Time to cook millet porridge on the water. How, how much to cook millet on water: the right proportions, cooking in a pan and multivark

List of recipes

Millet porridge is consumed since ancient times, it is rich in starch and fiber, it is nutritious, quickly satiates the body and is perfectly combined with other products. It has always been believed that millet porridge gives strength and it is really so, the main thing is to properly prepare it.

The benefits of eating millet are really huge. It has an identical quantity of wheat protein - 11% of the total weight. This is very important for the diet of people who can not or do not want to eat enough meat. The vegetable protein contained in the wheat can very well become an alternative to proteins of animal origin and even partially replace their useful properties, but not in full.

Millet contains such useful substances as vitamins B1, B2, B5 and PP. In addition, this croup is rich in iron, manganese, magnesium, fluorine and some other elements. Millet porridge permanently retains a feeling of satiety and gives extra energy to the body.

The use of millet porridge is more than rice or buckwheat, although they are more often used in cooking. To cook the millet will take about 30 minutes, the time can vary depending on the chosen cooking method.

Choosing a quality product

In order to eat a tasty and healthy cereal, you need to carefully choose the groats before buying.

Since manufacturers can process the product differently, it is necessary to pay attention when choosing the groats for its color.

A saturated yellow indicates that the millet was previously steamed and cleaned. It will quickly boil, which means that the porridge will turn out delicious and crumbly.
Light-colored cereals can be welded viscous porridge. Such millet was not processed further, it contains various impurities (other seeds, etc.).

The main difference between wheat and different colors is that yellow rump can be washed more quickly. If you need 4-5 times to change the water before cooking, for a light shade, for a yellow shade - it will be enough 1-2 times.

Immediately before cooking, millet yellow and light shades will look the same with equal degrees of beneficial properties. It should be noted that it is necessary to wash the millet in warm water.

It is better to buy cereals, the grains of which are cleaned of films, as it is ideal for casseroles and cereals due to its friability and texture.

Ways of cooking

You can prepare cereals in several ways: in a pan, multivariate, oven or microwave oven. With any method of cooking, it increases in volume by a factor of 5-6, so you should choose a suitable size beforehand.

Cooking on fire

To cook a delicious millet porridge, you need to do the following:

A saucepan of the appropriate size is taken, preferably if it is enameled, then the groats will not stick to the walls and bottom of the dishes. When cooking the millet in a normal pan, the porridge must be constantly stirred.
Pour into the pan water and put it on a large fire.
At this time, it is necessary to start washing the millet. Do it better in warm water. In the end, you should get a clean groats without dust and impurities.
Then you should wait for the boiling water in the pan.
Fill the washed millet with boiling water.
To prepare the rump well, it is not safe to cover the pan with a lid and reduce the fire to a minimum value. The lid should cover the pan so that too much water does not evaporate and that it does not boil away.
After 20 minutes, check the degree of availability of cereals, at this point you can add milk or, if necessary, water. The total time of preparation of millet is about half an hour.
Turn off the porridge and let it stand and steam for about 15-20 minutes.

The porridge cooked on milk turns out softer, but it is still necessary to boil the millet until half cooked in water, and only then add the milk. This will avoid the boiling away of the liquid and the porridge will not stick to the walls of the dishes.

Cooked porridge in the oven

Another option for making millet porridge is baking it in pots in the oven. It will take approximately the same time as it takes to cook the rump in a saucepan. Rind groats thoroughly, spread out on pots, add water, salt and sugar to taste and put in the oven. It is important to pay attention, that ceramic pots should be put in a cold oven. Millet, cooked in this way, is obtained especially crumbly. The benefits of millet porridge from the oven are even greater than from cooked in water. But useful properties are stored in the foil and cooked in a saucepan, and baked in the oven.

Preparation of millet in a multivark

Cooking groats in a multivark is very convenient, since millet does not stick and there is no need for him to constantly monitor and stir.
The multivarka retains all the useful properties of this cereal, in the double boiler the millet is prepared in the same way.

