The proportions of semolina porridge in milk by 1. \u003d recipes for making semolina porridge \u003d

Semolina It cooks quickly, boils well, provides a feeling of satiety for a long time. Previously, it was considered almost the main dish in children's menu. Today, many of the myths regarding the benefits of semolina for the child's body have been dispelled, but it still remains a popular product, and every self-respecting housewife knows how to cook porridge from it. This dish is not only tasty, but also healthy for most people over two years old, good for breakfast. If you still don't know how to cook semolina, it's time to close this gap. Such a skill is almost certainly useful to any cook.

Cooking features

Cooking cereals is the very basics of culinary skills. Previously, novice housewives began their acquaintance with the art of cooking precisely with the preparation of this type of dish. And one of the first they learned to cook semolina. The first experience of preparing this dish often turns out to be sad: the porridge comes out either too thin or too steep, burns, and hard lumps that are unpleasant to the taste come across in it. All these troubles can be avoided by getting the expected result the first time, if you know and take into account a few points.

• Semolina porridge turns out to be tastier if it is cooked in milk, or at least with its addition. However, when cooking porridge with milk, water is added to it, at least a spoonful, which is poured into the bottom of the pan before filling it with milk. This helps prevent the milk from burning. For the same purpose, the pan is rinsed with cold water before cooking semolina porridge.
• The choice of pot for cooking porridge has great importance. Double-bottom containers showed themselves best. Due to the lack of contact between the bottom of the inner container and the fire, the porridge never burns on it. A pot with a thick bottom and a high-quality non-stick coating would be a good choice. Semolina porridge can also be cooked in a slow cooker, it will not burn in it either.
• When cooking porridge from semolina in a slow cooker, a mixture of water and milk in various proportions is usually used.
• Semolina does not require preliminary preparation, it does not need to be sorted out or washed. It is only important to measure the right amount of it before the liquid in the pan boils. After all, it will need to be introduced in a thin stream, while stirring the contents of the pan.
• Some housewives are moving away from the classic technology of making semolina porridge. They do not pour it into a boiling liquid, but do the opposite. Mix semolina with a small amount of cool water and, while stirring, pour some of the boiling milk into it. After that, the resulting mixture is already introduced into the main liquid, also intensively stirring it.
• If you stir the porridge not with a spoon, but with a spatula or even a whisk, the risk of lumps in it will decrease.
• Semolina is made from wheat by grinding it. If it's made of grain hard grade, on the package with it there is a “T” marking. The letter "M" on the packaging with semolina indicates that the cereal is made from soft wheat. Sometimes the marking "TM" is found. This means that semolina is made from wheat. different varieties, but still it should contain at least 20% of cereals from durum wheat. Soft wheat semolina is less useful, but boils faster, it is usually used to make porridge.
• The cooking time of semolina porridge can be different, it depends on the ratio of water and milk, the type of wheat from which the cereal is made, and the method of preparing the dish. Semolina is boiled on water for 4-5 minutes, on milk - 7-10, on a mixture of water and milk - 5-7 minutes.
• In a slow cooker, semolina is cooked for half an hour. For its preparation, the “Milk porridge” mode is suitable, and in its absence, any other mode intended for cooking cereals. It can be called "Pilaf", "Rice", "Grupa", "Porridge", "Buckwheat" or something else. Some housewives advise to deviate from the recommendations of multicooker manufacturers and cook semolina porridge in stew mode, arguing that only then will it be obtained without lumps.
• Semolina porridge turns out to be tastier if it is boiled with sugar and salt, and at the end add a piece of butter. If you want to add jam, raisins or something else to the porridge, they are also laid in ready-made or almost ready-made porridge.

Butter, jam and other sweets can be put in a plate with porridge when it is served to the table, and not during its preparation.

Proportions: the ratio of cereals and liquid

When cooking cereals, in order to obtain the expected result, it is necessary to strictly observe the correct ratio of cereals and liquid. Often, when cooking milk porridges, milk is added a little more than water. In the case of semolina, this rule is violated: regardless of whether it is prepared with water or milk, the amount of liquid required is the same. However, the more water and the less milk, the more viscous the porridge will turn out.

