Semolina can be called the first adult dish that a child meets. Many then and in adulthood retain their love for it, and many in their attempts to prepare a delicious treat from childhood are faced with annoying setbacks.

To prevent this from happening, we suggest you get acquainted with the detailed recipe for semolina porridge in milk. Below are the different options for its preparation, as well as recipes for dry concentrate and diluted whole milk.

Classic semolina porridge in milk

Classic semolina porridge is a dish of a certain consistency, which is cooked in milk. For taste and aroma, you can add a little vanillin or ground cinnamon to it.

For two servings of porridge you will need:

  • 500 ml of dragging;
  • 80 g semolina;
  • 40 g of sugar;
  • butter, vanillin or cinnamon as desired and to taste.

Steaming porridge:

  1. Boil milk.
  2. In a thin stream, stir actively, pour semolina with sugar.
  3. Cook porridge until thickened with continuous stirring. To avoid clumping, the boiling mixture can be mixed with a manual culinary whisk.

Here is the whole simple recipe for your favorite classic semolina porridge. And so that she always succeeds well, we suggest learning some of the secrets of her cooking: what to choose the proportions of cereals and milk, how much to cook the dish and how to avoid unloved lumps.

How much time to cook

The cooking time for semolina porridge can vary from three minutes, if the dish is cooked in the microwave, up to 30 minutes when cooked in a slow cooker. With the classical method of cooking on fire in a pan, all processes will take no more than a quarter of an hour.

First, a couple of minutes will be required to boil the milk.Then another 2 - 3 minutes to introduce the cereal with a thin stream into the boiling liquid. To boil well, semolina must languish for at least 4 minutes (maximum duration of heat treatment is 7 minutes) on fire. Ready porridge should be given 10 to 15 minutes to stand under the lid in the pan, and then it can be served.

Proportions of semolina and milk

The consistency of semolina porridge can be different: from very rare, which can be drunk through a nipple from a bottle, to very thick, which after cooling turns into a dense cold pudding.

Consider the proportions of cereals and liquids for different densities of finished porridge:

  1. For a rare cereal, 500 ml of milk will require one tablespoon of cereal.
  2. For cereals of medium (classical) consistency, two tablespoons of semolina will need to be taken for the same volume of milk.
  3. For porridge, which after cooling turns into a dense mass, you need three tablespoons of semolina based on 500 ml of liquid.

This ratio is applicable not only for recipes in milk, but also for cereals prepared in water or diluted milk.

How to cook without lumps

To achieve the perfect texture of semolina porridge and the complete absence of lumps, you should use the following tips:

  1. Semolina is produced from durum wheat, as well as soft or from a mixture of durum and soft wheat. This is evidenced by the corresponding marking on the package: "T", "M" or "TM". So, for cereal without lumps, groats of brand “M” are ideally suited.
  2. Preliminary sifting and frying for a couple of minutes in a dry pan will also help prevent clumping of cereals. After this, the porridge will not be slimy.
  3. To make the finished dish lush and homogeneous, almost creamy, immediately after cooking, add a little butter to it and beat with a submersible blender.

Following these simple tips will help make sure that semolina without lumps is completely uncomplicated and very tasty.

Semolina porridge with milk in a slow cooker

Many housewives will object that it is easier to cook semolina in a pan on the stove in the usual way, but life situations are different. For example, it is difficult for a mother with a small child to persistently stand by the stove so that the milk does not run away, with a slow cooker, half the liquid from the pan will not move to the stove.

Another plus: you can prepare all the products in the evening, set a delay to start the program and get some extra time to soak in bed in the morning.

List of required products:

  • ½ multi-cup semolina;
  • 2 multi-glasses of milk;
  • 1 ½ multi-cup drinking water;
  • 40 g sugar or to taste;
  • 20 g of melted butter.

How to cook porridge in a slow cooker:

  1. Pour semolina and sugar into the multicook, add milk and water, add melted butter. Stir all ingredients with a hand whisk. This will help to avoid lumps.
  2. Set the program "Milk porridge" or "Stew" for 20 - 35 minutes depending on the capacity of the device. After a beep at the end of cooking, open the multicooker lid, mix the porridge and place it on plates.

