Crumbly porridge - 7 cooking recipes

There is no single rule for all types of porridge on request on how to properly cook crumbly porridge. Because all products are different and behave differently both during the cooking process and at the time of steaming. Some require more time, some less, and so on.

First of all, you need to decide on a name. In essence, crumbly porridge is simply a boiled side dish. Only because “porridge” means a viscous mixture, and it is served mainly as an independent dish for breakfast, afternoon snack or dinner. But now no one looks closely or clings to all these little things))

Each type of cereal has its own cooking secrets so that the end result is a fluffy, crumbly mass. For example, for rice, millet, wheat, buckwheat, pearl barley, the technology may differ. And usually everything is described in detail directly in the porridge recipe. However, there is one little secret that can be used for all its types.

When cooking, you need to add oil to the water. It can be vegetable oil or butter - it doesn’t matter. You can choose anything. The oil film will cover most of the surface of the water, thereby partially inhibiting its evaporation. The temperature will be a little higher, the porridge will be more tender.

The second secret is the volume of water. Viscous porridge is cooked in a minimum amount of liquid, and crumbly porridge is cooked in a maximum amount. But there are difficulties here. It is important to choose the proportions so that the water boils away just at the moment when the cereal is cooked. If this does not happen, water can be added, but not cold, but boiling water, from a kettle. For crumbly buckwheat, the best choice is 2 parts water to 1 part cereal. For similar cereals, you can use this scheme.