• To obtain semi-viscous semolina porridge (and it is usually made just like that), 10 parts of milk or water are taken for 1 part of the cereal.
• To obtain a viscous porridge, the following proportions are recommended: 1 part of cereal to 8 parts of liquid (milk, water, or mixtures thereof).
• If you want to cook liquid porridge, take 12 parts of liquid for 1 part of cereal.

When cooking porridge in a slow cooker the ratio is used a little different: to get a thick porridge for 1 part of semolina, take 6 parts of milk diluted with water, semi-liquid - 8 parts, liquid - 10 parts.

Important! Semolina contains a significant amount of potassium, magnesium and phosphorus, it has a lot of calcium. This makes it useful for strengthening the heart muscle, bone tissue. However high content in it, phytin prevents the absorption of calcium and vitamin D, which is not very good for young children.

Being the only cereal that is digested in the lower intestine, semolina gently cleanses it of mucus and fat. At the same time, it envelops the intestines, which makes it useful in various diseases gastrointestinal tract. However, its high gluten content makes it dangerous for children under the age of 1.5-2 years and for the elderly, as well as for those who suffer from gluten intolerance.

calories semolina is 326 kcal, porridge made from it - from 80 to 150 kcal, depending on the recipe used.

Semolina porridge with milk (classic recipe)

• semolina - 20 g;
• milk - 0.2 l;
• water - 20 ml;
• sugar - 5 g;
• salt - a pinch;

Cooking method:

• Measure the right amount of semolina, pouring it into a container from which it will be convenient to introduce it into boiling milk in a thin stream.
• Pour a spoonful of cold water into a saucepan. Swirl the container until the water covers the entire bottom in a thin layer.
• Pour in the milk, put the pan on the stove.
• Heat the milk over low heat without leaving the stove - boiling milk quickly escapes.
• When you notice that the milk begins to boil, add sugar and salt to it, stir well. Salt must be added, without it the porridge will come out less tasty.
• While stirring the milk, pour semolina into it in a thin stream.
• Boil the porridge for 5 minutes, stirring constantly so that it does not burn and run away. If the manufacturer recommends longer cooking of porridge, listen to his recommendations - durum wheat semolina needs more time to boil.
• Add oil to the porridge, stir it and remove from heat.
• Cover the pot with a lid and leave for 5 minutes.

A good portion of porridge will come out of the amount of ingredients indicated in the recipe. If you are cooking for more than one person, the amount of ingredients will need to be proportionally increased, only the same amount of water can be left.

Semolina porridge on the water

• semolina - 25 g;
• water - 0.25 l;
• salt - a pinch;
• sugar - to taste;
• butter(optional) - to taste.

Cooking method:

• Measure out the desired amount of semolina.
• Boil water, add salt and sugar to it, mix.
• Stir the water, creating a funnel in the center.
• Continuing to stir, slowly pour the semolina into the resulting funnel.
• Boil the porridge for 4 minutes, stirring it constantly.
• Remove the pan from the heat, let the porridge brew for 5-7 minutes.

After this time, spread the porridge on plates, put a slice of butter on top.

Semolina porridge with milk and water

• semolina - 90 g;
• vanillin - on the tip of a knife;
• sugar - 40 g;
• salt - 2 g;
• milk - 0.6 l;
• water - 0.2 l.

Cooking method:

• Dilute milk with water, pour into a saucepan.
• Prepare semolina by measuring the right amount.
• When the liquid in the pan boils, pour sugar, salt, vanillin into it. Stir.
• Pour semolina in a thin stream, while stirring the contents of the pan or whisking it with a whisk.
• Boil the porridge, stirring, 5 minutes. Remove from fire. Insist under the lid for 10 minutes, after which it can be served at the table.

Porridge can be topped with butter, jam, nuts, or anything else you like it with.

Semolina porridge in a slow cooker

• semolina - 100 g;
• water - 0.3 l;
• milk - 0.5 l;
• salt - 2 g;
• sugar - 40 g;
• butter - 40 g.

