Semolina. How to cook semolina porridge in milk and water without lumps correctly and how much: recipes and proportions with photos and videos, including for children In what dishes should semolina be cooked

Semolina. How to cook semolina porridge in milk and water without lumps correctly and how much: recipes and proportions with photos and videos, including for children In what dishes should semolina be cooked

26.02.2022 Cottage, garden and vegetable garden

Semolina porridge can be boiled in water, milk or a mixture of both. Porridge on the water may seem fresh to many. Semolina porridge with milk will be hearty, tasty and fragrant. If you prefer a less rich version, dilute the milk with water.
The ratio of cereals and liquid depends on the desired density of porridge. The best option is 6 tablespoons without a slide per 1 liter of liquid. If you want a thinner porridge, take less semolina. And vice versa.
Many fall asleep semolina in a boiling liquid. However, in this way, not everyone will be able to achieve the perfect result the first time. Therefore, it is better to put the cereal in a cold liquid and, without stirring, leave for 10-15 minutes. The grains will swell and will not stick together, which means that the porridge will cook without lumps.
To prevent the porridge from burning, choose a pan with a thick bottom. And the pan should not be warm. Before pouring, rinse it under running cold water.
While the semolina is being prepared, it must be stirred frequently. The easiest way to do this is with a whisk. If you move away from the stove for a long time, lumps will appear in the porridge.
If the porridge, in your opinion, is not thick enough, do not digest it, but remove it from the heat and let it brew for 20-30 minutes. To keep it warm, you can wrap the pan with a thick towel.

Ingredients

350 milk;
150 ml of water;
3 tablespoons of semolina;
1 tablespoon of sugar;
a pinch of salt;
a small piece of butter.

Cooking

Pour milk and water into a saucepan and add semolina.

When the semolina swells, stir it so that it does not settle to the bottom. Place the saucepan over low heat and add the sugar and salt.

A pinch of cinnamon or vanillin will give semolina porridge a special flavor.

Bring the porridge to a boil, stirring occasionally.

Then cook the porridge for another 3-4 minutes. In this case, after boiling, it must be stirred continuously.

Add butter to the finished dish and stir it with a whisk.

Serve semolina with your favorite jam, nuts, or fresh fruit.

Many people still claim that you will get real porridge only on one condition - if it is cooked in a cast iron and nothing else. It would seem impossible to disagree - porridge from a cast-iron, but from a Russian oven is inimitable in taste. However, let's be realistic! Where are we, the hostesses of kitchens sparkling with household appliances, and where are Russian stoves with cast iron?

Therefore, a few tips for choosing dishes for cooking porridge:

It is not recommended to cook porridge in an enamel pan, as the porridge burns and the dishes are poorly cleaned, the walls and bottom of the pan become cracked, there is a high risk that the enamel can get into food.
Better take pan with non-stick coating, thick-walled.
An excellent option for cooking porridge on the stove would be a roaster, a brazier, a cauldron.
Of course, if we cook porridge in the microwave, then we will take a glass or porcelain pan for this.
For liquid milk porridges there is special dishes with a double bottom. In such a saucepan, milk does not boil away, any cereal does not burn and it turns out very tasty.

So it's better for:

pan with non-stick coating
with double bottom.

Semolina porridge with milk and butter

Semolina porridge with milk is a traditional children's breakfast food that every mother knows how to cook.

And if you are just starting to cook and do not yet know how to make semolina porridge, what is the sequence of actions, how to properly cook semolina porridge without lumps, then our recipe is for you.

Everything is very simple. Let's cook delicious, sweet semolina porridge with milk! It will appeal to both children and adults.

Proportions of semolina

for 4 servings

Milk - 1 liter;
Semolina - 6-7 tablespoons;
Sugar - 4 tablespoons;
Salt - 0.5 teaspoon;
Butter - 1 teaspoon in each plate.

How to cook semolina

Boil milk. Add salt and sugar. Pour semolina in a thin stream, stirring constantly ( so semolina porridge will turn out without lumps).
Cook semolina over low heat until boiling. It's 2-3 minutes.
When serving, add a dollop of butter to each bowl. Butter spread over the surface of the semolina will not allow a hard crust to form..

Breakfast for children from semolina porridge is ready!

What to do with leftover semolina

If you didn’t eat all the porridge at once, then the leftovers can be consumed cold the next day as a dessert - just pour over the jam.

