How to cook millet porridge with milk in a slow cooker

Millet porridge is one of the healthiest. Alas, many people underestimate this cereal. And in vain. It is called nothing less than gold. For this reason alone, it deserves special attention. Millet is obtained from millet, which can vary in color. If you look at the selection in the store, it becomes clear that it can be yellow, white, red and even grayish. But the most delicious millet is its rich yellow color. It contains a lot of useful microelements and vitamins. So, let's study the recipe for millet porridge with water in a slow cooker!

What are the benefits of millet?

This cereal contains a lot of vitamins, microelements and mineral salts. This whole complex has a beneficial effect on the state of our cardiovascular system. In addition, millet is the first remedy when you need to remove toxins and waste from the body. It has a fairly high calorie content, so it is ideal for a growing body. Of course, adults should eat it too. But those who are watching their own weight need to cook millet porridge with water in a slow cooker. This will help reduce calorie content and preserve all its beneficial properties to the maximum.

Recipes

Recipe for classic millet porridge with milk in a slow cooker

Many people love tasty and aromatic millet porridge! But not everyone decides to prepare a dish in the traditional way, fearing failure of a very different nature.

For the result to exceed even your wildest expectations, you should use a modern kitchen assistant - a multicooker. This device will help you make a tasty and healthy dish for the whole family without any hassle. Ready-made millet porridge in a slow cooker has a surprisingly appetizing appearance and exudes a unique aroma.

This dish can be prepared in advance so as not to waste your precious time on it in the morning. Before going to bed, just add all the necessary ingredients to the multicooker and turn on the appropriate mode. After a certain time, the appliance will finish cooking, but will not turn off and keep the dish hot. A wonderful porridge will be ready for breakfast, which the whole family will love!

Do not be afraid of table salt, which is indicated in the recipe of the dish. Such an ingredient will not spoil the taste of the porridge, but, on the contrary, will allow it to reveal itself in all its glory! You can adjust the amount of granulated sugar at your discretion by increasing or decreasing it. With the indicated proportions, the porridge turns out to be slightly sweet.

Ingredients:

Recipe information

Cuisine:Russian
Type of dish: porridge
Cooking method:cooking in a slow cooker
Servings:4
1 hour 20 minutes

millet - 1 cup
whole cow's milk - 2 cups
granulated sugar - 1-2 tbsp. l. or to taste
table salt - 0.5 tsp.
To prepare the dish, a 300 ml multi-glass was used.

Preparation

First you need to properly prepare the millet. It should be poured into a deep bowl and filled with cool water. Rinse thoroughly, changing the liquid several times. When the water loses its cloudy hue, it should be drained from the millet. If there are specks in the cereal, they should be carefully selected.

Transfer cleanly washed millet cereals into the multicooker bowl.

The required amount of cow's milk should be poured into the cereal. It is not forbidden to use goat's milk for cooking, but with it the porridge will have a slightly different taste and smell. You need to be prepared for this.

Add granulated sugar and a little salt to the previous ingredients. The amount of sugar can be changed according to your own taste. But you should add as much salt as indicated in the ingredients. It will help reveal the taste of millet.

Next, you need to cover the multicooker lid and set the “Porridge” or “Stew” mode for 80 minutes. Each multicooker has its own characteristics, so the dish should be checked and stirred occasionally during the cooking process.

The dish is ready!

About proportions

The classic recipe involves using the following set of products:

1 part millet cereal;
3 parts milk and 3 parts water;
salt and sugar are added to taste, on average 1 tbsp is taken per 1 glass of cereal. sugar and ½ tsp. salt;
butter is added at the end before serving the porridge.

On a note

Milk is usually diluted with water, so the dish will be soggy, and the milk will not run off.
If these proportions are observed, the dish will be watery and can be fed to small children. If you want a thicker porridge, then the amount of liquid needs to be reduced.
Approximate proportions for different types of cereals:

For crumbly porridge, take 2 cups of liquid per glass of cereal. In the multicooker, select the “for cereals” or “for pilaf” mode.
For viscous porridge - 1 cup of millet and 4 cups of liquid. The “porridge” mode is selected.
Liquid milk porridge - 1 cup of cereal per 6 cups of liquid. Mode in the multicooker “Porridge”.

Advice

After cooking, any porridge
must first stand for a while and disperse . You shouldn't sit down and eat it right away.

