An interesting recipe for millet porridge

Millet porridge is cooked on water, on diluted and whole milk. And you can cook it on a broth, then it will turn out especially tasty. This is how my daughter cooks porridge porridge. I will tell in detail what and how it does, from the very beginning. Millet, which she buys in a store, she sorts along with her son on a tray. For the baby this is an interesting and useful game for the development of fine motor skills of the hands, and for the mother a little help and joint time with the son.

They simply throw out bad grains. The rest of the croup is washed several times in cold water to clear dirt. Then wash the rump in warm water to get rid of excess starch. And, finally, washed in hot water to remove fat, which accumulates during long-term storage of the millet. It is not known how much millet was stored before the purchase. Joint preparation of millet porridge delivers a lot of pleasant minutes to both. Yes, and the son then weaves her both cheeks.

Daughter boils millet in boiling water for ten minutes. Water drains off, and semi-prepared millet piles into the multivark in a ratio of 1: 3. That is, takes one part of the millet and three parts of the broth, adds pieces of pumpkin or turnip, salt and a little vegetable oil. In the multiquark porridge prepares about forty minutes. This recipe millet porridge daughter almost came up with itself purely by accident. Instead of water or milk, she tried to use chicken broth, the porridge from this only won to taste. Since then, the daughter cooks millet gruel only on chicken broth.

Such porridge perfectly approaches as a garnish to meat, but it is possible to eat it and independently with oil. So try to cook it yourself, using the recipe for millet porridge of my daughter, and enjoy the meal.

Millet porridge perfectly matches with apples, pumpkin, mushrooms, prunes, raisins, nuts. Depending on the additional ingredients being introduced, the taste and the proposed recipe for millet porridge change. As a rule, all the additional components are introduced shortly before the porridge is ready together with butter and sugar. In our family, we often use honey, condensed milk or jam as an additive.

To small children, of course, milk porridge is more useful. Therefore, I will tell you how I cook porridge for my grandson when he comes to visit us. The kid adores buckwheat and oatmeal porridge, but his favorite millet millet porridge remains. Since children eat better at a common table together with everyone, I cook porridge for the whole family.

For this, I take two glasses of millet, carefully wash it several times until the water is clean. Add the millet to the boiling water and cook for ten minutes over medium heat. Then the water is drained, the millet is poured with boiling milk and I continue to simmer for half an hour. For two glasses of cereals I take half a liter of water and a little less than a liter of milk. Porridge turns liquid, never burns. I wrap the ready porridge with a warm kerchief and leave it for half an hour. Only after that I spread the porridge into plates, add butter, honey, pieces of banana. This famous recipe for millet porridge on milk has been used in our family for a long time. We only slightly modified it, increasing the amount of milk in the recipe. I do not like the dry porridge, I prefer liquid or viscous porridge more.

Very tasty porridge is obtained in a pot with raisins. The so-called boyar porridge is prepared as follows. In the pot put a handful of raisins, a glass of millet washed cereals, sugar, salt and poured into three glasses of hot milk. The pot is put in the oven. For ten minutes before the readiness is added to the pot of butter and beaten egg. Serve on the table in the pots. It turns out delicious and beautiful! But in our family such a recipe has not caught on.

I suggest you try different recipes for making millet porridge and choose the most suitable for yourself. I hope that you will also love this delicious and useful mess!