The cooled porridge can be combined with butter (take the same amount of butter as porridge), add powdered sugar or sugar to taste and beat well. You get an excellent cream with semolina, which you can spread on a bun or biscuit. Or any other cake layer.

And you can lay out this cream with a beautiful curl using a pastry bag and add berries (strawberries, raspberries, etc.). You can add to the semolina cream and banana (crush with a crush in mashed potatoes).

This is a strawberry on a cream of semolina, butter and banana. Everything is very simple.

In addition, semolina porridge can be added to the dough of ordinary biscuit pies, it will replace part of the dough and it will be delicious.

What can be added to semolina

In a ready-made semolina dish, you can put small pieces of a peeled apple or pear, chopped peach or apricot, pitted berries, tangerine slices.

Or add mashed banana. All this is very tasty and the kids love it!

How to cook semolina porridge

If you or your child cannot tolerate milk or the milk is over, you can cook semolina porridge in water (then add more oil to make the porridge tastier and all sorts of dried fruits, berries, fresh fruits). Or on juice - cranberry, beetroot, cherry and any other tasty juice. , there are also examples of juices for dessert semolina and photos.

In addition, you can cook semolina porridge on a thick berry compote (just strain it first so that there are no pieces of berries). Or cocoa.

For semolina porridge, highly diluted condensed milk is also suitable (to a state like that of ordinary milk). So we cooked porridge with condensed milk for our young children in Soviet times, when there was no milk in the house. And in the store too. You need to dilute condensed milk for semolina porridge with water because it is very thick and will immediately stick to the pan, and the porridge will be very sweet.

The title of democratic has firmly entrenched behind this porridge. Seems impossible to mess it up! 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 density, you can cook a little longer, and you get what you need! Semolina porridge on water and milk is so unpretentious that most of us do not even know how to cook it correctly. But in ancient Russia it was considered a whole art! And not by accident.

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 precisely in relation to semolina. 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 solemn feasts. Groats were not available to ordinary people, so only a few knew how to make semolina.

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

So, in the XII century, to which the first mentions of the product in Russian chronicles belong, the 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, but the traditions of its preparation have not been preserved. Therefore, they cook it as it should. According to culinary theorists, for example, the famous Russian historian and culinary specialist William Pokhlebkin, completely losing both the taste and the benefits of the product.

Subtleties of cooking

How is semolina porridge cooked? No need to think that the question of how to cook deliciously liquid semolina is extremely simple or akin to art. It has several subtleties that are important to consider. Thanks to their observance, the dish will turn out without lumps, and without that hated “foam” that everyone remembers from childhood.

The proportions of semolina porridge in milk and water are the basis of a good dish. To make it moderately liquid, 100 grams of cereal should be used for 500 ml of water (milk).
Pour the cereal through a sieve. This will prevent lumps from appearing in the dish. Semolina should be dispelled over a boiling liquid and mixed vigorously.
Stir non-stop. 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 it takes to cook semolina porridge, professional chefs answer: no more than two minutes! Pour the cereal into the pan, mix vigorously and turn it off after 2 minutes. Then cover with a lid and wrap with a towel. It is under the influence of steam that porridge should reach readiness. By the way, its temperature is higher than the liquid itself during boiling, due to which the grains swell faster. You can serve porridge 10 minutes after the “steam bath”.
Add additional ingredients after the porridge is ready. A good choice for breakfast is to cook semolina porridge in milk and add butter, honey, fruits or bananas to it. Each ingredient is perfectly combined with the delicate taste of the main product. But perhaps, having prepared the porridge correctly, you will not want to flavor it with anything other than butter!

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

Delicious recipes

The unpretentiousness of the product is manifested in the possibility of its preparation both on a gas stove and in a microwave oven, in absolutely any dish, porridge is prepared with any additives. But only in a saucepan and under the influence of its own steam, the groats reach ideally, acquire the optimal consistency. The grains in it are preserved whole, distinguishable, and the taste is rich and rich.

But if there is no time or desire to warm the milk on the stove or stir the porridge, you can use the microwave. The easiest recipe for liquid semolina 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 meal is ready.

We will try how to cook semolina porridge correctly, using the advice of professional chefs. So we will find out what the true taste of cereals is, which in Russia was considered the food of the rich and "manna from heaven."

On milk

A great dish for a children's breakfast, the preparation of which will take a minimum of time.

