Milk semolina porridge recipe. How to properly cook delicious semolina porridge. Recipes and secrets. The following ingredients are required for preparation:

Did you also read the rhyme “There’s an eye of butter in the porridge, there’s granulated sugar in the porridge” as a child? No? Back then you must have been an extremely obedient child, sweeping everything you put on your plate without protest. Or your mother is a first-class cook who managed to prepare an excellent delicacy without lumps from capricious semolina. By the way, how are you doing with this? Do you know how much water to take to make the semolina porridge the desired density? How to cook correctly and achieve a uniform consistency? What is the best way to serve semolina? If not, don’t worry, now we’ll sort everything out.

Useful properties of semolina

Once upon a time, back in the days of the USSR, this thick white porridge was recommended for everyone to eat: children, ulcer sufferers, athletes, people engaged in hard work and those who were recovering strength after a serious illness. Time and scientists have debunked the myth about the unconditional usefulness of semolina porridge, but did not completely displace it from the pedestal. Don’t discount semolina either. Believe me, small white cereals, obtained from wheat and retaining most of the beneficial properties of this cereal, have something to offer you!

• contains a lot of vitamins B and E, although in this regard it is inferior to oatmeal or, say, rice;
• filled with minerals - iron, potassium, magnesium, sodium, sulfur, phosphorus, chlorine, zinc;
• almost 70% consists of starch, which allows you to maintain a feeling of fullness for a long time;
• does not irritate the gastric mucosa and is easily digestible, which is why it is often recommended for people with various diseases of the digestive tract;
• has little protein in its composition and is therefore listed among the dishes allowed for consumption by patients with renal failure;
• is digested in the lower intestine and removes mucus from it along with decay products and toxins, which is useful for everyone without exception.

Semolina is not as rich in vitamins and minerals as rice or buckwheat, but it brings its benefits to the body

At the same time, semolina has two most unpleasant properties: it is very nutritious, and therefore is not suitable for those who are trying to lose weight, and it also makes our bones more fragile, preventing the absorption of calcium. Therefore, you should not get carried away with semolina porridge, but it is reasonable to introduce them into your diet - say, 1-2 times a week - it will be both correct and healthy.

Cooking secrets from the chef

The main complaints that dissatisfied consumers make about semolina porridge are that it is too dense, rubber-like, in consistency and has an abundance of lumps. But it’s not at all difficult to avoid the appearance of both, you just need to know a couple of tricks.

First, purchase only a quality product. It is impossible to cook anything decent from poorly ground or poorly stored cereal, no matter how much you want. To avoid getting into trouble, give preference to large manufacturers who can afford both newer equipment and better quality raw materials. In addition, when purchasing, do not be lazy to make sure that the bag with semolina does not contain bugs, small stones or lumps, which indicate moisture has entered the bag. Fortunately, modern transparent packaging allows you to see what kind of product you are purchasing.

If you are concerned about your figure, look for bags of cereal marked “T” in supermarkets. This semolina is obtained from durum wheat, which is known to be less dangerous for the waist and more beneficial for health than derivatives of “soft” varieties of the same cereal.

Secondly, learn to calculate proportions - the consistency and type of future porridge are largely determined by them. The optimal ratio of cereal to liquid is 1:10, that is, 1 g of semolina for every 10 ml of water, milk or a mixture of them. If you want a thicker meal, increase the proportion of cereal. But be prepared for the fact that after standing a little, your porridge will turn into a hard, elastic and completely unappetizing pancake.

There are many secrets to preparing semolina porridge without lumps

Thirdly, master the subtle art of pouring semolina into water so that it does not stick together into lumps. Each housewife achieves this in her own way:

• Some, armed with a spoon, stir boiling milk or water so that a funnel is formed in the center of the pan, and pour cereal into it in a thin stream;
• others thoroughly mix semolina with granulated sugar before introducing it into the liquid;
• still others first combine the cereal with a small amount of cold water in a separate cup, and only then begin the actual cooking;
• still others use a strainer as a divider - carefully sifted semolina into a pan is less likely to form lumps;
• Still others suggest rolling up a cone out of thick paper with a small hole at the bottom, putting the kupa in it and letting that thin stream spill into the pan.

In any case, remember: when cooking semolina porridge, stirring is everything. Putting the spoon aside for a long time or even moving away from the saucepan and leaving the food to itself is prohibited. It will either burn, or develop a scattering of lumps, or thicken too much.

Semolina porridge is cooked quickly, which helps preserve minerals and vitamins in it. Let the almost finished dish simmer a little - no more than 5-7 minutes - while continuing to continuously stir the thickening mass with a spoon, remove from heat and leave to “simmer” under the lid for another 10-12 minutes. Try not to overcook the semolina and do not cook it in advance. Boiled or overcooked, it is no longer as tasty as fresh and cooked according to all the rules.

How to cook semolina porridge

Before moving on to specific recipes, let’s reveal a few more useful culinary secrets.

1. To prevent the milk for the porridge from burning, ruining the taste of the entire dish, rinse the pan with cold water before cooking. Some even recommend throwing an ice cube into it.
2. For the same purpose, you should choose containers with a thick bottom.
3. You need to salt the future porridge at the moment the milk or water boils, before or immediately after adding the cereal. By the way, it is also better to add sugar, cocoa, vanillin and other flavorings at this stage.

