To make the porridge perfect, it is important to know how long does it take to cook cereal?! The consistency of the porridge depends on the cooking time; it will not burn or run off if everything is done correctly.

Even experienced housewives need to be reminded of such basic things, because we cook some cereals quite rarely, so we have not learned to determine their cooking time intuitively. Let this small guide to cereals help you prepare one that will be delicious on its own, without additional products, sauces or additives! It's possible...

How long to cook cereals

1. Rice cook for 15–20 minutes. You need to take 2 times more water than rice. You need to cook the rice in a small container over low heat. It is also very important to do it correctly for an excellent result.

   The most tender rice milk porridge it will work if you bring 1 liter of milk to a boil, add salt and sugar to taste and pour 1 tbsp into the milk. round rice. Cook it for 3 minutes, then remove from heat and wrap tightly. In 30 minutes the divine porridge will be ready!
   
   

2. Millet cook for 25–35 minutes. Before cooking, it is better to rinse millet in warm water and cook over low heat.
   
   
3. Buckwheat cook for 20–25 minutes. For one glass of buckwheat you need to take 2.5 glasses of water. Cook the buckwheat over low heat without stirring.

   You will get excellent porridge if you soak the cereal overnight, and in the morning change the water, rinse it and boil it a little. Just a couple of minutes, and delicious porridge is already on the table!
   
   

4. Pearl barley cooks in 40 minutes - 1.5 hours. Barley needs to be boiled in a large container with plenty of water. Before cooking, be sure to soak the cereal for at least 5 hours in hot water.
   
   
5. Semolina cook for 15 minutes. It takes a couple of minutes for water or milk to boil. The proportions with which the porridge turns out delicious are 2 tbsp. l. cereals per 200 ml of liquid.

   To make semolina porridge without lumps, you can use a proven trick! Take 3 parts milk and 1 part water. Pour a glass of cold liquid into the pan. Add 3 tsp. semolina into a cold mixture of milk and water, leave the porridge to swell for 10 minutes. The semolina will absorb the liquid and turn out perfect: not a single lump.
   
   

6. Oat groats pour boiling water for 4 hours, then cook for 30 minutes over low heat. Uncrushed oatmeal is cooked for 2 hours.
   
   
7. Cereals cook for 3 to 5 minutes over low heat.

   But! The most delicious cereal is prepared the night before. Yes, yes, don't be surprised. Take 1 liter of milk and 8 tbsp. l. oatmeal, bring to a boil, remove from heat and wrap well. In the morning, warmed up porridge will pleasantly surprise you with its tenderness...
   
   

8. Bulgur cook for 15–20 minutes covered over low heat.
   
   
9. Barley grits cook for 20 minutes, be sure to throw it into boiling water.
   
   
10. Green and red lentils cook for 30–35 minutes. Brown lentils ready in 20 minutes.
    
    
11. Corn grits cook for 30 minutes. It is better to cook it in salted and sweetened water. Polenta - a porridge made from corn flour, similar to hominy - is cooked for 35–40 minutes with constant stirring.

    Corn porridge cooked in the oven will be very tasty! Take 2.5 tbsp. boiling water and 1 tbsp. cereals Rinse the cereal and pour boiling water over it, add salt, sugar, raisins, cover with a lid and place in an oven preheated to 180 degrees for 40 minutes. It turns out to be an awesome porridge!
    
    

Useful tips

Porridge is an original Russian dish consisting of boiled different types of cereals and cereals. There are quite a lot of porridge recipes. In this case, they can distinguish two main options.

Porridges are considered an ideal solution for breakfast. They are filling and light, and have beneficial properties that are necessary for the proper functioning of our gastrointestinal tract.

Since prices for cereals are not high, porridge is available to everyone. Every home has an impressive supply of various cereals, but you must admit that it is not always possible for every housewife to prepare delicious porridge the first time. This requires a certain skill. You need to try to cook porridge at least once, because until you try it yourself, you definitely won’t learn.




