Millet porridge in a slow cooker with Polaris milk

Wheat porridge is one of the main dishes of Old Russian cuisine. The ancient Slavs mastered the cultivation of wheat about 10 centuries ago, and during all this time the nutritious porridge has not lost its relevance. Even today we take great pleasure in preparing a simple dish from wheat cereal - it turns out quickly, tasty and healthy. And the faithful assistant, the multicooker, reproduces with maximum accuracy the old Russian technique of heat treatment of food - simmering in the oven.

Our ancestors didn’t think much about preparing wheat porridge: they filled a cauldron with cereal with water or milk and put it in the oven for at least 2 hours. Wheat porridge does not require long cooking, and prolonged simmering in the oven turned the cereal grains into a mass similar to jelly. The food was served in this form, eaten with bread, onions and meat.

Wheat porridge with milk in a slow cooker: important preparation nuances

Until recently, it was not possible to reproduce the conditions for cooking food in a Russian oven in an ordinary kitchen, but with the advent of the multicooker, such a need has completely disappeared. Smart appliances are more agile than a conventional gas oven and cope with their responsibilities faster. In addition, the consistency of wheat porridge cooked in a slow cooker can be adjusted at your discretion.

A multicooker, like an oven in the old days, does not boil the cereal, but simmers it under the influence of steam in a niche closed on all sides. In such conditions, the porridge is protected from sticking, does not need stirring and is always ready on time. You will definitely be asked for additives if you prepare your wheat porridge with milk in a slow cooker, taking into account several useful recommendations:

1. When purchasing wheat cereal, give preference to the product in a plastic bag. A durable package protects the grains from adverse factors for almost a year. Cardboard packaging cannot provide such protection, and the cereal may become damp if storage conditions are not met. In this form, the “wheat” will quickly go rancid.
2. The high quality of the cereal is indicated by its light brown color. A lower quality product is darker in color. Good cereal does not contain pebbles, cake and other small debris.
3. There are two types of wheat porridge on sale: Artek and Poltavskaya. Artek with small grains fits perfectly into a child's diet, is perfectly digestible and contains many useful components. Poltavskaya is a whole grain product with kernels of different sizes. Medium-sized grains are most suitable for preparing porridge, and large grains are most suitable for dressing the first dish.
4. Before cooking, wheat groats are not poured with water, but they must be washed to wash away the dust that collects there during the production process from the grains.
5. The multicooker will prepare delicious porridge if you pay due attention to the proportions. So, a jelly-like mass will be obtained as a result of using 1 tbsp. cereals and 6 tbsp. liquids. A multicooker will prepare crumbly porridge if 1 tbsp. cereal use 3 tbsp. water.
6. The model of the multi-oven and the subtleties of the programs, according to the general belief of culinary specialists, to some extent influence the quality of the finished dish. A number of kitchen appliances prepare a perfect fluffy wheat porridge in 2.5 cups of liquid, and a moderately viscous porridge is obtained by adding 4 cups of milk.

By following simple tips, you will prepare delicious porridge with well-cooked kernels in 1 hour.

Classic recipe for wheat porridge with milk in a slow cooker

If the specified proportions are observed, the porridge turns out to be medium thick. To change the consistency, use less or more milk.

To get started, take:

• milk 2.5% - 900 ml;
• wheat cereal - 1 tbsp.;
• granulated sugar - 1 tbsp. l.;
• butter - 50 g;
• salt - 1 pinch.

Let's start cooking:

1. Pour water at room temperature into the cereal, stir and wait a few minutes. The liquid will “pick up” small debris that will float to the top. Drain off the dirty water and then rinse the cereal thoroughly until the water runs clear.
2. Place clean wheat grits into a multicooker bowl, then pour in milk, add sugar, salt and half a piece of butter. To prevent the cereal from “escaping,” grease the walls of the multi-bowl in a circle slightly above the loaded products.
3. Close the lid, select the “Porridge” program, set the cooking time to 60 minutes and give the unit the “Start” command.
4. When the timer announces that the wheat porridge with milk in the multicooker is ready, do not open the lid immediately. Instead, let the dish sit for a while or, if you have enough time, turn on the Keep Warm function for 20 minutes. Place the prepared wheat porridge with milk into plates and season with the other half of the butter. Bon appetit!

Millet porridge in the Polaris multicooker

Millet porridge is very good for the stomach, and in our country it is very popular.
To make it tasty and airy when cooking, it is best to use a slow cooker. The taste is really different, more delicate, the porridge is airy and soft. Let's prepare millet porridge in the Polaris multicooker. Some housewives use milk for cooking by adding it to water to improve taste. You can cook it entirely with milk, but in this case you will end up with milk porridge, which not everyone likes. In general, the composition of the liquid can be varied; you can add more milk or leave most of the water; it’s worth experimenting and choosing the option that suits your taste best. So.

Components:

• Multi-cup of millet;
• Three glass of milk;
• Two waters;
• A few spoons of sugar;
• A pinch of salt;
• A piece of butter.

Wheat porridge with milk, honey and nuts in a slow cooker

Why not make wheat porridge even healthier? Write down the recipe!