Escaped milk will ruin the stove, the taste of the porridge, and your mood

Now let's talk about more traditional cooking methods. So, how to cook semolina porridge...

With milk

When preparing porridge, milk is always preferable to water. It gives the finished dish a pleasant creamy taste, making it more satisfying and healthier. A little advice: if you suddenly find there is a shortage of milk in your refrigerator, feel free to dilute it with water. You can do the same if this product turns out to be too greasy.

You will need:

• 500 ml milk, regular or baked;
• 50 g semolina;
• 30 g butter;
• 20–25 g granulated sugar;
• salt - about a third of a teaspoon.

Preparation.

1. Rinse the pan with cold water and pour milk into it.

   Use whole milk or milk mixed with water

2. Wait until the liquid begins to boil, add salt and sugar.

   Salt is needed even if you are preparing sweet porridge - it will make the taste of the dish brighter

3. While stirring the milk with one hand, gently pour the semolina into it with the other.

   Use a whisk, it's convenient

4. Bring the porridge to a boil again, continuously stirring it with a spoon.

   The porridge will thicken quickly

5. Wait 3-5 minutes, cover the pan with a lid and remove it from the heat.

   Porridge is especially tasty with butter and sugar

   Let the semolina stand for 8-10 minutes, and then you can put it on plates, add butter and serve.

If, following the butter, you add a couple of yolks, mashed with sugar, into the semolina, and then - using a whisk - the whites whipped into a strong foam, you will get a classic boubert - a sweet and satisfying dish of Western European cuisine. In this case, there is no need to add sugar at the moment of boiling.

Video: a simple recipe for porridge without lumps

With milk powder

If you didn’t have time to run to the store for milk, but you want porridge, don’t worry, you can always use its dry equivalent.

You will need:

• 100 g milk powder;
• 300 g semolina;
• 15–20 g sugar;
• 500 ml water;
• 20 g butter;
• sugar to taste;
• salt.

Preparation.

1. Pour all bulk products into a saucepan: milk powder, semolina, sugar, salt.

   High-quality milk powder can easily replace natural milk if necessary.

2. Pour in the water, stirring continuously in the saucepan with a whisk. Proceed carefully, without haste - the stream of water should be thin.

   Stirring will prevent lumps from forming.

3. Place the pan with the future porridge on medium heat, bring to a boil, and after 3-5 minutes add the oil.

   A little more and the porridge will be ready

4. Cover the pan with a lid and remove from heat.

   Some housewives additionally insulate the saucepan

5. In 10–12 minutes the porridge will be ready.

   All you have to do is figure out what to serve the treat with

On the pages of cookbooks you can often find advice to first lightly fry the semolina in a vessel with an enamel bottom to better develop the taste, and only then fill it with water or other liquid. If necessary, you can test the effectiveness of this recipe in practice.

On the water

For many people, milk is contraindicated. So what now, do without semolina porridge?! Never! We'll make do with plain water.

You will need:

• 500 ml water;
• 60–70 g semolina;
• 30–40 g butter;
• sugar to taste;
• salt.

Preparation.

1. Pour water into a saucepan and place it over medium heat. Wait until bubbles begin to appear on the surface.

   As soon as bubbles appear, you can take on the semolina.

2. Mix salt and sugar with semolina.

   Mix bulk products until smooth

3. Carefully insert them into the pan.

   Bon appetit!

If you don't like milk, feel free to replace it with water, fruit juice or even broth, meat or vegetable. You will be surprised what a new palette of flavors will open up to you in a dish familiar from childhood.

Video: recipe for a slow cooker

Porridge for the little ones

We have already said that excessive consumption of semolina porridge interferes with the absorption of calcium and has a bad effect on bone health. In addition, semolina contains a considerable amount of gluten, which can provoke the development of such an unpleasant disease as celiac disease (impaired absorption in the intestines), especially if a person has a hereditary predisposition to this. It is not surprising that doctors recommend that babies up to six months do without this nourishing complementary food.

But upon reaching 5–6 months of age, you can begin to introduce your child to semolina - carefully, slowly and obeying certain rules.

1. You should not cook for your baby with whole cow's milk. Start with porridge in water, then switch to milk diluted with water in a 1:1 ratio, and only after 1 year can you completely exclude water from the list of ingredients.
2. Change your usual proportions. The amount of semolina needs to be reduced to make a liquid porridge that can be poured into a bottle.
3. Add butter and sugar only in consultation with your pediatrician.
4. After the child turns one year old, you can add dried fruits, berries and fresh fruit or vegetable puree to the semolina. Many children like, for example, bright orange semolina with carrots or pumpkin.
5. There is no need to be afraid of semolina porridge, but there is no need to partake of it either. For an infant, 1 serving per week will be more than enough, and for older children, 1–2 servings. The exception is children with underweight, for whom semolina is often prescribed for medical reasons.