Suitable utensils for preparing porridge with milk are pans with thick walls and bottoms, as well as heavy lids. The finished porridge must be kept warm for some time. It’s not for nothing that in Rus' porridge was cooked in massive cast iron pots and left to simmer in a Russian oven.

In this article today we will talk about liquid porridges cooked with milk.

How to cook semolina porridge




Semolina porridge tends to burn on the pan if it is cooked in pure milk. To prevent this, you need to wipe the bottom of the pan, which has been previously rinsed with water at room temperature, with a small ice cube.

Semolina can be cooked without adding milk, then it will become a dietary dish.

If you lightly fry the semolina in a frying pan, the porridge will turn out crumbly and very tasty.

1. Bring one liter of milk to a boil, add salt, add sugar, and in a thin stream, to avoid lumps in our porridge, add approximately six tablespoons of cereal.

2. It is important to always be near the pan, since semolina porridge with milk is a big fan of “running away”. Therefore, we watch over it, stirring constantly. Cook the porridge for about five minutes.

3. Now add the butter and remove from the stove, mixing our porridge thoroughly. If this is not done, lumps will appear.




4. ZCover with a lid and let stand for about ten minutes. When serving, you can add oil to the porridge again. This definitely won’t spoil it, and the taste will be amazing. Properly cooked semolina porridge is, according to children, the best porridge in the world.

How to cook millet porridge




Millet porridge is called golden because it is very healthy. It is a body cleaner that copes with this role better than any other cereal. Millet is full of vitamins. Porridge gives you satiety and energy for the whole day. This is a dietary product that is very easily absorbed by our body.

1. One glass of cereal must be washed very thoroughly before cooking, several times under running water until it is clean. Millet contains bitterness, which can be easily removed by soaking the grain for at least one hour.

2. After this, pour two glasses of boiling water and cook for ten to fifteen minutes, remembering to constantly stir the porridge, otherwise it will quickly start to burn. Drain the boiling water and pour in two glasses of milk. Reduce temperature and continue cooking for about 15 minutes.




3. Add salt, sugar, and at the very end butter.

How to cook rice porridge




This porridge differs from others in its ease of preparation and taste. It is useful and very loved by many people.

1. Round Krasnodar rice is suitable for it, which needs to be carefully examined and all dark inclusions removed, washed thoroughly, and filled with cold water.

2. Milk for rice porridge is boiled separately and poured in after the porridge has been boiled in water until the water has completely evaporated. Don't forget to stir the porridge all the time.

3. Now is the time to pour in the milk, add salt, sugar and boil a little. If the porridge is thick, add a little more milk. You need to know that when the porridge sits for a while, it will thicken even more.




4. Add butter at the end to the pan or plate when serving.

How to cook corn porridge

There is one peculiarity in corn porridge. The larger the grain, the longer it will take to cook. And in general, you need some skill to properly cook this healthy and vitamin-rich porridge. It does not contain gluten and is suitable for feeding very young children. The more often you eat corn porridge, the better. It has a beneficial effect on the liver and improves intestinal motility.




Corn grits are dried corn kernels that have been ground and crushed. The porridge made from this cereal is aromatic, juicy and soft.

Typically, corn porridge is prepared in a ratio of 1:4. Moreover, the more liquid (water or milk), the thinner the porridge will be. Corn grits absorb a lot of liquid.

1. In order to cook this porridge correctly, you need a pan with a thick bottom and walls, because the porridge will not cook as much as it will simmer, and therefore it will simply begin to burn.

2. You need to cook it at medium temperature for about 40 minutes. Before doing this, rinse thoroughly, removing everything unnecessary. It is necessary to constantly stir the porridge.

3. Approximately in the middle of cooking, when the porridge has already thickened quite a bit, you can pour milk into it in a thin stream.

