Millet porridge - 35 cooking recipes

1) For a crumbly consistency, the water should be twice as much, and the color of the grains should be darker. If you want liquid gruel, then add another half. 2) The grains must be thoroughly washed. Housewives recommend boiling the millet, draining the water, and only then adding cooking liquid. Especially if the grains glitter. This means that there are films and oils on their surface - which requires a long preparation. A well-cleaned shell is matte, rich yellow in color. It is enough to rinse such grain. 3) The correct way to boil a dish: pour clean grain with ready-made boiling water and cook for half an hour, season with milk\dried fruits\frying\butter\pumpkin\meat broth.4) Do not delay the time of seasoning. We add products even if the remaining water has not yet evaporated. Readiness can be checked by taste. Turn off the heat and leave the finished mixture to steep under the lid for about 40 minutes. During this time, the grains will absorb all the liquid and swell well. Or simmer over low heat for about 10 minutes if you plan to make a thin porridge.