Video: the importance of semolina for children's health

Serving options

Porridge with butter and sugar is a classic familiar to everyone since childhood. But this is far from the only way to diversify the taste of a traditional dish with new notes! To make it richer, more pleasant and interesting, try boiling semolina:

• with a couple of spoons of coconut flakes;
• with frozen berries;
• with pieces of your favorite fruits and vegetables, fresh or dried;
• with chicken meat and broth;
• with cinnamon, vanilla and turmeric. The last spice will have little effect on the taste, but the porridge will acquire an attractive yellow color.

Well, semolina cooked according to the traditional recipe, with water and milk, can be served:

• sprinkle it with grated chocolate;
• whisk with a glass of creamy yogurt and a spoonful of honey;
• adding candied fruits, chopped marmalade or nuts to the porridge;
• sweetening it with jam or preserves;
• adding a little feta cheese or other curd cheese to the semolina - for originals and those who like to discover unusual flavor combinations.

In India, semolina is cooked with mustard, red hot pepper, curry, onions and salt.

Photo gallery: what to serve with semolina porridge?

Jam and marmalade will make the dish desirable even for the most picky eaters Classic semolina will appeal to fans of the classics Coconut and turmeric - for exotic lovers Porridge with egg - for those who need a thorough refreshment Fragrant boubert - a real tasty dessert Candied fruits - for those with a sweet tooth Semolina in meat broth with vegetables is already a whole meal Raisins and cocoa - for little eaters Fresh berries for fruit lovers Porridge with berry juice has a bright color and a pleasant unusual taste.

Although nowadays semolina has lost its former importance, we still prepare porridge from it and devour it by both cheeks. And we do it right. If you know a sense of proportion and carefully use high-calorie additives like butter and sugar, semolina porridge will only bring benefits to the body. Cook and eat it with pleasure, especially since now you know all the secrets of preparing this wayward, but tasty and nutritious cereal.

Semolina porridge is a dish known to everyone since kindergarten. Many people don’t like it because they remember lumps, but if you prepare the porridge correctly, add milk and maintain the proportions, you will get a nutritious product that will have a pleasant taste and aroma.

Any cereal contains a certain set of nutrients, vitamins and microelements necessary to maintain stable functioning of the body. Regarding semolina porridge, the following can be said:

• cereal is finely ground wheat grain;
• distinguish between hard, soft and soft and hard grains (this is why semolina comes in different colors and sizes);
• the diameter of the grains is 0.25-0.75 ml.

Porridge is nutritious, it quickly saturates the body. It contains a large amount of starch, so it is easy to prepare. The fat content does not exceed 1 g (per 100 g), and the calories in it do not exceed 74 (without additives). Semolina is an excellent source of carbohydrates 73 g/100 g.

How many minutes to cook semolina porridge in milk

When preparing delicious semolina porridge, a very important condition must be observed - the cooking container must be enameled or non-stick. The stirring process is continuous. After boiling the mixture according to the chosen recipe, keep it on low heat for about 2-3 minutes, constantly and preferably quickly, stirring.

Then remove from heat, place on the table, close with a lid and let brew for another 10 minutes. There is also another cooking option - pour the cereal into cold water, stir, boil until boiling, and then heat on low for another 5 minutes.

Proportions of semolina and milk

In order to prepare a delicious semolina that will contain a minimum amount of calories, you will need to cook the porridge with a mixture consisting of water and semolina in a 50 to 50 ratio.

The total amount of semolina chosen for preparation (regardless of grinding) and liquid may vary.

The standard and somewhat classic proportion is 7 tsp. per 200-250 ml of liquid, the less it is, the thicker the porridge will be.

Classic recipe

In order to prepare porridge from crushed wheat (semolina) according to the classic recipe, tested by all people from early childhood, to obtain a familiar taste and consistency, you will need the following ingredients:

• liquid base (milk or a mixture of milk (you can use dry milk) and water in equal quantities) – only 200 ml;
• semolina (finely ground) cereal – 7 tsp;
• sugar or substitute and salt - to taste;
• butter (at the hostess’s request) – 15-20 g.

Cooking time – 8-10 minutes.

Calorie content per 100 g of finished porridge is 80 kcal (with additives).

How to cook semolina porridge with milk:

Add butter just before serving. You can also add jam, condensed milk or fruits, including dried ones.

How long to cook liquid semolina porridge with milk for a child

Semolina porridge is a great start or end to the day. It allows you to quickly gain weight, which is very important for weakened or sick children. To prepare this simple and nutritious dish you will need the following ingredients:

• whole milk (goat or cow) – 120 ml;
• water – 120 ml;
• semolina – 50 g;
• sugar (or any other sweetener) - to taste.

Cooking time for porridge is 6 minutes.

Calorie content – ​​78 kcal.

Preparation steps:

1. Mix milk and water, pour into a container for subsequent cooking;
2. Sift semolina through a strainer;
3. Bring the water-milk base to a boil;
4. In a thin stream, introduce the wheat cereal into the container intended for cooking, stirring constantly;
5. Bring to a boil (heat to 100 degrees);
6. Cook after boiling for a short period of 2-3 minutes.
7. Remove from heat and cover with a lid (leave for 10 minutes);

Add sugar to a serving plate and stir. You can also add a little butter.
How to cook semolina porridge in milk without lumps with soaking

An important condition for obtaining delicious semolina porridge is the absence of lumps in the finished dish.