Cooking method:

• Pour semolina into the multicooker bowl. Add salt and sugar to it, mix.
• With oil in the middle of the multicooker bowl, draw a line around the circumference. This will be the boundary that milk cannot overcome when boiling.
• Cool boiled water mix with milk, fill dry products with this mixture. Mix everything carefully.
• Launch the program "Milk porridge". If you want to set a cooking time, set it to 30 minutes. If there is no program for cooking milk porridges, select the one designed for cooking cereal dishes.
• Wait for the program to finish.

Porridge can be laid out on plates and served immediately after the end of the program.

Semolina porridge in the microwave

• semolina - 30 g;
• salt - a pinch;
• sugar - 5 g;
• vanilla sugar - 5 g;
• milk - 0.25 l;
• water - 50 ml;
• butter - 30 g;
• almond chips, chocolate chips (optional) - for serving.

Cooking method:

• In a dish suitable for cooking in a microwave oven, put the butter cut into thin slices.
• Boil milk mixed with water in a saucepan.
• In a separate container, mix semolina with vanilla and regular sugar, a pinch of salt. Pour the dry mixture into a bowl with oil.
• Pour the dry mixture with hot milk. Put in the microwave.
• Turn on the stove at maximum power for 5 minutes.
• Stir the porridge. Put it back in the microwave and cook the dish for another 5 minutes.

After spreading the porridge on plates, sprinkle it with almond chips and chocolate chips. Other serving options are also possible - it all depends on the imagination of the culinary specialist and his gastronomic preferences.

Semolina porridge with banana

• semolina - 100 g;
• milk - 1 l;
• bananas - 0.3 kg;
• sugar - 60 g;
• butter - 50 g.

Cooking method:

• Remove the butter from the refrigerator in advance so that by the time the porridge is cooked it has time to soften.
• Wash and peel bananas. Cut them into circles, put in a bowl, mash with a fork.
• Add softened butter to the banana pulp. Beat them together with a whisk or mixer.
• Prepare the right amount of semolina.
• Boil milk, add sugar to it, stir well.
• Continuing to stir the milk, pour semolina into it. Cook, stirring, porridge for 5 minutes, unless the manufacturer recommends otherwise.
• Put the banana mass into the pan with porridge, mix well.
• Remove the pan from the heat and leave the porridge under the lid for 5-10 minutes.

Semolina porridge with a banana will surely not leave indifferent any child, and adults should also like this fragrant dish.

Manka with mushrooms

• semolina - 100 g;
• water - 0.5 l;
• fresh champignons - 0.2 kg;
• onions - 100 g;
• butter - 20 g;
• refined vegetable oil- how much will it take;
• salt, black ground pepper - to taste.

Cooking method:

• Free the onion from the husk, cut into medium-sized cubes.
• Wash mushrooms, dry with a napkin. Cut them into slices.
• Warm up vegetable oil. Put the onion in it, fry it until golden brown.
• Add mushrooms. Fry them until cooked (until excess liquid has evaporated). Salt, pepper, mix. Remove the skillet from the heat, but keep the mushrooms covered so they don't cool down while the porridge cooks.
• Boil water, salt it.
• Heat up the pan. Sprinkle semolina on it and fry until light brown.
• While stirring the boiling water, pour the semolina into it. Boil porridge for 5 minutes.
• Add oil to the porridge, mix. After removing the pan from the stove, let the porridge brew under the lid for 5 minutes.

After spreading the porridge on plates, put the mushrooms on top. This dish can be served not only for breakfast, but also for lunch or dinner. If butter is excluded from the composition of the dish, it can be eaten during fasting.

Semolina porridge is one of the most popular dishes in our country. Many people cannot imagine a family menu without this traditional dish. Contrary to popular belief, it is even more useful for adults than for children. If you cook semolina porridge correctly, all family members will surely like it, regardless of their age.

Step-by-step recipes for delicious semolina porridge with milk: Guryevskaya, simple and with fillers

2017-11-01 Marina Danko

Grade
prescription

1666

Time
(min)

servings
(people)

In 100 grams of the finished dish

4 gr.

6 gr.

carbohydrates

19 gr.

147 kcal.

Option 1: Classic recipe for semolina porridge with milk without lumps

The expression "Easier than a steamed turnip" is quite interchangeable with "semolina". It seems that there is nothing complicated, but in fact this dish, beloved by many, does not lend itself to everyone and not immediately. If there is no experience, start with the simplest, classic recipe, all the rest are much more difficult.