4. Corn grits porridge thickens very quickly, keep this in mind.




5. Don't forget to add salt and sugar to your taste. Be sure to add a piece of butter to the plate when serving.

How to cook barley porridge

Barley porridge was unreasonably forgotten. Nevertheless, it is extremely useful. Barley porridge is easily digestible and can be used for dietary nutrition. If you use it regularly, you can get rid of the tendency to allergies.




It treats disorders in the genitourinary and endocrine systems. It contains a large number of amino acids that produce collagen, normalize hair and nail growth, and also help smooth out wrinkles.

This amazing porridge, thanks to the minerals in its composition, can even cope with depression and stress, which is very important nowadays. Therefore, cook barley porridge more often and heal your body.

1. For one glass of cereal, take two glasses of milk and the same amount of water, salt and sugar to your taste, the obligatory presence of butter.

2. Place the washed cereal on the stove, add water and leave until it boils completely. Then add milk, salt and sugar to our porridge. Mix well and leave to simmer on the stove reduced to low for another 15 minutes, stirring from time to time so that it does not burn.




3. The next step will be the obligatory refining of the porridge. To do this, we either put it in the oven or cover it with a thick blanket and leave it there for the same amount of time that it took for the entire cooking process. Don't forget to add butter when serving this wonderful and tasty porridge.

How to cook pea porridge




Pea porridge is very nutritious. It is rich in vegetable protein. This means that it is an ideal side dish for any main dish. There are a lot of valuable nutrients in porridge.

It has been present in Russian cuisine for several centuries, and for good reason! The product is very satisfying with high nutritional value. Porridge is also loved by vegetarians, as it brings great benefits. Recommended for both athletes and all other people.

1. It is advisable to soak peas for porridge in water overnight. This will help it cook evenly later. Well, cooking the porridge itself will take no more than 40 minutes.

2. For a glass of dry peas you will need two glasses of water, as well as salt and butter.

3. Soaked peas are poured with water and brought to a boil. Then you need to reduce the temperature and continue cooking on low for about half an hour.

4. It is better to add salt to the porridge at the very end, when the peas have already boiled well. Be sure to add oil, and the more, the richer and tastier the porridge will be. Beat a little

butter with a fork.




Pea porridge should not be stored. Try to use it right away.

How to cook oatmeal

Oatmeal is the queen of all available cereals. But for some reason many people don’t like her. And in vain!




It is the most useful of most cereals. This is an absolutely perfect solution for breakfast. It charges you with energy and vigor for the whole day, saturates the body with essential vitamins and even gives you a good mood.

Oatmeal is healthy because oat flakes are not subjected to heat treatment, and retain everything useful that is inherent in them by nature itself. Oatmeal easily cleanses the kidneys and liver, rids the body of toxins, improves our immunity and has a beneficial effect on brain function.

Read also:What will happen to your body if you eat oatmeal regularly?

1. In order to cook very tasty oatmeal, you need to put a glass of milk added to the pan on the stove.

2. While it heats up, rinse six tablespoons of cereal in water. Gently drop our flakes into the boiling milk and start cooking, stirring constantly.




3. When the porridge has boiled for ten minutes, you can add sugar and salt and mix everything thoroughly.

4. Add oil and remove the finished porridge from the stove.

How to cook pearl barley porridge

Pearl barley porridge is practically not valued today and is undeservedly absent from our tables.

It is noteworthy that this was once the favorite porridge of Peter l. Pearl barley porridge is a truly nutritious and healthy cereal; it is not without reason that it is included in the menu of military personnel, kindergartens, schools and hospitals. Moreover, at such a low price you can get a healthy and satisfying product.




You just need to cook it correctly. This is an important condition. Otherwise, the pearl barley will remain hard, tasteless, and it is unlikely that anyone will eat it.

1. Before you start cooking, you must soak it in water for 12 hours. Moreover, the whole secret is that soaking should occur in clear proportions of 1:1 (exactly one liter of water is needed for one glass of grain). Leave your future porridge overnight.

