Classic porridge - 9 cooking recipes

Surely each of us has tried different types of classic porridges at least once in our lives: semolina, oatmeal, rice, millet, buckwheat, corn, and so on. They differ from each other only in the composition of the products and cooking time. Otherwise, they should be cooked almost the same way: cereal is placed in a boiling liquid, which is then cooked until tender over low heat with or without stirring. The liquid can be plain water or milk, or a mixture of both. If there is a lot of liquid, the porridge turns out liquid. If it's a little thick, it's thick. You can influence the thickness by adding water or adding cereal.

The harder and larger the grain, the more time it needs to cook. Classic porridge recipes take about an hour on average. At the same time, semolina can be cooked in 15 minutes, and rice in forty (approximately). You can speed up the process using kitchen appliances: a multicooker, a pressure cooker. The advantage of this approach is that you don’t have to stand at the stove all the time so that “the milk doesn’t run away.”

If desired, you can add fresh or dried fruits and berries, nuts, candied fruits, and ready-made jam to any porridge. Traditionally in Russian cuisine it is served in a plate with a piece of butter. Salt and sugar are added to taste during the cooking process. In addition to cooking, you can prepare classic porridge in the oven, in a clay pot. And also make it viscous or crumbly - your choice.

Classic porridges are often cooked for children in kindergartens. Previously, all child care institutions, without exception, adhered to GOST, the state quality standard.

So how do you need to cook porridge correctly to make it super tasty?

First of all, you need to adhere to the proportions of dry and wet products. And here it is better to follow the recommendations described in the recipe. Porridge from small grains must be cooked without leaving the pan. And stir the contents so that no lumps appear.

Rice porridge can be “cooked” by removing it from the stove and wrapping it warmly. So it’s enough to cook for 10 minutes, and keep the remaining 20-30 under a warm blanket. The same applies to buckwheat.

The secret of oatmeal is that it is better to let it sit for some time in its finished form. It’s better to cook it overnight so that you can heat it up and eat it in the morning - it will be very tender.