Not all people know that one of the mosthealthy breakfast is porridge. This dish longens the feeling of hunger, does not overload the digestive tract and helps the body to wake up. Porridge in the morning accustoms to adherence to the diet and even contributes to the normalization of weight. Different cereals and cereals are useful in their own way. Among them is millet, by cleansing it from the outer shell and getting millet. This croup is rich in vegetable protein and is very easily absorbed by the body. We'll tell you how to cook millet porridge on milk and on water, in our article. Below are presented different recipes of this dish and recommendations for its preparation.
What is the use of millet porridge for the body?
All cereals, of which cereals are obtained,There is one thing in common: they are rich in vitamins (especially group B) and fiber, vegetable protein and complex carbohydrates. One of the most low-calorie cereals is millet. In 100 grams of this dish, boiled on water, contains only 109 calories. What is useful millet porridge in the morning? You can name several factors at once:
- high content of vitamin A, responsible for the skin condition and the work of the nervous system;
- improvement of intestinal motility and purification of the whole organism;
- the presence of proteins and carbohydrates, replenishing the reserve of forces and energy;
- supplying the body with permanent and important elements, such as magnesium and copper;
- rapid recovery of the body after a serious illness.
And for such a breakfast to bring maximum benefit,You need to know how to cook millet mush on milk and water. It's easy to learn this if you keep some secrets of cooking. About them and we will tell below.
Features of preparation and recommendations
Many people with pleasure and regularuse buckwheat and rice, but disdainfully apply in millet porridge. And completely in vain. But in fact this crop contains more vegetable protein than rice, and by the amount of vitamin B it outruns all cereal crops taken together. Among other things, the wheat has a pleasant taste. Of course, for this you need to understand all the subtleties of cooking and know how much to cook millet porridge on milk and how long on water, and also in what proportions to take those or other ingredients. Let us dwell on each question in more detail.
Recommendations for the preparation of millet porridge look like this:
- To make the dish crumbly, the rump must be rinsed, each time changing the turbid water to a clean one. You need to do this carefully, be sure to grind the grass with your hands.
- When laying ingredients in a pan it is important to maintain the optimum proportions. For crumbly porridge the amount of cereal and water is taken in the ratio 1: 2.
- Brew croup should be on a small fire for 20-25 minutes.
- During the preparation of porridge on the stove, the pan does not need to be covered with a lid. Otherwise the prepared dish will turn out not friable, but viscous, as a paste.
- In the half-ready porridge necessarily added butter. This will improve the taste and consistency of the prepared dish.
- A saucepan with cooked porridge should be covered with a lid and covered with a blanket for at least 30 minutes. During this time the groats will absorb the remaining water and swell.
A recipe for millet porridge on the water for a garnish
Instead of buckwheat, rice or mashed potatoes, try to serve a meat dish with meat or fish. It is very easy to prepare a crumbly millet porridge without any difficulty, following the following step-by-step instructions:
- First of all, the croup should be cleaned of dust andsora. You can just rinse the cereal in several waters or use another way. To do this, 1 cup of cereals should be poured into a bowl and pour it with the same amount of boiling water. After 20 minutes, the contents of the bowl should be thrown back on the sieve. After this, the groats should be rinsed under running water and put into a saucepan.
- Add the salt to the same capacity for cooking porridge salt to taste, pour 2 cups of water.
- Without covering the lid, put the pan on medium fire.
- After 10 minutes after boiling water, on top of the porridge put the cut pieces of butter (50 g).
- After 5 minutes, the pan can be removed from the fire.To porridge came, it turned out soft and crumbly, put the pan under the blanket, or simply left on the stove for 40 minutes. After a while, the side dish can be laid out on plates.
How to boil millet porridge on milk: photo and recipe
Such a recipe suggests preparing a delicious, and most importantly, a healthy breakfast of peeled millet. On how to boil millet porridge on milk, the step-by-step instructions say:
- Groats (1 item) should be removed from foreign impurities, rinsed in warm water and pour boiling water for a couple of minutes.
- Muddy water drained, and the pan filled with clean water (2 items).
- First you need to boil the millet on the water.Place the saucepan on a low heat and cook under a lightly closed lid until the liquid evaporates almost completely. Stir the rump only at the very beginning of cooking. If you add milk at once, it will begin to burn earlier than the millet will be boiled.
- Hot milk is poured into almost ready porridge (2st.). Now it should be cooked constantly stirring. This will take about 20 minutes. At the end of cooking, a pinch of salt, sugar (2 tbsp.), Butter (40 g) is added.
