How to cook semolina porridge (semolina) in water without lumps

Proportions and recipe for simple semolina on water

The proportions of products when making semolina porridge depend on how thick it should be. If you need the usual option, you should take about 5-6 level tablespoons of cereal per liter of liquid. But if you need to cook semolina for your baby, which will be poured into a bottle, half of this volume will be enough for the same amount of water or milk.

To prepare semi-thick semolina, you need the following components:

liter of water;
5 tablespoons of cereal;
a pinch of salt;
sugar;
a little butter.

Operating procedure:

Pour the semolina into a bowl and add 1/2 of the taken water, leave for 5 minutes.
Boil the rest of the liquid on the stove, add sugar and salt, stir.
Add water with swollen semolina, constantly stirring the contents of the pan with a spatula.
Cook the porridge for a few more minutes, then remove from heat and add oil.

Advice. If the housewife made a mistake and did not maintain the required ratio, as a result of which the semolina turned out to be too thick, do not throw away the product. It can be diluted with boiled water or used as a base for pudding, or added to cottage cheese casserole.

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How to cook semolina porridge (semolina) in water

Semolina porridge is prepared extremely quickly and easily.
The result is a perfectly digestible product with an enveloping and cleansing effect, which has a beneficial effect on the intestines. Semolina contains starch, gluten, vitamins, , and microelements potassium, calcium, magnesium, phosphorus, iron (read more about the benefits and harms of semolina porridge). The energy value of semolina porridge, cooked exclusively in water, is only 80 kilocalories per 100 g, so it is quite possible to lose weight with such a product.

Let's figure out how to cook semolina porridge in water and what rules should be followed.

Recipe for making semolina porridge with water

In order to cook delicious, optimally cooked semolina porridge from just cereal and water without a single lump, you need to properly prepare everything you need:

Choose cereal. When purchasing, you should pay attention to the labeling. If the letter “T” is present in it, it is semolina obtained from durum wheat. It is good for manna pies and additions to minced meat. For porridge you need cereal with the letter “M” - medium grind of soft wheat. In addition, you need to check whether the shelf life of the cereal has expired - expired cereal will not produce tasty porridge. At home, semolina should also be stored completely dry, in a glass or plastic container with a tightly screwed lid - insects easily infest this nutritious grain. If such a “population” does appear, the product should be discarded immediately.
Take care of proper water quality. It, optimally, should be purified, filtered or spring water.
Select dishes. Enameled saucepans are undesirable - delicate semolina porridge often burns to the enamel. It is best to take metal cooking utensils, stainless steel or aluminum.

Fine semolina itself boils very quickly and porridge from it is prepared in a matter of minutes. The main danger that awaits the cook in this case is the formation of unappetizing sticky lumps. In order for the semolina mass to remain homogeneous, you will need to carefully pour it in and mix it thoroughly.

To prepare classic, not too dense semolina porridge, for each glass of water take a tablespoon of cereal , two teaspoons of sugar and salt on the tip of a teaspoon. For the porridge to be a success, the cereal-water proportions must be strictly observed . With special dietary restrictions for diseases of the digestive tract, porridge is prepared completely without salt and sugar. At the end of cooking, a moderate portion of butter is usually added.

There are two equivalent ways of cooking semolina porridge: in the first, the cereal is added to cold water, in the second, in well-heated water.

Option one, “cold”:

Pour water into a saucepan.
Place it on moderate heat.
Immediately add semolina little by little with a dry spoon.
Stir the thickening water-semolina mixture until it boils. This process usually takes three to four minutes.
When the thickened porridge boils, turn off the heat, cover the saucepan with a lid, add a little butter (mindful of calories) and simmer the product for a minute or two.

Option two, “hot”:

Pour water into the cooking vessel.
Put on fire.
Bring the liquid to almost a boil.
Pour semolina into hot water in a thin stream or sift it into the water while stirring. It is necessary to stir especially intensively and continuously, since it is in a hot environment that lumps form most quickly and readily.
Cook the porridge, stirring constantly, for three to five minutes. After this, remove the container with porridge from the heat and, adding a piece of butter, cover. Bring to final readiness within a few minutes.

