How To Cook Cereals?

Sometimes housewives ask themselves: how to cook semolina or pearl barley so that it turns out tasty and does not burn?

Sometimes housewives ask themselves: how to cook semolina or pearl barley so that it turns out tasty and does not burn? Everything you wanted to know about cereals, including cooking time and proportions with liquid, as well as healthy recipes - in our article.

Semolina

 

To cook delicious and ideal in density semolina, follow the following proportions: 10 grams of cereal per 100 milliliters of liquid (water, milk or apple juice). Important (!): Pour the grits into the boiling liquid in a thin stream, stirring constantly so that the porridge turns out without lumps.

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Buckwheat

When cooking buckwheat, adhere to a ratio of 1: 2, that is, for 100 grams of buckwheat - 200 milliliters of water or for 1 cup of cereal - 2 cups of liquid. Buckwheat is cooked from 15 to 20 minutes after boiling water, depending on the variety and quality.

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Pearl barley

 

Barley is whole barley grains. Before cooking, barley should be washed and soaked in water overnight. In the morning, drain the water and fill it with clean water in a ratio of 1:3. Lower the heat as soon as the water boils and simmer for about 40 minutes.

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Barley groats

Rinse and fill the barley with clean water in a ratio of 1: 2, cook over low heat for 25-30 minutes. If you soak the cereal in water in advance, then it is enough to boil it for several minutes and leave it to swell.

Rice

 

The cooking time of rice depends on the variety and type of processing. Usually, for one glass of white rice, you need two incomplete glasses of water. In a pot covered with a lid, rice is cooked for 10-12 minutes.

To prepare friable basmati rice, the rice must be washed and soaked in cold water for 30 minutes. Then drain the water, pour clean water in a ratio of 3: 4 and boil. As soon as the water boils, you need to reduce the heat and cook, covered, for 10 minutes. Remove from the heat and let the rice rest for another 5 minutes. Red rice should be cooked in a ratio of 1:3 and boiled for about 40 minutes. Wild rice is cooked for 45 minutes in a 1:4 ratio.

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Hercules

 

Choose the highest grade oatmeal: it will take a little longer to cook, but your body will receive more vitamins and minerals. Boil hercules in a ratio of cereals and liquid 1 to 3 for up to 20 minutes.

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Corn grits

 

Usually corn grits are cooked in a ratio of 1:4. Pour the cereal into boiling water, mix well and remove from heat. Add olive oil or butter to taste and leave the grits to swell for a few minutes.

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pearl couscous

Pearl couscous is a processed grain of wheat. This cereal is poured into boiling water in a ratio of 1 to 2 and boiled for 15-20 minutes until the water completely disappears. 

Couscous

 

The easiest cereal to make! Pour boiling water over couscous (1:1.5), add butter or olive oil and leave to swell for 5 minutes.

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Bulgur

Bulgur is scalded and dried wheat grains. Stick to a 1:2 ratio. Pour the cereal into boiling water and cook, stirring constantly, for 10 minutes.

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Quinoa

 

Quinoa is a very healthy cereal that contains a lot of protein. True, quite expensive. Quinoa is great for garnishing, salads, and toppings. It is enough to wash the grits, pour water (1: 2) and cook for 10-15 minutes.

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Millet

 

For the preparation of crumbly millet, choose polished cereals. Before cooking, wash the millet, scald it with boiling water or fry it in a pan with a little oil - this will help reduce the bitterness of the millet. To 1 part of millet it is recommended to take 2 parts of liquid. To cook millet porridge with milk, boil the cereal for 5-10 minutes in water, then pour in the milk and cook for some more time. If you cook millet exclusively in milk, then the cereal will cook much longer.

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Amaranth

Before cooking, rinse the cereals, fill with water in a ratio of 1: 2 and cook for 30 minutes over low heat. After boiling, let the grits stand a little more. If you soak amaranth in water overnight, it will be enough to boil this cereal for 10 minutes.