You will need:

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

Cooking

Bring the milk to a boil.
Pour the grits into a sieve, gradually “fly” over the pan, stirring constantly.
Boil for 2 minutes without stopping stirring.
Turn off the gas, cover the pan with a towel.
After 10 minutes, add a piece of butter and sugar, mix and serve.

In a similar way, a porridge is prepared on water; after cooking, it can be flavored not with sugar, but with salt and onion frying. Such a breakfast may seem unusual, but it was in this form that cereals were often served in old Russian cuisine.

with banana

This version of semolina with a banana will diversify the children's menu. And perhaps he will reconcile adults with her, in whose memory semolina has remained 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.

Cooking

Take out the butter and let it 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.
Whisk bananas with butter.
Pour the banana mixture into the porridge, mix.

This recipe is delicious and healthy. Banana will saturate breakfast with valuable elements, because it is rich in potassium and vitamins. The fruit is well digested and maintains a feeling of satiety for a long time.

With strawberry

In the summer, you can try to cook semolina with fruits or berries. Strawberries are an excellent choice for porridge. You need a lot of berries for the dish to get a rich taste. And we will also increase the amount of sugar, because strawberries can give grits an unpleasant sourness.

You will need:

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

Cooking

Pour the cereal into the boiling milk. Leave on low heat for a couple of minutes, stirring constantly. Turn off the gas, cover the porridge with a lid.
Rub sugar with strawberries. It is convenient to beat the mass in a blender.
Pour strawberry mass over porridge, laid out in portioned plates. Serve warm.

Such a dish can become an unexpected tasty dessert for a children's table. You can decorate it when serving with whole berries.

Now you know what semolina porridge is made of and what are the rules for its preparation. We hope that a tasty and healthy product will be more often found on your table!

Semolina porridge is a dish known to everyone since kindergarten. Many do not like it because they remember the lumps, but if you cook the porridge correctly, add milk and keep the proportions, you will get a nutritious product that will have a pleasant taste and aroma.

Any cereal contains a certain set of useful substances, vitamins and trace elements necessary to maintain stable functioning of the body. Regarding semolina porridge, we can say the following:

groats are finely ground grains of wheat;
distinguish grain hard, soft and soft with hard (therefore, semolina comes in different colors and sizes);
the diameter of the grains is 0.25-0.75 ml.

Porridge is nutritious, it quickly saturates the body. It contains a large amount of starch, so it is easy to cook it. The fat content does not exceed 1 g (per 100 g), and the calories in it are not more than 74 (without additives). Semolina is an excellent source of carbohydrates 73 g/100 g.

How many minutes to cook semolina porridge in milk

In the preparation of delicious semolina porridge, a very important condition must be observed - the cooking container must be enameled or non-stick. The stirring process is continuous. After boiling the mixture according to the selected recipe, keep it on a slight heat for about 2-3 minutes, constantly and preferably quickly, stirring.

Then remove from heat, rearrange on the table, close the lid and let it brew for another 10 minutes. There is also another cooking option - pour the cereal into cold water, stir, boil until boiling, and then slowly heat for another 5 minutes.

Proportions of semolina and milk

In order to prepare a delicious semolina that will contain a minimum amount of calories, you will need to cook porridge on a mixture of water and semolina in a 50/50 ratio.

The total amount of semolina selected for cooking (regardless of grinding) and liquid may be different.

The standard and some classics is the proportion of 7 tsp. for 200-250 ml of liquid, the less it is, the thicker the porridge will turn out.

Classic recipe

In order to cook porridge from chopped wheat (semolina) according to the classic recipe, tested by all people from early childhood, to get a familiar taste and texture, you will need the following ingredients:

liquid base (milk or a mixture of milk (you can use dry milk) and water in equal amounts) - only 200 ml;
semolina (finely ground) groats - 7 tsp;
sugar or substitute and salt - to taste;
butter (at the request of the hostess) - 15-20 g.

Cooking time - 8 -10 minutes.

Calorie content per 100 g of finished porridge - 80 kcal (with additives).

How to cook semolina porridge in milk:

Just before serving, add butter to the table. You can also add jam, condensed milk or fruits, including dried ones.

How long does it take to cook liquid semolina porridge in milk for a child

Semolina porridge is a great start or end to the day. It allows you to quickly gain weight, which is very important for weakened or sickly children. To prepare this simple and nutritious dish, you will need to take the following ingredients:

whole milk (goat or cow) - 120 ml;
water - 120 ml;
semolina - 50 g;
sugar (or any other sweetener) - to taste.

