TOP 8 cereals that you can not cook, but simply steam with boiling water

Publication in the group: Dishes from cereals and legumes

Corn porridge is one of the most beneficial dishes for the human body, especially if it is boiled in water. It contains the necessary amount of vitamins B, A, PP, H, as well as essential amino acids (lysine and tryptophan). The special taste and aroma make it possible to use corn grits for making bread, puddings and side dishes.

Biochemical composition of corn grits

Content of elements per 100 g of corn porridge:

Calorie content, glycemic index

100 g of corn porridge contains:

Porridge cooked in water is dietary.

Its calorie content depends on the method of preparation, and per 100 g of porridge is:

• Without added sugar and oil - 86 kcal.
• With added sugar and butter - 140 kcal.

The glycemic index of cereal is 70 units. This indicator is above average, so eating corn porridge too often is not recommended. You can compensate for the high glycemic index by preparing it in a dietary manner, using water and sunflower oil.

Useful tips

• It is worth noting that the cooking time for such porridge depends on the grinding of the cereal - the finer the cereal, the faster it will cook, so decide how long to cook corn porridge in water based on what kind of cereal you purchased, taking into account that the average time is 30 minutes.
• The proportions of water and cereal for corn porridge are indicated for medium consistency. If you want to know how to cook crumbly corn porridge in water, then you should take 2, maximum 2.5, parts of water for 1 part of cereal. The porridge will immediately be viscous; as it cools, it will become homogeneous, and when you reheat it, it will turn out crumbly.
• You can use butter instead of olive oil. By the way, the porridge will become more tender if, after turning off the heat, you let it stand, and it is advisable to wrap it up so that it is warm.
• As for the additives for this dish - they can be very different: you can make the usual frying of carrots and onions, you can add meat or stew, cheese, sauces from various vegetables, seasonings - this porridge with the addition of oregano, thyme, cilantro, basil is very good .

Types of grinding

Corn grits and flour are made primarily from yellow or white corn.

Depending on the degree of its crushing, the following types of grinding are distinguished:

• Coarse grains are ground using stone millstones. The product is the result of crushing corn kernels. The particle size of such grains can range from 5 to 7 mm. Most often, this type of cereal is used to make puffed corn flakes.
• Medium grinding is ground similarly to the coarse grinding method, but using additional crushing. It is used in the preparation of corn bread, cereals, baked goods, as well as various types of confectionery products. The grain size ranges from 0.75 to 1 mm.
• Fine grind (polished) is crushed using metal millstones and additional equipment. The crushing method involves separating the central part of the core and its shell. After separation, the central parts are further crushed, resulting in core particles with polished, rounded edges. Depending on the size of the resulting particles, this type of corn grits is divided into several types. There are five numbers - grinding from No. 1 to No. 5. The larger the grind number, the finer the particles. The size of this type of grinding can range from 0.5 to 4 mm.

• Corn flour - obtained by grinding corn kernels to the smallest grains. Yellow cornmeal is used to make soft doughs and puddings. White corn flour is not widely used because it does not have as strong a flavor as yellow corn flour.

Milk sweet porridges

Corn porridge with milk in a slow cooker, on the stove or in the oven must be present both in the children's diet and in the menu for adults.

Stewed in the oven with raisins

This recipe for corn porridge with milk is good because the dish is in the oven and does not require minute-to-minute monitoring.

For 1 serving you will need:

• Cereals - 2 tbsp. spoons;
• Water - 100 ml;
• Milk - 100 ml;
• Salt - 1 pinch;
• Butter - 10 g;
• Raisins - 20 gr.

Preheat the oven to 180 C. Pour water and milk in equal proportions into a heat-resistant glass dish or pot. If you want to get a porridge that is not particularly thick, then the amount of liquid can be increased. Add the cereal and salt it.

Rinse the raisins and add to the cereal. To increase the sweetness, you can add a little sugar. Mix everything thoroughly.

Place the pot in the preheated oven. After half an hour, take out the porridge and mix gently. Return to oven for another 15 minutes.

Place a piece of butter in the finished dish and serve.

Corn porridge with apple

You can cook maize porridge in milk with different fruits. They will add additional sweetness, a unique aroma and freshness to the dish.

• Cereals - 1 glass;
• Milk - 2 glasses;
• Water - 1 glass;
• Apples - 2 pcs.;
• Sugar - 2 tbsp. spoons;
• Vanilla sugar - 12 g;
• Salt - a pinch;
• Oil - 50 gr.

