Millet Porridge With Milk And Water - A Recipe With A Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Millet porridge with milk and water is our favorite. Even a child knows the proportions for its preparation.

Ingredients

Millet - 100 g

Milk - 250 ml

Water - 500 ml

Oil to taste

Salt to taste

• 68 kcal
• 1 h. 5 min.
• 1 h. 5 min.

Photo of the finished dish

Step by step recipe with photo

Nosov's favorite story of my son is "Mishkina's porridge". How many times we read - so many times he laughs.

As a child, I somehow did not think, but what kind of porridge did Mishka cook, that he did such miracles? But for my child, using this literary work as an example, I regularly arrange a survey: which cereal requires how much liquid? So that someday in his adult life the story with Sashka's porridge does not happen. Because millet porridge with milk and water is our favorite. So, you need to be able to cook it without a mother.

So, of all common cereals, millet is able to absorb, perhaps, the most water: six times its own volume. For comparison: two measures are enough for rice and Greek, four measures are usually required for corn flour … Here you need to understand that in general all old recipes have always been measured not by weight and volume, but by measuring containers. The peasants did not have scales and measuring glasses with graduations, is it logical? They took any container - a cup, a bowl - and measured it.

So, for one cup of millet groats, you should take a maximum of six cups of liquid. You can five. Four will be a little dry. But with what exact ratio of liquids you will cook millet porridge in milk and water - this is your own business. I usually take 2 cups of milk and 4 water. Can be halved in half, that is, three by three. But in this case, the risk increases that the milk will boil away.

In general, I am an absent-minded person, but standing at the stove and carefully watching the milk is boring for me, so I have developed a few more tricks for lazy cooking millet porridge in milk and water without running away milk, which I want to share with you here.

Put one cup of millet, two cups of milk and four cups of water in a saucepan, which still has a lot of room. The high walls of the pan are the first obstacle in the path of escaping milk!

We put a wooden barbecue stick on the surface of the milk, close the pan with a lid and calmly bring the whole thing to a boil over high heat. A stick (splinter, wood chips) prevent the foam from rising when the milk boils off. Such is the old Russian life hack. No, of course, there is no need to leave the kitchen - this is not a panacea, but with a stick on the surface, I usually still manage to catch milk in time when trying to escape. I'm faster than him!

After boiling, remove the torch and cook the millet porridge in milk and water under a lid over low heat for 45 minutes. You can stir at the very beginning, after boiling. But the rest of the time, the porridge may well be left to itself.

After 45 minutes of cooking, turn off the heat and add oil to the porridge (according to the principle "you can't spoil the porridge with butter"!), Salt it, stir and close the lid.

My mother, who has a gas stove, evaporates millet porridge after boiling in a warm blanket, wrapping it around the pan on all sides. I have a ceramic electric stove. I just leave the pot covered on the cooling hotplate for at least 15 minutes after I finish cooking.

And here it is, our favorite millet porridge with milk and water, welcome to the table!