Milk millet-rice porridge in a multicooker Redmond

Millet in combination with rice acquires a milder taste.

In terms of cooking time, rice is practically no different from millet, so there is no risk that any of the cereals will be undercooked.

If you haven't tried this porridge yet, be sure to cook it - you'll definitely like it.

On a note

If you need to prepare liquid porridge, the amount of milk and water needs to be increased. Or reduce if thick millet-rice porridge is preferred.

The amount of ingredients can be adjusted to taste or as standard:

rice and millet – 3 multi-cups (you can take cereals equally or according to preference);
milk and boiled water – 5 multi-glasses (this will be exactly 1 liter of liquid);
butter;
sugar and salt to taste;
dried apricots or other dried fruits.

How to cook:

The cereal is poured into the slow cooker. Dried apricots are cut into pieces.
Dried fruits are placed on top of the cereal. If someone doesn’t like dried apricots, then they don’t have to put them in at all.
Now you should pour all the ingredients with milk and water and set the “Milk porridge” mode.

Important!

When adding milk to millet porridge, it can “escape”. To prevent such an unpleasant incident from happening, you need to grease the edges of the multicooker bowl with butter. Then the milk will not rise above this limit.

Milk millet porridge with pumpkin in the Polaris multicooker

In this recipe, products are selected by gram, this is done for those who find it easier to cook this way.

Pumpkin porridge will be a great breakfast for you and your children.

Butter and sugar can be added after the porridge is ready.

Ingredients:

300 g pumpkin
160 g millet
480 ml milk
1 tbsp. Sahara
salt as desired
2 tbsp. butter.

Preparation

First you need to peel the pumpkin. Then it is grated.
Millet is washed under running water.
Then all the products are placed in a slow cooker - first millet, then pumpkin, milk, sugar and salt, and finally butter.
The “milk porridge” mode is set for 40 minutes.
When this time has passed, you need to let the dish brew for another 30 minutes.

For reference

Millet porridge will be bright yellow if the cereal is rinsed well with water before cooking. If you want to get crumbly porridge, add water instead of milk. The proportions are the same, that is, for 1 part millet you will need 3.5 parts water.

Millet porridge with raisins in a pressure cooker

The multicooker-pressure cooker is characterized by the speed of cooking.

This way you can cook millet porridge with raisins very quickly.

This is especially important for those who do not have too much time to prepare meals, but at the same time prefer healthy food .

Ingredients:

1 glass of millet cereal
2.5 glasses of milk
1 handful of raisins
3 tbsp. Sahara
a little salt and cinnamon
butter to taste.

Preparation

The millet should be washed thoroughly and placed in the bowl of the unit.
Now you need to pour milk over the cereal, add sugar and salt, as well as butter.
If someone likes it, you can add a little cinnamon or vanilla extract to the dish.
After closing the pressure cooker lid, you need to set the “Porridge” or “Soup” mode. Cooking duration is 15-20 minutes.
Some types of pressure cookers have a “Milk porridge” mode, which means you need to press there. Cooking time will be the same.

Cooking methods

Of course, our ancestors cooked millet in a cauldron in the oven. Over time, the latter was replaced by the familiar stoves and pans. But this method has a detrimental effect on the taste. In addition, with this cooking technology there is a different heat distribution than in the stove. Therefore, crumbly millet porridge with water in a slow cooker is the closest option to our grandmothers’ recipe.

Rice and millet porridge with mushrooms

This recipe can be used to prepare an independent dish or a side dish for meat. Take the following quantities of products: one hundred grams of millet and steamed rice, two hundred grams of any mushrooms, one and a half liters of water, one hundred grams of onions, one sweet pepper, a teaspoon of broth seasoning, vegetable oil, ground paprika, herbs and salt to taste.

According to the recipe for cooking millet and rice in a slow cooker, you should start with onions. Cut it into cubes and sauté in a bowl on the frying mode. Add finely chopped mushrooms to it and cook until golden brown. Add paprika, chopped bell pepper, herbs, washed cereals (millet and rice). Dilute the broth seasoning in water and pour it into the contents of the multicooker bowl.

Add salt, switch the device to the stewing or porridge program and cover with a lid. Set the drain valve to the lower or middle position so that the moisture does not drain away too quickly. Cook the dish for twenty minutes. Then stir and cover again so that the rice-millet porridge is saturated with aromas. If you want to make it more spicy and piquant, then add a little hot chili pepper along with the cereal.

