Millet porridge: how it is better to cook it?

Cooking from such capricious cereals as little wheat is very few people like. Why is it capricious? Firstly, often the groats that we buy by weight are dirty enough, and the long-lying millet sometimes bitter. As a result, it happens that a couple of times it will not work properly for this grain, and any interest in millet porridge disappears in the future.

But my grandmother, I remember, often cooked pyshenka to us, on milk, with the addition of pumpkin, and never was bitterness. I also remember that she always wrapped a saucepan in which she cooked porridge, towels, and sent them under the pillows. And although I did not really like a pumpkin as a child, now I eat with great pleasure, especially as it is very useful, like a pyshnka.

So how to cook millet porridge?

First and foremost, millet should be washed very carefully, changing at least 5 waters, and then also to pass with boiling water (you can even soak for a couple of minutes, drain the water) and only then start cooking. Now they are selling ready-made packages with processed wheat, freed from bitterness, so there should not be any problems at all.

Porridge (not only millet) is known to be friable, viscous or so-called porridge-mash. The more in the ratio of croup: water is added to the liquid, the less crumbly will be your porridge. Loose cereals are usually prepared for garnishes, and porridge as a main dish can be cooked and in a more viscous version. It is worth mentioning, if someone has problems with the gastrointestinal tract, then the option of well-digested cereals is most preferable, since hard cereals, to which can be attributed and millet, will only irritate the inflamed parts of your internal organs, and viscous porridge, Smear, on the contrary, are recommended in the period of exacerbation of diseases.

So, millet was washed, boiled water was processed. But for the sake of reliability it is better to cook millet in two stages. First, we fill the croup with a lot of water and, after boiling, cook a few minutes, carefully merge the water. Now we again pour the undercooked grain with boiling water or hot milk, but already so that the liquid is about 1.5 parts per 1 part of the groats, we add salt, mix it, cover it and if we want to get crumbly porridge we do not touch it more during the cooking.

However, when cooking a thick porridge exclusively on milk, there is a high probability that it will burn. A delicious cereal will be obtained if you take equal amounts of water and milk and, reducing the fire to a minimum, cook the rump with the lid closed for about 15 minutes until the liquid evaporates completely, adding a spoonful of butter. After that, the fire should be turned off and leave the pan to bake on a hot plate or send it to the oven for about 10 minutes. So you will get a fairly crumbly millet porridge, although, frankly speaking, cook really friable pieskin, "in the manner of buckwheat", anyway does not work.

Ready porridge season with butter again, you can sugaren or add dried apricots, raisins or honey. Thick millet porridge is often used for cooking casseroles, both sweet and salty (but this is a separate topic).

If you are going to prepare a millet porridge with pumpkin, it is best to take a pumpkin bright and sweet, just one slice. Peel it from the peel, cut into cubes and lightly cook in milk, and then add to the pumpkin with milk the prepared millet crooked (with which the water is drained with bitterness), then cook until the mousse is ready. Millet porridge with pumpkin is not crumbly, as the pumpkin is additionally allocated juice during cooking.

And if you have a small whole pumpkin, then you can cook millet directly in it, cutting off the vertex with a tail and releasing the insides from the seeds - it will look like a pumpkin pot. Fill in the millet, cooked until half-ready, add a small amount of hot milk, sugar and chopped pieces of the same pumpkin with raisins. Cover the "lid" with a tail. Bake everything in the oven for 40 minutes, at the end do not forget to put oil in the porridge. It turns out very tasty millet porridge, and it will look appetizing - I guarantee!

Bon appetit!