Ingredients:

• a third of a glass of dry semolina;
• a glass of medium percentage milk;
• dessert spoon of refined sugar;
• butter, sweet cream - a full spoon;
• a quarter teaspoon of salt, coarsely ground

Step-by-step recipe for semolina porridge with milk

Put the milk on heat in a thin, aluminum saucepan.

In a clean glass, combine and stir the cereal with sugar and salt.

As the milk boils, reduce the temperature slightly and sprinkle on top of the froth in a circular motion. semolina.

At the same time, if possible with counter movements of the spoon, stir the contents of the saucepan. Hurry up, the semolina can gather in lumps, and this is the worst option, after the milk runs out.

Having completely poured all the cereal, mark three minutes, after they have expired, turn off the heat and cover the saucepan.

The porridge is ready, you can add oil, stir and divide into portions.

Option 2: "Bubert" - a quick recipe for semolina porridge with milk

Recipe for Northern European cuisine. Whose it is specifically - the numerous peoples of the Baltic lands will not agree in any way, and even the Germans are a match for them - our "Bubert", period! It doesn’t matter whose recipe it is, it’s important that kids of all nationalities are crazy about it.

Ingredients:

• half-liter package of medium percentage milk;
• four large eggs;
• 3/4 cup semolina;
• a spoonful of citrus zest;
• three dessert spoons of sugar;
• finely ground salt;
• currant or raspberry jam.

How to quickly cook semolina porridge with milk

Breaking the eggs, carefully separate the yolks from the proteins. Grind the first with sugar, and then with the zest to a state similar to whipped cream.

Whisk the egg whites separately until fluffy. You can throw a couple of salt crystals into them.

We quickly bring the milk to a boil, and, continuously stirring intensively, with reduced heat, pour in the semolina, trying to do this with movements “towards” the spoon.

Porridge is cooked for about 2 minutes, we do not stop stirring, you can slightly increase the temperature.

Quickly set aside from the stove, preferably on a pre-spread thick terry towel. Having covered with a lid, we wrap the edges of the towel on top of the pan, wrap it with something else dense - a second towel, a blanket, just a winter jacket.

After keeping the porridge for swelling for about ten minutes, stir, gradually introducing the beaten yolks. Next, fold in the egg whites, beating vigorously with a spoon.

Pour with berry jam, you can decorate the dish by drawing simple patterns with a toothpick on the surface of the porridge.

Option 3: Fried semolina porridge with milk

Who said that semolina is only boiled? No, of course, you have to cook, but the main process of preparing the next dish is roasting. And so that they don’t think that a side dish for meat is being prepared, pour caramel over the porridge.

Ingredients:

• liter package of milk;
• one selected egg;
• 200 grams of semolina;
• 7 full spoons of refined sugar;
• crystal vanillin.

For caramel:

• two tablespoons of "Peasant" oil and sugar.

How to cook:

We cook semolina, almost according to the classic recipe, but based on the proposed proportions of the products.

Stirring thoroughly, we introduce sugar, egg and vanillin. We cover the pan with sloping sides with food foil and fill it with semolina, wait for it to cool and thicken.

The resulting "pudding" is cut into small rectangular portions, removed along with the foil. Heat the oil in a frying pan, brown the semolina pieces on it and put them on a plate.

We wash the pan, dry it over low heat, then melt the caramel oil in it. Pour sugar and, stirring with a spoon, cook golden caramel. What takes a little more than 10 minutes with normal heating.

We divide the semolina into portions and pour over the hot caramel mass.

Option 4: Lush semolina porridge with milk, a recipe for a slow cooker

Ingredients:

• 30 grams of dry semolina;
• two glasses of milk with an average fat content;
• "Traditional" oil - 30 gr.;
• half a spoonful of refined sugar;
• a quarter of a spoon of table salt;
• fresh sweet berries.

How to cook:

Pour the semolina into the bowl, stirring, pour the milk.

Pour sugar, stir, salt.

On the milk porridge preparation program, set the duration to 20 minutes, if the timer offers a different time. Start execution.