Clear the grains of debris and rinse. Bring the milk and water to a boil.

Pour the prepared cereal into the liquid. Cook the porridge over low heat for about 15 minutes, stirring constantly.

Salt and add sugar: regular and vanilla. Continue cooking for another 10-15 minutes.

At this time, remove the peel from the apples and grate them. When the cereal is ready, add grated apples and butter. Mix everything and turn off the heat. Let the porridge brew for another 20 minutes.

Corn and banana breakfast for children

Nutritious corn porridge with milk and banana will be a great start to the day for kids.

• Cereals - 3 tbsp. spoons;
• Milk - 300 ml;
• Water - 100 ml;
• Sugar, salt - to taste;
• Banana - 1 pc.;
• Oil - 10 gr.

Rinse the cereal. Combine water with 100 ml of milk and heat. When the liquid boils, add the cereal. Stir and cook for 10 minutes after boiling. Then pour in the rest of the milk in a thin stream.

Cook until done. At the end add salt and sugar.

Remove the dishes from the heat. Mash ⅔ banana and mix with porridge. Wrap the bowl with the cereal and let it sit for 15 minutes.

Place the butter and the remaining banana cut into slices onto the prepared portion.

The benefits and harms of corn porridge

The content of iron, B vitamins and magnesium improves the nervous system. Frequent consumption of corn porridge reduces the risk of cardiovascular diseases. A large amount of fiber helps stimulate intestinal motility, as well as cleanse the gastrointestinal tract.

The presence of vitamins A, C, E, K, PP and basic antioxidants increases hemoglobin, improves brain function and memory, has a positive effect on the appearance of the skin, and strengthens hair. People who may be allergic to gluten can eat corn porridge without risk to their health, since it is completely gluten-free.

However, frequent consumption of it can provoke excessive intestinal motility, which may cause slight pain in the abdominal area. For people suffering from intestinal diseases, eating corn porridge is not recommended.

Video recipe

Preparing the proposed dish is as easy as shelling pears, just follow the recipe instructions and do not neglect the useful recommendations. The recipe is simple and produces great results, so take note of it.

Corn is one of the highly nutritious cereal crops. Corn grain contains up to 12% protein, up to 6% fat and 65-70% carbohydrates. Central America is considered the birthplace of corn. In the cuisines of various countries, the most unusual side dishes are prepared from corn and its derivative products. Ripe ears of corn, boiled in salted water, are eaten as a dessert; corn flakes in combination with milk or yogurt will become a very nutritious and healthy breakfast for you and your children. And in the Caucasus, the national dish - mamalyga - is prepared from corn flour. Seasoned with cheese and southern greens, this is a fantastic treat!

Considering its rich chemical composition, high content of minerals and trace elements, vitamins, corn grits are recognized as one of the most useful and valuable food products. Dishes made from such grains, especially side dishes, are considered extremely healthy, which is why adherents of a healthy, balanced diet love to enjoy them.

What are the benefits of corn porridge? This type of cereal can quickly and efficiently cleanse the human body of toxins, harmful substances and mucus. In addition, this dish controls and normalizes cholesterol levels in the blood. Corn porridge should be present in the diet at least three times a week. The proposed step-by-step recipe will help you familiarize yourself with how to properly and tasty prepare corn porridge as a side dish.

How to properly cook corn porridge in water?

Corn porridge, which is very easy to cook in water, is a dietary dish.

The process of its preparation is very simple.

Ingredients, proportions with water

For one serving of porridge you need:

• Corn grits – 95 g.
• Sunflower oil – 15 g.
• Water – 400 ml.
• Salt – 1/6 tsp.

To obtain a viscous consistency, the proportion of cereal with water should be 1:4, respectively. For liquid porridge, a proportion of 1:6 is required.

Preparing cereals

Before starting cooking, corn grits must be washed with clean running water through a sieve. It is necessary to rinse thoroughly. The water in the cup of cereal should become clear. There is no need to pre-soak the cereal.

How long does it take to cook?

The washed cereal is poured into already boiling water. Cooking porridge takes on average 20 minutes. During cooking, it must be stirred with a spoon to prevent it from burning and the appearance of lumps.