Semolina porridge as a component of the diet

Due to its low energy value, semolina porridge with water is included in the menu of low-calorie diets.
A mono-diet based on “water” semolina porridge has also been developed, in which this product, and only this product, with fruit additives, is invariably consumed in the morning, afternoon and evening for several days. If you drink clean, high-quality water in sufficient quantities, on such a diet you will not only lose kilograms of excess weight, but also, due to the cleansing effect of semolina, improve your complexion and improve digestion. These healing properties of semolina porridge cooked in water are used in therapeutic diets for diseases of the digestive tract and kidney failure, when a diet with a low protein content is recommended.

Due to the increased concentration of starch and gluten, semolina porridge, even cooked in water, is included with caution in the menu in case of individual intolerance to these components and in diabetes.

Appetizing and useful additions

Although “water” semolina porridge itself contains vitamins, microelements and nutrients, their list can and should be enriched and expanded, especially since the taste of the dish will only benefit from this. So, it is advisable to add to the finished semolina product:

Dried fruits - washed raisins, dried apricots, figs, if there are no significant restrictions on sugar content. If there are such restrictions, it is better to limit yourself to prunes, as well as pre-boiled apples and pears.
Fresh fruits and berries – banana puree (if there are no restrictions on sugar), strawberry puree, strawberries, blueberries, raspberries, black and red currants, plums (in season).
Honey - in moderate quantities instead of sugar in ready-made, slightly cooled unsweetened porridge.
Vegetable oils that are worthy replacements for butter are sunflower, corn, walnut, and pumpkin oils.

Methods for preparing semolina porridge

In addition to the traditional method of cooking in a saucepan over an open fire or hob, semolina porridge with water can also be made in a slow cooker. To do this, pour two tablespoons of cereal into a container, pour two glasses of water, add two teaspoons of sugar and a pinch of salt, mix with a spatula, close the lid and set the “Rice” mode. After 10 minutes the porridge is ready. It can be supplemented with delicious and healthy ingredients.

In addition, semolina porridge cooks quickly in the microwave. Pour a tablespoon of semolina into a deep plate, pour in a glass of cold water, add two teaspoons of sugar, salt on the tip of a teaspoon, stir well and put in the oven for one and a half minutes (power 750). Then add the oil, stir and put it in the microwave again for the same time. The finished porridge is enriched with vitamin supplements.

How to cook semolina in water - video

From the presented video material you will learn how to prepare semolina porridge so that there are no lumps in it. An option is demonstrated in detail in which the cereal is poured into cold liquid, and the preparation of the dish is accompanied by constant stirring. Advice is given on how to enrich the composition and taste of the resulting porridge.

The fastest of porridges - semolina - if properly prepared and used, can become an assistant for those who are losing weight on low-calorie diets. In addition, due to its cleansing and healing properties, semolina porridge with water is always included in the treatment menu for diseases of the digestive system. In case of metabolic disorders, primarily diabetes, the consumption of semolina porridge should be limited.

Which option for making porridge from semolina in water do you consider optimal? Is it realistic, in your opinion, to lose weight on semolina? What additives do you recommend as the most suitable for semolina porridge cooked in water? Share your experiences, impressions and opinions in the comments!

How to cook in a slow cooker

It is very convenient to cook semolina in water in a slow cooker. Such a dish will definitely not burn; in addition, such units are good because you can add the ingredients and set the task in advance, and receive the finished porridge when you need it. You just need to take a small supply of water, because equipment will spend more time on preparation than a person, and the excess liquid will evaporate.

You will need the following components:

1.2 liters of water;
4-5 tablespoons of cereal;
sugar and salt to taste;
a little butter.

How to make semolina porridge:

Grease the multicooker bowl with butter, distributing it evenly not only along the bottom, but also on the walls.
Pour in the cereal and, continuously stirring with a spatula, pour in the required amount of water.
Add sugar and salt, close the lid of the device.
Set the porridge cooking mode for 15 minutes and start the unit.

When the semolina porridge is ready, it will need to sit a little longer under the lid, after which it can be flavored with oil and served.

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Is semolina porridge made with water better than with milk?