Cooking time for porridge is 6 minutes.

Calorie content - 78 kcal.

Cooking steps:

Mix milk and water, pour into a container for subsequent cooking;
Sift semolina through a strainer;
Bring the water-milk base to a boil;
In a thin stream, introduce wheat grits into a container intended for cooking, stirring constantly;
Bring to a boil (heat to 100 degrees);
Boil after boiling for a short period of 2-3 minutes.
Remove from heat and cover with a lid (leave for 10 minutes);

Add sugar to a bowl and stir. You can also put some butter in.
How to cook semolina porridge in milk without lumps with soaking

An important condition for obtaining delicious semolina porridge is the absence of lumps in the finished dish.

This can be achieved using an unusual technology - cooking in milk with preliminary soaking of semolina.

This process saturates the grains with liquid, which ensures fast cooking and saves from the formation of lumps, even if you stir not intensively, but slowly. For cooking you will need the following ingredients:

milk (cow or goat - at the choice of the hostess) - 300 ml;
butter - 15 g;
semolina - 60 g;
salt and sugar - to taste.

Cooking time - 7-8 minutes.

Calorie content of ready-made semolina porridge per 100 g - 79 kcal.

Cooking steps:

Pour milk (without heating) into a container;
Add sugar and salt;
Pour semolina into milk and leave the mixture for 5 minutes;
Stir the cereal and milk;
Put the container on low heat;
While stirring, bring to a boil.
Cook for another 2-3 minutes, then remove from heat and let stand covered for a while.

Before serving, add a little butter and mix well.

How to cook semolina porridge in milk in a slow cooker

Cooking porridge with milk, in which there will be no lumps, is a difficult task. However, a modern development - a multicooker - will come to the aid of the hostess. To prepare semolina porridge of any consistency, you will need to take the following set of ingredients:

semolina (any grinding) - 110 g;
milk (can be skimmed) - 150 ml;
water -200 ml;
butter - 20 g.

Salt and sugar should also be added to taste.

Cooking time - 20 minutes.

Calorie portioned - per 100 g of porridge - 84 kcal.

Cooking steps:

Pour the liquid base - water and milk into the container of the multicooker, which comes with the device, immediately add sugar and salt there, mix;
Put the oil and mix again, pour in the cereal, stir again so as not to get lumps in the finished dish;
Turn on the unit to the “Multi-cook” mode (the best option or just “Porridge”), set the time to 20 minutes.
Then open the lid, stir the cooked porridge thoroughly. If it turned out to be liquid, you should leave the container under the lid for another 10 minutes (heating mode).

When serving on a plate, you can add a small piece of butter.

We cook dietary semolina porridge in milk (no additives)

It is very important to keep track of the figure and the calories consumed during one meal, which is why the hostess should write down the option of preparing dietary semolina porridge in her collection of recipes.

It completely eliminates harmful components, but there are dried fruits or honey, which is an additional source of benefits for the body.

To prepare this easy option, you will need the following ingredients:

purified drinking water, prepared for use - 400 ml;
semolina - 2.5 tbsp;
honey - 10 g (or a handful of any dried fruits, in which there should be no seeds);
salt - quite a bit.

Cooking time - 5 minutes (cooking), 10 minutes - exposure under the lid.

Calorie content - 69 kcal / 100 g.

Cooking steps:

Pour water into a container, put on high heat, bring to a boil, reduce heat to medium values;
Pour (in a stream with stirring) semolina;
Cook on medium heat for 5 minutes (stir without stopping);
Remove from heat, add honey, stir, cover.

Garnish with a fresh apple slice or strawberry before serving.

Any hostess wants her dish to turn out excellent in all respects, from appearance to taste and sensations while eating. As for semolina, it is quite difficult to work with it, because it “likes” to form lumps during cooking.

The following tips will help you avoid cooking problems:

Pour the cereal slowly, in small portions, in a trickle, constantly stirring the liquid;
Pour cereal into hot water to speed up cooking;
Use small containers;
To give a rich taste, add butter;
After cooking, hot porridge should be beaten with a whisk, then it will turn out airy;
To improve the taste indicators, baked milk should be used.

The following story tells in great detail how to cook semolina porridge in milk.