Loose millet porridge with water - basic recipe

It is important to prepare this healthy porridge correctly.

Buy cereal packaged in transparent bags. Choose millet that is more yellow in color - the porridge from it will turn out more crumbly.

Ingredients:

• millet cereal - 1 mug;
• salt;
• water - 720 ml;
• sugar;
• butter - 50 g.

Preparation:

1. Take a saucepan, add the cereal and add water (240 ml). Boil.
2. Take a sieve, pour out the contents of the pan and rinse the cereal. This procedure helps clean the millet and rid it of unnecessary debris.
3. Return back to the saucepan. Add salt, sprinkle with sugar and pour in the remaining water. Do not cover with a lid during cooking.
4. When the water reaches the level of the cereal, add oil. Without this product the mass will not turn out crumbly.
5. Cover with a lid, remove from heat and let stand for half an hour. The lid must not be opened at this time.

How long does it take to cook porridge?

Depending on how you cook the cereal, it will take different amounts of time to get it ready.

• It will take 20 minutes in the pan to get a crumbly dish.
• If you like viscous or watery porridge, you will have to spend half an hour.
• You need to cook millet porridge in a double boiler for 50 minutes.
• And in a slow cooker you should wait 40 minutes for a crumbly dish and 60 minutes for a viscous consistency.

Cooking technology for crumbly millet

In order to cook crumbly porridge from fine millet grains, you need to understand the intricacies of the process. They are simple, but important.

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In a saucepan

Cooking steps on the stove:

1. To prepare porridge, take a saucepan with a thick bottom and a tight-fitting lid. A small cauldron is best.
2. Be sure to sort the grains and remove dark brown and black grains. Then rinse until the water is clear. The water should be warm. Finally, pour boiling water over it.
3. Pour water into the pan, bring to a boil, add cereal, salt, and sugar. When the water boils again, reduce the heat to medium. Cook with the lid open until the liquid disappears from the surface (approximately 10 minutes).
4. Then turn the heat down to minimum, close the lid, and cook for another 10 minutes. Remove from the burner, add pieces of butter, and leave to simmer for 10-15 minutes. Stir and serve.

An alternative method implies that after step 3, remove the porridge from the heat, add oil, close the lid, carefully wrap it (for example, with a cotton blanket or an old down jacket), and leave to evaporate for 30-40 minutes.

The porridge will turn out more crumbly if you fry the washed cereal in a dry frying pan until light golden brown.

Video - recipe for cooking millet in water

In a slow cooker

Cooking stages:

1. The cereal is sorted, getting rid of dark grains, washed several times in warm water, scalded with boiling water, and placed in a multicooker bowl.
2. Immediately add pieces of butter, salt, sugar to the millet, and pour water at room temperature.
3. Set the “Stew” mode (“Porridge”, “Rice”, “Buckwheat”), cooking time - 40 minutes.
4. At the end of the program, let the porridge brew for 10-20 minutes. For better taste, you can add a couple more pieces of butter.

Mostly liquid porridge is prepared using milk in a slow cooker. For one part of cereal, take 2 parts of water and the same amount of milk. Cook in the “Milk porridge” or “Grains” mode for 50 minutes.

How to cook millet porridge with milk [video recipe]

In the microwave

Algorithm of actions:

1. The sorted, washed in warm water and scalded cereals are placed in a suitable container (glass saucepan, ceramic pot).
2. Fill with half the measured water (recommended ratio 1:3), salt. Place in the oven for 5 minutes at a power of 800 W.
3. Stir the porridge, pour in the remaining water, add sugar, if preparing a sweet version, put it in the microwave for another 2 minutes.
4. Mix again, cook for another 2-3 minutes, season with oil.

At the third stage, instead of water, you can pour in heated milk.

How to cook millet deliciously in the microwave [video]

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Cooking step by step in a slow cooker

Cooking millet porridge in a slow cooker is very convenient. There is no need to monitor the preparation, you can go about your business, and the device will carry out the entire procedure itself.

Ingredients:

• millet - 1 cup;
• sugar;
• water - 2.5 cups;
• salt;
• butter - 35 g.

Preparation:

1. Clear millet of debris. Rinse. Place in a bowl.
2. Pour in water, add salt and sprinkle with sugar.
3. Set the mode. Depending on the model of the device, you can select “Porridge” or “Stew”. Turn the timer to 40 minutes.
4. Place oil. Switch to “Keep Warm” and set the timer for eight minutes.

More materials: millet porridge in a slow cooker with milk - recipe

Basic recipes with milk and water

Recipes for millet porridge are very diverse. After preparing the cereal in water or milk, it can be combined with other ingredients: vegetables, meat, mushrooms or dried fruits, cottage cheese, honey.