2. After the time has passed, the water must be drained.

3. Heat two liters (per one glass of pearl barley) of milk to 40 degrees and pour pearl barley into it.

4. Cook with the lid open until the milk boils for five minutes.

5. Then you need to close our pan with a lid, remove it from the stove and place it in a water bath in another pan of larger volume. This is necessary so that our porridge does not settle, the milk does not burn, and in general, so that we do not have to constantly monitor it and not be at the stove.

6. Cook for about an hour, then wrap in a warm blanket and let the porridge brew thoroughly. You can simmer instead of a blanket in the oven. This will make the porridge even softer.




*Soaking will make the pearl barley porridge crumbly.

*You need to add salt to the porridge after it boils.

*Grains will cook quickly if they say on the packaging that they have been pre-processed.

*Butter added to pearl barley porridge will significantly improve its taste.

*During cooking, the cereal increases in size up to five times. This must be taken into account when preparing.

How to cook oatmeal porridge




Hercules porridge is prepared easier and an order of magnitude faster than other porridges. It is healthy, nutritious, very tasty and also filling. It gives energy and keeps your stomach healthy. Rolled oats contain a lot of microelements and B vitamins. This porridge has recently become very popular with everyone who is switching to a healthy diet.

1. When preparing this porridge, there is no need to wash it as it is processed and packaged at the factory. If your rolled oatmeal has been stored at home for a very long time, then it is better not to use it for food, as the flakes become bitter over time.

2. Container with 500 ml. Put the milk on the stove, add salt and sugar. As soon as the milk boils, you need to pour one glass of rolled oats into it, stir and cook for another fifteen minutes.




3. At the end, you should wrap the finished porridge so that it infuses. When serving, add butter to each plate.

How to cook porridge correctly

1. It is good to use filtered water, because if you use running water from the tap, the porridge will absorb a possible chlorinated odor or acquire a metallic taste from the water.

2. You need to take cooking utensils with a large bottom so that the porridge does not burn.

3. To improve the taste of any porridge and to increase the value of the cereal, it is necessary to fry the cereal before starting cooking.




4. When you cook porridge, put the cereal in already salted water that is boiling.

5. At the end of cooking, crumbly porridge can be thrown into a colander for thorough rinsing.

6. Before preparing this or that porridge, it is necessary to sort, sift and thoroughly rinse the cereal. But it is worth remembering that semolina, barley, corn, and rolled oats are never washed.

7. Some grains are soaked to shorten the cooking process. It must be remembered that the less cereal is subjected to any heat treatment, the higher its nutritional value.




8. In order to remove excess starch, any small debris and bitterness from any cereal, the cereal should be boiled in not one, but two waters. Drain the first water brought to a boil and pour in another.

9. To soften more or less hard water, you should add a small cube of butter to the porridge at the beginning of cooking.

10. In order to enhance the taste of porridges, you can add various additives to them. You can add dried fruits and berries to the sweet ones, and cheese or mushrooms to the unsweetened ones.




11. Salt is added to both sweet and non-sweet cereals.

13. All porridges cooked in milk should contain less salt than those cooked in water. And salt should be put before the cereal.

14. As a rule, viscous porridges are cooked with milk, and crumbly porridges are cooked with broth or water.

15. The amount of water in the porridge determines what consistency it will be, liquid or viscous.

16. Any porridge will taste better if it is cooked not in water, but in milk.

17. If you cook rice porridge in meat broth, it will be much tastier than cooked in water.

18. To prevent the rice from sticking to the walls of the pan, you need to grease it with oil and also put a piece in the porridge.




19. To prevent rice from sticking to the bottom of the pan in which it is cooked, it is better to steam it.

20. Semolina dishes will be many times more fluffy if you soak the cereal in milk for half an hour.

The benefits of cereals are very great and each has its own advantages. People all over the world love porridge for its invaluable benefits to the body and for its special, incomparable taste.

Any porridge - and there are many of them in the world - can be cooked in such a way that even the most stubborn porridge-nut will gladly ask for more! In a word, any porridge can be cooked very tasty, and it’s the secrets of preparing tasty porridges that we’ll talk about.