Without bringing the porridge to readiness, 5 minutes before the end of cooking, stir in the oil, take a sample and, if necessary, add salt or sugar.

Berries perform not just a decorative role. If you pour porridge with jam from the same berries, you get a completely unexpected effect.

Option 5: Baked in the oven, semolina porridge with milk and nuts

Cooking porridge in the oven is a tradition rooted in the original Russian cuisine. In ancient times, porridge was cooked in Russian ovens, and they turned out so that at least serve on the prince's table. But who said it didn't happen?

Ingredients:

• homemade milk, 1:2 diluted boiled water- half liter;
• 100 grams of sugar and walnuts;
• 50 grams of semolina and butter, high percentage butter.

Step by step recipe:

Grind the nuts in any way possible, for example, grinding in a mortar or grinding with a coffee grinder.

Heat the milk almost to a boil in a saucepan of an appropriate capacity. After mixing the nuts with semolina, quickly, but in small portions, pour into the pan with continuous stirring.

While stirring, cook the porridge on the lowest possible heat. Bubbles should float to the surface, but the process should not go too intensively. It will take up to eight minutes to get the porridge of the desired consistency.

Warm up any convenient form a little with the oven and rub with a slice of butter. Pour the porridge, being careful not to splash on the free walls of the mold.

On the grate, place the form in the oven and simmer for about a quarter of an hour, setting the temperature to 170 degrees in advance.

Option 6: Unusual semolina porridge with milk and coffee

Ingredients:

• half-liter package of pasteurized milk;
• 5 tablespoons of high-quality semolina;
• 2 tablespoons of good instant coffee;
• three full spoons of freshly prepared powdered sugar.

How to cook

In a free, non-enameled saucepan, bring the milk to a boil.

Pour, with constant stirring, coffee. After making sure that it is completely dispersed, and slightly reducing the heat, pour the semolina from the cup in small portions, constantly moving your hand in a circle over the pan.

Cook for approximately 8 minutes, taking a sample at the end of cooking. If the porridge is boiled enough, set aside from the heat and pour in powdered sugar in parts. Stir and taste.

According to the recipe, salt is not added, however, this is not the case if instant coffee replace with natural. In this case, the coffee needs to be roasted a little, for which we heat several large salt crystals in a hot frying pan and pour in ground coffee. Stir until a very strong coffee aroma begins to come out. The resulting coffee is brewed according to the usual recipe, defended and drained from the sediment. By adding it to porridge, we reduce the amount of milk accordingly.

Option 7: Beautiful and luxurious semolina porridge with pumpkin milk

Do not know how to cook porridge, and your adored spouse is crazy about them? Try to cook pumpkin porridge dessert from semolina. If your soul mate loves such dishes - earn a reputation as a master of kitchen affairs.

Ingredients:

• 0.7 liters of milk;
• a glass of dry semolina;
• 50-70 grams of "Peasant" oil;
• half a kilogram piece of sweet pumpkin;
• sugar, medium-fat sour cream and salt - to taste;
• a pinch of vanillin crystals.

Step by step recipe

We select the pumpkin carefully, the fruit should be brightly colored and smell like honey aromas. Cut off the skin, then cut into small slices and pour freshly boiled milk.

We put and stir, for starters, three tablespoons of sugar, later it may need more.

Pour in 1/2 teaspoon of coarse salt and stir the milk thoroughly, being careful not to touch the pumpkin slices too much.

The process of cooking pumpkin takes about half an hour with moderate heat, then pour the semolina, stir, flavor with vanilla.

On low heat, cook the porridge until it thickens noticeably. The pumpkin should be almost completely cooked.

We move the pan to a preheated oven, bring the porridge in it. Stir, spread slices of butter on the surface of the porridge and put the pan back. Turn off the heat, hold for a quarter of an hour.

When releasing portions, thickened homemade sour cream is placed on top, it is not bad to add syrup from any berry jam.

Option 8: "Guryevskaya" semolina porridge in milk with raisins and marmalade

There are not so few recipes for Guryev porridge, they differ, for the most part, only in additional components, and, by the way, there can be a lot of them. We have prepared a recipe that is as simple and affordable as possible, although you still have to try for a luxurious dish.