This can be achieved by using an unusual technology - cooking in milk with preliminary soaking of semolina.

This process saturates the grains with liquid, which ensures fast cooking and prevents the formation of lumps, even if you stir slowly rather than intensively. For preparation you will need the following ingredients:

• milk (cow or goat - at the hostess's choice) - 300 ml;
• butter – 15 g;
• semolina – 60 g;
• salt and sugar - to taste.

Cooking time – 7-8 minutes.

The calorie content of ready-made semolina porridge per 100 g is 79 kcal.

Preparation steps:

1. Pour milk (without heating) into a container;
2. Add sugar and salt;
3. Pour semolina into milk and leave the mixture for 5 minutes;
4. Stir cereal and milk;
5. Place the container on low heat;
6. Stirring, bring to a boil.
7. Cook for another 2-3 minutes, then remove from heat and let stand for a while, covered.

Before serving, add a little butter and stir well.

How to properly cook semolina porridge with milk in a slow cooker

Cooking porridge with milk without lumps is a difficult task. However, a modern development will come to the help of the housewife - a multicooker. To prepare semolina porridge of any consistency, you will need to take the following set of ingredients:

• semolina (any grind) – 110 g;
• milk (can be skimmed) – 150 ml;
• water -200 ml;
• butter – 20 g.

You should also add salt and sugar to taste.

Cooking time – 20 minutes.

Calorie content per serving - per 100 g of porridge - 84 kcal.

Preparation steps:

1. Pour the liquid base – water and milk – into the multicooker container that comes with the device, immediately add sugar and salt, and mix;
2. Put the butter and mix again, add the cereal, stir again so as not to get lumps in the finished dish;
3. Turn on the unit to the “Multi-cook” mode (the best option or simply “Porridge”), set the time to 20 minutes.
4. Then open the lid and thoroughly stir the prepared porridge. If it turns out liquid, you should leave the container under the lid for another 10 minutes (heating mode).

When serving, you can add a small piece of butter to the plate.

Cook dietary semolina porridge with milk (without additives)

Monitoring your figure and the calories consumed during one meal is very important, which is why the housewife should write down an option for preparing dietary semolina porridge in her collection of recipes.

It completely excludes harmful components, but contains dried fruits or honey, which is an additional source of benefits for the body.

To prepare this easy version you will need the following ingredients:

• purified drinking water, prepared for use – 400 ml;
• semolina – 2.5 tbsp;
• honey – 10 g (or a handful of any dried fruits that should not have seeds);
• salt - just a little.

Cooking time - 5 minutes (cooking), 10 minutes - exposure under the lid.

Calorie content – ​​69 kcal/per 100 g.

Preparation steps:

1. Pour water into a container, put on high heat, bring to a boil, reduce heat to medium;
2. Add semolina (in a stream with stirring);
3. Cook over medium heat for 5 minutes (stir without stopping);
4. Remove from heat, add honey, stir, cover with a lid.

Before serving, you can decorate the serving with a fresh apple slice or strawberry.

Any housewife dreams that her dish will turn out excellent in all respects, from appearance to taste and sensations while eating. As for semolina, it is quite difficult to work with it, since it “loves” to form lumps during cooking.

The following recommendations will help you avoid cooking problems:

1. Pour in the cereal slowly, in small portions, in a stream, constantly stirring the liquid;
2. Pour the cereal into hot water to speed up cooking;
3. Use small containers;
4. To give a rich taste, add butter;
5. After cooking, the hot porridge should be whisked, then it will turn out airy;
6. To improve the taste, baked milk should be used.

The following story describes in great detail how to cook semolina porridge with milk.

• 1 Semolina porridge with milk - a classic recipe
• 2 Recipe for cooking with water
• 3 How to cook porridge in a slow cooker?
• 4 With milk powder
• 5 Liquid porridge for children
• 6 How to cook semolina in the microwave?
• 7 Thick semolina porridge
• 8 On milk and water

Semolina porridge is a frequent guest in every home. Especially in families with small children. But even when preparing such a dish often, not every housewife knows how to cook semolina porridge correctly. The following recipes will help anyone interested in figuring this out.

Semolina porridge with milk - a classic recipe

Full-fat fresh cow's milk adds satiety to the treat. A homemade product is ideal for its base, but store-bought products can also be used. In addition to milk (1 tbsp.), from the products taken: 4 small. tablespoons of cereal (heaped), 15 g butter, ½ small. spoons of salt, 1 large spoon of granulated sugar.

1. Bring the milk to a boil in a small saucepan.
2. Immediately after this, all the dry ingredients, except semolina, are poured into the container and mixed thoroughly.
3. When the milk begins to boil again, you can gradually add cereal into it.
4. With the second hand, the mass is intensively and constantly stirred.
5. When all the semolina is in the milk, the ingredients should boil together for 3-4 minutes.

Before serving, semolina porridge in milk will be infused under the lid for 12-15 minutes.

Recipe for cooking with water

If you don’t like milk in your house, you can cook delicious semolina using drinking water. As a result, it will turn out to be less caloric. The simplest recipe for such a dish includes: 2.5 tbsp. liquid, small a spoonful of granulated sugar, half a glass of semolina, a pinch of salt, a piece of butter.

