The benefits of most porridges are known to everyone. A variety of variations of this dish are prepared for children and adults. Also, cereals are actively used in the diet as a source of useful and necessary for the full operation of the body substances. One of the most delicious, containing the necessary set of trace elements and vitamins is porridge made from millet.
In order to get not just a nutritious, but tasty and flavorful dish, you do not need milk, but it is very important to learn a few simple rules. They will allow you to serve on the table a dish that can be eaten by people with allergies to dairy products.
Proportions for the perfect dish
There are several secrets that will help make a millet porridge on the water crumbly and fragrant:
- Before cooking, grits should be washed well to get rid of dust (as a result, porridge will not stick together).
- Water should be poured so that it completely covers millet.
- After boiling, pour the contents of the pan onto a sieve, and then refill the grits with fresh cold water, continue cooking.
The ideal ratio of ingredients:
- millet - 250 g;
- water - 500 ml.
With the help of water, you can adjust the viscosity of porridge (this is required for some diseases). If you add more, the millet porridge will be viscous, less - dry.
Recipes for millet porridge on water
Classic
Millet porridge can be a tasty side dish and a full-fledged independent dish. For its preparation will need to purchase high-quality millet.
The classic cooking option assumes that the following ingredients will be used:
- croup - 180 g;
- water - 250 ml;
- salt - to taste;
- sugar - to taste.
You will also need some vegetable oil. Any suitable, but it is important that it does not have a smell. You can use and butter - in this case, you will need 45 g of this product. Cooking time - 30 minutes. Calories 100 grams of porridge - 135 kcal.
The process of cooking porridge is simple:
- Millet needs to be sorted out in order to get rid of possible garbage in the croup.
- Then rinse it (3-4 times) until the water is completely transparent without deposits on the surface.
- In order to guarantee the friability, it is necessary to pour the cereal with boiling water before putting it into the pan.
- It is better to choose a pot with thick walls for cooking, and add millet to the already boiled water.
- After boiling, salt and sugar are added to the porridge (the amount is selected according to taste).
- Cooking lasts until thick.
After cooking in the millet porridge you need to put oil and mix well. Submission is made hot or warm.
With pumpkin
The option of porridge with the addition of pumpkin will make the dish not only satisfying, but also beautiful. This vegetable will add vitamins and useful microelements, which will increase its value in baby and dietary food.
For cooking you will need to purchase the following grocery set:
- pumpkin (pulp) - 650 g;
- millet groats - 375 g;
- water - 800 ml.
Cooking time - 30 minutes. Calorie ready porridge with pumpkin is 147 kcal per 100 g. Salt is added to taste, and sugar can not be used at all, since the sweetish taste will turn into pumpkin porridge.
Cooking process:
- Prepare a vegetable - peel it from the core and peel, cut into small cube.
- Pour water into a saucepan, bring to a boil, put the prepared pumpkin into it.
- Boil for 15 minutes.
- Prepare the cereal - rinse it according to the existing rules in order to get rid of white scurf that gives the porridge stickiness.
- After 15 minutes, pour the washed grits into the pumpkin and mix.
- Put on a small fire and cook until tender.
In order not to burn porridge, it is recommended to stir it at a frequency of 1 every 5-7 minutes. Before serving, decompose in portions. Oil is added as desired. Eating a finished dish needs to be hot or warm.
In the slow cooker
Cooking porridge on water in a slow cooker saves a lot of time. That is why many housewives choose this method to serve a tasty and healthy dish.
Millet is a source of vitamins that strengthen the body, so it is actively used in home cooking. It’s easy to prepare this type of porridge in the slow cooker, since most of the work is done by the device itself - you do not need to constantly stir or make sure that it does not rise and "run away" from the pan.
An additional advantage of this method of cooking - porridge will turn out crumbly guaranteed, and you can also avoid burning because the temperature mode is programmed automatically.
Ingredients to prepare for the dish:
- millet - 1 measuring cup (multi-glass, supplied with the device);
- drinking water - 3 measuring glasses;
- salt - to taste;
- sugar - 2 tsp. (sand is used);
- butter - 2 tbsp. (added immediately or at the end of cooking just before serving).
Cooking time averages 35 minutes. Calories - 140 kcal per 100 g.
The cooking steps will be as follows:
- In the bowl of the multicooker, place the millet, previously well washed, and granulated sugar.
- Pour all these ingredients with water.
- Regardless of whether the dish is prepared in milk or water, the program “Porridge” or “Milk porridge” is chosen (the name depends on the manufacturer).
- Salt and oil are added to the rest of the ingredients, mixed.
- Then the cover of the device is closed and the "Start" button is profitable.
Now you need to wait for the end of the program. After the beep or shutdown, you need to open the lid of the multicooker, let the dish stand. At this stage, you can add oil (if it was not immediately put) and mix.
Serve hot or warm. You can additionally show imagination and decorate the finished porridge with fruit or jam directly on the plate.
Useful tips
There are several simple culinary secrets that will help make millet porridge special, crumbly and very tasty. In order to get rid of the characteristic bitter taste, you will need to fill in the amount of cereal needed for cooking with water (with top). Then leave it to swell for 1 hour. During this time, all the impurities and substances that can be bitter in the finished dish will pass into the water.
In order for the porridge to be crumbly, you need to add oil 8-10 minutes after boiling and mix. Without this product the dish will turn out dry and will stick together.
Also, after boiling, you must wait 10 minutes to close the pan with a lid. Then turn off the heat and leave the container for half an hour to infuse. Millet porridge should swell well, soak up all the remaining water in the pan in itself.
After 30 minutes, you can serve porridge to the table. In the process of cooking, it is better to use fine salt so that it is evenly distributed, and sugar to be applied in the form of sand (lump will need to be crushed beforehand).
Following all these recommendations, it is easy to prepare a dish that will appeal to everyone. By adjusting the amount of ingredients, porridge can be a good dietary or medicinal dish, the basis for baby food.