Porridge can be cooked in water, whole milk or milk diluted with water, as well as in broth. The consistency of porridge can be crumbly, viscous and liquid - it all depends on the ratio of cereal and liquid taken during cooking. How to cook delicious porridge?

The table below shows the norms of cereals and liquids for obtaining porridges of certain consistencies. The amount of liquid and salt consumed to prepare porridge is given per 1 kg of cereal. (The table is based on the book “Cooking” by N.I. Guba, 1987)

* Yield rates are given for porridge made from raw cereals, from roasted cereals - 2.4.
** Cooking time is given for raw cereals, cooking time for fried cereals is 2.5-3 hours, hydrothermally treated (quick-cooking) – from 50 to 70 minutes.

The first secret to making delicious porridge: always sort through the grains to select bad grains, and rinse the grains that can be washed. Just keep in mind that washed cereals absorb and retain a certain amount of liquid. Therefore, in order to maintain the required ratio of cereal and liquid in this case, proceed as follows: pour the required amount of water into the pan, when the water boils, add the washed cereal, then measure the total volume of the contents of the pan. If this volume is greater than a predetermined one, the excess is poured out and, conversely, if the volume is less, hot water is added to the norm. In this way, a more or less accurate ratio of water and cereal in the porridge is achieved, regardless of the amount of water remaining in the cereal during washing.

For porridges made from cereals that are not washed before cooking (buckwheat, semolina, Hercules and small Poltava), the required amount of liquid is poured into the pan, salt and other products provided for in the recipe are added. When the liquid boils, add the cereal.

To improve the taste and appearance of crumbly porridges, fat can be added to a bowl with liquid before adding the cereal. For porridges made from toasted cereals, slightly more water is taken, since the moisture content of the cereal decreases during roasting, by about 10%.

The cereal, washed immediately before pouring into the pan (the cereal must be warm), is placed in a boiling liquid, carefully mixed so as not to damage the integrity of the grains, lifting from the bottom with a wooden spatula or spoon. The pan with porridge is placed in the oven for heating. If the temperature in the cabinet is high, then the dishes with porridge are placed in the oven on a baking sheet with water. When cooking semolina porridge, pour the cereal into the boiling liquid in a thin stream with continuous stirring.

Rice, millet and pearl barley do not boil well in milk, so to cook milk porridges from these cereals, they are first boiled for 5-10 minutes in a large amount of boiling water, then the water is drained, and the cereal is poured with milk (as required) and cooked at a low boil, so that the porridge does not burn.

Loose porridges are most often cooked from raw cereals. In crumbly porridge, the grains should be well cooked and retain their shape, easily separated from one another. These porridges are made from almost all types of cereals. They can be an independent dish, a side dish, or part of a complex side dish. When serving as a side dish for poultry or lamb, it is better to boil rice in meat broth. Hot crumbly porridge is served with any edible fat, sautéed onions, boiled mushrooms, chopped eggs, sour cream, and cold porridge is served with milk, cream, and sugar. The yield from 1 kg of cereal is 2.1-3 kg of finished porridge.

To ensure that crumbly porridge from buckwheat, barley, rice or millet is successful and does not become sticky, first rinse the cereal first in warm water, then in hot water. Warm water will remove starch from the surface of the grains, and hot water will remove fat that may appear on the grains during grain storage.

Buckwheat porridge is prepared in two ways.

First way. Pour the prepared cereal into a pan of boiling salted water and stir with a spatula or spoon. The floating grains are removed with a slotted spoon. You can add fat (5-10% of the cereal weight). When the porridge thickens, cover the dish with a lid and cook over very low heat for 5-6 hours.

Second way. The toasted cereal is poured into boiling salted water and cooked as indicated above. You should take 5-6% more water than for porridge made from raw cereal. Porridge made from toasted cereals cooks faster. To ensure that the porridge is crumbly after cooking, it is loosened with a fork. The crusts that form on the surface and walls of the dish can be steamed in twice the amount of water (based on the weight of the crusts) and mixed with the porridge.