In order to prepare cereals, you should perform the following actions:

To lay out the prepared millet;
Pour water from the ratio of 1 part of cereals to 4 parts of water (this is more than when making millet porridge on fire);
Turn on the cooking mode of buckwheat;
Cooking should be 40 minutes - it's a little longer than when cooking in the oven, but using a multivarker is convenient in terms of saving personal time, as there is no need to constantly monitor the porridge and, for example, stir it.

Cooked in a multi-barrel porridge is very delicious and crumbly.

The main advantage of cooking the grain in a microwave oven is that it is cooked very quickly. Even in the conditions of the loaded schedule and a catastrophic lack of free time, it is possible to allocate only 15 minutes for cooking useful porridge.

Millet porridge

How to cook millet mush on the water. Secrets and subtleties of cooking. All about the benefits and harms. Variants of preparation of millet porridge with different additives.

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Kashi, as is known, is very useful for digestion and in general for our body. This is an excellent hearty breakfast, a delicious and varied lunch. Today, we will disclose the benefits and ease of preparing porridge from millet.

Millet porridge on the water: good and bad

What is useful millet porridge, if you cook it on the water? Millet porridge is not so popular in use, as, for example, buckwheat, but absolutely in vain, because it is a whole storehouse of useful trace elements.

In millet porridge there is the necessary protein, iron, calcium, magnesium, B vitamins, amino acids. In this case, the porridge is very low-calorie and hypoallergenic, it is recommended to use it if you watch a figure or want to lose weight. After all, carbohydrates in the porridge help to remove toxins and toxins, and manganese improves the overall metabolism.

Porridge is useful to athletes and those who regularly maintain their physical form in the gym, as amino acids and vegetable fats help the muscle cells function properly, strengthen the muscle structure.

There are almost no contraindications to the use of millet porridge. This is a very rare individual intolerance, and it is also not recommended to eat porridge for those who have decreased acidity and inflammation in the intestines. Undoubtedly the benefits of eating millet porridge are much larger, and therefore you can safely add it to your diet of healthy food.

How to cook millet mush: ingredients and proportions of cooking on water

Servings: 2.
Cooking time: 30 min.
Kitchen appliances:bowl, saucepan, measuring cup, spoon.

Necessary ingredients

Water is 2-2.5 cups.
Krupa millet - 1 glass.

Butter - 50 g.
Salt.

To properly boil the croup on the water and at the same time get crumbly millet porridge, adhere to the proportions of the ratio of cereals and water 1: 2.

The secret of crumbly millet porridge in the addition of oil during the cooking phase. It will not allow the groats to stick together, and the porridge will become much tastier.

Video cooking recipe

In this video you will see a recipe and step-by-step preparation of delicious cereal porridge.

Millet porridge with potatoes

Economical and satisfying.

Servings: 3.
Cooking time: 40 min.
Kitchen appliances: Bowl, oven-proof casserole, measuring cup, spoon, grater.

Necessary ingredients

Water - 2,5-3 cups.
Wheat groats - 1 glass.
White onion onion - 1 pc.

Egg - 1 pc.
Potatoes - 1 pc.
Butter - 50 g.

Vegetable oil - 20 g.
Salt.

Sequence of preparation

Serve as a full dish or garnish.

Correctly cooked porridge from millet can become as a side dish to meat or chicken, and a full-fledged independent dish. Especially if you supplement it with vegetables, mushrooms or other appetizing supplements. The recipes published next will prompt everyone interested in how to cook millet porridge on the water deliciously.

Millet porridge on water - a classic recipe

If you generously add butter to your treat, it will not turn out to be dry and fresh. In addition to this ingredient (70-90 g), take: 2.5 cups of water, half a small spoonful of salt, 1 cup of millet.

Groats carefully move and get rid of any garbage that can spoil porridge. In a fine sieve, the millet is washed to the absolute transparency of the water.
Then the pyshenka is filled with steep boiling water and left for an hour. During this time, the groats will swell slightly. All its bitter taste will remain in the liquid.
Prepared millet is poured with drinking water and salted. When the salt is completely dissolved, it is possible to send a container of croup to a plate, bring to a boil, and then cook on the slowest heat until the liquid evaporates completely.
Approximately every 5-8 minutes a treat should be stirred.
It remains to add to the dish oil.