Many people mistakenly consider semolina to be a high-calorie product. But this is not true: 100 g of cereal contains only 98 kcal. But if semolina porridge is cooked in milk, flavored with butter, a lot of sugar or jam, then it becomes a very energy-rich product. But semolina porridge, cooked in water, has a low calorie content and with the addition of raisins, dried apricots or candied fruits is an excellent nourishing but dietary dish.

In addition, semolina porridge is recommended for people who have problems with the gastrointestinal tract. It does not contain fiber, and its viscous consistency gently envelops the intestinal walls and promotes the healing of microcracks. It is recommended to include semolina in water without oil, salt and sugar in the diet for stomach ulcers and gastritis.

Semolina porridge with bananas

You can make delicious semolina if you add fruits or berries to it. They can be anything.

For example, to cook with bananas you will need the following ingredients:

liter of water;
4 tablespoons of semolina;
one banana;
sugar to taste;
a little butter.

How to cook porridge:

Boil water, add sugar and wait for it to dissolve.
Add semolina little by little, without stopping stirring the mixture.
While the porridge is cooking, mash the banana with a fork or use a blender to puree it. You can cut the fruit pulp into small pieces.
Add the banana to the porridge, simmer for a few more minutes over low heat, and then remove from the burner.
Season breakfast with butter and serve.
On a note. You can add bananas not to the pan, but directly to the plate. Both circles and cubes of this fruit are suitable. Only such porridge will need to be eaten immediately, otherwise it will ferment.

Semolina porridge with water: basic recipe

Let's start with mastering the basics. Take a saucepan, pour half a liter of water into it and put it on the stove until it boils. Pour a little salt and a couple of tablespoons of sugar into the container (the amount is specified in accordance with personal preferences). After the next boil and dissolution of the crystals, add 4-5 tablespoons of cereal. This is a rather complicated manipulation: in order for the semolina porridge on the water to be homogeneous, without annoying lumps, at this stage the participation of both hands will be required. With one hand we sprinkle the cereal, with the other we work intensively with a spoon, spatula or whisk. By the way, the fire should be as small as possible. After 2-3 minutes, add a piece of butter to the pan and stir until it melts. The final touch: remove the container from the heat, close it with a lid and leave to infuse.

With dried fruits

When there is no fresh fruit, you can use dried apricots, prunes or raisins. The porridge will turn out no worse.

To work you will need the following products:

liter of water;
4-5 tablespoons of semolina;
half a glass of dried fruits;
sugar to taste.

How to prepare the dish:

Soak the dried fruits in water for a quarter of an hour, then drain the liquid. If you took prunes or dried apricots, you can chop them with a knife or grind them in a grinder.
Boil water, add sugar, carefully add semolina.
We wait for the dish to boil, without stopping stirring it, add dried fruits.
Keep the porridge on the stove for a few more minutes, then remove it from the burner.

Advice. To diversify the menu, you can flavor this dish not with sugar, but with honey, and add aromatic spices, such as cinnamon and vanilla. Chopped walnuts are also suitable for this porridge.

Semolina in water with jam or jam

It’s even easier to make sweet semolina with any jam or jam.

You will need the following components:

liter of water;
5-6 tablespoons of semolina;
jam or preserves to taste;
a little butter.

How to cook porridge:

Pour water into the pan and wait until it boils.
Add semolina in small portions.
Stirring frequently, cook the porridge for 5 minutes, then add jam or preserves.
Stir the mixture, remove from the burner, and season with butter.

You don’t have to put the “sweetener” in the pan, but immediately serve the porridge on the table so that everyone can put it on a plate according to their own taste.

