How to cook semolina porridge with milk? Semolina porridge with milk - recipe, photo. Semolina porridge in the oven

First, put a saucepan on the fire with a minimum amount of cold water - literally enough to cover the bottom. Let it boil.

We measure the semolina in advance with spoons and pour it into a separate container. This is a very important stage, and by skipping it, many housewives make the most common mistake.

Mistake No. 1 - lumps in porridge, which appear because the cereal was not poured evenly into the milk, but was hastily spooned into the pan as needed.

Add milk to the boiling water and wait for it to boil. Water was needed so that the milk did not immediately begin to burn at the bottom.

Error No. 2 - the moment of boiling of milk, which occurs many times faster than in the case of water. It boils literally in a minute, and you can’t leave it.

Add the milk (even if you are planning sweet semolina porridge with milk) and, if it has already begun to boil, begin to pour in the cereal in a thin stream, and with the other hand, continuously stir everything with a spoon.

Reduce the heat to a minimum boil in the pan, stir so that it does not stick to the bottom anywhere, and you can close the lid - the semolina porridge will cook for 7-8 minutes.

Mistake #3 - not cooking the semolina, this happens because the cereal is brewed instantly, and it may seem that it is already ready. In fact, it is a raw product and needs to be cooked.

When this time has elapsed, you can check the readiness and consistency. The indicated proportions yield an average thickness, but many people like really thick porridge, which can be cooked by adding more cereal or not covering it with a lid during cooking so that the liquid evaporates.

Mistake No. 4 – incorrect proportions of semolina porridge, when it immediately turns out to be too thick. Plus, don’t forget that as it cools, it thickens.

When you have everything ready, add sugar and butter according to the principle “you can’t spoil porridge with butter.” Bon appetit!

Mannikas made from the cereal we know are no less tasty. or will pleasantly diversify your table.

This mess has firmly secured the title of democracy. It seems impossible to spoil it! To make it liquid, you can simply add more water or milk, and at the very end of cooking, if it suddenly thickens. For greater thickness, you can cook longer, and you will get what you need! Semolina porridge with water and milk is so unpretentious that most of us have no idea how to cook it correctly. But in ancient Rus' this was considered an entire art! And not by chance.

Manna from heaven or food for feasts

Perhaps the expression “manna from heaven” came to us from the Bible. But in Russian culture it was fixed specifically in relation to semolina porridge. Before the Soviet period, it was considered not just a “delicacy”, but food for holidays and feasts. In the 12th century, the word porridge, which referred specifically to semolina, was associated exclusively with ceremonial feasts. Cereals were not available to the common people, so only a few knew how to make semolina porridge.

The reason for such a narrow distribution was the technique of cereal production. Or rather, flour, because semolina is a product of wheat processing. It is ground finely and passed through a sieve. The smallest grains are sifted out and packaged like flour. And the slightly larger ones, which do not pass through the sieves, are selected and called semolina.

So, in the 12th century, which dates back to the first mention of the product in Russian chronicles, grinding technology was very expensive. It remained so for an extremely long time, until the Soviet period, when there were many mills and bread became the “property of the people.” Since then, semolina has become popular among people, but the traditions of its preparation have not been preserved. That's why they cook it the way it needs to be cooked. According to culinary theorists, for example, the famous Russian historian and culinary specialist William Pokhlebkin, completely losing both the taste and benefits of the product.

Subtleties of cooking

How is semolina porridge cooked? You don’t need to think that the question of how to cook delicious liquid semolina porridge is extremely simple or akin to art. There are several subtleties that are important to consider. Thanks to their observance, the dish will turn out without lumps and without that same hated “foam” that everyone remembers from childhood.

