Until recently, millet porridge was the main dish on the Russian table, but now it has been undeservedly forgotten, making it food for chickens. This cereal, even cooked with water, contains a lot of fiber and other useful substances, and is considered dietary. There are many recipes for how to cook millet porridge. Regardless of the method of preparation, it comes out very tasty, satisfying and healthy. They prepare it for breakfast for children and for diet food.
Preparing millet for making porridge
To make the dish tasty, you need to choose the right cereal. Millet is found in different ways. A very tasty and crumbly dish is cooked from yellow, lighter cereals are suitable for porridge-smear. There is different types cereals: crushed crushed or polished. For preparation, yellow and non-shiny grains are used, previously separated from films and shells.
Millet-grass is also found on sale, but it has a bitter taste, so it is rarely cooked and consumed. You should not stock up on such cereals in advance - with long storage, it acquires a bitter taste. It is better to buy millet preferably in the amount that is necessary for one time.
Often litter is found in cereals: impurities of other grains and husks. Therefore, it is necessary to carefully sort out, rinse several times until the water becomes clear (it will take about 4-5 washes). Sometimes the cereal is poured with cooled boiled water, left for several hours to swell - then it will need to be cooked less (it will cook faster).
How to cook millet porridge - recipes with photos
Only by properly preparing millet, you can get delicious porridge. Eating it in food, you cleanse the body well. Millet (millet groats are obtained from it by purification) contains substances that are capable of binding heavy metal ions. Thanks to them, a large amount of toxins and toxins are removed from the body. The use of millet contributes to the fight against early wrinkles, eliminates premature aging.
Millet porridge with milk in a slow cooker
Modern housewives fell in love with the slow cooker, it provides the opportunity to cook almost any food, but there is no need to stand over the cooking at the stove. Millet is no exception. If you cook it in a slow cooker in milk and with the addition of cream, the dish comes out very tasty and tender. For cooking you will need the following ingredients:
- millet groats - 1 cup;
- milk - 3 cups;
- water - 2 glasses;
- cream - glasses;
- butter - 50 g;
- sugar, salt - to taste.
Cooking method:
- Lay out the products, sort, rinse the cereal, drain through a sieve.
- Place all ingredients, except butter, in a slow cooker. Select the "Porridge" mode, set the timer for an hour.
- After a beep, open the lid, add oil, set the “Keep warm” mode and leave for 15 minutes so that the millet acquires a suitable consistency.
- Spread the porridge on plates and serve. Add herbs or dried fruits if desired.
How to cook crumbly porridge on water
classic recipe cooking is millet porridge on the water. What to get crumbly porridge you need to take:
- cereals - 1 glass;
- water - 1.5 cups;
- salt - to taste;
- butter - optional.
Cooking method:
- Prepare and wash millet. Pour it into a saucepan with a thick bottom, pour boiling water over it, leave to infuse for a while.
- Drain the water, pour clean, put on fire.
- After boiling, salt the porridge, cover the pan with a lid.
- Cook over low heat for 25 minutes.
- Put the finished porridge on plates, add butter and serve.
Recipe for millet porridge with pumpkin in the oven
Pumpkin with millet - a colossal supply of nutrients, vitamins and trace elements. It turns out satisfying, but at the same time dietary and hypoallergenic. For porridge you will need the following ingredients:
- peeled pumpkin - 200-300 g;
- millet - 300 g;
- milk - 900 ml (it is better to take homemade or high-fat milk);
- dried fruits - optional;
- sugar - 2 tablespoons;
- salt - a teaspoon;
- cinnamon, vanillin or sugar - optional.
Cooking method:
- Peel the pumpkin, chop. Sort out the grits, rinse.
- The pot should be filled in the following sequence: first put the pumpkin, then millet, salt, sugar, vanillin, dried fruits. Fill everything with milk. The pot must be taken in such a way that it is filled no more than 2/3. This is necessary so that the milk does not boil away during the cooking process.
- Cover with a lid or foil, put in the oven, cook at a temperature of 150-180 degrees for 30-45 minutes (the time depends on the temperature). 5 minutes before cooking, open the porridge so that it acquires a golden crust.
- Serve to the table, adding butter.
How delicious to cook millet porridge in the microwave
When cooking in the microwave, you will be sure that nothing will escape or burn. To prepare 3 servings you will need:
- millet - 1 cup (180 g);
- water - 3 glasses;
- sugar - 3 teaspoons;
- salt - to taste;
- butter.
Cooking millet porridge in the microwave in the following way:
- Rinse the cereal, pour into a dish suitable for use in microwave oven. Groats should not fill more than half of the pan.
- Pour half the volume of water (1.5 cups), put in the microwave for about 5 minutes.
- In the meantime, the second half of the water needs to be boiled, which will reduce the time for cooking porridge.
