Millet porridge in a saucepan with milk

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to cook millet porridge in a saucepan with milk? First, prepare all the necessary ingredients. Take milk of any fat content (I took 3.2%); the higher the fat, the more satisfying and high-calorie the finished porridge will be. To make the millet even more appetizing and tastier, if you wish, you can add your favorite fruits (apples, bananas) or dried fruits (raisins, dried apricots) during the cooking process.

2. STEP 2

   

   Sort out the millet cereal from debris and rinse thoroughly under running water; you can do this using a colander with small holes.

3. STEP 3

   

   Pour cold water over the millet for a while (about 2 hours) so that it swells a little, this will reduce the cooking time in the pan.

4. STEP 4

   

   Take a saucepan with a thick bottom. Drain the water from the millet and place it in a saucepan, pour milk. Bring the milk and cereal to a boil, stirring constantly so that the millet does not stick to the bottom or burn, skim off any foam that has formed.

5. STEP 5

   

   Cook the porridge for about 30 minutes, stirring occasionally. You can cover the pan with a lid and turn the heat to the lowest setting on the stove.

6. STEP 6

   

   Throw in a pinch of salt and sugar into the pan, stir well. If necessary, if the millet swells greatly and the milk evaporates, add a little more milk, focusing on the readiness of the cereal, it should boil well and become soft.

7. STEP 7

   

   Add butter to the porridge and cook for about 5 minutes.

8. STEP 8

   

   Serve the finished millet porridge hot, pour into plates and garnish with berries or fruits as desired (I took raspberries with blueberries and mint leaves). Bon appetit!

Comments on the recipe

joschkin

11.12.2023

4.5

I sometimes cook this porridge for breakfast in a slow cooker. Very fast and simple.

Moderator Ksenia

11.12.2023

4.9

I regularly cook various cereals for breakfast. This time I cooked millet porridge with milk in a saucepan. Although I have cooked this porridge more than once, it was interesting for me to cook according to the recipe; you always learn something new for yourself or do something familiar in a different way. I cooked the porridge for 4 servings. Usually I measure millet (and any other cereal) with tablespoons, but this time I followed the recipe and measured it on a scale (200 grams). I took milk in half with water (500 ml of water, 500 ml of milk (fat content 3.9 percent)). Cooked the porridge for 25 minutes. During this time, the millet boiled perfectly. For 4 servings I usually add 4 teaspoons of sugar, this time I added 4 tablespoons according to the recipe. I always thought that with so much sugar it would be sweet, but no, it turned out very tasty! Now I’ll put that much in. I added four pinches of salt. The millet porridge turned out thick and tasty. Again, I note that it is moderately sweet. The breakfast was excellent: delicious and filling. Irinyshka, thank you very much for the recipe!

Natalia M

11.12.2023

4.8

For my daughter, I cooked millet porridge in a saucepan with milk according to this recipe. I decided to rinse the millet grains in the evening and soak them in cold water. In the morning, I drained the water and filled the millet with a mixture of 10% cream and filtered water. Cooked the porridge over low heat for about 20 minutes. Added sugar to your taste - 1 tbsp. l. But a couple of pinches of salt, it seems to me that this cereal loves salt). I put the butter in the pan when the porridge thickened noticeably. Before serving, I left the porridge to simmer under the lid for 10 minutes. I loved this recipe! The ratio of cereal to liquid here is ideal. The porridge turned out to be neither liquid nor too thick. It's tender and delicious!

Queen

11.12.2023

4.7

I took the risk of cooking the porridge on the stove. Just in a saucepan. I usually cook it in the oven. I’m very pleased with the result; the porridge turned out delicious. crumbly and incredibly aromatic. I didn’t add any sugar. Thanks to the author for the recipe!!!

Christmas tree

11.12.2023

4.8

It's quick, easy to cook, and it turns out delicious - kids and adults loved it! For this millet porridge with milk and water, it is better to take a pan with a thick bottom. This is not the first time I have prepared this recipe and always with or without different additives. Can be served for breakfast, lunch and dinner - in sweet and savory versions. What supplements did you use? For the sweet version, various frozen berries and dried fruits, for the savory version, chicken fillet pieces and sausages. Try it!

Julia

11.12.2023

4.9

Greetings culinary experts. I prepared it like this: I immediately poured water and milk into a saucepan and put it on the fire. I washed the millet cereal with hot and then cold water. Bring the milk and water to a boil and add the cereal. I cooked millet porridge in a saucepan over low heat. Added salt and sugar during cooking. Cooked until done for about 20 minutes without a lid. At the end of cooking, add drained oil and stir. Let it rest a little under the lid. It turned out very tasty. I believe that one of the components of success is the correct proportions. Thanks to the author for the recipe!

Max

11.12.2023

4.6

I also like to add fruit or put a spoonful of jam in there with a nut mixture like almonds-hazelnuts-walnuts, it turns out to be a breakfast after which you only want to eat at two or three o’clock in the afternoon