The Best Semolina Porridge With Milk
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A simple and satisfying dish that many children and adults enjoy eating is semolina porridge with milk. This is a real lifesaver in a variety of diets, in which fatty, spicy, flour, sausages and other culinary delights are contraindicated.
For the preparation of milk semolina, neither experience nor any special knowledge or devices are required. The main thing is to adhere to the indicated proportions and observe the technology. Then the porridge will definitely turn out tasty and smooth without any lumps. When serving, be sure to put a piece of butter in semolina and add other additives: fresh berries, dried fruits, jam, chocolate syrup.
Perhaps, it is precisely because of the nasty lumps that many hate semolina from childhood. But it turns out that it is very easy to get rid of the notorious tasteless bumps with just one trick. This recipe with step by step photos will tell about it.
Ingredients
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Nutrients
Calories
129.08
129.08
Carbohydrates
17.28
17.28
Fat
4.98
4.98
Protein
3.46
3.46
Step by step method
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Step 1
We take all the necessary products and proceed.
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Step 2
Rinse a suitable saucepan with ice water. This technique will not allow the products to burn to the bottom.
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Step 3
Pour cold milk, put on fire and bring it to a boil.
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Step 4
A second before bubbles appear on the surface, stir the cereal in cold water. This is the very trick that will allow you to avoid lumps in porridge.
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Step 5
Then, in a neat stream, stirring constantly, pour the mixture into the milk base.
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Step 6
Cook literally five minutes until the desired consistency. Add salt and sugar to taste, remove from heat.
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Step 7
When serving, put a piece of butter in each plate. After cooling, porridge prepared according to this recipe remains just as tender and tasty.
Tips & variations
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To make the finished semolina even tastier, the grits can first be lightly fried in a dry frying pan.
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In order for semolina porridge to be without lumps, when pouring cereals into milk, the contents of the pan must be actively stirred with a spoon.
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Another way to prevent the formation of lumps is to pour the cereal through a sieve.
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To make the porridge exactly without lumps, the cereal can be stirred in cold water and pour this mixture into boiling milk.
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Even in a sweet dish, salt must be added. This will make it taste more vibrant.
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For cooking, it is better to take a pan with a thick bottom and walls, such dishes heat up evenly and do not allow food to burn.
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To ensure that the porridge does not burn to the bottom, before cooking, the pan must be rinsed with ice water or wiped with an ice cube.
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It is important to remember that semolina continues to swell even after the end of cooking. Therefore, it is always better to cook porridge a little watery - it will stand and become thicker.
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After cooling, semolina can be used for baking pies, making puddings and other desserts.
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You always need to cook semolina porridge so much that you can eat everything at one time. A sweet dish can be supplemented with slices of apples, kiwi, dried fruits, fresh berries, jam, honey.