Rice porridge can be prepared in three ways.

First way. Rice prepared according to the norm is poured into boiling salted water, fat is added (butter, ghee or lard - 5-10% of the rice weight) and cooked at low boil, stirring occasionally. After the rice has swelled well, cover the dish with a lid and cook for 30-40 minutes. It is better to cook porridge in small saucepans or stewpans until cooked in the oven.

Second way. The prepared rice is poured into boiling salted water (6 liters per 1 kg) and cooked at low boil. When the grains become soft, place them in a colander and rinse with hot water. The washed rice is placed in a bowl, fat is added and steamed until cooked in the oven.

Third way. The sorted, washed rice, finely chopped onions, salt, butter are poured with hot chicken broth (at the rate of 2.1 liters per 1 kg of rice). Cook while stirring until the broth is absorbed. Cover the dish with a lid, place in a water bath and steam the porridge until cooked.

Semolina.

Sifted semolina from durum wheat varieties is dried until golden brown and mixed with ghee. Pour the prepared cereal into boiling salted water, stirring. The bowl with porridge is placed in the oven for 20-30 minutes.

Millet porridge can be prepared in two ways.

First way. Millet is poured into boiling salted water and cooked, stirring occasionally, at a low boil for 5-6 minutes. Then the water is drained so that the cereal and water occupy a volume 2.5 times larger than the dry cereal taken for cooking. Cover the dish with a lid and finish cooking in the oven.

Second way. The millet is scalded with boiling water, then placed in boiling salted water and cooked until tender.

Viscous porridge. In such porridges, the grains are well boiled, but not stuck together.

The porridge is quite thick and does not spread. They are cooked from all types of cereals. However, crushed and semolina cereals cook better and swell faster. These porridges are prepared with water, whole or diluted milk. Sweet porridges are often prepared with whole milk. You can add raisins, dried apricots, and prunes to them. Milk porridges are served with butter, and those cooked in water are served with any edible fat.

Rice (wheat, oatmeal) milk porridge.

Add salt and sugar to boiling water, stir, add prepared rice and cook with stirring for 20 minutes. Then drain the water, add hot milk and cook for another 30-40 minutes.

Semolina.

Semolina swells very quickly in hot water (in 20-30 s). Therefore, it is necessary to quickly pour the entire amount of cereal into boiling water or milk and stir thoroughly so that lumps do not form. Bring water or milk to a boil, add salt, and if you are preparing milk porridge, add sugar, stir until it is completely dissolved, then add the cereal, reducing the heat, and cook for 15-20 minutes while stirring.

Liquid porridges are most often prepared with whole or diluted milk. They are used in baby food or diet food (especially semolina and oatmeal). These porridges are prepared from all types of cereals.

How to properly cook porridge: buckwheat, rice, millet, barley, wheat, barley, semolina, oatmeal and some useful recommendations to help.

How to properly cook buckwheat, rice, wheat, millet, barley, semolina and oatmeal porridge

Since childhood, we have known the saying “cabbage soup and porridge are our food.” This is where the attitude towards porridge develops in a special way - warm, respectful, as if it came from somewhere in childhood.

Porridge is a fairly common dish. They are useful and no special skills are required to cook them. You just need to know the characteristics of a particular cereal, how long it will take to cook it and how to properly prepare this cereal.

How to cook buckwheat porridge correctly

Pour one glass of buckwheat into two glasses of cold water. Place on the stove, turn up the heat to maximum and wait until it boils. After which, turn the heat to low, cover the pan with a lid and continue cooking for 15-20 minutes until all the water has completely boiled away.

You need to salt the porridge at the end of cooking. Turn off the heat, remove the pan from the stove, wrap it in a warm blanket and leave for 20-30 minutes. During this time, the porridge will infuse, reach its proper condition, swell and become crumbly.