Ingredients:

• a glass of dry, high-quality semolina;
• half a glass of raisins and sugar;
• a spoonful of sweet cream butter;
• 650 milliliters of milk;
• 200 grams of peeled nuts;
• 100 gr. purchased marmalade;
• three spoons of bright jam (cherry, raspberry).

How to cook

Pour boiling water over the nut kernels for a few seconds and peel off the thin brown skin.

Disassemble a third of the nucleoli into halves, chop the rest or ceiling in a mortar. Pour large pieces with sugar in a bag, shake several times, pour into a thick, well-heated pan and place it in a hot oven. Fry on medium heat until caramel browns.

Milk, very good, if it is not a home-made product, pour it into a saucepan and simmer in the oven after the nuts. The foam formed on the surface is carefully collected in a separate bowl, in total it will need to be done up to 8 times. Carefully monitor the condition of the milk, do not allow the foam to darken.

We rearrange the pan to open heat, add semolina and sugar, cook until thickened, stirring.

Pour ground nuts into the prepared basis of the "Guryev" dish, you can, if desired, put a little washed raisins.

Lubricate a voluminous frying pan with oil, spread a layer of semolina porridge. Put the removed foams in the next layer. So, alternating, we get only up to 4 paired layers, the last must be a portion of porridge.

Plentifully sprinkle the last layer with sugar, put in a hot oven and hold until the sugar layer darkens. We lay out large pieces of nuts and marmalade on the surface.

Step-by-step recipes for making semolina porridge with milk and water: classic, quick in a slow cooker, for children under one year old, with banana, with strawberries, for children from three years old

2017-12-18 Liana Raymanova

Grade
prescription

10896

Time
(min)

servings
(people)

In 100 grams of the finished dish

2 gr.

4 gr.

carbohydrates

8 gr.

73 kcal.

Option 1: Classic recipe for semolina porridge with milk and water

Semolina is a cereal ground from wheat. Undoubtedly, she has useful properties, quickly gives a feeling of satiety, it has a lot of different. At the same time, you need to know that semolina is quite high in calories. Since childhood, we have known the taste of this porridge, but for many it was a whole test because of the lumps. We will tell you how to cook semolina porridge properly so that it is homogeneous and tasty. Let's start with traditional recipe semolina on milk and water.

Ingredients:

• one liter of water;
• one liter of milk;
• one glass of semolina;
• one teaspoon of salt;
• one table of spoons of sugar;
• 50 grams of oil drain;
• a pinch of vanilla, optional.

Step-by-step recipe for semolina porridge with milk and water

Pour water into a saucepan, put on fire.

Wait until the liquid starts to boil.

We take semolina and pour a little bit into the pan and stir constantly. We cook for about five minutes. Semolina should swell, boil.

We pour milk. Now you can salt, add sugar and stir until dissolved. Cook for another five minutes. Stir the porridge throughout the entire cooking time, we do not need lumps.

If you want to improve the taste of semolina, then add this step and introduce literally a pinch of vanillin. Mix everything again and remove from heat.

So, we got a traditional semolina porridge, without lumps with a pleasant vanilla flavor.

Note to the hostess: If during cooking you see that the porridge is dry or sticks to the walls of the pan, you can still save the situation. Pour in boiling water, stir. Close the pan with a lid, cover with a towel and let it brew.

Option 2: A quick recipe for semolina porridge with milk and water

To cook semolina quickly, we will use a kitchen assistant - a slow cooker. Delicious and healthy breakfast will be ready in minutes.

Ingredients:

• 50 grams of semolina;
• 1/4 milk;
• 1/4 water;
• 20 grams of oil drain;
• 2 teaspoons of sugar;
• a pinch of salt.

How to quickly cook semolina porridge with milk and water

Pour water and milk into the multicooker bowl.

Add a pinch of salt, two small spoons of sugar and half of the prepared butter. Stir well.

We select the program "Porridge" or "Rice", set the timer for ten minutes.

After the specified time, an audible signal will sound. Turn off the device, add the rest of the oil, stir it.

Now you can pour the porridge on plates. You can serve it with your favorite jam or jam.