Millet porridge with water in a slow cooker

Millet porridge is cooked in a slow cooker much faster and easier than in the traditional way. It does not require constant monitoring and eliminates the possibility of burning.

The classic recipe for millet porridge with water will allow you to adjust the amount of liquid to obtain the desired result: viscous, crumbly or liquid porridge.

What you will need:

• Millet - 1 glass;
• Water - 2 glasses;
• Oil - 30 g;
• Sugar or salt - to taste.

How to cook:

1. Carefully sort and rinse the cereal.
2. Pour the prepared cereal into the slow cooker. Fill it with the desired amount of water, but not less than 1 to 2. Salt to taste.
3. Cook millet in the “Cooking” or “Porridge” mode, depending on the type of kitchen appliance.
4. After the dish is cooked, add oil to it and let it brew for 15-20 minutes.
5. You can serve millet with mushrooms, fish, meat, or simply sprinkle it with spices and herbs.

Milk millet porridge

When properly prepared, millet milk porridge turns out tender and crumbly.

. Both adults and children will eat this millet with pleasure, especially if served with jam, honey or dried fruits. The recipe for millet porridge with milk is simple and understandable even for a novice housewife.

Ingredients:

• Millet - 150 gr;
• Milk - 400 ml;
• Water - 200 ml;
• Sugar - 30 g;
• Oil - 50 g;
• Salt - to taste;
• Honey - optional.

How to cook:

1. Rinse the cereal well and rinse it with hot water.
2. Pour boiling water over the cereal and cook over high heat for 6-8 minutes.
3. Drain the water and pour hot milk over the millet. Add sugar and salt, add honey if desired.
4. Cook millet porridge in milk for 20-25 minutes. Stir the cereal periodically to prevent it from burning.
5. Put a piece of butter and cover the dish for 10-15 minutes, letting the porridge brew.
6. Serve with any sweets or fresh fruit.

In the oven

It is convenient to use pots for cooking in the oven. The porridge from them will not be able to escape, will not burn, and will turn out crumbly and aromatic. And most importantly, it will remain warm for a long time.

Ingredients:

• sugar;
• butter - 45 g;
• millet cereal - 185 g;
• salt;
• water - 410 ml.

Preparation:

1. Sort out the grains, rinse and place in a pot. The cereal should occupy half the volume.
2. Add salt, sprinkle with sugar and add water. The liquid should not reach the edge of the pot by two fingers. Cover with a lid.
3. Place in an oven that has not yet been heated - the pot should warm up at the same time as the oven.
4. Select 180ºС. Wait an hour.

If you want to make the porridge more aromatic and tastier, you can add prunes or dried apricots cut into pieces.

Porridge with pumpkin on water

A nutritious and satisfying dish that contains a large amount of vitamins, goes well with pumpkin. The orange vegetable will help make the food aromatic, rich and very tasty. This is a great option for breakfast.

It is best to cook this porridge in water. And lovers of milk porridges, after the water has evaporated, can pour a little milk into the almost finished dish to give the porridge a special taste.

Ingredients:

• millet cereal - 1.5 cups;
• pumpkin - 700 g;
• salt;
• water - 480 ml.

Preparation:

1. Select seeds from the vegetable and cut it. It's best if you get small cubes.
2. Place in a saucepan, add water and cover with a lid. Do not close it tightly - you need to allow the steam to escape. It will take 10 minutes to prepare. During this time the vegetable will become soft.
3. Rinse the cereal. Once is not enough. The process should be repeated several times - the water should remain clear. If you want the cereal to boil faster, you can pour boiling water over it.
4. When the pumpkin has become soft, add millet to it, add salt and stir gently so that the vegetable pulp does not fall apart.
5. Boil for a quarter of an hour. To prevent the mass from sticking to the bottom, stir periodically.
6. When most of the liquid has evaporated, remove from the stove and add the oil. Close the lid and cover the pan with a blanket. Leave for half an hour. During this time, the millet will boil down completely.

This is interesting: millet porridge - recipe

On water in the oven

For this method of cooking porridge, an open casserole pot or heat-resistant pan will be used. You also need to prepare foil to cover the container along with its contents. From the products you should take: 2 tbsp. boiling water, 70 g butter, a pinch of salt, 1 tbsp. millet cereal, 2 tbsp. sugar and honey.

1. First of all, the millet is traditionally washed (until the water is clear). Next, it is soaked in boiling water for about half an hour.
2. The cereal is mixed with sugar and salt, and then placed in the selected baking bowl. The best solution would be a special wide ceramic pot.
3. The mixture is poured with honey on top. Its quantity should be adjusted according to your own taste. It is better to melt the sugared bee product in advance in the microwave.
4. The open container is covered with foil and placed in a well-heated oven for 50-55 minutes.