As you can see, there are many recipes for cooking millet. It can be milk porridge, casserole, side dish or an independent dish with meat or mushrooms. Moreover, millet cooked in a slow cooker turns out much tastier than the one cooked on the stove. This fact is noted by many experienced housewives.

This method of preparing cereals also has an important advantage. If you follow the recommended proportions exactly, the dish will never burn, even if you don’t stir it constantly. Therefore, cook millet in a slow cooker and treat your loved ones with it!

Preparation

How to cook millet porridge in water in a slow cooker? Like any other cereal, millet requires certain preliminary actions. It is very important. You shouldn’t ignore preparation, because the quality of our future porridge depends on it.

Millet needs to be soaked for some time. The fact is that millet contains a certain amount of fat, which oxidizes well when in contact with oxygen. As a result, a specific odor will be released during cooking or frying. This porridge will taste bitter.

Therefore, even if you are planning to make millet porridge with water in a slow cooker or pressure cooker, you should first sort out the grain properly. Afterwards, wash it ten times. To do this, pour the cereal into a deep container, fill it with water and sort it thoroughly. After these actions, all the debris, particles of dirt and other husks will float up. Repeat until the water becomes clear.

After this procedure, the grain can be filled with cold water and left for a couple of hours.

A little secret: there is no need to wait if you immediately pour boiling water over the washed millet.

Note: all difficulties with preliminary preparation can be avoided altogether if you immediately buy polished grain.

Millet porridge with meat

You will need about half a kilo of pork or beef pulp, two hundred grams of millet, seventy milliliters of vegetable oil, one and a half glasses of water. Take carrots, onions, salt and spices to taste. If desired, you can add herbs, garlic, bell pepper and multi-vegetable all-purpose seasoning. You can be sure that with this recipe for cooking millet with meat you will get an amazingly tasty dish that can become a complete lunch or dinner.

Wash the meat and dry it with a paper towel. Cut into small strips or cubes. Pour vegetable oil into the multicooker bowl and turn on the frying mode. When the fat is thoroughly heated, lower the meat into it and cook for fifteen minutes, uncovered.

Meanwhile, peel and cut the vegetables as for pilaf. Add them to the meat, stir and fry for another five minutes. Pour in hot water, cover with a lid and turn on the stewing program for forty-five minutes.

At this time, rinse the millet and pour boiling water over it for ten minutes so that it steams a little. Then place on a sieve until the water drains. As soon as the dish finishes stewing, add cereal, salt, spices to the meat and stir. Add more water if necessary (it should barely cover the food). Continue cooking in the Pilaf program for about half an hour.

Which water is best?

Many housewives know that the taste of a dish can be affected not only by the quality of the main ingredients, but also by the most ordinary water. You should not use the one that comes straight from the tap. It contains many third-party substances. And salts with minerals are the most harmless. But even they affect the taste in a negative way. The dish will turn out tough and simply inedible.

It is better to take filtered or boiled water. Well, if you have the opportunity to go to the well, then go to the well. The key source has amazing properties that will affect the taste of your dish in the most positive way.

How to deliciously cook millet in a slow cooker

The capabilities of the multicooker allow you to prepare many interesting dishes from millet, starting with porridges, soups and ending with krupeniki, zrazy, and cutlets.

It’s very easy to cook soup with millet; just add two tablespoons of cereal to your favorite dish. The cereal must be washed beforehand. A regular soup with potatoes, carrots and cabbage will become more filling with the addition of grains.

Millet porridge with pumpkin will be delicious. Sometimes millet is mixed with rice, producing the so-called “friendship” mixture. The porridge from this mixture turns out softer.

Preparation

So, water and cereal are already in the slow cooker. You need to immediately add butter to them. And if you don’t strictly count calories, then salt and sugar. No other spices or additives are required for the dietary dish.

If you are still confused by oil, then you can cook without it. Then the millet will turn out completely lean. Directly for true connoisseurs of plant-based foods without any animal fats.

Millet is prepared in the “Porridge” program. The mode is the most optimal, since it can be used to make any cereal, regardless of the type of grain and its shell.

We set the time. Millet is not a fast-cooking porridge. She needs at least half an hour of active cooking.