If you plan to make a sweet treat, the salt is replaced with sugar or natural honey.

How to cook crumbly millet porridge on water?

Such a question is usually puzzled by the hostesses when they plan to serve cooked millet as a garnish. To the food was crumbly, you need to choose a quality cereal and properly cook it. In addition to wheat (180 g), taken: just over 2 tbsp. water, sugar and salt to taste, any vegetable oil.

Millet moves and rinses to rid it of industrial dust and debris.
At the end of the product, the product boils with boiling water, so that it does not get bitter in the prepared dish. This will also ensure the meal friability.
In thick-walled vessels water is boiled to a boil. It pours out prepared groats. It remains to add spices, a couple tablespoons of butter and cook the porridge for about 25 minutes until thick.

With the addition of pumpkin

A bright ripe vegetable will not only decorate the pyshnok, but also add to its usefulness and make the taste more saturated. In addition to pumpkin (680 g), will be used: 375 grams of wheat, 800 ml of clean drinking water.

The vegetable is peeled from the skin and the core, after which it is very finely chopped.
Pumpkin is transferred to a pan with boiling water and cooked for 12-15 minutes.
The groats are washed with running water until it completely clears the white coating. Wheat poured into the pan to the vegetable, and together the products are languished for 25-30 minutes with periodic stirring.

The dish is removed from the fire after cooking, wrapped in a blanket and left for about half an hour.

Cooking in a multivark - step by step recipe

A smart device can use any brand and model. Of the products must be prepared: 1 tbsp. millet cereals, a pinch of sugar and salt, 480 ml of water, 45 g of quality butter.

The pearl is thoroughly washed with cold water, after which it is steeped in boiling water.
In a deep bowl of cereal is filled with the amount of liquid specified in the recipe, it is salted and sweetened. You can supplement the mixture with any spices to taste.
In the program "Milk porridge" the dish is cooked for a long time, programmed automatically by the multivariate.

After the appropriate signal, you need to heat the dish on the heating for another 15-20 minutes.

On the water in the oven

For this method of cooking porridge, an open pot for baking or a heat resistant saucepan will be used. You also need to prepare the foil to cover the container along with the contents. Of the products should take: 2 tbsp. boiling water, 70 g of butter, a pinch of salt, 1 tbsp. millet cereals, 2 tablespoons each. sugar and honey.

The first thing is traditionally washed aphid (to the transparency of water). Next, it is about half an hour soaked in boiling water.
Groats are mixed with sugar and salt, then laid out in the chosen bowl for baking. The best solution will be a special wide ceramic pot.
Top with honey. Its quantity should be regulated according to one's own taste. The sugared product of beekeeping is better to melt in advance in the microwave.
The open container is covered with foil and sent to a well-heated oven for 50-55 minutes.

Approximately 5 minutes before the release is removed and the coating is added butter.

Hearty dish with potatoes

This is a full garnish, which was extremely popular in Russia. The dish even had its own name "Sluvukha". At present, it is especially popular in the Kuban and is traditionally prepared in a Russian oven. But you can use it for cooking and microwave. Of the ingredients required: 2 large potato tubers, 1.5 tsp. salt, 2 tbsp. water, 0.7 tbsp. milk fat, 1 tbsp. pyshenki. How to cook millet porridge with potatoes, described in detail below.

Potatoes are washed, cleaned, cut. Cubes should be very small.
Millet also needs to be prepared in advance - rinse and drink with steep boiling water.
Both of these products will be cooked together. It is allowed to salt them immediately, and add milk - for 5-7 minutes until the end of the program.
In the "Porridge" mode, the dish lasts 35 minutes.
Served the dish to the table with melted butter.

Cooking can be done in the oven by placing it in a bowl or one large ceramic pot. In this case, the cooking time will depend on the size of the dishes and potato variety. As soon as the vegetable becomes soft and the croup absorbs water - you can cool down the food and serve it home.

How to cook millet porridge for children?

Many babies love pyshenka for its softness and delicate taste. They are happy to taste porridge with the addition of nuts and dried fruits. Such ingredients make the treat even more useful and nutritious. From additives it is taken: for a small handful of dried apricots, prunes and almonds. Of the main products: 1 tbsp. millet cereals, 0.5 tsp. fine salt, 3 tbsp. hot drinking water, 2 tbsp. of granulated sugar.