The proportions of semolina porridge with milk and water are the basis of a good dish. To make it moderately liquid, you should use 100 grams of cereal per 500 ml of water (milk).
Pour the cereal through a sieve. This way you will prevent the appearance of lumps in the dish. Semolina should be scattered over boiling liquid and stirred vigorously.
Stir continuously. This is important so that the grains do not stick together into lumps and the porridge does not stick to the bottom of the pan.
Cook quickly. When asked how long to cook semolina porridge, professional chefs answer: no more than two minutes! Pour the cereal into the pan, stir vigorously and turn off after 2 minutes. Then cover with a lid and wrap with a towel. It is under the influence of steam that the porridge should reach readiness. By the way, its temperature is higher than the liquid itself when boiling, due to which the grains will swell faster. You can serve the porridge 10 minutes after the “steam bath”.
Add additional ingredients after the porridge is ready. A good choice for breakfast would be to cook semolina porridge in milk and add butter, honey, fruit or bananas to it. Each ingredient goes well with the delicate taste of the main product. But perhaps, having cooked the porridge correctly, you won’t even want to flavor it with anything other than butter!

That same hated foam on the surface of the porridge appears due to prolonged cooking. While the cereal boils, the starch and protein in it are destroyed, which then float to the surface. Such a product no longer contains useful vitamins and valuable protein, its consistency is too thick, and its taste is lost. Therefore, do not exceed the time for keeping the cereal on the fire!

Delicious recipes

The unpretentiousness of the product is manifested in the possibility of preparing it on a gas stove, in a microwave, in absolutely any container; porridge is prepared with any additives. But only in a saucepan and under the influence of its own steam does the cereal arrive perfectly and acquire the optimal consistency. The grains in it remain intact, distinguishable, and the taste is rich and rich.

But if you don’t have the time or desire to heat the milk on the stove or stir the porridge, you can use the microwave. The simplest recipe for liquid semolina porridge is to mix a glass of cold milk with two teaspoons of sugar and a pinch of salt, add 2 tablespoons of cereal and put in the microwave for 1.5 minutes. After the signal, add a piece of butter and leave for another 1.5 minutes. The quick dish is ready.

We will try how to cook semolina porridge correctly, using the advice of professional chefs. This way we will find out what the true taste of cereal is, which in Rus' was considered the food of the rich and “manna from heaven.”

With milk

A wonderful dish for children's breakfast, which will take a minimum of time to prepare.

You will need:

milk - 500 ml;
semolina - 100 g;
butter - 20 g;
sugar - 2 tbsp. spoons.

Preparation

Bring the milk to a boil.
Pour the cereal into a sieve, gradually “disperse” it over the pan, stirring continuously.
Boil for 2 minutes, stirring constantly.
Turn off the gas, cover the pan with a towel.
After 10 minutes, add a piece of butter and sugar, stir and serve.

Porridge is prepared in the same way using water; after cooking, it can be flavored not with sugar, but with salt and onion frying. This breakfast may seem unusual, but it was in this form that cereal was often served in old Russian cuisine.

With banana

This version of semolina with banana will diversify the children's menu. And perhaps it will reconcile adults with it, in whose memory semolina remains an unloved porridge from the kindergarten cafeteria.

You will need:

milk - 1 l;
semolina - 200 g;
butter - 50 g;
bananas - 2 medium-sized fruits;
sugar - 3 tbsp. spoons.

Preparation

Remove the butter and leave to soften at room temperature.
Boil the milk, reduce the heat and gradually add the cereal. Stir for 2 minutes.
Add sugar, stir, remove from heat, leave covered.
Beat bananas with butter.
Pour the banana mixture into the porridge and mix.

This recipe is delicious and healthy. A banana will fill your breakfast with valuable elements, because it is rich in potassium and vitamins. The fruit is well digestible and maintains a feeling of fullness for a long time.

With strawberry

In the summer, you can try cooking semolina with fruits or berries. Strawberries are an excellent choice for porridge. You need a lot of berries to give the dish a rich taste. We’ll also increase the amount of sugar, because strawberries can give the cereal an unpleasant sourness.

You will need:

milk - 1 l;
semolina - 200 g;
strawberries - 500 g;
sugar - 200 g.

Preparation

Pour the cereal into boiling milk. Leave on low heat for a couple of minutes, stirring continuously. Turn off the gas and cover the porridge with a lid.
Grind sugar with strawberries. It is convenient to beat the mixture in a blender.
Pour the strawberry mixture over the porridge placed in portioned bowls. Serve warm.

This dish can be an unexpected delicious dessert for a child's table. You can decorate it with whole berries when serving.

