It would seem that there is nothing easier than to cook semolina porridge. However, there are some subtleties here too. The classic recipe for semolina porridge and tricks you should know to avoid lumps. Video recipe.
Recipe content:
- Cooking secrets
- Ingredients
- Step by step cooking
- Video recipe
In childhood, every child perceives semolina porridge as a punishment. But with age, we realize that it is tasty and healthy. However, only when it is properly cooked. There are several varieties of cooking semolina porridge: in milk or water. Knowing the intricacies of cooking, you can not only use it on its own, but also on its basis prepare delicious desserts, like cold pudding, which is in no way inferior to Italian panna cotta. It is used for casseroles, cake cream and more.
Semolina does not contain a lot of vitamins and fiber, but there are healthy carbohydrates and easily digestible protein. It charges you with useful energy for the whole day. Porridge is recommended for people with poor gastrointestinal function and stomach problems. It has enveloping properties, which helps soothe exacerbations of chronic diseases. At the same time, one should not forget that semolina porridge is very high in calories, so overweight people should use it in dosage.
Cooking secrets
- Even for those who strictly monitor the amount of milk consumed, porridge should always be boiled with its addition, at least in a 1: 3 ratio in favor of water. Then its taste and aroma will be better.
- If the milk is low-fat, then add more of it, respectively, and vice versa - if the percentage of fat is high, add less.
- Observe the proportions of the products. To make the porridge the perfect consistency, pour 8 tbsp into 1 liter of milk (or a mixture of water and milk). By the end of cooking, the porridge will be of medium density.
- If you don't like the taste of this dish at all, then add dried fruits, candied fruits, seeds, nuts, fresh berries, jams, fruits.
- You can cook porridge in baked milk, then its taste will become softer and with a creamy note.
- To give the porridge a more delicate taste, after cooking, you can whisk it with butter. Then the porridge will become fluffy and fluffy.
- Use a non-stick or thick-walled cooking pot.
- Caloric content per 100 g - 76 kcal.
- Servings - 1
- Cooking time - 10 minutes
Ingredients:
- Milk - 250 ml
- Sugar - 1 tablespoon or to taste
- Salt - a pinch
- Butter - small piece
- Semolina - 2 tablespoons
Step-by-step preparation of semolina according to the classic recipe, recipe with photo:
1. Pour the milk into a cooking pot and place it on the stove top. Bring milk to a boil over medium heat.
2. When the milk boils, add a pinch of salt to the saucepan.
3. Then add sugar. You can add a spoonful of vanilla sugar if you wish, it will add an amazing flavor.
4. Into boiling milk very slowly, in a thin stream, introduce semolina, stirring constantly, so that there are no unpleasant lumps.
5. Continue to cook the porridge, stirring continuously, until the milk boils again.
6. Once it boils, turn the heat to the slowest possible. Do not stop interfering with her.
7. The porridge will begin to thicken gradually.
8. It is brewed no more than 5–7 minutes after boiling milk.
9. Remove the pot from the stove.
10. Close the pot with a lid and leave the porridge to infuse for 5 minutes.
11. Transfer the porridge to a plate and add a little butter. It will give the dish a more delicate flavor.
See also a video recipe on how to cook semolina porridge in milk.