After thorough washing, the wheat is poured with warm water and infused for 5-7 minutes. The liquid merges. If it is not yet transparent, you can repeat the procedure again.
Then the croup in the pan goes to medium heat, and is cooked about 15-17 minutes after boiling until all the water evaporates.
Nuts and dried fruits in individual plates are poured with steep boiling water and insisted for several minutes.
Then the almonds are peeled and finely chopped. Crushed with a knife prunes and dried apricots. If desired, you can use dates, raisins, etc.
Additives together with salt and sugar are poured into the dish for a couple of minutes until ready. After careful mixing, the dish will be infused for another 5-7 minutes under the closed lid.

If desired, you can replace the granulated sugar with natural honey bees, add vegetable, melted or butter to the crumbly millet porridge on the water.

From millet you can cook not only delicious porridge, but also a useful side dish for meat and fish dishes. This groin makes it easier to digest heavy food, in addition, to fully saturate it you need very little. It is not difficult to prepare a grain culture, but it will be necessary to know how to boil millet on water for second courses, and to observe a certain technology.

The liquid and viscous consistency of cooked cereals is more suitable for cereals. The cereal garnish should always be crumbly, and how it will turn out a lot depends on how much to boil the millet in the water.

The usual recipe for millet on water

Ingredients:

millet - 1 item;

water - 2 items;

Preparation:

Before you put the millet on the stove, it should be well prepared.

Croup is sorted out, removing debris and impurities from the total mass.
It is necessary to wash the millet very carefully, so that the prepared dish is not bitter. Do this fairly hot water, until it becomes transparent.
To correctly answer the question of how to boil millet on water, the proportions of liquid and cereals must be meticulously observed. Garnish will turn friable, if the grain is less than the broth, exactly 2 times.
Millet falls asleep directly into boiling, already salty water.
Cook the croup on a slow fire, with the lid closed. During cooking, the boiling substance must not be mixed.
After the complete evaporation of water, the pan with the foal is put in the oven on a baking sheet with water - for evaporation. After 1-1,5 hours the dish will be ready.

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Ingredients:

cereals - 1 item;

water - 2 items;

Preparation:

Millet is sorted, poured boiling salted water and left for at least 3 hours. You can leave the soaked croup for the night.
Then the groats are heated on the stove (on low heat) or put in a heated oven for 15-20 minutes. This time will be enough to prepare the millet.
Grain is oiled and lightly mixed with a fork.

How to cook millet in a multivariate?

Household appliances make life easier for modern housewives. For example, if you brew millet in a multivark, on water it does not get worse than on milk. The thick-walled bowl of the device allows the grains to be well-saturated with steam, and the output produces an "airy" tasty dish.

Ingredients:

millet - 1 part;

water - 2 parts;

Preparation:

Cleaned from debris and washed to clean water, millet is covered in the capacity of the multivark.
On the device set the mode "Kasha", "Rice", "Buckwheat" or "Pilaf" and set the time, if it is not provided by the program. Usually it's 30-45 minutes. After turning off the multivarkers, the lid is not opened, but waiting for a while. For about 15-20 minutes, the millet should languish inside. During this time it will reach the desired consistency.
The groats are mixed slightly with a fork and flavored with butter.

Some secrets of cooking

To boil the millet on the friable water, you must always adhere to the ratio of 1: 2, where most of it is water.
Garnish requires a whole grain, as the crushed will certainly boil.
Brew the croup only in thick-walled vessels, with a thick bottom. Enamel and aluminum pots in which liquid porridges are cooked for children can not be used.
Millet is cooked in a tightly closed container.
During cooking, the cereals are not mixed.
Before you fill the grain, you can add a little bit of fat to the boiling water, for example, vegetable oil. Millet will be more delicious, and the granules will retain their shape.
Before cooking the croup, it can be lightly fried in an oven or on a stove. Fried, it will cook faster and will be more fragrant. This same method will not be superfluous if the grain is slightly damp.