Now you know what semolina porridge is made from and what are the rules for its preparation. We hope this tasty and healthy product will appear on your table more often!

You can argue endlessly about the benefits and harms of semolina, but this will not make porridge from this cereal any less loved by children and adults. Her successful recipes are passed down from generation to generation and are constantly improved. And it won’t be difficult for a novice housewife to prepare delicious semolina porridge. Recipes for this dish, which are especially popular among chefs, are published below.

As a rule, full-fat cow's milk is chosen as the basis for the porridge under discussion.

Take 1 full glass. Other ingredients: 7 teaspoons of semolina, 1 spoon of white sugar, a pinch of table salt.

First, pour some water into the saucepan. So that the liquid just covers the bottom of the container. Milk is poured on top.
When the liquid begins to become covered with the first bubbles (a sign of boiling), you can salt it, sweeten it and add the cereal. Do this with the required thin, neat stream and do not forget about continuous stirring.
When the milk boils again, the heat is reduced to the lower limit and the dish is cooked for 5-6 minutes.

Already in the plate, the porridge is seasoned with melted butter.

How long does it take to cook?

It is very important to use non-stick or enamel cookware to prepare such a dish. As soon as the liquid boils after adding the cereal, it is kept on the stove for 2 to 6 minutes.

It all depends on the intensity of heating and on the consistency of the treat you plan to get in the end. It is advisable to let the finished dish brew for another 10-12 minutes under the lid and only then try it.

Approximate proportions of milk and semolina

When preparing such porridge, the proportions of milk and semolina may be different. They depend on how thick you want the dish to be. The generally accepted ratio is 7 teaspoons of cereal per glass of liquid.

If the dish is prepared for children, it should turn out watery. In this case, the proportions of liquid and cereal are 10 to 1.

On water without lumps

Even with a base of ordinary filtered water, you can prepare a delicious treat without lumps. Ingredients: 370 ml of liquid, 35 g of semolina, a pinch of fine salt, 45 g of sugar, 30 g of fatty butter.

A little trick - to ensure the uniformity of the dish, the cereal is soaked in plain cold water for 20 minutes before cooking.
When the semolina swells, the water is drained along with the smallest debris.
The cereal is transferred to a stainless container, filled with the amount of water specified in the recipe and put on fire.
After the mixture boils, the heat is reduced and the remaining dry ingredients are added. Cook the dish with continuous stirring for 8-9 minutes.

After adding oil, the finished porridge will be infused in a sealed container for 10-12 minutes.

Semolina porridge in a slow cooker

Interestingly, it is the “smart pan” that allows you to prepare the perfect semolina. In it, the treat is obtained without lumps - it does not curl or stick together. Both cow's milk and plain water can be used as a base.

Recipe with milk

Ingredients: half a glass (multi-cooker measure) of semolina, 3 of the same glasses of milk, 1 glass of water, 3 dessert spoons of white sugar, 70 g of fatty butter, a pinch of table salt.

All dry ingredients are immediately poured into the device’s container.
The liquid ingredients from the recipe are poured on top.
The butter is lightly spread over the container of the device. The remains are thrown into the base of the future porridge.
In stewing mode, the treat will simmer for half an hour under the lid. From time to time the contents of the container are mixed.

When the semolina reaches the desired consistency, you can spread it out and serve it with fresh berries.

How to cook with water?

Ingredients: 240 g semolina, 6 glasses of filtered water, 2 teaspoons of dry cream, a tablespoon of granulated sugar, a slice of butter, any fruit or berry additives.

The sides and bottom of the appliance bowl are thoroughly coated with slightly melted butter.
The cereal is poured into the container from above and filled with a portion of cold purified water.
After adding the dry ingredients from the recipe, all products are mixed well.
In the “Porridge” mode, the dish is cooked for 12-14 minutes. At the very end of the process, you can add pieces of selected berries and fruits to the food.

All that remains is to divide the porridge into portions and serve hot to the table.

How to cook with milk and water?

To turn this porridge into a real dessert, you should add fresh or frozen strawberries to it. Take half a kilo of it. The remaining ingredients: half a liter of full-fat milk and filtered water, 180 g of granulated sugar (you can take brown).