- After the beep of the microwave, remove the pan, add the remaining water, salt, sugar. Cover the pan with a lid and send it back for 2-3 minutes, having previously reduced the power.
- After that, leave the porridge in the microwave to infuse for 5-10 minutes. After - add vegetables, fruits - as desired.
How long to cook millet porridge for fishing
Millet porridge is widely used among fishermen. She feeds carp, carp, bream. In order for the fish to appreciate your work, you need to cook porridge correctly in strict accordance with the proportions and know how much to cook millet. Before cooking, the cereals are thoroughly washed and sorted out so that there is no debris in it. Porridge is boiled in a ratio of 1 to 8 (for 1 part of cereal 8 parts of water) for about 10-15 minutes. During this time, the millet should swell and begin to burst. It is poured into already boiled water.
Do not overcook the porridge and make sure that it does not burn. Otherwise, it will become useless for bait fish. If there is a burning smell, there will be no catch - carp and other species do not tolerate such an aroma. Other products are often added to porridge: peas, halva, ground seeds. So the fish will not lose interest in bait and will not quickly get enough.
Video recipe for milk millet porridge with apples
There are many ways to prepare delicious, hearty millet porridge. delicious dish comes out on milk with apples. Fruits give a special taste, sourness and pleasant aroma. How to cook millet porridge with apples, see the video below. The whole process is shown in detail, so everyone can cook a dish. If you haven't tried millet cooking yet, just follow the tips.
Millet porridge, which is distinguished by a bright yellow color, is not as popular today as, for example, buckwheat. But it contains a huge amount of useful trace elements and vitamins that are necessary for the body. And also such porridge is an excellent product for weight loss, as it helps to burn subcutaneous fat and removes toxins.
List of recipes in the article:
Millet porridge in milk: how to cook?
Secrets of cooking delicious millet porridge
When choosing millet groats for porridge, give preference to the one that will have a rich yellow, sanded or chiselled look. It is from such millet that it turns out crumbly and very delicious porridge. But millet-grass is not worth buying, as it tastes somewhat bitter.
Before cooking, millet should be washed at least 5-6 times until the water is clear. First, this cereal is usually very dirty. Secondly, then the porridge will turn out more crumbly.
Cook porridge in a saucepan with a thick bottom - in such a dish the porridge will not burn and will boil evenly. True, even in such a pan, porridge should be stirred periodically.
To make millet porridge cook faster, soak the grits for a couple of hours before cooking, and if there is no time for soaking, just pour over boiling water
Follow the correct proportions of cereals and water. For crumbly porridge, it should be 1:1.5, for viscous - 1:2, for liquid - 1:3.5 cups.
Be sure to put butter in the cooked porridge. Don't be afraid to overdo it, as the saying "You can't ruin porridge with butter" is not in vain.
Recipe for simple millet porridge with milk
To prepare this dish you will need:
- millet groats - 1 cup
- butter - 60 g
- milk - 2 cups
- salt - to taste
Rinse wheat groats cold water until the water becomes clear. Pour it with milk at room temperature and put the pan on medium heat. Stir the cereal occasionally.
When the milk boils, salt the porridge to taste, stir. Then reduce the heat and cover the pot with a lid. Cook until the cereal is soft and the milk porridge has the desired consistency.
If the milk has already boiled away, and the porridge is not yet ready, you can add more milk. But before that, it should be warmed up.
Add butter to the finished porridge. As soon as it melts, stir the porridge and serve. Millet porridge according to this recipe is perfect both as an independent dish and as a side dish for stew.
Pumpkin millet with milk in a pot
Ingredients:
- millet groats - 1 cup
- pumpkin - 500 g
- milk - 3.5 cups
- butter - 50 g
- salt, sugar - to taste
Heat the milk in a saucepan with thick walls and a bottom. Peel the pumpkin, grate and add to boiling milk. Salt a little, stir and cook over medium heat for about 5 minutes.
Add millet groats to milk and cook it under a closed lid for 20 minutes. Then put the porridge in clay pots, add sugar, butter and put in the oven, covering the pots with a lid. Bake at 150°C for about 20-30 minutes. Mix the finished porridge and serve.
Millet porridge in Russia has been cooked in the oven since ancient times and was served for dinner. By itself, millet has a pleasant taste and undoubted benefits, due to the content of a large amount of useful substances in it: fiber, starch, amino acids and B vitamins. Millet porridge cooked in milk is especially useful for the smallest. It's very easy to prepare, see for yourself...
Sort a glass of millet and pour into a fine sieve. Rinse thoroughly with cool water.
Fill a saucepan with 2 cups of water and put on fire, bring to a boil. Pour millet into boiled water. Cook, stirring and skimming off the foam, until the liquid is completely absorbed. 