So, set all the necessary parameters and click on “Start”. That's all. You can relax or do other things. Unlike a saucepan, you don’t need to stand over a multicooker and stir, fearing that the dish will burn or that other trouble will occur. I closed the lid, set the parameters and forgot. When the dish is ready, the device will beep.

Useful tips

These recommendations will help you properly cook millet in a slow cooker.

For cooking, take fresh cereal. The expiration date must not expire. High-quality and fresh grains will have a bright yellow color.

Before cooking, rinse the cereal thoroughly in cold water, and then in hot water.

If you want a crumbly side dish, then take two glasses of liquid per glass of millet. The porridge will be viscous if you take four times more water or milk than cereal. If you take six glasses of liquid per glass of millet, it will turn out watery.

It is better to take milk from the refrigerator. This way it won’t turn sour if you put the food in the slow cooker in the evening, and the porridge will be prepared for breakfast.

Grease the top of the bowl with butter, then the millet will not “run away”.

It is better to choose the milk porridge mode. With it, the heating is minimal, so the cereal simmers, and almost all of its useful qualities are preserved.

A variety of recipes for millet porridge with water in a slow cooker

The dish will become much more tender if, after cooking, you turn on the “Warming” mode for 15-20 minutes. The porridge will be properly infused and steamed, and after that you can choose what is best to serve it with. Millet has a subtle and unobtrusive taste, and therefore goes well with salads, simple vegetables, fish, meat, and various oils. In addition, we should not forget about dessert options. Add pumpkin with honey or dried fruits - and the millet will sparkle with new colors. It is especially good with dried apricots and berries.

Millet for garnish

This recipe is perfect for preparing millet as a side dish for dark meat. Take two hundred grams of cereal, one hundred grams of carrots and onions, one and a half liters of water, forty grams of white root, a teaspoon of broth seasoning. Add salt, spices, bay leaf, herbs and vegetable oil to taste.

Turn on the frying mode on the multicooker. Pour oil into the bottom and throw in a bay leaf. Take it out when there is a strong aroma. Add the chopped white root and fry until soft. Add chopped carrots, garlic, onions and washed millet. Fill everything with powdered broth and switch the multicooker to the stewing program. Cover with a lid for twenty minutes. The release valve must be installed in the middle position. Stir the finished millet and season with butter if desired.

Tips for cooking millet porridge in a slow cooker

To make the millet really tasty, it is enough to take into account several points. So let's recap the basics:

Don't forget to maintain proportions. There should be twice as much water as cereal. This greatly affects the consistency of the future porridge. If you don’t top up, you’ll get a dry product. If you pour it, the porridge will spread like semolina in a kindergarten. You can make a proportion of one to three (cereals/water). But it is worth considering the power of your multicooker. Each device is individual, and you need to get used to it.
The cereals need to be thoroughly washed to remove debris. At least two or three times, maximum ten.
You can remove bitterness in different ways. It’s quite good: pour boiling water over the cereal for a couple of minutes or cold water, but then you have to wait two hours, no less.
Remember that the water must cover the grain completely. This will ensure uniform boiling, and subsequently saturation with steam.
Boiling water will help save time when cooking. Pour it over the freshly washed cereal. Immediately after this, the millet can be placed in the multicooker bowl. A slightly different option: throw the grains directly into just boiled water on the stove. But this method is more complicated. It’s much easier and faster to just boil the kettle.

Any porridge, including millet, is tasty immediately after it is prepared. Therefore, you need to cook exactly as much as you can eat. Don't leave the dish until next time. Heated porridge loses its consistency and taste, especially if you made it with various additives. You can more or less “reanimate” it only if you heat it in the microwave with milk.

Classic milk millet porridge

Prepare two hundred grams of millet, one hundred grams of butter, fifty grams of sugar, a liter of milk and salt to taste. If you follow the proportions, the porridge will turn out like grandma’s.

Set the multicooker to frying mode and melt the butter at the bottom of the bowl. Then add the washed cereal and sugar. When it dissolves, add milk and salt. Cover with a lid, turn on a suitable program (for example, “Porridge”) for twenty minutes. Stir the finished millet, add a little more butter. Leave to heat for another ten minutes.

You can call this recipe for making porridge “Millet in a pot”, because the dish will turn out like in a real Russian oven.