The cereal is poured into the already boiling liquid. First, the mass is left on low heat for 3-4 minutes. At the same time, stirring does not stop.
Then the container is tightly covered with a lid and the gas is turned off. The porridge will infuse to the desired consistency.
Granulated sugar is ground with fresh or thawed berries. The easiest way to beat the mass is using a special blender attachment.
The already prepared porridge, divided into portioned plates, is topped with a strawberry sweet mixture.

The delicacy is served warm.

Microwave Recipe

This is a simplified recipe that is perfect for those who do not have access to a gas stove or want to prepare a healthy breakfast in a matter of minutes. You do not need to use any special device mode. It will be enough to turn on the usual heating at maximum power of the device. Ingredients: 1 glass of full-fat cow's milk, 40 ml of boiled water, 3 tablespoons of semolina, a pinch of vanillin, 3-4 teaspoons of sugar, 30 g of butter, additives in the form of chocolate or nuts.

First, place the butter in a bowl suitable for heating in the microwave.
Pour all the dry ingredients from the recipe on top and mix. It is important to choose high-quality semolina with solid creamy grains. And, if necessary, wash out even the smallest debris.
Ideally, take homemade milk. It is brought to a boil in a separate bowl and only after that is poured onto the resulting dry mixture.
First, the porridge cooks for 5-6 minutes. Next, the ingredients of the dish are mixed well, and cooking continues for the same amount of time.

All that remains is to flavor it with your favorite nuts and melted chocolate.

Semolina porridge: benefits and harms

A couple of decades ago, liquid semolina was used even for feeding babies from birth instead of breast milk. No one even thought about the fact that it could be harmful.

In fact, eating the dish under discussion is useful for problems with the gastrointestinal tract. A viscous substance envelops the intestines and heals cracks in it. True, for such an effect it must be prepared fresh and in water. Semolina can also saturate a person with energy for a long time and protect him from depression and stress.

As for harm, semolina, like any starchy product, is harmful to people suffering from ailments of the respiratory system. It helps increase the amount of mucus in the lungs.

In addition, such a dish does not allow calcium to be fully absorbed. That is why it is not recommended to be given to children under 2 years of age.

Semolina porridge is a porridge from childhood that many of us stopped eating in adulthood. There may be several reasons for this phenomenon, but those who consider semolina porridge tasteless are deeply mistaken, simply because they do not know how to cook it correctly. After all, semolina porridge requires a special approach, and if the housewife masters a couple of simple secrets, she will be able to prepare a real dessert from healthy and satisfying semolina.

Semolina porridge - general principles and methods of preparation

A few words about semolina: semolina is a “by-product” obtained by grinding durum wheat into flour. Despite the fact that semolina does not retain a large amount of vitamins, fiber and microelements, it contains about 70% easily digestible carbohydrates and a lot of protein - this makes the product more filling and energy-providing.

In addition, semolina porridge cooks very quickly, due to which the beneficial substances it contains are practically not destroyed. And milk and a combination with fresh berries and fruits will help increase its nutritional value even more. It is not recommended for those who are watching their figure to often consume semolina porridge, but for those who suffer from gastrointestinal diseases, it can become a real savior, since, having a mild enveloping effect, porridge helps to soothe gastritis, eliminate pain from peptic ulcers and intestinal colic.

The main secret that will make semolina porridge adored is that under no circumstances should it be cooked in water alone. This way it will turn out bland and almost tasteless. If you want to reduce its calorie content, dilute milk with water (for example, 70 x 30 or 50 x 50). Here you should take into account the fat content of the milk, so select the proportions according to your own taste.

An equally important point is the amount of semolina poured per liter of liquid. As a rule, many people make mistakes in proportional accuracy, and as a result, the semolina porridge is spoiled. To prevent such an incident from happening, add only six tablespoons of semolina per liter of boiling liquid. Initially, the porridge may seem somewhat liquid, but believe me, it will quickly acquire the optimal consistency.