The most optimal for cooking semolina porridge in a slow cooker is considered the "Stewing" mode. It is he who allows the semolina semolina to fully digest and not stick together into lumps.

But, unfortunately, not all models can set the duration of this program to 30 minutes. It usually lasts an hour.

Is it possible to cook on milk powder

For the first time, milk powder was obtained in the eighteenth century, when the nomads of Eastern Siberia received white powder when the milk was frozen.

A modern dry milk concentrate is obtained from a pasteurized cow product, and it is in no way inferior to natural, therefore, semolina porridge can also be cooked from it. However, in case of violation of technology, not only cereals, but also milk powder can be crumpled.

For a portion of semolina porridge in milk powder should be prepared:

  • 40 g semolina;
  • 40 - 60 g of milk powder;
  • 15 to 20 g of sugar;
  • 1.5 g of salt;
  • 300 ml of drinking water.

The sequence of actions:

  1. In a saucepan of a suitable displacement, combine semolina, milk concentrate, sugar and salt. Mix these components with a whisk, and then, gradually adding water, dilute the mixture to a liquid state. Stir everything well with a submersible blender.
  2. After this, prepare the prepared components of the porridge on the stove and bring to a boil with minimal stirring with constant stirring. Boil the porridge for 3 - 5 minutes, remove from heat, let stand another quarter hour and serve.

To make milk powder easier to dissolve, it is mixed with cold water. You can also add a little butter to your cooked milk powder porridge to taste.

Manka in the microwave

Whoever says anything, but semolina is tasty with hot heat. After cooling, the dish is not so delicious. Therefore, those who just want to “knock over” will like the recipe for making semolina porridge in the microwave. It allows you to get a plate of delicious porridge in just three minutes, and you don’t have to wash the pan.

Proportions of products per serving:

  • 40 g semolina;
  • 250 ml of milk;
  • 10 g of sugar;
  • 1.5 g of salt;
  • 20 g butter.

How to cook semolina in milk in the microwave:

  1. Pour semolina, salt and sugar into a deep dish suitable for use in a microwave oven. Pour these products with milk, stir and send for one and a half minutes in the microwave (power 750 W).
  2. Next, remove the plate with porridge, put a piece of butter in it, stir well and cook in the microwave for another 1.5 minutes. After that, the finished porridge can be served immediately, if desired, by pouring it with jam or sprinkling with chocolate chips.

This recipe is for a 750-watt gadget. With a different power, you will need to reduce or increase the time, so you will have to experiment a bit with your microwave oven. In any case, minute cooking will prevent the milk from escaping, and frequent stirring will eliminate lumps.

It is interesting:What cereals are semolina made of?

Recipe for milk and water

Whole cow's milk is not shown to everyone for consumption, so in some cases semolina is boiled from a product diluted with water. The ratio of water to milk can vary from 1: 1 to 3: 1.

For adults and children over three years old, you can use the following recipe:

  • 130 ml of milk;
  • 130 ml of water;
  • 20 g semolina;
  • 5 to 7 g of sugar;
  • 1.5 salts;
  • 2 g of vanillin.

Working process:

  1. Pour water into the cookware and bring it to a boil. In a bubbling liquid with a thin stream with constant stirring, pour the cereal and boil for four minutes.
  2. Then pour milk, add sugar and vanillin, mix everything until smooth and boil again for four minutes. Let the porridge stand for 10 - 15 minutes under the lid and serve. Https: //www.youtube.com/watch? V = EbvGAd9Hjog

If you want to sweeten porridge with honey, you should add it at the very end of cooking or put it on a plate with ready-made porridge in order to minimize the effect of high temperatures on this beekeeping product.

Many do not like not only lumps in semolina, but also the film that appears on the surface when it cools. Therefore, in conclusion, you should give advice that will help avoid this. Hot porridge should simply be crushed with a little sugar, and there will be no film.

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