Queen of fields - corn

This is the only name this cereal was given in the 50s of the last century in the USSR.
And if corn gained its popularity in our country in these years, then throughout the world it has been cultivated for a very long time. And porridges made from corn (maize) grits have been known since ancient times. Why is it popular and why is corn porridge so useful? The benefits of corn porridge are invaluable. After all, this cereal is very nutritious, rich in various vitamins (E, B, A, PP) and minerals (iron, silicon). This porridge does not contain gluten, which helps improve digestion.

Corn can also remove heavy metals from the body. In addition, it is hypoallergenic and suitable for everyone.

Diet lovers can eat corn without fear, because... 100 grams of cereal contains 337 kcal, and regular lean porridge with water contains 141 kcal.

You can cook cereals:

• on an open fire;
• in the oven;
• in a slow cooker.

Everywhere the finished result will be fragrant and tasty. Only when using modern household appliances will the dish turn out faster and definitely not burn.

For the sake of fairness, it is worth noting not only the benefits, but also the harm of corn porridge. Because Since such a dish has low energy value, it is not recommended for people who are underweight. Anyone who suffers from ulcers and duodenal disease should consume this porridge with extreme caution . This cereal is also contraindicated for those who are allergic to this product.

Cooking steps

Corn porridge, which can be cooked in water in different ways, cooks quite quickly. Depending on the method, the sequence of actions during cooking may be different.

In a saucepan

Cooking steps:

1. Prepare products in the required proportions. For one serving of porridge you need 100 g of cereal, 400 ml of water, 15 g of refined oil, 1 g of salt.
2. Rinse the cereal with clean running water.

3. Pour the required amount of water into the pan and wait for it to boil.
4. Slowly pour the cereal into the boiling water, stirring while doing so.
5. Reduce heat. During cooking, it is necessary to constantly stir the porridge with a spoon, thereby eliminating the risk of burning and the formation of lumps.
6. In 20 minutes. pour sunflower oil and salt.
7. The porridge should sit for a few minutes.

In a slow cooker

Corn porridge, which is best cooked in water in a slow cooker, is often used as a side dish for various dishes. Thanks to the non-stick coating of the multicooker bowl, the cereal is better cooked and has a brighter taste.

The cooking process using a multicooker consists of the following steps:

1. Rinse 1 multi-cup of cereal.
2. Pour 4 multi-cups of clean water into the multicooker container, add cereal, 30 g of salad oil and 1 g of salt.
3. Close the multicooker lid and select the mode intended for cooking porridge. Usually this is the “Cereals/porridge” mode lasting 30 minutes.

It is advisable to consume the finished porridge immediately after its preparation, otherwise due to prolonged heating it may thicken greatly.

In the microwave

Cooking porridge in the microwave takes only 5 minutes:

1. Rinse 200 g of cereal and pour into a microwave-safe bowl.
2. Pour 800 ml of water into the same container, mix thoroughly, add 1 g of salt and 35 g of butter.
3. Place the container in the microwave and set the cooking time to 5 minutes. After 2 minutes. press pause and stir the porridge again, then turn it on again.

4. After the remaining time has passed, the porridge will be completely ready.

In the oven

To cook corn porridge in the oven, you need a special pot with a lid that can withstand temperatures above 180°C.

Recipe:

1. Preheat the oven to 180°C.
2. Pour 600 ml of cold water into the pot, add one glass of washed cereal, 1 g of salt and 35 g of refined oil. Stir the resulting mass.
3. Close the pot and place in the oven.
4. After 20 min. take out the pot, open and stir the porridge, and then put it back in the oven.
5. The porridge will be ready in half an hour.

Why steam cereals?

Compared to regular cooking, steaming has several advantages:

1. Nutrients (vitamins, microelements, amino acids, fiber), which are partially destroyed during cooking, are better preserved.
2. Cleanses the body due to its high fiber content.
3. Losing weight due to a prolonged feeling of satiety, large expenditures of energy on digesting roughage and active cleansing of the intestines.
4. Easy to prepare and saves time, because you don’t need to stand at the stove, watch and stir.

Instant cereals can be prepared before meals, the rest - in advance. If you steam it overnight, you will be able to sleep longer in the morning.

It is also convenient to prepare for lunch or dinner: if you steam the raw materials for the required time, then, if necessary, all that remains is to warm up the finished dish or supplement it with tasty and healthy ingredients.

Instant cereals, especially those of low quality, can spoil overnight. Therefore, it is better not to keep rolled oats, wheat and barley cereals, millet, and couscous in a warm place for a long time after they are ready.