The third rule that should always be followed when cooking semolina porridge: the cereal must be poured only into the boiling liquid and only in a very thin stream, constantly stirring the porridge. To improve the taste, salt, sugar and butter are added to it. The first two ingredients are added before the liquid boils, and the last one is added at the very end, after the semolina porridge boils. By the way, don’t let it sit on the stove for too long, add some oil, close the lid and let it simmer with the stove off for 3-5 minutes, and voila, the delicious porridge is ready!

Semolina porridge - food preparation

In order to prepare delicious porridge, you should be careful when purchasing the main ingredient - semolina. First of all, pay attention to the uniformity of the color of the cereal. Color in this case is the main indicator of its quality: all grains must be identical and monochromatic - cream or yellowish, and also without foreign inclusions.

We choose only fresh milk for semolina porridge! Even the slightest souring is unacceptable! The same applies to butter: it should be fresh, uniform in color and not rancid.

Semolina porridge - the best recipes

Recipe 1: Classic semolina porridge with milk and dried fruits

Semolina porridge prepared according to the classic recipe turns out to be very tender and sweet. And the dried fruits included in its composition will add piquancy to the dish. This porridge will certainly please all family members.

Ingredients: (per 500 ml liquid)

- 300 gr. milk
- 200 gr. water
- one third teaspoon of salt
- tea l. Sahara
- a handful of raisins (or any dried fruits)
— 50-100 gr. butter

Cooking method:

1. Mix milk with water and put the mixture on the stove. We make sure that it doesn’t run away (the milk boils quite quickly). After boiling, add salt and sugar and stir.

2. We begin to pour in the semolina in a thin, thin stream, constantly stirring the porridge so that no lumps form. Then wait until the dish boils, remembering to continue stirring.

3. As soon as the semolina porridge begins to boil, add oil and washed dried fruits to it, turn off the stove, close the lid and steam for about ten to fifteen minutes. We serve this delicious treat only hot!

Recipe 2: Guryevskaya semolina porridge

The famous Guryev porridge is a real masterpiece. Even those who don’t like semolina will not be able to refuse it. We definitely recommend making it in the near future, you won’t regret it!

Ingredients:

— 1.25 liters of milk (fat content from 3.2 to 4%)
- half a glass of semolina
— 500 gr. mixtures of nuts (walnuts, cedar, hazelnuts)
- 10 pieces. bitter almonds
— almond essence - four drops
- half a glass of sugar
- half a glass of any red jam
— 70 gr. butter
- cardamom pod
- two tsp. cinnamon
- star anise to taste

Cooking method:

1. Pour boiling water over the shelled nuts for three minutes and peel them. Next, dry them in the microwave (oven) and grind them in a mortar. Pour crushed nuts with water in the proportion of 1 teaspoon of water per 1 table. lie nuts Mix.

2. Prepare milk foam. To do this, pour the milk into a cast iron (or enamel) bowl, put it in a preheated oven and begin skimming off the foam as it forms. In total we need 15 foams.

3. Using the remaining milk, boil the semolina, following the rules described above, add sugar, nuts, crushed spices, and add butter. Mix everything.

4. Pour a little hot porridge into a fireproof frying pan with high walls in a layer of up to 1.5 cm and cover it with foam, pour in a little porridge again and cover it with foam again. In the penultimate layer we put a little red jam, as well as star anise.

5. Close the frying pan with a lid and place the dish in a heated oven (up to 150 C) for five to seven minutes. Having taken it out, pour the remaining jam over it and sprinkle with a layer of crushed nuts. Guryev semolina porridge is ready! Serve to the table in the container in which it was prepared.

Recipe 3: Semolina porridge with banana and chocolate

This dish can be easily compared to a dessert and can be prepared not only every day, but also for a holiday. Your child will be delighted with such sweet porridge and will ask you to cook it every day. Of course, you shouldn’t get carried away with such frequency, but you can pamper the kids with it from time to time.

Ingredients:

— 500 gr. not too fatty milk
- three tables. spoons of semolina
- one banana
— 70 gr. chocolate
- a tablespoon of sugar
- 60 gr. butter
- a pinch of salt (optional)

Cooking method:

1. Boil milk, add a pinch of salt and sugar into it. Mix. Add semolina in a stream (as described in the first recipe) and cook in the traditional way.

