Millet in a slow cooker with milk. Millet porridge in milk: recipe

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

Millet is one of the he althiest cereals. These small yellow grains contain amino acids, vitamins and minerals essential for humans, which are necessary for the growth and strengthening of our body tissues, stable heart function, vascular cleansing, removal of bound heavy metal ions, as well as toxins from the body.

For a long time in Russia, delicious porridge was prepared from millet. How is millet cooked in milk? You will learn the recipe for this dish in our article. Here are options for cooking milk millet on the stove, in the oven and in the slow cooker.

Millet millet: a traditional recipe

The whole difficulty of cooking millet in a pan on the stove is that the porridge often starts to burn even before it has time to cook. But this can be avoided if you follow this sequence:

1. Rinse the grits several times until the water is completely clear.
2. Pour a glass of millet with two glasses of boiling water and cook the porridge over low heat for 20 minutes.
3. After the specified time, drain the water, gritspour two glasses of hot milk, add sugar (50 mg), s alt to taste and pieces of dried or fresh fruit. Millet porridge in milk is boiled for half an hour.
4. When the dish is ready, the pan should be removed from the stove and wrapped for another half an hour in a blanket (wrap) so that it continues to languish, but does not burn.
5. In an hour, millet porridge can be served.

Milk millet porridge with pumpkin in a pot

Another way to cook delicious millet, this time with pumpkin. For a glass of cereal, you will need about 200-300 g of peeled and diced sweet bright orange pumpkin.

Millet porridge with milk according to this recipe is cooked first on the stove in a saucepan, and continues to languish in the oven. Therefore, the pot must be prepared in advance. First, boil milk in a saucepan (2½ cups). Then add pumpkin to it and cook it for 10 minutes. After that, pour the washed cereal (180 g) into the milk. Boil everything together for 20 minutes until the liquid is significantly reduced in volume. Now the porridge can be transferred to a pot, add sugar and s alt to taste and simmer in the oven, heated to a temperature of 150 degrees, for about 30 minutes. Add butter to taste to the finished millet.

How to cook millet in a slow cooker with milk

The whole advantage of cooking porridge in a slow cooker is that you do not have to stand at the stove and make sure that the millet does not burn. "Smart" technology will do everything for you. Millet in a slow cooker with milk according to this recipeprepared in a ratio of 1:5, that is, for 1 glass of cereal there are 5 glasses of liquid. It is optimal to take water and milk in a ratio of 2:3. This will not only be much more economical, but the porridge will turn out tastier. Sugar, fruit, and other ingredients (vanilla, cinnamon, etc.) are added to taste.

So, all the ingredients according to the recipe need to be loaded into the multicooker and set to the appropriate mode for preparing porridge or milk porridge. In certain models of multicookers, this function may be called differently. Porridge is cooked for 1 hour, and then it languishes (heats up) for 15 minutes. Butter is added to the dish at the end of cooking.

Features of cooking millet with milk in the Redmond multicooker

For the happy owners of the Redmond multicooker, the following recipe for making delicious millet is suitable. You can measure the ingredients for the bowl using the multi-glasses that are included with the equipment. So, how is millet cooked in a slow cooker with milk? "Redmond", like any other multicooker, has its own characteristics that must be considered when preparing a dish.

It is worth noting that millet porridge in a slow cooker turns out to be equally tasty both in water and in milk. Therefore, if the milk is too fatty, it is recommended to mix it with water in a ratio of 1:1. The porridge will taste better. Before loading the cereal into the bowl of the device, it must be washed several times until the water becomes clear, and then scalded for 2 minutes with boiling water. If this is not done, the finished porridge may taste bitter.

Millet in a slow cooker with milk is prepared in the following sequence: load one multi-glass of scalded cereal into a bowl, then pour 4 cups of milk, add s alt (½ teaspoon) and sugar (2 tablespoons). After that, set the "Cooking" mode, and then select the "Porridge" menu item. Millet will be ready in 40 minutes. It can be served as an independent dish or as a side dish for meat, but then sugar should not be added to the grits.

Step-by-step cooking of millet in the Polaris multicooker

Millet in the Polaris multicooker is cooked as easily and quickly as in any other, but it also has its own cooking features. The ingredients for porridge are taken in the same sequence as in the previous recipe.

Grout (1 multi-glass) will also have to be washed several times before being sent to the bowl of the appliance. This will save the finished dish from bitterness. By the way, millet should be chosen more carefully than other cereals. For example, if you buy cereals of a pale, light yellow hue, you should not expect that the porridge will turn out to be crumbly. For this you need bright yellow whole grains. It is important to pay attention to the production date, since millet contains fats, it becomes rancid very quickly (hence the bitterness characteristic of porridge).

In what mode is millet cooked in a slow cooker with milk? "Polaris" has a special function "Milk porridge" for this, and the cooking time must be set independently, approximately 70-80 minutes. Afterafter the porridge is ready, you should additionally set the “Heating” mode for 10 minutes and darken the porridge a little more. Before serving, add butter to the dish. Porridge will turn out tastier if you add dried fruits, candied fruits, etc. during the cooking process.

Milk millet with meat in a slow cooker

The dish prepared according to this recipe tastes very much like traditional pilaf. Groats, soaked in the juice of meat, are fragrant, crumbly and very tasty.

Not the last role in the taste of the dish is played by the right amount of ingredients. For a harmonious taste, you need to take 650 g of meat (pork, beef, chicken) for 2 cups of millet, and about 6 cups of liquid will be needed. The meat must be cut into small pieces and fried in the same mode where baking is being prepared. After 30 minutes, onions and carrots are added to it, and then millet. Pour all the ingredients with water and milk in the same ratio, s alt to taste and set the “Pilaf” mode for 1 hour. After the specified time, millet in a slow cooker with milk will be ready. Bon appetit!

Millet porridge in a slow cooker with apples

Millet porridge with fragrant caramelized apple prepared according to this recipe is quite capable of replacing the most exquisite dessert. To cook it in a slow cooker, you will need 1 multi-glass of cereal, three times more milk, an apple, sugar and butter.

First, melt the butter in the bowl of the appliance (“Baking” mode). Thenadd to it the same amount of sugar (50 mg) and an apple cut into small cubes. Fry it until caramel color, then pour the washed cereal into the bowl and pour warm milk. If necessary, add sugar again and set the porridge cooking mode. Millet in a slow cooker with milk will be ready in 60 minutes. Then add butter to the multicooker bowl and set the heating mode for another 10 minutes.

Secrets of cooking delicious millet

In order for millet to be a success, it is necessary to follow certain recommendations in the process of its preparation. All of them will help answer the question of how to cook milk millet porridge in a slow cooker. Here are some of them:

• when buying cereals in the store, choose only fresh millet to be sure that it has not had time to go rancid;
• prefer plastic packaging through which you can see the color and structure of the grain;
• to avoid bitterness in porridge, do not forget to wash the millet and pour boiling water over it;
• you need to change the water when washing at least 7 times;
• after the milk has already been poured, grease the top of the walls of the bowl with butter - so the milk cannot “escape” from the multicooker;
• choose the mode correctly: tender millet is obtained in the milk porridge cooking mode, and more crumbly - in the "Pilaf" and "Groats" modes (in different multicookers they may be called differently);
• keep in mind that when adding more water, porridgemore viscous, and vice versa.