1. The water in the pan is brought to a boil.
2. Immediately after this, pour dry cereal into the bowl in a thin stream. This is done with constant stirring.
3. Cook the ingredients together for another 15-17 minutes.
4. All that remains is to add sugar, salt, butter, and let the dish brew for 5-7 minutes.

Ready-made porridge in water goes well with sweet additives: jam, preserves, honey.

How to cook porridge in a slow cooker?

If you have a miracle saucepan in the house, then you can set the porridge to cook in the evening, and in the morning find a fragrant hot dish in the multicooker. To do this, take: 2 tbsp. milk, 1.5 tbsp. water, 0.5 tbsp. semolina, a pinch of salt, 2 large tablespoons of fatty butter and the same amount of granulated sugar.

1. Sugar, salt, purified water and milk are immediately added to the bowl of the device.
2. Using a spoon, mix all ingredients until completely dissolved.
3. Next, semolina and oil are placed in the container. In the Multicook program, the dish will simmer for about 25 minutes.

If you need semolina porridge in a multicooker to be ready in the morning, then you should use the “delayed start” function.

With milk powder

Even powdered milk can become the basis for a delicious, hearty semolina porridge. To ensure that the dish turns out without lumps, it is advisable to cook it in a container with a long handle, which must be thoroughly wiped with a towel before starting the process. It should be perfectly dry. From the products taken: 5 large spoons of milk powder, 3 spoons of granulated sugar, 1/3 tbsp. semolina, half a liter of purified water, salt.

1. Milk and semolina are immediately added to a dry, convenient container. The dry mixture is thoroughly kneaded and rubbed with a spoon. Even the smallest lumps must be eliminated, otherwise they will remain in the finished dish.
2. Next, salt and sugar are sent to the container.
3. Water is poured into the bulk components in a thin stream. It is especially convenient to mix them with a whisk.
4. Bring the porridge to a boil over low heat. After the first bubbles appear, the mass is cooked for another 3-4 minutes, after which it is removed from the heat.

Season with butter to taste.

Liquid porridge for children

Modern pediatricians unanimously argue that you should not give semolina to infants. But it is quite suitable for feeding babies older than one year. The main thing is to give it to your child no more than 1-2 times a week. Young children are more willing to try liquid semolina. It is prepared from the following products: 2 small. l. cereals, 1 small. l. granulated sugar, ½ tbsp. water and milk. This amount of ingredients will be enough for one child's portion.

1. First of all, the cereal is thoroughly mixed. This will protect the dish from lumps.
2. Next, the semolina is poured into boiling water in small portions with constant stirring.
3. The dish is cooked for about 12 minutes.
4. All that remains is to add sugar, pour in milk, bring the mixture to a boil and remove from heat.

If parents nevertheless decide to feed their baby semolina porridge, then this liquid option is suitable for this purpose.

How to cook semolina in the microwave?

Modern technology can significantly simplify the process of cooking semolina porridge. To do this, you can use not only a multicooker, but also a microwave oven. With it, the preparation of the dish under discussion will be significantly shortened. From the products you will need to prepare: 2 tbsp. cereals, a pinch of salt, 1 tbsp. fat milk, 3 tsp. granulated sugar.

1. Pour all the dry ingredients into a deep bowl designed specifically for the microwave and mix thoroughly. This will protect the treat from the appearance of unappetizing lumps in the future.
2. The ingredients are poured with non-cold milk.
3. Next, you can put the bowl in the microwave for 2 minutes at maximum power.
4. Then it is mixed and cooked the same amount.

It’s delicious served with any canned fruit or berries.

Thick semolina porridge

Some gourmets prefer to eat only thick porridge, in which “the spoon stands.” To prepare just this type of treat, you need to correctly observe the proportions of semolina and the liquid used. Thick porridge will be an ideal hearty breakfast. To prepare it you use: 1 tbsp. cereals, a pinch of salt, 1 large spoon of granulated sugar, 3 tbsp. fat milk.

1. First, all dry ingredients are mixed in a separate container. There should not be even the smallest lumps in them.
2. In any thick-walled container, bring milk to a boil. If desired, you can mix it 50/50 with water. But this will reduce the calorie content of the dish and make its taste less rich.
3. All bulk products are slowly poured into boiling milk.
4. Cook the treat for another 10-12 minutes.
5. It is important to constantly stir the mixture and not allow lumps to form.

This dish is delicious served with condensed milk.

With milk and water

In order to save money or to reduce the calorie content of milk semolina porridge, you can use milk half diluted with purified water for its preparation. A total of 1.5 cups of liquid is taken. And, in addition: 2 large spoons of semolina, a pinch of salt, sugar to taste.

1. First, water is poured into the pan and sent to the stove. After a couple of minutes, you can pour milk into it.
2. The liquid is salted and granulated sugar is added to it to taste.
3. As soon as foam begins to rise on the surface of the mixture, the heat should be reduced to a minimum value.
4. You can immediately pour the pre-sifted semolina into the pan in a thin stream. It is very important to stir constantly, preventing lumps from forming.
5. When the dish has simmered for 2-3 minutes, you can turn off the stove, close it with a lid and leave to steep for 8-10 minutes.

The porridge is served in portions with a large amount of melted butter or ghee.