2. Cut the banana into small cubes, and grate the chocolate on a medium grater. After the semolina porridge boils, put the butter in it and keep it on the stove until it dissolves. Then add chocolate, bananas and mix well. Turn off the stove, steam the dish for a few minutes (about 10) and serve. Bon appetit everyone!

Semolina porridge - useful tips from experienced chefs

— Instead of regular milk, you can add baked milk to semolina porridge, diluting it with water as desired. This will make it even tastier. The same goes for butter;

— Semolina porridge must be consumed hot or warm. Cold porridge loses its taste. It is also not recommended to heat it, but you can improvise with it. For example, make an excellent semolina casserole by adding a couple of eggs, fruits, cottage cheese, butter and bake in the oven.

Did you also read the rhyme “There’s a little butter in the porridge, there’s granulated sugar in the porridge” as a child? No? Back then you must have been an extremely obedient child, sweeping everything you put on your plate without protest. Or your mother is a first-class cook who managed to prepare an excellent delicacy without lumps from capricious semolina. By the way, how are you doing with this? Do you know how much water to take to make the semolina porridge the desired density? How to cook correctly and achieve a uniform consistency? What is the best way to serve semolina? If not, don’t worry, now we’ll sort everything out.

Useful properties of semolina

Once upon a time, back in the days of the USSR, this thick white porridge was recommended for everyone to eat: children, ulcer sufferers, athletes, people engaged in hard work and those who were recovering strength after a serious illness. Time and scientists have debunked the myth about the unconditional usefulness of semolina porridge, but did not completely displace it from the pedestal. Don’t discount semolina either. Believe me, small white cereals, obtained from wheat and retaining most of the beneficial properties of this cereal, have something to offer you!

contains a lot of vitamins B and E, although in this regard it is inferior to oatmeal or, say, rice;
filled with minerals - iron, potassium, magnesium, sodium, sulfur, phosphorus, chlorine, zinc;
almost 70% consists of starch, which allows you to maintain a feeling of fullness for a long time;
does not irritate the gastric mucosa and is easily digestible, which is why it is often recommended for people with various diseases of the digestive tract;
has little protein in its composition and is therefore listed among the dishes allowed for consumption by patients with renal failure;
is digested in the lower intestine and removes mucus from it along with decay products and toxins, which is useful for everyone without exception.

Semolina is not as rich in vitamins and minerals as rice or buckwheat, but it brings its own benefits to the body

At the same time, semolina has two most unpleasant properties: it is very nutritious, and therefore is not suitable for those who are trying to lose weight, and it also makes our bones more fragile, preventing the absorption of calcium. Therefore, you should not get carried away with semolina porridge, but it is reasonable to introduce them into your diet - say, 1-2 times a week - it will be both correct and healthy.

Cooking secrets from the chef

The main complaints that dissatisfied consumers make about semolina porridge are that it is too dense, rubber-like, in consistency and has an abundance of lumps. But it’s not at all difficult to avoid the appearance of both, you just need to know a couple of tricks.

First, purchase only a quality product. It is impossible to cook anything decent from poorly ground or poorly stored cereal, no matter how much you want. To avoid getting into trouble, give preference to large manufacturers who can afford both newer equipment and better quality raw materials. In addition, when purchasing, do not be lazy to make sure that the bag with semolina does not contain bugs, small stones or lumps, which indicate moisture has entered the bag. Fortunately, modern transparent packaging allows you to see what kind of product you are purchasing.

If you are concerned about your figure, look for bags of cereal marked “T” in supermarkets. This semolina is obtained from durum wheat, which is known to be less dangerous for the waist and more beneficial for health than derivatives of “soft” varieties of the same cereal.

Secondly, learn to calculate proportions - the consistency and type of future porridge are largely determined by them. The optimal ratio of cereal to liquid is 1:10, that is, 1 g of semolina for every 10 ml of water, milk or a mixture of them. If you want a thicker meal, increase the proportion of cereal. But be prepared for the fact that after standing a little, your porridge will turn into a hard, elastic and completely unappetizing pancake.