When there is no water left in the pan, pour in 1 cup of milk, add half a teaspoon of salt and cook while stirring over moderate heat. When there is very little milk left in the pan, reduce the heat to a minimum, bring to readiness under the lid. 
Before serving porridge, add a small piece of butter to it and mix. 
Millet porridge with milk will undoubtedly appeal to both adults and the smallest. 
When serving, you can add sugar, honey or jam to the porridge to taste. 
Bon Appetit!
Until the sixteenth century, our ancestors did not know what potatoes or pasta were. The main diet was turnip, cabbage soup and barley, barley. All of them supported the strength of our great-grandfathers and great-grandmothers in the long cold winters. Yes, porridge is a hearty and high-calorie food. That is why nutritionists recommend preparing it for breakfast, because in the morning our body uses every calorie for its intended purpose, without putting it into fat. Recent years five have become very popular. But our native buckwheat and millet groats, contrary to popular belief, contain much more useful trace elements than "English" oatmeal.
Cooking porridge is better with milk. Then it will be tasty and give the body more energy. And if you add a little vanillin, then the aroma of breakfast will wake up all your family members. But in milk so that it does not burn? Our great-grandmothers knew the secret of such preparation. So.
On milk - the first way.
To prepare breakfast for four people you will need:
- Milk - 1 liter.
- Millet groats - 2 cups (2x250 ml).
- Sugar - 1 tablespoon if the porridge is supposed to be sweet, or 1 teaspoon if the porridge is supposed to be a side dish.
- A pinch of salt.
- Vanillin - at the tip of a teaspoon.
- Berries. It can be strawberries, blueberries, and currants - any to your taste. Moreover, berries can be added both fresh and frozen.
- Butter - 50 gr.
Rinse the cereal well before cooking. Then scald with boiling water so that it swells a little. Then the porridge will cook faster.
Put a pot of milk on the fire. After it boils, add 
washed and scalded cereals, salt and sugar. It is necessary to cook millet porridge on a small fire, covering the pan with a lid. Since milk is ½, there is no need to stir with a spoon during the cooking process.
How to cook millet porridge in milk so that it does not burn? Just take the pan off the heat 20 minutes after the start of cooking. Add vanilla, butter and berries. Mix everything. Wrap the bowl of porridge in a kitchen towel and cover it with a regular pillow. The pillow can be replaced with a blanket wrap. This is what our grandmothers did. The grits will steam out and become soft in a few minutes.
Time today is the most precious resource. It is sorely lacking for everyone. And this way of cooking is not suitable for everyone. How to cook millet porridge in milk quickly? In principle, the above recipe is the fastest way. But it assumes your direct participation. The cooking process itself will be accelerated if the millet is soaked in water for one to two hours in advance. You can save time if you are a happy owner of a multicooker. Or, in its absence, you can cook millet porridge using a simple oven. But in this case, change the proportions of milk and cereals to 1/6.
Finally, a few small tips: do not buy millet for future use - it is bitter during long-term storage; buy cereals packaged in transparent bags; delicious porridge is obtained only from bright yellow millet.
ABOUT useful properties millet and how to choose the right cereal is written in the recipe, and today I propose to cook a very tasty millet porridge with milk. By tradition, I provided my recipe with step-by-step photos that will serve as a good example for housewives.
Ingredients:
• polished millet - 200 gr;
• butter - 120 gr;
• milk - 1500 ml;
• salt - 0.5 tsp;
• sugar - 80 g (more for sweet tooth)
How to cook millet porridge with milk
Millet can be weedy, as well, among normal cereals, poorly peeled grains come across. Therefore, before cooking porridge, we need to carefully sort out the cereal.
To make milk porridge tasty, it is very important that the millet does not taste bitter. The bitterness of millet is given by the excess fat contained in the groats. And we can remove excess fat from millet very simply.
To do this, pour dry grits with boiling water (so that it is completely covered with water), bring to a boil and then, boil the millet in water over high heat for three to four minutes.
After that, drain the water, put the millet on a sieve and rinse under cold tap water.
Then, pour the millet into the milk, bring it to a boil again and reduce the fire to the minimum mark.
We will cook millet milk porridge for ten minutes (it is possible on a flame divider) over low heat, stirring occasionally.
Add oil according to the recipe to the finished porridge. We cover the pan with a lid and let the porridge brew for fifteen minutes before serving.
During this time, the grains of millet have time to fully “open up”.
As you can see in the final photo, millet porridge in milk with such cooking turned out to be medium in density.
For lovers of a thicker consistency of the dish, you should additionally wrap the pan with porridge and let it brew a little longer before serving. In this case, millet will absorb milk better and the finished porridge will be thicker.
Appetizing and rich millet with milk can become a full-fledged breakfast or dinner for your household.