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How to cook semolina with milk to get the best porridge in the world - tasty, aromatic, simply delicious? There are several tricks for preparing this simple dish, as well as many recipes - ordinary and with a twist.

We all come from childhood. And if today you are still looking for a recipe for that porridge that is “like in kindergarten,” it means that you were fed the right semolina porridge there. If, when you hear the word “semolina,” you remember a liquid, slimy mass full of uncooked lumps, this indicates that something went wrong with your porridge...

To avoid lumps, it must be brewed correctly. Remember your physics lessons: particles of a surface substance, instantly getting wet, stop giving liquid movement into the grains. And the fine grain of semolina just leads to the fact that the grains are “cooked” into one lump; boiling water speeds up the process. Knowing the mechanism of clumping, it’s easy to guess: to avoid lumps, you need to either pour semolina into cold or warm liquid and stir little by little, or pour it, as cookbooks advise, in a thin stream into boiling water, stirring constantly, better forming a funnel of milk in the saucepan.

Proportions

What proportions should be maintained to prepare the ideal milk porridge?

The thickness of the porridge depends on the proportion of milk and cereal. To prepare medium-thick porridge, you usually take 6 tbsp. spoons of cereal per 1 liter of milk. Salt and sugar are added to taste. If you need a thinner porridge, you can add milk.

If we take the recipes of the famous Soviet culinary reference book, “Books on Tasty Healthy Food,” published in 1964, as a sample ratio, then the proportions should be as follows:

• 1 glass of semolina;
• 5 glasses of milk;
• salt - half a teaspoon;
• sugar - 1 tbsp. spoon.

An old Soviet recipe advises to cook the porridge for 10-15 minutes, stirring continuously until it thickens. And add salt and sugar after turning off the heat, just like butter.

Cooking time

How long to cook semolina? Cooking time may also vary. Some cook literally a couple of minutes after boiling, but classic semolina porridge is usually boiled over low heat for 5-7 minutes from the moment of boiling.

If you want to get a taste that is more or less close to the porridge of your childhood from kindergarten, then you need time, and not at all spent at the stove with a stirrer. Just long cooking kills everything useful and turns any food into an incomprehensible mess. The secret of kindergarten porridge is in the food warmers. Food warmers are special pans that can be double-walled to retain heat or electrically heated. Everyone has seen such rectangular pans in any dining room, but we don’t have them at home. Therefore, the issue can be resolved simply by reproach.

To make the porridge go away, you need to do this:

• pour cereal into milk using any of the above methods;
• bring to a boil and cook for a maximum of a couple of minutes;
• Cover the pan with a lid, wrap it well with a towel or place it under a pillow or blanket.

The “pot” itself will finish cooking its contents. And if you cook semolina porridge with baked milk (including ready-made milk from the store), then the taste will be even more similar to the porridge from childhood.

Important: If you are afraid that the milk in the pan may burn, before pouring milk into it to boil, pour a little plain water to wet the bottom. This will prevent the product from burning.

Semolina porridge with milk in a slow cooker

Required:

• milk - 2 glasses;
• semolina - half a glass;
• water - one and a half glasses;
• butter - 20 g;
• sugar - 2 tbsp. spoons, salt to taste.

A multicooker, this miracle of modern technology, will save you from having to stand at the stove waiting for the milk to “run” or the porridge to start burning. To prepare milk semolina porridge, you need a multicooker of any brand with a power of at least 860 W. Next, pour all the ingredients into the bowl and mix with a wooden or silicone spatula. The water in this recipe is given for preparing porridge for babies, but for older children and all others, milk is poured instead of water.

Next, the multicooker is set to the appropriate program - for example, the Philips multicooker has a program called “Porridge”, Polaris has the “Multicook” program, etc. Having set the desired time, set the temperature to 90 degrees (if the program itself does not program the time and temperature conditions).

When the time is up, you will get the freshest and most delicious porridge. It may seem that the porridge is a bit runny. But as it cools, it thickens, and besides, a slightly runny porridge will be just right for kids.

Milk porridge with milk in the microwave

Recipe in ten minutes.

Need to:

• a glass of milk;
• 2 tbsp. spoons;
• semolina - 3 tbsp. spoons;
• sugar - 3 teaspoons;
• salt and vanillin to taste;
• butter - a piece;
• additives - raisins, dried apricots, nuts, etc.

Place the butter in a plate and add all the dry ingredients without mixing them. Separately, boil the milk and pour it into a plate with the mixture. Mix.

Next, pour the resulting mixture into two plates and microwave both for five minutes. When the time is up, stir the porridge again and cook for another 5 minutes. The porridge is ready. All that remains is to serve it with raisins, jam, chopped fruit or other flavoring additives.

Recipe with milk powder

It happens that there is no milk in the refrigerator or it suddenly curdled. What to do? It’s good if you have a supply of powdered milk. With it, semolina porridge turns out no worse than from a whole product.

So, to prepare semolina porridge with dry milk, take:

• half a liter of water;
• 5 tbsp. spoons of dry milk;
• a third of a glass of semolina;
• 3 tbsp. spoons of sugar;
• a little salt;
• butter to taste and in the form of additives - jam or some fruits and berries.