There are many secrets to preparing semolina porridge without lumps

Thirdly, master the subtle art of pouring semolina into water so that it does not stick together into lumps. Each housewife achieves this in her own way:

Some, armed with a spoon, stir boiling milk or water so that a funnel is formed in the center of the pan, and pour cereal into it in a thin stream;
others thoroughly mix semolina with granulated sugar before introducing it into the liquid;
Still others first combine the cereal with a small amount of cold water in a separate cup, and only then begin the actual cooking;
still others use a strainer as a divider - carefully sifted semolina into a pan is less likely to form lumps;
Still others suggest rolling up a cone out of thick paper with a small hole at the bottom, putting the kupa in it and letting that thin stream spill into the pan.

In any case, remember: when cooking semolina porridge, stirring is everything. Putting the spoon aside for a long time or even moving away from the saucepan and leaving the food to itself is prohibited. It will either burn, or develop a scattering of lumps, or thicken too much.

Semolina porridge is cooked quickly, which helps preserve minerals and vitamins in it. Let the almost finished dish simmer a little - no more than 5-7 minutes - while continuing to continuously stir the thickening mass with a spoon, remove from heat and leave to “simmer” under the lid for another 10-12 minutes. Try not to overcook the semolina and do not cook it in advance. Boiled or over-stewed, it is no longer as tasty as fresh and cooked according to all the rules.

How to cook semolina porridge

Before moving on to specific recipes, let’s reveal a few more useful culinary secrets.

To prevent the milk for the porridge from burning, ruining the taste of the entire dish, rinse the pan with cold water before cooking. Some even recommend throwing an ice cube into it.
For the same purpose, you should choose containers with a thick bottom.
You need to salt the future porridge at the moment the milk or water boils, before or immediately after adding the cereal. By the way, it is also better to add sugar, cocoa, vanillin and other flavorings at this stage.

Escaped milk will ruin the stove, the taste of the porridge, and your mood

Now let's talk about more traditional cooking methods. So, how to cook semolina porridge...

With milk

When preparing porridge, milk is always preferable to water. It gives the finished dish a pleasant creamy taste, making it more satisfying and healthier. A little advice: if you suddenly find there is a shortage of milk in your refrigerator, feel free to dilute it with water. You can do the same if this product turns out to be too greasy.

You will need:

500 ml milk, regular or baked;
50 g semolina;
30 g butter;
20–25 g granulated sugar;
salt - about a third of a teaspoon.

Preparation.

Rinse the pan with cold water and pour milk into it.
Use whole milk or milk mixed with water
Wait until the liquid begins to boil, add salt and sugar.
Salt is needed even if you are preparing sweet porridge - it will make the taste of the dish brighter
While stirring the milk with one hand, gently pour the semolina into it with the other.
Use a whisk, it's convenient
Bring the porridge to a boil again, continuously stirring it with a spoon.
The porridge will thicken quickly
Wait 3-5 minutes, cover the pan with a lid and remove it from the heat.
Porridge is especially tasty with butter and sugar
Let the semolina stand for 8-10 minutes, and then you can put it on plates, add butter and serve.

If, following the butter, you add a couple of yolks, mashed with sugar, into the semolina, and then, using a whisk, the whites whipped into a strong foam, you will get a classic boubert - a sweet and satisfying dish of Western European cuisine. In this case, there is no need to add sugar at the moment of boiling.

Video: a simple recipe for porridge without lumps

With milk powder

If you didn’t have time to run to the store for milk, but you want porridge, don’t worry, you can always use its dry equivalent.

You will need:

100 g milk powder;
300 g semolina;
15–20 g sugar;
500 ml water;
20 g butter;
sugar to taste;
salt.

Preparation.

Pour all bulk products into a saucepan: milk powder, semolina, sugar, salt.
High-quality powdered milk can easily replace natural milk if necessary.
Pour in the water, stirring continuously in the saucepan with a whisk. Proceed carefully, without haste - the stream of water should be thin.
Stirring will prevent lumps from forming.
Place the pan with the future porridge on medium heat, bring to a boil, and after 3-5 minutes add the oil.
A little more and the porridge will be ready
Cover the pan with a lid and remove from heat.
Some housewives additionally insulate the saucepan
In 10–12 minutes the porridge will be ready.
All you have to do is figure out what to serve the treat with

On the pages of cookbooks you can often find advice to first lightly fry the semolina in a vessel with an enamel bottom to better develop the taste, and only then fill it with water or other liquid. If necessary, you can test the effectiveness of this recipe in practice.

