weight loss diets are based on millet porridge, which indicates their ability to burn fat by accelerating metabolism. The advantages of a millet diet are that a person does not experience a constant feeling of hunger, since the body receives sufficient quantities of not only vitamins, but also nutritional elements. At the same time, it is not overloaded with calories.

If you cook cereal in water and without salt and sugar, then in a week you can really get rid of 6-7 extra kilograms.

Possible harm

There are practically no contraindications to eating millet porridge. It is harmless even to people experiencing allergies and digestive tract disorders. However, you should be careful in some cases:

• reduced stomach acidity;
• chronic constipation;
• pathology of the thyroid gland.

There is still debate among nutritionists about the harmlessness of daily consumption of millet. Some are inclined to constantly include such dishes in the menu, while others recommend eating them no more than twice a week. Only everyone individually decides the acceptable norm, depending on their own well-being.

Option 3: Millet porridge with milk powder in a saucepan

Delicious millet porridge can also be cooked with milk powder. We'll tell you how to do it correctly. The main thing is to follow the step-by-step instructions and you will succeed.

Ingredients:

• one hundred and fifty grams of millet;
• 250 grams of milk powder;
• 1 liter of water;
• 30 g oil drain;
• a pinch of salt;
• sugar to taste.

How to cook

We wash the cereal several times. The water should be clear. The last rinse should be with hot water. We don't need bitter porridge.

Pour water into a saucepan and put it on fire.

As soon as the water boils, place the millet in the pan. Cook over low heat for twenty minutes. Stir the cereal occasionally to prevent it from burning as the water boils.

We need to prepare milk powder. Take a deep frying pan, pour milk into it and put it on fire.

Start slowly pouring water and stirring the milk powder until it dissolves.

So, we have a thick milk mass, reminiscent of sour cream. Add more water to make regular milk and stir again.

Let's check the millet. If it is half cooked, drain the water and pour milk into the pan and stir the porridge.

Add butter, salt and sugar, stir. Boil for another five to seven minutes and remove from heat.

Cover with a lid and let it simmer. Then put it on plates and enjoy the delicious and healthy millet porridge.

Millet from a slow cooker

Cooking in a slow cooker helps not only to save cooking time, but also to relieve the housewife of constant monitoring to ensure that the porridge does not burn. If you choose the most suitable recipe, then in a slow cooker you can quickly, easily, and most importantly deliciously cook not only millet, but also rice porridge. If you have previously cooked only on the stove, you will be able to appreciate the cooking process in a slow cooker.

Ingredients you will need: one glass of cereal, twice as much water, about 30 grams of butter, salt, sugar as desired.

Initially, the cereal must be sorted and washed thoroughly. Place the prepared millet in a bowl, add water, add salt and sugar, and close the lid. How long does it take to cook millet porridge in a slow cooker?

It all depends on the model of the equipment, but generally in the “Porridge” mode it will take about 20 minutes. After cooking the porridge, you should open the lid, mix everything thoroughly, you can add a little more oil, close it again and let it sit for a few more minutes.

Option 4: Pumpkin millet porridge with milk in a saucepan

You can diversify millet porridge in many ways. One of them is adding pumpkin pulp. Millet already has a beautiful bright yellow color, and orange pumpkin will make your breakfast even brighter and healthier. Total cooking time is one hour.

Ingredients:

• 200 grams of millet cereal;
• 0.4 kg pumpkin pulp;
• 700 grams of low-fat milk (not higher than 2.5%);
• half a glass of water;
• 70 g oil drain;
• a pinch of salt;
• sugar to taste.

Step by step recipe

Take a saucepan, pour in water and bring to a boil.

As soon as the water boils, pour in the milk and stir.

Add salt and sugar and stir until completely dissolved.

While the milk mass is boiling, rinse the millet cereal and scald with boiling water. Or soak in hot water for a couple of minutes.

We free the pumpkin pulp from peel, seeds and fibers. Cut into small pieces.