We will cook from the following ingredients:

• wheat cereal - 1 tbsp.;
• milk - 2 tbsp;
• water - 2 tbsp.;
• salt - a pinch;
• butter - 1 tsp;
• honey - to taste;
• any nuts - to taste.

How to cook wheat porridge with milk with healthy additives in a slow cooker:

1. Grease the bottom and sides of the multi-bowl with a piece of butter.
2. Rinse the wheat grains thoroughly under tap water and place in the multicooker. Add some salt immediately.
3. Now fill the contents of the bowl with milk and water in equal proportions. Mix the ingredients.
4. Activate the “Milk porridge” mode and start working for half an hour.
5. While the multi-oven is working, take care of the nuts: remove the shells and chop them. Wheat porridge with milk in a slow cooker with assorted nuts - a mixture of almonds, pine nuts and cashews - is especially tasty.
6. Divide the prepared wheat porridge with milk into portions, season each with a small amount of honey and a handful of nuts. It will be very tasty!

Millet milk porridge in a slow cooker

Saturday, December 6, 2014

Recently, millet porridge (unfortunately) has not been popular among modern people. Probably, along with pearl barley, it evokes associations with hospital or army food, or maybe it was simply forgotten with the advent of food abundance. But before, millet porridge was revered even more than buckwheat - it was one of the main dishes on peasant and lordly tables.

In general, millet porridge can be prepared in different ways: with water, with milk, or with a mixture of milk and water. In addition, depending on taste preferences, it is made sweet or salty, boiled or crumbly, and pieces of fruit or vegetables are also added to this second dish.

This second course recipe is also suitable for children, because millet milk porridge itself is very tasty, but you need to know how to cook it. So, for example, to prevent porridge from becoming bitter, dry cereal must first be rinsed until clear water. In addition, the porridge will cook much faster if you soak clean cereal in water for 20 minutes.

I have a Scarlett SC-411 multicooker, device power 700 W, bowl volume 4 liters. Glasses with a volume of 200 ml.

Wheat porridge with milk and pumpkin in a slow cooker

According to botanists, pumpkin is a vegetable, which, however, does not prevent us from preparing incredibly appetizing and very healthy sweet dishes for breakfast from its dense pulp.

Required set of products:

• wheat cereal - 1 tbsp.;
• ripe pumpkin pulp - 250 g;
• milk - 4 tbsp.;
• sugar - 2 tbsp. l.;
• salt - a pinch;
• butter - 30 g;
• vanillin - on the tip of the knife.

We will prepare wheat porridge with milk and pumpkin in a slow cooker like this:

1. Wash the wheat grains in several waters.
2. Cut the skin off the pumpkin and cut the flesh into equal small pieces. You can grate the pumpkin on a coarse grater if you prefer.
3. Run a piece of butter along the inner surface of the multibowl. Place the cereal in a container, add sugar, salt and vanillin. Lastly, add the chopped pumpkin.
4. Run the “Milk porridge” program for 30 - 40 minutes.
5. Add a piece of butter to the prepared wheat porridge with milk and pumpkin in a slow cooker and stir. The dish is served hot.

What to do

Food burns in the multicooker, but the mechanism is fully functional? Then simple but important tips on handling equipment will save you.

Before cooking, grease the bowl with a little oil

1. Study the instructions. The first step seems banal and hackneyed, but ignoring the manufacturer’s recommendations is the root of all evil.
2. From simple to complex. Before you become an ace in handling the device, learn from simple recipes. During the learning process, you will not notice how easily more refined dishes are given. This reduces the risk of damage to the device.
3. Before dipping the ingredients, grease the bowl with a small amount of vegetable oil.
4. Control the dosage of sugar in desserts and baked goods - if it burns, it will ruin not only the dish, but also the dishes.
5. Choose the right cooking mode. If you plan to have porridge for breakfast, then the designation “Porridge”, “Cereals”, “Buckwheat” or “Rice” is suitable. For flour – “Baking”, etc. The temperature and duration of cooking depends on the set mode.
6. If you find scratches on the bottom of the bowl, resist the temptation to reuse it and buy a new one.
7. Don't leave the entire process to the machine. Yes, it does not require the constant presence of a person, but no one has canceled periodic stirring and adding liquid (if necessary). This way, the food will cook evenly and won’t burn.
8. Place food correctly. Even such a simple dish as buckwheat can burn with a small amount of water. The loading order is no less important (chaotic immersion of ingredients into the container will affect the temperature, food will begin to stick to the bottom and walls). To avoid mistakes, open the recipe booklet included with the multicookers. It indicates the exact quantity of ingredients and gives a clear sequence of their addition. Don't overfill the cup!
9. If burning occurs even when the temperature is set correctly and there is no damage to the surface of the pan, you can artificially lower the temperature. Open the valve to release steam. Then the temperature in the dish will drop by several degrees - the boiling will become less active.
10. Proper care will extend the life of the multicooker. Stir food with silicone or wooden spatulas. Wash the bowl by hand using liquid products without abrasive particles. A surge protector is useful for those who experience frequent power outages.

Choose the right cooking mode