Choose and cook millet correctly
In shops you can find completely different shades of this cereal. The fact is that some manufacturers are conducting additional cleaning and even steaming the seeds, so that they are faster prepared. Such cereal has a homogeneous yellow color and you do not need to rinse it many times before cooking.
A pale yellow tinge indicates that the grain has not undergone any additional treatment and should be thoroughly cleaned of dust that very easily adheres to the grains and other foreign impurities.
It does not matter which product you bought, this does not appear in the taste of cereal. Our grandmothers often cooked such dishes, especially since the recipe is quite simple.
- First thoroughly wash the millet in several waters. In passing, you will have to choose the garbage that will begin to accumulate on the surface. Change the water until the moment it becomes completely transparent.
- Pour the rump into a saucepan and pour three times more water. We put on a slow fire and cook for about half an hour.
- After about twenty minutes, stir the porridge, and if necessary, top up the water. At the same time, you can add salt and butter. We continue to cook for another ten minutes, then turn off the fire and let it brew under the closed lid.
- In the same way you can cook millet gruel in the oven. Then it will be more friable.
- Modern housewives come to the aid of home appliances. In the multivariate, the millet should be brewed in the "Kasha" or "Buckwheat" mode, and we take the ratio of cereals and liquid 1: 4. Salt and oil are added immediately.
The classic recipe for millet porridge
This dish will be an excellent substitute for traditional potatoes or buckwheat as a side dish for meat and fish dishes.
Ingredients
- cereals - 200 g
- water 400 ml
- Butter - 30 g
Cooking procedure
- On the fire, put a saucepan with lightly salted water, bring it to a boil and put a little butter.
- While the water is boiling, my groats. Do it better in warm water, and the last few times and at all scalded with boiling water to remove excess bitterness.
- Under the vessel with boiling water we reduce the fire, and pour out the rump. The first five minutes, it should be intensively cooked, and then the power of fire can be reduced to an average.
- Cover the pan with a lid and cook for another fifteen minutes. It is better to stir the dish from time to time so that the grains do not stick to the walls.
- When you notice that there is no water left, do a minimal fire, cover the porridge tightly and let it sink for another 10 minutes.
- After that, turn off the fire, but it's best not to open the lid for a while (15 minutes). And only after this dish is salted, add butter and served on the table.
The universality and benefits of cereal porridge is that it can be made salty or sweet, adding different ingredients to your taste. For example, young children will really like milk porridge with yellow grains of millet.
The main thing is to remember that the main point of preparation is precisely the thorough washing of the grains. Their surface is uneven and perfectly retains dust. If you miss this point, then your porridge will necessarily stick together and will not have an attractive appearance, although it does not show up in flavoring qualities.
On milk, millet is cooked in the same way as on water, at the end adding sugar, honey or even jam.