Add millet to boiling milk, stir and cook for several minutes.

Add pumpkin pulp and mix. Cook over low heat, with the lid closed, for twenty minutes and check for doneness. If necessary, simmer for another five to seven minutes.

Add butter, dissolve and remove from heat.

Let the porridge brew for a while, then serve on plates.

With pumpkin

You can diversify the classic recipe using pumpkin by adding it to the porridge during cooking. Pumpkin goes well with millet, giving it a soft, sweet taste. For this you will need: half a kilo of pumpkin, one glass of cereal, three glasses of water, 30-50 grams. butter and, of course, salt and sugar.

The pumpkin must be peeled and finely chopped, preferably into cubes. Heat the milk, add chopped pumpkin, salt and sugar. Boil. After this, pour the prepared millet into the pumpkin-milk mixture. Cook over low heat for half an hour. Then move the container with the porridge into the preheated oven and simmer for another forty minutes.

This is how you can easily and simply cook one of the healthiest and most delicious porridges - millet. And the presented video and photo will undoubtedly help with this.

Option 5: Millet porridge with milk in a pan with honey and dried fruits

Another way to diversify millet porridge. Instead of sugar, put honey, make breakfast even healthier by adding dried apricots, raisins and prunes.

Ingredients:

• 1 cup millet cereal;
• 1 liter of milk;
• 1 handful of dried apricots;
• 1 handful of raisins;
• 1 handful of pitted prunes;
• 80 g oil drain;
• 3 table spoons of honey with a slide;
• a pinch of salt at your discretion.

How to cook

Place all the dried fruits in a bowl, rinse with cold water and soak for a quarter of an hour, let them soak a little.

As usual, rinse the millet until the water is clear and keep it in boiling water for a couple of minutes.

Pour a glass of water into the pan, add millet and cook until the liquid evaporates. The millet just needs to swell.

Now separately bring the milk to a boil, then pour it into the millet. Let's start cooking the porridge.

We take the dried fruits out of the bowl, squeeze them with our hands and cut them into small pieces. Place in a saucepan with porridge and cook for another half hour.

At the very end, add honey, salt if desired, and always three large spoons of honey. Dissolve, stirring constantly and turn off the heat.

It is important that honey is not boiled, otherwise it will lose its properties.

Keep it under the closed lid for about fifteen minutes and serve the delicious millet porridge on the table. Surely, your family is already exhausted from the aromas emanating from the kitchen.

If desired, you can decorate the finished portions with dried fruits. By the way, your favorite nuts would be appropriate for this breakfast.

Millet porridge with milk

Millet groats are specially processed millet. The dark skin is removed from the millet grains and the millet we are familiar with is obtained. The most popular dishes with millet are friendship porridge with millet and rice and millet porridge with pumpkin. But, with its use you can prepare cereal soups, casseroles and mousses, liver cutlets, side dishes and salads with vegetables.

You just need to remember that millet may contain fat oxidation products. Therefore, immediately before use, this cereal must be thoroughly rinsed, first in warm water and then in hot water.

But millet is a little difficult to digest and should not be consumed daily. Otherwise, this may result in stomach problems and frequent constipation. Also, frequent consumption of millet interferes with the normal absorption of iodine. Therefore, it is imperative to replenish your iodine level with other products.

Ingredients for 3 servings:

• Millet cereal – 1 tbsp.;
• Water – 2 tbsp.;
• Milk – 2 tbsp;
• Salt – chips;
• Butter – 40 g;
• Sugar - to taste.

How to cook how to cook millet porridge with milk

First you need to sort out the cereal. The fact is that it may contain foreign impurities and dark grains that will spoil the appearance and taste of the finished millet porridge with milk. But, if visually all the grains of the cereal are approximately the same color and there is nothing foreign, there is no need to sort through the millet.

Then rinse the millet. To do this, pour it into a saucepan or saucepan, add warm water and stir a little. Drain the water and rinse the millet with hot water. Drain the cloudy water and pour in two glasses of clean water.

