How to cook milk porridge: composition, ingredients, step-by-step recipe with photos and cooking nuances

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Fragrant rich milk porridge - what else do you need for a perfect breakfast? It has he alth, energy, benefits, and most importantly, an unsurpassed taste.

Cooking porridge with milk is not an easy task. It is important to choose the right ratio of cereals and liquids, make sure that the finished dish does not burn, no lumps form. To avoid troubles that will ruin the taste and appearance of porridge, we will provide you with detailed instructions, the strict adherence to which will make you a real guru in preparing the perfect breakfast.

Porridge with milk is he althier than its dairy-free counterpart

Porridge, cooked from fresh whole milk, contains a storehouse of vitamins and nutrients. Any kind of cereal flakes in combination with a white liquid will allow you to gain strength and recharge your batteries before a school or work day. Milk contains many macro- andtrace elements, namely:

• potassium;
• calcium;
• iron;
• phosphorus;
• sodium;
• magnesium;
• fluorine;
• iodine;
• vitamin A and D;
• B vitamins.

Changing the properties of porridge depending on the fat content of milk

The degree of fat content of milk determines the energy value of porridge. If you are on a diet, reducing the calorie content of breakfast will help the use of milk with a minimum fat content. The taste of the porridge itself will also change.

The dish made with full-fat homemade milk has a creamy-sweet taste, a special aroma, and its consistency is more viscous.

Difficulties in cooking milk porridge and their solution

How to cook milk porridge so that milk does not run away? The problem of boiling milk is the most common when preparing this dish. The baked-on remains of the product are difficult to clean from the stove and pan. When the first bubbles begin to appear on the milk, it means that after 45-60 seconds it will begin to rise rapidly. A wooden spatula will help to keep the liquid inside, which must be placed horizontally on a pan with an open lid. When in contact with a spoon, a thin film forms on the surface of the milk, which will prevent the surging liquid from leaving the container.

How to cook milk porridge so that it does not burn? Give preference to pans with a thick bottom made of stainless steel. Products with a non-stick coating are also suitable. After the introduction of grains (flakes), the brew must be constantly stirred, then there will be no traces of porridge at the bottom of the pan, and thethe dish will not taste burnt.

How to cook milk porridge so that there are no lumps? A common reason children refuse to eat a he althy breakfast is the presence of lumps in it. The secret of a delicious homogeneous porridge lies in the slow falling asleep in boiling milk cereals and frequent stirring of the cooking dish.

How to cook milk porridge of optimal consistency - not too thick or liquid? If you are going to cook this or that type of porridge, you need to determine the correct proportions of dry and liquid components, as well as take into account the preferences of loved ones. If you like liquid porridge, you will have to add more milk, if it is thick, you will have to cut the portion of the liquid.

All About Oatmeal Milk Porridge

Oatmeal comes in two varieties - instant and large whole grains. To achieve the correct consistency of the finished product from large flakes, it will take twice as much milk and 15 minutes of time. Whereas instant raw materials will cook in 5 minutes.

The secret is that whole grain oatmeal needs more moisture to be soft and chewy.

How to cook milk porridge from instant oatmeal?

The production of instant oatmeal porridge is based on cut oat grains, flattened to the thinnest possible state.

The reason for the short cooking time of such porridge lies in the small size of the flakes, and not the introduction of chemical components into its composition.

Main ingredients:

• instant oatmeal - 100 grams;
• milk - 200 milliliters;
• sugar - 1 teaspoon;
• s alt - a few crystals.

In a thick-walled saucepan, milk must be brought to a boil. Pour dry flakes in a pinch, stirring constantly. Add sugar and s alt. Cook for 2-5 minutes. Turn off the fire. Simmer covered for a couple more minutes to absorb excess moisture.

Large oatmeal. How to cook milk porridge in a slow cooker?

We invite you to enjoy whole, uncut oat grains, flattened into flakes. They retain the original aroma of the culture and an extensive set of macro- and microelements. To prepare porridge, we use one of the most popular types of kitchen appliances - a slow cooker.

We will need:

• large oatmeal flakes - 100 grams;
• cow's milk - 350 milliliters;
• sugar (honey, stevia) - 1 teaspoon.

Pour cereal into the multicooker bowl, add sweetener, pour milk. Set the "Porridge" mode, program the timer for 15 minutes. Press the "Start" button. When the beep sounds, turn off the multicooker and let the porridge brew for 5 minutes. Serve slightly chilled.

Milk semolina porridge

The first porridge in the diet of most children is semolina. The love for fine-grained cereals begins in early childhood and is strengthened in the kindergarten, where it is served for breakfast. How to cook milk porridge for a child at home?

Few people know that semolina is not a cereal, but coarse flour from durum wheat. It is easy to cook and boil in minutes. To achieve a natural taste and perfect consistency, you need to know 2 secrets:

• cook strictly specified time;
• clearly observe the proportions.