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Loose millet perfectly harmonizes not only with meat and fish, but also with vegetables, which allows you to use it for a lean table. Cooked crout better to cook at one time: porridge for a long time do not store. However, you do not need to leave the leftovers in the trash. Yesterday's garnish can be taken for pancakes or even pies.

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Since ancient times porridge on the table is considered to be the second bread. The question of how to boil millet porridge on the water, many housewives are interested in, caring about the proper and healthy nutrition of their family. And it's not surprising. Millet porridge is very tasty, rich in useful substances, perfectly satisfies hunger, and the process of its preparation does not take much time.

Dish from millet cereals can be prepared and served in different ways: it can be cooked on water and on milk, viscous, thick or friable, with honey, with various fruits or berries.

Depending on the consistency, the amount of liquid per cup of cereals required for preparing the dish is calculated: two cups of liquid are taken for crumbly porridge, 2-2.5 cups of liquid for a viscous liquid, 3 glasses of liquid for a liquid one.

Produce millet croup of millet, and this grain is rich in vitamins, magnesium, potassium, calcium, iron, phosphorus, contains a large number of amino acids and fiber.

Fiber promotes good work of the digestive system, removes toxins from the body. Millet is superior to other cereals by protein content.

Such a diverse set of chemical elements makes wheat an indispensable product for people suffering from anemia and heart disease, as well as for those who watch their shape, since millet prevents the deposition of fat in the body.

Process of preparation of millet porridge on water

The most popular kind of pyshenki is cooking it as an independent dish. Many people who do not know how to cook millet gruel on the water correctly and do not know how much to cook millet, consider the process of preparing it for a long and difficult, but it's not so.

The main ingredients needed for cooking porridge:

one glass of millet cereals;
two glasses of water;
seventy grams of butter;
salt to taste.

The cooking process can be divided into 4 stages:

To make porridge, you need to choose a croup of bright yellow color, since the pale millet leaves the dish less tasty. Then the groats need to be sorted, remove excess debris and small stones. After this, the millet should be thoroughly rinsed with water until the running water becomes clean. To get rid of the bitter aftertaste, the croup before the laying in the pan is given with boiling water.
In the pan, pour 2 cups of water, then put on a fire and bring to a boil. Then add a little salt, and to make the cereal more friable, add oil to the water.
Now you need to lower the rinsed clean rump in boiling water and cook until it thickens, stirring a little, and the water in the pan will remain very little.
Then you need to turn off the fire, close the pan and give the porridge to stand for 10-15 minutes.

Millet porridge with raisins

For breakfast, both for adults and for children there is nothing more useful than a tasty and hearty dish. But not everyone likes to eat it in the morning.

Make it more delicious will help various supplements: raisins, dried apricots, apples, honey, various berries and nuts. Fruits and berries will help make the dish even more useful and diversify its taste.

For the preparation of millet porridge on water with raisins the following ingredients will be needed:

a glass of millet cereals;
2 cups of water;
100 grams of raisins;
3 teaspoons of sugar;
salt and cinnamon to taste.

Raisins pre-soaked in cold water. Millet to sort, rinse thoroughly, pour water and put on fire, and when water boils, salt. How much to cook millet? In this case, almost to the full. Then add the dried raisins, sugar, cinnamon and put the pan in the oven for 15 minutes. A delicious and very useful breakfast for the whole family is ready.

Millet porridge on the water in the multivark

For those who do not like to stand for a long time near the stove, an easy recipe for cooking a pancake in a multivarker is suitable.

Groats, as well as for making porridge on the stove, need to be touched and washed. In the bowl of the multivarka, put in groats, salt, half a serving of oil and pour water from a ratio of 1: 3 or 1: 4, depending on the multivark. From the characteristics of the multivarker also depends on the time, how much to cook porridge, but on average it's 40 minutes. The second half of the oil is added at the end of cooking. Cook the dish in the "Milk porridge" mode.

Having learned how to cook a delicious pyshenky, you can vary the daily menu for the whole family.

Millet porridge is rich in vitamins and various useful substances, it is perfect for a nutritious breakfast, and millet perfectly matches with meat, which allows using it as a side dish for dinner.