Cooking Porridge: Cooking Secrets And Tricks (cool Recipes!)

Rice, buckwheat, oatmeal, millet, pea and other cereals are a guarantee of health, saturating the body with complex carbohydrates and essential minerals

Rice, buckwheat, oatmeal, millet, pea and other cereals are a guarantee of health, saturating the body with complex carbohydrates and essential minerals. They are cooked in milk, water, broth with vegetables, meat, mushrooms or fish. For every taste, you can pick up an excellent recipe for porridge, especially Russian cuisine is rich in them. No wonder it is in Russia that porridge is considered a recipe for strong men - heroes.

 

Basic rules for making porridge

For cooking cereals, you need pots or cauldrons with a thick bottom. The best materials are steel and heat-resistant ceramics. Oatmeal, corn grits, semolina and a cell do not need to be washed. Other species are washed in 2-3 waters. Rice and buckwheat are recommended to be calcined in a dry frying pan for 3-4 minutes, after which they are better digested and the taste is revealed more fully. In order for the cereal to cook very quickly, it must be soaked in water in advance. Initially, the liquid is taken in a ratio of 2: 1 to the cereal, during the cooking process, the required amount is added.

Life hacks for making porridge

Nuts, dried fruits, jam, cream go well with oatmeal and millet. To prevent the porridge from boiling away, put a wooden spoon on the side of the pan. It will separate the resulting foam and help the vapors escape.

 

Millet is sometimes slightly bitter, scalding the cereal with boiling water after washing will help to remove the unpleasant aftertaste, and then you should pour it with water and start cooking. It is better to cook crumbly cereals for milk porridges in advance until half cooked, and only finish cooking in milk. A teaspoon of vinegar added to rice will turn it white, as if from a picture. The secret of semolina without lumps is in the gravy boat! Pour the required amount of cereal into it and slowly send it along the groove into boiling water or milk, while stirring. Barley is able to acquire a bluish tint, in order to avoid this, after the first boil, the water must be drained and the cereal should be poured with boiling water. Cooled semolina and millet can be used as a base for pudding or casseroles. Vanilla can be added to sweet cereals along with sugar. Buckwheat, rice and barley go well with tomato sauces.

Rice with chicken

 

100 g rice, 100 g chicken fillet, half a medium carrot, 1 onion, 30 g tomato paste.

Rinse the rice, add water, salt and cook over low heat. Chop the onion, grate the carrots, sauté them for a few minutes, then add the fillet cut into pieces, sprinkle with a little salt and cover with a lid. Fry the meat, stirring occasionally and tasting with a fork, when it turns white and stops releasing juice, add tomato paste and 50 ml of boiled water. Then leave to simmer on low heat for another 8-10 minutes.

Send the meat with tomato sauce to the boiled rice, mix, cover and boil until the excess liquid has completely evaporated.

Royal Manka

150 g of semolina, 1 liter of milk, 5 g of vanilla, 40 g of sugar, 5 g of salt, 7-8 strawberries or a spoonful of jam, 100 g of walnuts, 50 g of raisins, salt.

Roast the nuts in a dry frying pan and set aside. Mix the cereal with sugar, vanilla and a pinch of salt. Then slowly pour it into a saucepan with boiling milk in a stream, constantly stirring with a spoon. After 5 minutes, add raisins, let it boil and turn off. When serving, sprinkle with nuts and add 1-2 strawberries cut into quarters.

Oatmeal hearty

 

70 g oatmeal, 100 ml milk, 1 banana, walnuts, 10 g coconut, 35 g sugar, salt, seasonal or frozen berries, 30 g butter.

Mix dry cereal with a pinch of salt, sugar, coconut and pour hot milk, leave to swell under the lid. Cut the banana into circles, wash the berries and peel the cuttings, roast the nuts in a dry frying pan. Add everything to the steamed oatmeal along with the butter, mix.

Buckwheat with mushrooms

 

300 g oyster mushrooms, 200 g buckwheat, 1 onion, 1 carrot, dried herbs (celery, dill, parsley).

Bake buckwheat in a dry frying pan for a couple of minutes, then pour it into a saucepan, add water, salt and put on medium heat. Saute chopped onions and carrots. Rinse the oyster mushrooms, cut into pieces, send to the pan, sprinkle with a little salt. After 5 minutes, add dried herbs, fry the mushrooms for another 5 minutes, then pour the roast with oyster mushrooms into buckwheat and cook the porridge until cooked.

Millet with pumpkin

 

100 g millet, 100 g pumpkin, 200 ml milk, 50 g sugar, salt, 30 g butter.

Rinse the millet, pour hot milk, add salt and sugar (if you are cooking for children, do not add salt and sugar), put on a slow fire. Peel the pumpkin, grate it, throw it into the porridge, when it boils for 10 minutes, keep it on fire for about a quarter of an hour until the porridge is ready. Then turn off the heat and add the butter, mix, leave to steam under the lid for half an hour.

Baked barley porridge

200 g of barley groats, 1.5 l of milk, 1 egg, 100 g of butter, 60 ml of sour cream, salt, 30 g of sugar.

Rinse the cereal to clean water, put in a saucepan, pour hot milk. Bring to a boil over medium heat, then simmer for half an hour to 40 minutes. Add salt and sugar. Then cool a little, mix with raw egg and sour cream. Lubricate the baking dish with melted butter (half of the indicated amount in the recipe), put the porridge in it. Send it to the preheated oven for half an hour. Drizzle with remaining melted butter when serving.

Wheat with carrots

100 g millet, 2 carrots, 1 onion, 150 g butter, 50 g parsley.

Grate the carrots, chop the onion, melt half the butter in a frying pan, put the vegetables on it and fry for 5 minutes over medium heat. Rinse millet groats, put in boiling water, salt and cook for a quarter of an hour in a cast-iron saucepan. Then add the roast, 10-20 g of butter and put in a preheated oven for 40-45 minutes, covered with foil. Serve drizzled with remaining butter and sprinkled with chopped parsley.

Share your secrets for making the perfect porridge in the comments to this article!