For 1.5 cups of semolina, 1 liter of milk is required. It is necessary to pour flour into a boiling liquid and do it through a sieve. In this case, you will never see lumps! Cook on high heat for 2 minutes. Then reduce the gas to a minimum, cover the pan with a lid and simmer for another 10 minutes.

It is recommended to add sugar, honey, jam, cream or butter only after turning off the fire. So it will acquire the desired consistency and infuse.

Buckwheat porridge with milk

Cooking buckwheat kernels in milk is not the best solution. In the process of cooking, it acquires a specific taste that not everyone likes. How to cook milk buckwheat porridge? Bring to readiness on the water, and then pour hot or cold milk.

Please note that before cooking, the cereals should be sorted out, damaged kernels, foreign objects should be removed, and then washed in several waters.

Special requirements apply to water quality as well. If it is hard, the finished product will not turn out as tender and boiled as in the case of boiled or filtered.

A cup of cereal will require 1.5 cups of water. It is necessary to cook the core in it until half cooked. Then pour 2.5 cups of milk,bring to a boil and cook the buckwheat until tender. It is important to constantly stir the milk porridge so that it does not form a viscous foam.

You can make it easier for yourself and boil the cereal as usual - on water, arrange in portions on plates, pour milk, add sugar, honey or jam.

Rice milk porridge on the stove

For the cooking process we need:

• round-grain rice - 100 grams;
• milk 2, 5% fat - 400 milliliters;
• butter - 10 grams;
• s alt, sugar.

Rice should be washed thoroughly in cold water. This will wash away any remaining dirt from the grains and prevent them from sticking together during the cooking process.

How to cook milk rice porridge with milk? Pour milk into a small saucepan with a thick bottom and put on fire. After it boils, add the cereal in small portions, stirring thoroughly. Reduce the heat to a minimum, you can slightly open the lid of the pan to prevent strong bubbling. Add sugar and s alt to taste. We are waiting for the mass to boil. Leave for 5-10 minutes.

A sign of readiness of rice porridge is a thick homogeneous consistency. Turn off the fire, add a little butter. Cover with a lid, let it brew for 10-15 minutes.

Rice milk porridge in a slow cooker

If you got a slow cooker, hurry up to cook porridge in it! This will solve the main problem of this dish - the milk will not run away, as is the case with the stove, and the rice will not stick together and “stick” to the walls of the dish.

How to cook milk rice porridge in a slow cooker? Take 100 grams of rice, a liter of milk, butter and sweeteners to taste.

Rice is washed in several waters until the latter becomes transparent. Distribute evenly across the bottom of the multicooker bowl. Pour milk, add butter, sugar, dried fruits (optional). We close the lid. Set the mode "Milk porridge". If it is not there, you can set the parameters manually - the heating temperature is 100 degrees. Cooking time - 50 minutes. The device will notify you of the end of the work with a sound signal. Breakfast is ready!

To diversify the taste of a familiar dish, you can add fresh fruits, nuts, jams, and jams to ready-made milk porridge. As for dried fruits, honey and sugar, experienced chefs recommend adding them during cooking.

Wheat milk porridge

Wheat porridge is an infrequent guest on the tables of modern families. But in vain, because the cooked dish turns out to be tasty, satisfying, he althy and low-calorie. To make this cereal a regular on your morning table, we reveal the secrets of how to cook milk wheat porridge.

It is important to approach the choice of cereals with responsibility. To make the finished dish soft and tender, choose a medium grind. Unlike small, such porridge will not gather into a coarse lump, but, on the contrary, will be crumbly.

For cooking, prepare the following ingredients:

• wheat groats - 0.5 cups;
• milk - 300 milliliters;
• oilcreamy - 25 grams;
• sugar - 1 heaping tablespoon;
• s alt is on the tip of a knife.

Rinse the groats under water. It is optimal to repeat the procedure 4-5 times. If you ignore this step, the porridge will turn out viscous and sticky.

Pour milk into a saucepan, add clean cereals, turn on the fire.

Simmer on high heat until boiling. Throwing sugar and s alt, reduce to a minimum. How much to cook milk porridge? 15 minutes, stirring constantly.

If a film forms on the surface of the dish, it must be removed.

The groats will noticeably increase in size. So, you can remove the pan from the stove and enjoy the delicate milky taste.

Secrets of milk cereals

There are rules that are mandatory for all types of cereals:

1. After cooking, each porridge should be evaporated. It is believed that evaporation should take place as long as the cereal was on fire.
2. Groats are poured into a boiling liquid.
3. S alting porridge with milk needs a little more than with water.
4. Even sweet porridge needs to be s alted.
5. Milk is s alted before the introduction of cereals.
6. Some types of cereals are best boiled in water and then add milk.