Among people who are versed in diets, “advanced” moms and even pediatricians, one can often hear the opinion that semolina porridge is useless, that they are only solid fast carbohydrates in the complete absence of healthy nutrients. However, it is not.
Firstly, its caloric content is greatly exaggerated (unless, of course, abuse the fat and sugar). Secondly, it contains a good proportion of protein - as much as 11.3 g per 100 g of product! This is more than in barley, barley, corn and rice.
In addition, due to the fact that it is brewed pretty quickly, it does not have time to break down the vitamins that it contains: vitamins of group B, vitamins PP.
Its main drawback is the gluten content, which many children and some adults experience difficulties with digesting. But gluten is found in many grains (wheat, rye, barley, oats) and even more so in semi-finished products (ketchups, gas stations, soy sauces, etc.), and, if a person is aware of their peculiarities, or a young mother knows that the child does not digest gluten, the list of permitted products is known to them in advance.
Proportions and recipe simple semolina on the water
How to cook semolina on water? Important consistency. If you cook by eye, it may turn out to be too liquid or, conversely, too thick. It is unlikely that the consumer will like jelly in a plate or "porridge", which stands like a piece of brawn.
Proportions: the ratio should be about 1: 5, that is, 2.5 cups of water will be required for half a glass of cereal. But in this case, it turns out too much volume. When you need to prepare only one portion, the ingredients are more convenient to measure in this ratio: 2 standard tablespoons per cup of water.
- semolina - 2 tbsp. l (approximately 20 g);
- water - 1 cup (200 ml);
- granulated sugar - 2 tsp;
- salt - pinch;
- butter - about 5 g
Everything will take from seven to ten minutes, depending on which cooking method is chosen. Yes, it turns out you can cook it in different ways!
Nutrition will be 80 kcal per 100 g.
How to avoid lumps
And now let's learn how to cook semolina on the water without lumps. In most recipes that come across on the Internet (regardless of whether it is suggested to boil with milk, water or broth), the authors advise you to put the cereal in a boiling liquid. However, it is with this technology, no matter how classical or proven it may seem, there is a big risk of the formation of the most notorious lumps.
Therefore, the most competent approach to cooking is this: cereal should be poured into cold liquid! Be it milk or water.
Such technology will not allow creating nasty clots even if it is purposefully wanted.
Why is such a simple and effective way still not found widespread? Why even many sophisticated grandmothers who have educated more than one individual of the human race consider this a real discovery? The answer is obvious. Just because it is more labor intensive.
Three ways to cook
- The classic version: a pan is put on the stove and left unattended until the moment when it boils and boils (for now, you can do any household chores), then the cereal is filled up, and then it’s enough to take action for some two or three minutes ( they mean stirring), and the result will not be long in coming. Yes, with high probability, there will be lumps. To avoid them, you will have to interfere intensively, but this does not guarantee obtaining homogeneity;
- The method is more correct: liquid is put on the stove in a saucepan, into which everything necessary is immediately poured, including salt and sugar. Light stirring is better to start immediately, immediately, slowly and methodically (it will take 5-7 minutes), and increase the intensity only when boiling begins. Literally in a minute the contents will reach the desired consistency;
- A compromise option for those who do not have enough time: cereal can be poured into hot, but not boiling water. Put on medium heat. Almost immediately you can sweeten, salt and, stirring, wait for boiling and full readiness. Remove from heat and let stand under the lid for about 5 minutes.
Multicooker cook semolina for baby
To cook this dish in a slow cooker, you need to take products in the same proportions that are needed for the classic version. Liquids can be added a little more, because appliances cook longer than man and boil too much. For one serving you will need:
- the croup itself (semolina) - 2 tbsp. spoons (approximately 20 g);
- water - 1 cup (200 ml);
- granulated sugar - 2 teaspoons;
- salt - pinch;
- butter - as much as is required to handle the bowl.
Cooking time - up to 20 minutes. Get the product 80 kcal per 100 g
How to cook semolina on the water in a slow cooker for the baby? So, pre-lubricate the bowl with butter, pour all, pour. If you want to use fruit syrup or dried fruits, they should also be downloaded immediately. Close the lid.
Press the "Select program" button to find the program "Milk porridge". Use the "Cooking time" button to program 15 minutes and click on "Start". When the process is complete, a beep will alert you.
The slow cooker, as you know, is good because it can be given a task in the evening. Especially if you boil in water - you can pour and pour the ingredients the day before, start at the morning hour and not worry that the milk will sour overnight.
Recipe for dietary semolina porridge on water with bananas
The taste can be improved by adding any fruit. Bananas suit very well. But first you need to cook the very porridge. Below is a list of products per serving for one person. To calculate a different volume, you need to adhere to the same ratio.
- semolina - 2 tbsp. l (about 20 g);
- water - 1 cup (200 ml);
- granulated sugar - 2 tsp;
- salt - pinch;
- butter - to taste.
Cook in any of the three ways, the cooking time will take from 7 to 10 minutes. As for bananas, then half of one will be enough for a standard portion.
If the dish is prepared for an adult or a large child, you can simply cut them into circles and put them in a plate - at the edges or in the middle. It will be nice and pleasant. Half a banana is 50-60 grams, in this case the calorie content will increase by 45-50 kcal (the dish itself, we recall, contains approximately 80 kcal per 100 g).
If all this is done for a small child, the fruit is better to chop. In a blender, place half a banana, cream (a couple of spoons) or milk. Press the button and grind the contents until a homogeneous mass is formed. If there is no combine or blender, you can grate on a fine grater. Liquid banana mass to enter into the porridge, you can directly on the plate, and mix.
What else can improve semolina?
Manka can be decorated and improved with a large number of additives. Fit raisins, dried apricots, honey, fructose syrup, maple syrup, jam jam, nuts and more.
Large nuts (walnuts, Brazilian, cashews, hazelnuts and others) should be added, sprinkling them on top. But for this, it is desirable to grind them with a coffee grinder, stupa, or just crush them with a tablespoon. Pine nuts can not be crushed.
Dried apricots, raisins, dried cherries and other dried fruits should be added to the liquid at the very beginning, during the cooking process the dried fruits will soften and give part of their juice to porridge, so it will be more fragrant in finished form, it may even slightly change its color.
A few secrets to note
- If the lumps turned out, the product should be quickly rubbed through a large metal sieve directly into the plate. If you do not have a large sieve on hand, you can use the insert from the teapot;
- If you have an excess amount, you can use it as a basis for pudding or as an additive for cottage cheese casserole;
- Semolina porridge can be cooked not only in water, but also in vegetable or chicken broth
Conclusions: semolina porridge on the water gives the impression of something primitive, and if it is also without milk, it does not promise anything interesting at all.
The following video clearly shows how to cook the semolina.