The finished porridge is laid out on plates, butter is added or poured over with prepared sauce or gravy.

How to cook rice porridge correctly

For one glass of rice we need one and a half glasses of milk. But first, the rice must be boiled in water for 5-8 minutes. After that, drain it in a colander, transfer it to a deep saucepan, add hot milk and salt. Bring to a boil over high heat, reduce heat and continue cooking for another 15 minutes, stirring frequently.

Rice porridge, like buckwheat, loves butter, don’t forget about it.

How to cook wheat porridge correctly

Pour one glass of wheat cereal into three glasses of cold water and set to boil over high heat. After the water boils, reduce the heat by half and cook for 15-20 minutes.

If you use Artek wheat cereal, you should keep in mind that it cooks faster and takes two parts milk (or water) for one part of the cereal. It’s just not clear what wheat porridge has to do with the world-famous children’s camp? This is probably the kids' favorite dish.

How to cook millet porridge correctly

Millet porridge is considered one of the healthiest. Golden groats, as millet is popularly called, are a wonderful cleanser for our body and contain a huge amount of essential vitamins.

Pour one glass of millet cereal into two glasses of water, bring to a boil, reduce the heat and cook until tender for 10-15 minutes. At the end of cooking, salt and add butter.

Dried apricots, prunes, raisins or pumpkin are often added to millet porridge. Children eat porridge with such additives with pleasure.

How to cook barley porridge correctly

In order for the barley porridge to be crumbly, before cooking, it is fried in a dry hot frying pan, stirring constantly. After this, the fried cereal is poured into a pan and filled with water in the ratio: 1 cup of cereal to 1.5 cups of water. Place the pan on the fire, bring to a boil and simmer over low heat for 12-15 minutes.

Fried and unfried cereals are cooked the same way.

How to cook semolina porridge correctly

To prepare semolina porridge we need the following ingredients:

• 1 cup semolina;
• 5 glasses of milk;
• 1 tablespoon sugar;
• Half a teaspoon of salt.

And I will talk about that in a separate article. Please follow the link and read.

How to cook oatmeal correctly

Oatmeal or, as it is also called, oatmeal porridge, unlike the others, does not need to be cooked. Just pour boiling water over it, cover with a lid and leave for 25-30 minutes. During this time, the porridge will steam and be ready. All that remains is to add salt and sugar to taste.

Many people like porridge with the addition of fresh or, depending on the season of the year, dried berries and fruits.

Oatmeal is considered a dietary dish and is one of the most delicious and healthy.

What you need to know to cook delicious porridge:

• Any porridge will be much tastier and healthier if it is prepared not with water, but with milk.
• The cereal should always be sorted and washed first.
• It is recommended to first wash rice, pearl barley and millet in warm water (40-50 degrees), and only then in hot water (60-70 degrees). Barley grits - slightly warm. The kernel should be washed if there is dust in it.
• There is no need to rinse Hercules cereal and semolina.
• From millet, buckwheat, pearl barley, rice and other cereals, crumbly porridges are often cooked, mainly in water or broth.
• To shorten the cooking time, some of the cereals are fried before cooking. However, some people prefer porridge made from unfried cereals.
• In the finished crumbly porridge, all grains should retain their shape, they are fully swollen and well separated from each other.
• The amount of liquid used to cook the porridge determines what kind of porridge it will be - liquid, viscous or crumbly.

Video: Millet porridge on water

Cereals, along with vegetables, meat and fish, are an indispensable part of the diet of most people. But the passion for semi-finished products and other fashion trends lead to many forgetting how to cook cereals and what the nuances of the technology are. It is very important to solve this problem, because the slightest mistake can lead to serious grief (literally and figuratively).

Features of cooking buckwheat

If the goal is to prepare crumbly porridge from buckwheat, you need to take twice as much water. Buckwheat is poured into cold liquid and boiled under a lid over high heat. As soon as the water in the pan begins to boil, you need to reduce the flame to a moderate level. After 15–20 minutes, all the water will be completely absorbed into the cereal. But the work is not finished here - you need to leave the dish covered for ½ hour.