Many of us know that porridge is the “second bread”, because it is prepared from grains and cereals and has been an integral part of the people’s diet since ancient times. It seems to be a simple, uncomplicated dish, but even the most ordinary millet porridge in water contains a huge amount of fiber, which stimulates the digestive system, vitamins and minerals. By the way, millet is superior to cereals such as barley and rice in terms of protein. In addition, porridge, as a dietary product, can and even should be fed to children, teaching them to this dish from a very early age.

You can serve millet porridge as a side dish for lunch or dinner, or for dessert or breakfast if you add dried fruits, nuts, sugar or honey.

How to cook millet in water?

Before asking the question “how to cook millet,” it would be good to rinse the grain first. And you should wash it thoroughly, because millet can be very dirty. You should fill it with cold water until the water becomes clear, then you can steam it with boiling water. If you do not steam the cereal, then crumbly millet porridge in water may not work, because the grain must be swollen. Plus, it is better to cook millet in a bowl with a thick bottom, to avoid burning, and with a small amount of water, only then the porridge will turn out crumbly.

Millet porridge with water - recipe

Each cereal has its own proportions so that the porridge is a success. Millet is cooked in water at a ratio of 1:2, i.e. For one part of millet you need to take two parts of water. But, you can use more water if you like thinner millet porridge; in this case, determine the proportions “by eye”, depending on the consistency you need.

Ingredients:

• millet cereal – 1 cup;
• water – 2 glasses;
• butter - to taste;
• salt - to taste.

Preparation

Fill the millet with water and cook over low heat. When the water boils, add salt, cover with a lid and cook until the water has completely evaporated. If the water evaporates quickly during the cooking process and the porridge is not ready yet, then add boiling water. Add a piece of butter to the prepared millet porridge in water, stir and serve. Yes, and don’t skimp on the butter, because it’s not without reason that they say “you can’t spoil porridge with butter”!

As you can see, the basic recipe for delicious millet porridge is quite easy; then you can add your own “zest” by imagining and experimenting with various additives.

Millet porridge with raisins

For children, there is nothing healthier for breakfast than porridge. But how to accustom them to this healthy dish, which is not loved by all children? Add sweet additives - raisins, dried apricots, nuts, honey, apple, pumpkin. In addition to the fact that all fruit ingredients are tasty, they are also healthy for children, and adults will not refuse such an amazing dish as millet porridge in water with raisins or dried apricots.

Ingredients:

• millet cereal – 1 cup;
• water – 2 glasses;
• raisins – 100 g;
• salt - to taste;
• sugar – 3 teaspoons;
• cinnamon - to taste.

Preparation

We wash the millet well, add water, when the water boils, add salt and cook until almost done. Soak the raisins in water or cold tea, dry them, add to the cooked porridge along with sugar and cinnamon and put in the oven for about 15 minutes. Done – a delicious breakfast is on your table!

You can prepare millet porridge with dried apricots. Dried apricots also need to be soaked for 15-20 minutes in water to swell, and then cut into small pieces. By the way, instead of sugar, honey is perfect, especially since it is simply a salvation for diabetics, not to mention its beneficial properties for all other gourmets. Millet porridge with honey is an excellent breakfast that will charge you with vivacity and energy for the whole day.

It seems as if there is nothing complicated about how to quickly cook millet for porridge or for meat, and anyone can handle a dish rich in vitamins and minerals. This is indeed true, but there are some subtleties in how to cook millet: proportions, time, preparation of raw materials. Without taking them into account, boiled millet may lose its taste or necessary shape.

From this article you will learn:

Cooking option for the little ones

Young children should be introduced to millet after introducing other types of cereals. If the baby is bottle-fed, then the ideal time to try cereal is 8 months. If on natural - 9 months. It is extremely rare that porridge causes allergies, but the first time it is enough to give half a teaspoon and gradually increase the amount to the required level. Infants should cook only with water.

Ingredients:

• millet cereal - 1 mug;
• salt;
• butter - 25 g;
• sugar - 2 tbsp. spoons;
• water - 400 ml.

Preparation:

1. Rinse the cereal, place in a saucepan and add water.
2. When the liquid boils, remove the foam, set the heat to low and cook until the liquid has reduced.
3. Salt, add sugar and add butter. Mix. Cover with a lid and leave for a quarter of an hour.

Adviсe

• Don't buy cereal for future use. Unlike other types, millet cereals are stored for much less time. If you hold it for a long time, it will acquire a bitter taste.
• If the cereal has been sitting for a long time and has become bitter, then you should pour boiling water over it, and then place it in a frying pan and dry it.
• Millet is a highly contaminated grain, so it must be rinsed very well until the water remains clear.
• When purchasing, choose polished grains. The crushed one will make a viscous porridge.
• When cooked, light-colored millet will never turn out crumbly.