Milk semolina porridge with milk - 15 cooking recipes

To make semolina porridge truly tasty, you need to maintain certain proportions in the products. But at the same time, focus on personal preferences. For thinner grains, take a little less grain, and for thicker grains, a little more. In addition, keep in mind that the porridge will thicken even more as it cools. When cold, it can become so thick that you have to dilute it with boiling water or hot milk.

The most tender, “baby” porridge made from semolina with milk is prepared like this. Take: 3 tablespoons of semolina, half a liter of milk, a spoonful of sugar and a pinch of salt. The milk is heated until foam begins to appear (you can add salt and sweeten at this stage). As soon as it appears, add semolina in a thin stream. At this point, you need to stir the milk all the time with a spoon or spatula. This step is the most important - if something is done wrong, there will be unpleasant lumps in the porridge.

When we stop pouring in the cereal, don’t stop; we continue stirring the porridge, reducing the heat under the pan to low. If it boils too much, reduce to low. During the cooking process, it will become clear what kind of porridge we are getting: thin or thick. It is not recommended to add semolina, but you can add milk. The liquid one boils in separate “fountains,” while the thick one puffs and blows out excess steam.

If it is already clearly visible that the grains of semolina have boiled, you can stop stirring - we have successfully passed the stage with the formation of lumps, they are gone.

Almost all recipes for semolina porridge with milk and others offer exactly this or a similar cooking process. You can also cook porridge not only in a saucepan on the stove, but also in a slow cooker, in clay pots in the oven. And add various sweet fillings to it: dried fruits, nuts, berries, fruits, pumpkin, chocolate.

Porridge is traditionally served with a piece of butter.