Next we do this:

1. Pour milk into a saucepan to prepare porridge. Exactly this way, and not otherwise! Without first diluting the milk, namely in a dry pan, this will help prevent the milk powder from clumping.
2. Pour semolina into dry milk powder.
3. Next add sugar and salt.
4. Pour everything with cold milk and beat with a blender. To prevent the milk from splashing on you, add water in parts, first a little, then top up.
5. Now put the pan on the fire and cook for five minutes from boiling. The porridge is ready!

Cooking porridge for children

Special semolina porridge should be prepared only for very small children. The rest of the children can easily eat regular porridge, except perhaps cooked with diluted milk, if the milk is too fatty.

For small children, the porridge is cooked a little differently. They begin to give semolina as complementary food from six months. First, the cereal is boiled in water so as not to spoil the milk by excessive boiling, and the milk is poured into the almost finished cereal. Sugar should be added to boiling porridge, but salt should be added only after the cereal is ready. Oil is also added after cooking, without heating it again. Baby porridge is flavored with butter, which contains vitamins A and D.

In ancient cookbooks there are recipes for making semolina porridge without milk. It is not as tasty as milk milk, therefore, taking care of reducing calorie content, it is still better to dilute the milk with water at least in half. But for dietary fans or people fasting, there is a recipe for semolina porridge with water. It can be eaten with raisins, fruits, jam and other additives; without them it will be empty and tasteless.

Preparing such semolina is not fundamentally different from how to cook porridge with milk.

Important: For this porridge you can only use the freshest grains. The slightest rancidity will ruin the whole thing.

The recipe is:

• 3 tbsp. spoons of semolina;
• 1 tbsp. a spoonful of raisins and sugar;
• butter 2 tbsp. spoons;
• water 2 glasses;
• salt to taste.

The famous “professor of cabbage soup,” as he was called during his lifetime, a passionate admirer of cooking and its expert William Pokhlebkin, describing semolina porridge with water in his culinary work, gave another unusual recipe for cooking semolina porridge. This porridge is very unusual for those who know traditional semolina. Its essence is in the preliminary frying of cereals.

The porridge is prepared like this:

1. Place butter in a frying pan, or better yet, in a pan with thick walls and melt it.
2. Dry semolina is added to the oil in the required quantity.
3. The cereal is fried until slightly yellowish.
4. Milk is added in the usual proportions.
5. Using a whisk, quickly stir the cereal until smooth.
6. Next, bring it to a boil and boil for a couple of minutes.
7. The pan is covered with a lid and set aside to infuse - usually ten to fifteen minutes is enough.

The porridge turns out to be more like a side dish, although it can be eaten with jam or other sweet additives. However, Master Pokhlebkin himself recommended eating this porridge with fried onions, or mushrooms, or something else similar that you like.

There are so many recipes for the simplest and most amazing semolina porridge!

In today's article I will tell you how to cook semolina porridge without lumps. Many novice cooks want to learn how to cook semolina with a uniform consistency, but their attempts most often end in failure.

Everyone has tried semolina porridge at least once in their life. As a child, my mother always prepared this dish, and without lumps. When I became an adult and began to master cooking, at first I couldn’t cook semolina porridge well. Thanks to my mom for helping me with useful advice.

Secret step-by-step recipe without lumps

I will share a secret cooking technology that involves pre-soaking semolina. During the “water procedure” the grains absorb moisture. As a result, lumps do not form.

Ingredients:

• Milk – 1 glass.
• Semolina – 3 tbsp. spoons.
• Butter – 10 g.
• Salt and sugar.
• Jam or preserves.

Preparation:

1. Pour a glass of cold milk into the pan. I recommend cooking semolina in a small saucepan with a long handle. It will allow you to control the container when the semolina begins to rise.
2. Add sugar and salt to milk. The amount of ingredients depends on your preferences. If you intend to use jam, fresh berries or preserves, do not add sugar to the milk.
3. The next stage of preparing semolina without lumps is extremely important. To ensure that the finished dish has a uniform consistency and without lumps, add the cereal to cold milk. As a result, the semolina will absorb liquid and swell, but the grains will not stick together.
4. Place the pan with milk and semolina on low heat. Stir the contents constantly during cooking. If this is not done, the grains will stick to the bottom of the pan.
5. After the milk boils, reduce the heat to low and place the pan on the edge of the burner. After about two minutes, the semolina will thicken and can be removed from the stove.
6. All that remains is to pour the porridge into a plate, add a little butter and mix lightly.

You can improve the taste of the dish by adding fresh berries or jam.

Video recipe

You just learned how to cook semolina porridge without lumps. The ingredients provided for in the recipe are quite sufficient to prepare semolina porridge intended for a child. If you want to please an adult with this dish, I recommend proportionally increasing the amount of food by about one and a half times.

How to cook semolina porridge with milk

Semolina porridge is a simple, tasty and nutritious dish. Not every housewife dares to cook it, since it is not always possible to cook good semolina.

There are many cooking methods. However, semolina has the best taste when prepared using fresh milk.

I will give you a recipe for semolina porridge with milk so that you can prepare a perfect dish. Observe the proportions specified in the recipe and the sequence of cooking steps.