semolina porridge with milk without lumps

1. Classic custard Product composition: 500ml. milk 200g. sugar 1 tsp. spoon of vanillin 50g. flour 4 egg yolks Preparation: We grind the egg yolks with sugar, vanillin and flour until smooth. Bring our milk to a boil. Pour hot milk into the egg mass, mix. Place the resulting mass on the fire and cook until thickened. Ready! 2. Universal butter cream Ingredients of the product: Package of butter 4 chicken eggs Sand sugar 1 cup Powdered sugar 100 grams A pinch of vanilla, optional without it Method of preparing delicious butter cream: First, take a pan with the thickest bottom. It should be dry. Break four eggs into it. Mix them with sugar. Turn on the heat and start heating. Stir constantly, do not leave the stove. You will get a thick mass. Remove from heat and place on the table. Stir the mixture and wait for it to cool. Beat the butter in a bowl with the powder. Add the egg mixture to the butter. A little vanilla for taste. The cream is ready, store in the refrigerator, spread only on cooled cakes. 3. Recipe for cream with condensed milk and eggs Ingredients: Softened butter 200 gr. Condensed milk 100 gr. Eggs (yolks) 2 pcs. Vanillin or liqueur Preparation: Beat softened butter with condensed milk. Continuing to beat, gradually add the egg yolks. For flavoring, add vanillin or other spice, or 30-50 g. liqueur. 4. Cream made from condensed milk and butter Product composition: 1 can of condensed milk 1 pack of butter Preparation: beat the butter and milk until smooth. The oil should be at room temperature. Cool the cream. 5. Semolina porridge cream Ingredients - Semolina porridge cream: 1/2 cup milk 1 tbsp. semolina 1 tsp. sugar 1/2 tsp. butter 1 yolk 1 tsp. vanilla sugar Preparation: Boil milk with vanilla sugar. Mix semolina with a small amount of water, pour the resulting mixture into hot milk and bring to a boil over low heat. Thoroughly grind the egg yolk with sugar and butter until it becomes a fluffy, homogeneous mass. Add semolina porridge to it in small portions, constantly whisking it with a broom so that the cream is fluffy and light. 6. Mascarpone cream cheese Try it! It's very easy to cook! Fast, inexpensive, which is important these days! Cottage cheese (in a pack 18%) - 200 g Cream (33%) - 200 ml Rub the cottage cheese through a sieve (preferably twice). Pour in cold cream. Beat the mixture at low speed until creamy. Mascarpone cream cheese is ready to use! 7. “Custard” Ingredients: - 2 eggs - 1 glass of sugar - 1 tsp. vanilla - 1.5 cups milk - 2 tsp. melted butter - 2 tsp. flour Preparation: 1. Mix flour and eggs in a saucepan until lumps disappear. 2. In another saucepan, boil milk and sugar, do not forget to stir them. 3. Pour milk and sugar into the flour mixture in a thin stream, stir vigorously with a spatula. 4. Place the resulting cream on low heat, stirring constantly, until it starts to dissolve. Do not bring the cream to a boil!!! 5. After this, remove the eclair cream from the heat, adding vanilla sugar and butter. Stir well and then cool quickly in ice or cold water. Custard can be used for eclairs or other pastries, cakes, and Easter cakes. 8. Butter cream “Five Minute” The cream is made so simply and quickly, but it turns out so tasty! Ingredients: • Butter - 250 g (room temperature) • Powdered sugar - 200 g • Milk - 100 ml (you can add 150 grams, you can add 200, the cream will be even softer and less greasy!) • Vanillin - 1 packet. Preparation: Boil milk and cool to room temperature. Connect all components. Beat with a mixer until the mass becomes homogeneous and pearly in color. Approximately 3-5 minutes. (Sometimes only after 5 minutes the cream begins to whip, so beat until it whips, and preferably at the lowest speed. As experience has shown, neither in food processors nor in a blender does the cream whip, so if you don’t have a mixer, beat it by hand with a whisk or whatever is convenient for you) The cream turns out fluffy, delicate, with a light vanilla aroma. You can coat cakes and pies (rolls).

How to avoid lumps when cooking

To make semolina porridge tasty, attractive in appearance, and free of lumps, you must follow the following rules:

When purchasing, carefully inspect the cereal. It should be milky white or slightly yellowish. You should not use gray semolina, since it is a low-quality product; it will certainly stick together into clumps.
It is better to choose cereals marked “T” on the package. This means that it is made from durum wheat.
When cooking, add semolina only to boiling water.
Introduce the cereal evenly, in a thin “stream”, using a measuring cup, and do not pour it in successively with spoons.
When adding semolina, do not stop stirring the contents of the pan, and also do this during the cooking process.
Put oil only in the finished porridge, removed from the burner.

By choosing the right product and following the cooking technology, you don’t have to worry about unpleasant lumps appearing in the porridge.

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