Cook over low heat until almost all the liquid has evaporated. In this case, you only need to stir the cereal at the beginning of cooking. It is better to close the lid of the pan loosely. Meanwhile, boil the milk. You cannot cook cereals immediately in milk, as it will start to burn before the cereal itself is boiled.

Pour hot milk over the porridge. Add sugar and a pinch of salt to taste. Cook the millet over low heat and stir constantly, otherwise the porridge will start to burn at the bottom. Cooking time will be about 20 minutes. If you are planning to add pieces of fruit or berries to your porridge, then the time has come for this. However, quick-frozen berries are added before the porridge is combined with milk.

When the millet porridge with milk thickens, remove it from the heat and add butter. Stir with a spoon.

Serve the millet milk porridge hot. You can decorate with a piece of butter or chopped fruits or berries.

Cooking options

There are several ways to prepare millet porridge with milk:

• traditionally in a small saucepan;
• in a steamer;
• to quickly cook millet porridge you need to use a pressure cooker;
• in a pot.

The most common method is to cook in a saucepan or saucepan on a stove burner with the lid almost closed over moderate heat.

The best utensils for cooking any porridge are thick-walled, Teflon-coated and with a plastic handle or handles on the sides, as in our recipe. The porridge will not burn in it, and the dishes are washed out easily.

The most convenient way is to cook millet porridge in a slow cooker. The porridge does not burn in it, there is no need to stir it, you can set the time and it will cook on its own. Read this recipe for information on how to cook millet porridge in a slow cooker with milk.

However, porridge cooked in a double boiler or oven using clay containers has the best taste. To do this, you can take one large pot or several small portions. Thus, millet milk porridge turns out “like straight from the oven” according to grandma’s recipe. The fact is that millet grains are not boiled, but steamed and steamed at a very low boil.

How to diversify porridge?

Add additional flavoring and aromatic ingredients to it, for example:

• chopped fruits (banana, peaches, apples);
• raisins and other dried fruits;
• chopped pumpkin;
• crushed nuts (hazelnuts, cashews, walnuts);
• candied exotic fruits;
• dry, frozen or fresh berries (raspberries, strawberries, blueberries and others).

In this case, you can add them both at the beginning of cooking and at the very end, or use them to decorate porridge in a plate. For example, it is better to add grated or finely chopped pumpkin at the beginning of cooking, and chopped fruit just before the end.

Adding flavoring products to millet milk porridge further enriches this dish with nutrients, improving the amino acid composition, the ratio of calcium and phosphorus, and also fortifying it.

Note to the hostess

You can cook millet porridge with milk of varying degrees of viscosity to suit your taste. For example, most children love thin porridge, while the older generation (our grandparents) prefer thick, crumbly porridge. To please both, the housewife must know the proportions of ingredients for millet porridge with milk.

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.

Millet porridge with milk

Before preparing porridge, millet must be thoroughly rinsed with running water so that the porridge does not have a rancid taste.

Bring the milk to a boil, add the washed millet, cook, stirring constantly, for about half an hour over low heat, add sugar, salt, stir the porridge, remove from heat.

Before serving, simple millet porridge with milk is wrapped in a warm blanket in a saucepan for 30 minutes.

"Millet" advantages

Millet porridge is not inferior to others in terms of its enormous content of microelements and vitamins. In cereals you can find vitamin B2, which promotes hair growth, strong nails and improved skin condition.

You can also note the presence of iron and calcium, which are responsible for the good condition of the skeletal system.

In addition, millet porridge is not an allergenic product, and therefore it can be safely included in the diet of people suffering from food allergies or diseases of the gastrointestinal tract, and it is also ideal for small children.

But for those who are overweight, there is only one drawback to this porridge - it is very high in calories. Therefore, you should not abuse it, but only occasionally indulge yourself with a variety of flavors, provided that you know how to cook millet porridge with milk.