A slightly different approach is practiced when it is necessary to prepare porridge from buckwheat. It is cooked using 300 grams of water per 200 grams of cereal. An alternative approach involves soaking the product with boiling water in identical proportions overnight under a lid. A very useful option is the “simmering” effect, which is achieved by wrapping the container with porridge in a warm cloth.

Adding butter is optional.

Making fluffy rice

Next, the rice porridge must be kept closed for about 20 minutes, otherwise it will not reach the required proportions. If you are preparing milk rice porridge, the process begins in exactly the same way: take identical shares of water and cereal and add milk only after 5 minutes. Attention: you need to take the same amount of milk as water. Immediately after this, the dish is stirred and cooked at medium heating intensity.

We work with millet

It is very important for any culinary specialist to be able to work with millet cereals. Cooking it correctly means washing it with great care. The water is changed 5 and sometimes 6 times, achieving perfect transparency. The cooking itself involves using triple the amount of water and covering the pan with a lid. First, the dish must be boiled, ensuring high heat, and only then the heating is reduced, keeping it at the same level for 40 to 45 minutes (readiness is assessed by testing).

Capricious semolina porridge

This dish is called “capricious” for a reason: it must be cooked under constant supervision. This is due to the fact that at the very beginning the milk may spill out of the pan. Later, such an event becomes less likely, but then you will have to stir the porridge, otherwise it will stick together into clumps. Preparing semolina porridge of moderate thickness requires the use of 180 grams of cereal per 1 liter of water. The choice of a specific technique depends on personal preferences, available components and free time.

Dietary recipes suggest cooking semolina in water, but milk porridges are still a classic. To avoid lumps, it is recommended to do this:

• pour milk into boiling salted and sweetened water;
• pour the cereal into a thin strip, while continuously stirring the liquid;
• when the porridge boils, reduce the heat so that it does not gurgle too much;
• then cooking (with stirring) continues for 5 to 7 minutes;
• the dish is kept under the lid and only after that is brought to the table.

About containers

Not all people know well what kind of container to cook porridge in. The best option, regardless of the specific type of dish, is a thick-walled pan with a strong bottom. It is very useful when the kit comes with a heavy lid. But the size is significantly different: semolina and rice porridge are prepared mainly in small containers, while pearl barley and buckwheat are most often cooked in large portions.

Combinations

Many people are interested in whether it is possible to cook different cereals together or not. This is important not only for lovers of culinary experiments. The fact is that combinations allow you to get the maximum benefit from various products and diversify your diet. And the answer will certainly be positive. Moreover, mixed porridges are increasingly being cooked. Rice is compatible with almost all cereals, since it has a mild taste that does not interfere with other components.

Rice groats are often combined with buckwheat and millet. Among the exotic options, a mixture of quinoa and basmati is becoming increasingly popular. You can also find various combinations of grains and legumes in stores. As for ancient recipes, there is also something to please yourself with. A striking example is the so-called Guryev porridge. But on conventional stoves it is difficult to choose a mode that would ensure optimal cooking of several layers of dissimilar cereals at once.

It is much easier to do this in Russian ovens, but you can also achieve success in the kitchen of a city apartment. The main thing is not to get upset after several failures: this is inevitable when choosing the optimal method.

Cooking cereals in a double boiler also has its own characteristics. There they are used not so much as porridge, but as side dishes for fish and meat dishes. Only having mastered the preparation of such simple options can you begin to approach culinary masterpieces in which vegetables and even mushrooms are introduced. If you already have experience using a double boiler for processing vegetables and meat, working with any cereals will not create any difficulties.

It is important to consider that the power of the steam flow determines the duration of cooking. And it is not always possible to follow the instructions - you need to learn from personal experience all the intricacies of the device’s operation.

To learn how to cook cereals correctly, watch the following video.