On the water

For many people, milk is contraindicated. So what now, do without semolina porridge?! Never! We'll make do with plain water.

You will need:

500 ml water;
60–70 g semolina;
30–40 g butter;
sugar to taste;
salt.

Preparation.

Pour water into a saucepan and place it over medium heat. Wait until bubbles begin to appear on the surface.
As soon as bubbles appear, you can start semolina
Mix salt and sugar with semolina.
Mix bulk products until smooth
Carefully insert them into the pan.
Bon appetit!

If you don't like milk, feel free to replace it with water, fruit juice or even broth, meat or vegetable. You will be surprised what a new palette of flavors will open up to you in a dish familiar from childhood.

Video: recipe for a slow cooker

Porridge for the little ones

We have already said that excessive consumption of semolina porridge interferes with the absorption of calcium and has a bad effect on bone health. In addition, semolina contains a considerable amount of gluten, which can provoke the development of such an unpleasant disease as celiac disease (impaired absorption in the intestines), especially if a person has a hereditary predisposition to this. It is not surprising that doctors recommend that babies up to six months do without this nourishing complementary food.

But upon reaching 5–6 months of age, you can begin to introduce your child to semolina - carefully, slowly and obeying certain rules.

You should not cook for your baby with whole cow's milk. Start with porridge in water, then switch to milk diluted with water in a 1:1 ratio, and only after 1 year can you completely exclude water from the list of ingredients.
Change your usual proportions. The amount of semolina needs to be reduced to make a liquid porridge that can be poured into a bottle.
Add butter and sugar only in consultation with your pediatrician.
After the child turns one year old, you can add dried fruits, berries and fresh fruit or vegetable puree to the semolina. Many children like, for example, bright orange semolina with carrots or pumpkin.
There is no need to be afraid of semolina porridge, but there is no need to partake of it either. For an infant, 1 serving per week will be more than enough, and for older children, 1–2 servings. The exception is children with underweight, for whom semolina is often prescribed for medical reasons.

Video: the importance of semolina for children's health

Serving options

Porridge with butter and sugar is a classic familiar to everyone since childhood. But this is far from the only way to diversify the taste of a traditional dish with new notes! To make it richer, more pleasant and interesting, try boiling semolina:

with a couple of spoons of coconut flakes;
with frozen berries;
with pieces of your favorite fruits and vegetables, fresh or dried;
with chicken meat and broth;
with cinnamon, vanilla and turmeric. The last spice will have little effect on the taste, but the porridge will acquire an attractive yellow color.

Well, semolina cooked according to the traditional recipe, with water and milk, can be served:

sprinkle it with grated chocolate;
whisk with a glass of creamy yoghurt and a spoonful of honey;
adding candied fruits, chopped marmalade or nuts to the porridge;
sweetening it with jam or preserves;
adding a little feta cheese or other curd cheese to the semolina - for originals and those who like to discover unusual flavor combinations.

In India, semolina is cooked with mustard, red hot pepper, curry, onions and salt.

Photo gallery: what to serve with semolina porridge?

Jam and marmalade will make the dish desirable even for the most picky eaters Classic semolina will appeal to fans of the classics Coconut and turmeric - for exotic lovers Porridge with egg - for those who need a thorough refreshment Fragrant boubert - a real tasty dessert Candied fruits - for those with a sweet tooth Semolina in meat broth with vegetables is already a whole meal Raisins and cocoa - for little eaters Fresh berries for fruit lovers Porridge with berry juice has a bright color and a pleasant unusual taste.

Although nowadays semolina has lost its former importance, we still prepare porridge from it and devour it by both cheeks. And we do it right. If you know a sense of proportion and carefully use high-calorie additives like butter and sugar, semolina porridge will only bring benefits to the body. Cook and eat it with pleasure, especially since now you know all the secrets of preparing this wayward, but tasty and nutritious cereal.