Ingredients:

• Milk – 1 glass.
• Water – 1 tbsp. spoon.
• Cereals – 4 teaspoons.
• Sugar and butter.

Preparation:

1. To prepare semolina with milk, take a bowl with a thick bottom. Whether the semolina will burn depends on the thickness of the bottom. Moreover, you can avoid burning by adding a small amount of water.
2. Pour water into the prepared dishes and turn on low heat. Immediately add cool milk to the pan and wait until it starts to rise. Then reduce the heat and add semolina in a thin stream. Stir the contents of the pan all the time. The result will be a homogeneous porridge without lumps.
3. Cook for three minutes, stirring constantly.
4. Turn off the stove, add a little sugar and stir. Cover the dish with a lid and leave for a quarter of an hour. After this time, the semolina will absorb the milk. The result is a thick porridge.

Video recipe

You can make a real treat out of the dish if you add a little butter and some jam to the semolina porridge before serving. I add quince jam. The result is a real culinary masterpiece.

Cooking semolina porridge in water

Culinary fashion welcomes the preparation of dietary and low-calorie dishes. To keep up with the times and not deviate from trends, I propose to talk about how to cook semolina porridge in water.

Semolina is a unique cereal, for the production of which soft varieties of wheat are used. It is rich in phosphorus, calcium and beneficial substances for the human body.

Semolina porridge is a dietary product, especially if prepared without adding milk and sugar. The result will be a bland porridge, so add some raisins. The recipe for water is extremely simple. Just remember, semolina tends to clump. Therefore, stir constantly during cooking.

The most important step in the recipe is mixing the cereal with water. To prevent lumps from forming, stir the semolina frequently and quickly.

Ingredients:

• Cereals – 3 tbsp. spoons.
• Butter – 2 tbsp. spoons.
• Raisins – 1 tbsp. spoon.
• Sugar and salt.

The ingredients are indicated for one serving of semolina porridge. If you are afraid of gaining weight or consuming sugar is contraindicated, exclude this ingredient. If there are no restrictions, it is necessary to use sugar.

Preparation:

1. Pour the cereal into the pan and distribute evenly over the bottom. This is a must. Semolina constantly forms into lumps, and in the case of water, their number is much greater.
2. Add water to the pan and stir. I recommend using warm water. Stirring constantly, bring the semolina porridge to a boil.
3. After the water boils, add a little sugar to the pan. Add salt to taste.
4. Cook semolina porridge in water for at least five minutes, stirring all the time. Do not overcook, otherwise the cereal will become overcooked.
5. Add butter. It is not necessary to remove the dish from the stove. Add some raisins to the pan along with the oil and mix thoroughly.

Video cooking

Now you know thoroughly how to cook semolina porridge in water. If you like butter, add as much as you like; butter won’t ruin the porridge.

How to cook semolina porridge in a slow cooker

Many housewives prepare milk porridges and soups. Each of them knows well that during the cooking process these dishes must be carefully monitored. Otherwise, the milk will simply “run away.” Modern kitchen appliances help to avoid this problem if you know the recipe for semolina porridge in a slow cooker.

Semolina porridge is perhaps the only dish that accompanies a person throughout his life.

Ingredients:

• Cereals – 0.5 cups.
• Water – 1.5 cups.
• Milk – 2 glasses.
• Sugar and butter.

Preparation:

1. Semolina is famous for its ability to absorb liquid. For this reason, the ratio of semolina to liquid should be at least 1 to 7.
2. Pour semolina into the multicooker container along with a small amount of sugar and stir. As a result, lumps do not form during cooking.
3. Pour milk into the multicooker and put a piece of butter. If you want to cook for a child, dilute the milk with water. For adults, cereal with milk alone is excellent.
4. Activate the “Multi-cook” mode. At a temperature of 90 degrees, semolina is cooked for about a third of an hour.
5. After the specified time, the semolina porridge is ready. Perhaps, after opening the lid, the porridge will seem a little liquid, then just mix the semolina thoroughly.

Not all children like this dish. If you cook it in a slow cooker, they will be happy. I have tested this in practice many times.

Semolina cooked in a slow cooker has a pleasant texture and delicate taste. If you flavor it with a few spoons of honey, you will get a real masterpiece that no one will refuse.

The benefits and harms of semolina porridge

In the final part of the article, we will consider the benefits and harms of semolina porridge.

Semolina contains magnesium, calcium and phosphorus in small quantities, since the beneficial substances are concentrated in the shell of the wheat grain, which is removed during production. At the same time, each grain contains a lot of potassium and vitamins.

Children's doctors recommend giving semolina to babies after one year. There is no fiber in the porridge. Consequently, the child’s stomach can easily handle these foods. Semolina should not be given to children under one year of age. It contains a lot of glutin, which causes allergic disorders in children. Semolina contains a lot of phytin, which interferes with the absorption of calcium. That is why berries or fruits are added to the porridge, which neutralize this substance.

Semolina helps cleanse the body of mucus and remove fat. It acts as a source of energy and has a beneficial effect on human muscles and bones. Doctors recommend semolina for people suffering from exhaustion, intestinal ailments, after operations on the intestines or stomach, and people with poor digestion. Even a special diet has been developed, based on milk and semolina porridge.