- A pan of almost ready porridge is removed from the fire and covered with a warm towel for another 20 minutes. During this time the cereal will decay, and the ready dish will turn out more delicious.
How to cook in a multivark millet porridge on milk?
Many housewives note that preparing the followingthe dish is the best for everyone. And do not constantly stir the porridge in a saucepan so that it does not burn out. When cooking in a multivarker this will never happen. How to cook millet porridge in this way on milk can be described in the following actions:
- Rinse the groats three times.The first time to pour the millet with cold water, stir and wait until a strange rubbish emerges. The second time to use warm water, which will remove the starch from millet. The third time the croup is filled with boiling water, which makes it possible to get rid of the fat that is released during storage.
- Pure millet put in a bowl multivarki and pourwater and milk. As a measure, use multi-glasses, which come complete with a multibar. The total required is 1 millet capacity, 2 - water and 3 - milk.
- Add a pinch of salt, 50 g of sugar and 20 g of butter.
- Close the multivark cover. Depending on the model, set the mode "Kasha" or "Milk porridge" for 60 minutes.
- After the end of the selected program, leave the porridge in the multivarker in the "Heating" mode for 20 minutes. Before serving, add one more slice of butter to the hot dish.
Millet millet porridge in a pot
In this dish, morevitamins and minerals than in cooked on the stove. To taste it turns out to be just as wonderful. Boil millet porridge on milk, as in a pan or in a multivark, but in a pot, the following step-by-step instruction will help:
- Prepare millet (4 tablespoons), pour it with water, rinse and transfer to a pot with a volume of at least 500 ml.
- Top pour croup with warm or hot milk (250 ml). Add a little salt, a tablespoon of sugar, vanilla and other spices to taste.
- Put the pot into a preheated oven without covering it with a lid.
- Prepare millet porridge for 50 minutes at a temperature of 180 °.
- As soon as the groats are well swollen, butter is added to the ready-made dish. The pot is covered with a lid and left in the oven for another 15 minutes.
Millet porridge with pumpkin on milk
The combination of millet and pumpkin is classic for milk porridge. Prepare this dish for breakfast and dinner. And how to boil millet porridge on milk with pumpkin, you can find out below:
- In a saucepan pour 50 ml of cold water and bring to a boil. Then add 700 ml of milk to the same dishes. This will avoid burning the porridge during cooking.
- As soon as the milk boils, salt and sugar are added to the pan (50 g).
- Then the prepared millet is filled (200 g). The contents of the pot are brought to a boil.
- At this time, the pumpkin (400 g) is cleaned, cut into cubes and added to the millet.
- After boiling the contents of the pan, it is covered with a lid. Porridge is cooked for 20 minutes. During this time, you do not need to open the lid of the pot and stir the dish too.
- After the time has elapsed, turn off the cooker and add oil to the porridge. Leave the dish to infuse for 30 minutes, covering it with a towel.
Milk pear with apples and raisins
According to the following recipe, you can make not just porridge, but real dessert. And it is recommended to boil millet porridge in milk according to the recipe, both with apples and raisins, in this order:
- To prepare the dish, washed millet (0,5 items) is poured with water (1.5 items). In a saucepan on a plate the porridge is brought to the ready. This will take about 20 minutes.
- After that, hot milk (2 tablespoons) is poured in, 3-4 tablespoons of sugar, a little salt is added. Porridge is cooked on fire below average another 20 minutes.
- During this time, you need to rinse and dry the raisins, and grate 2 large peeled apples on a large grater.
- Когда каша станет вязкой, в нее добавляются prepared sweet ingredients. The dish is mixed, and after 2 minutes the pan is removed from the fire. After 40 minutes, the porridge can be served on a table with honey or butter.
Millet porridge on milk for the child
This is a useful dish must be in the diet of children who have already turned 1 year old. To learn how to boil millet porridge on milk to the child, the following instruction on preparation will help:
- Washed in cold and hot water millet (3 tbsp.) Goes to the pan. Top with 1.5 liters of boiling water.
- Groats are brought to half-cooked for 15 minutes. After that, water is removed, and millet is poured with hot milk (0.5 tbsp.).
- On a small fire the porridge is brought to the ready.Once the groats are boiled, you can add oil (10 g) and a little sugar. If the child is still very small and does not chew, it is recommended to chop the porridge with a submerged blender.
p>