Option 3: Semolina porridge with milk and water for children under one year old

FROM early age children begin to give porridge. Each age has its own nuances. For babies, the porridge needs to be boiled quite liquid so that it can be poured into a bottle, and the baby can drink it through a silicone nozzle. You can also start your baby's acquaintance with milk by preparing porridge for water and milk. By the way, such porridge will be useful for adults and older children. You can just make it thicker by adding more semolina.

Ingredients:

• two teaspoons of semolina;
• half a glass of milk;
• half a glass of water;
• one teaspoon of sugar or less.

How to cook

We put the pan with the indicated amount of water on the fire.

As soon as the water boils, slowly pour in the semolina, kneading it with a spatula or spoon. Boil for at least a quarter of an hour, and preferably twenty minutes.

Now you can pour in the milk, sprinkle with sugar. The recipe calls for a teaspoon, but you can use less. For young children, it is better to give a small amount of sugar or completely exclude this ingredient from the menu.

Constantly stir the porridge. As soon as it boils again, wait a couple of minutes and turn off the heat.

Before pouring into a bottle, it must be cooled.

Note to the hostess: If you introduce semolina porridge as a complementary food, then you need to get rid of the fitin during cooking. To do this, after you have added milk and brought it to a boil, boil semolina for another two minutes. And then we let it brew and at the same time cool it down.

Option 4: Semolina porridge with milk and water with a banana

Almost any kind of fruit, preserves and jams are suitable for semolina porridge. To make it sweeter, tastier and more varied, you can add what you have at home. We offer a proven version of semolina porridge with a banana.

Ingredients:

• half a liter of milk;
• half a liter of water;
• 200 gr semolina;
• 50 gr oil drain;
• two bananas;
• three table spoons of sugar.

Step by step recipe

Take the butter out of the fridge and let it soften a little at room temperature.

Pour water into a saucepan, bring to a boil.

Slowly add semolina in small portions. Stir, cook for three minutes until swelling and boiling.

Pour milk, kneading porridge with a spatula or spoon. Cook for another eight minutes, without stopping stirring.

We introduce sugar, dissolve it and turn off the fire. We close the pan with a lid and let the porridge infuse.

Meanwhile, peel the bananas, cut them into small arbitrary pieces, put in a bowl.

Put soft butter in the same container and beat with a mixer.

Add the banana mixture to the bowl with the porridge and mix thoroughly.

Delicious and healthy banana semolina porridge is ready. You have a very hearty breakfast that will energize you for a long time.

Note to the hostess: So that there are no lumps in the semolina that no one likes. Grains should be poured into a boiling liquid slowly, in a thin stream. You can also use a sieve. Another way to avoid lumps is to soak semolina in cold water before making porridge.

Option 5: Semolina porridge with milk and water with strawberries

Strawberries can be taken fresh or frozen. Porridge will turn out beautiful Pink colour, will have a rich taste. Even kids will love this treat.

Ingredients:

• half a liter of water;
• half a liter of milk;
• 200 gr semolina;
• half a kilogram of strawberries;
• 200 gr sugar.

How to cook

If you have frozen strawberries, take them out of the fridge, put them in a colander, and place them in the sink. She must melt. Then rinse it, if there are ponytails, separate them.

Bring water to a boil, add a little semolina, kneading with a spatula. Boil it for five minutes. During this time, it will boil, swell.

Pour the milk, stir thoroughly and continue to cook, without stopping to stir the porridge.

After five minutes, turn off the heat and close the lid.

Put the washed and sorted strawberries in a bowl, sprinkle with sugar and process with a blender until smooth. You should have a runny strawberry dressing.

There are two options. The first is to pour the strawberry mass into the porridge and stir, then pour it into plates. The second is to put semolina porridge in portioned plates, and then pour strawberry dressing into the middle. You can take a teaspoon and make patterns in a plate. Or everyone just stirs himself.

Note to the hostess: The cooking time of semolina porridge depends on the amount and grinding. In any case, three to four minutes after the liquid boils - required condition. Also, the time can be increased up to a quarter of an hour, depending on the recipe. Another prerequisite is the infusion of porridge under a closed lid. So it turns out really tasty and homogeneous.

Option 6: Semolina porridge with milk and water for children from 3 years old

For children from three years old, semolina porridge can be made as thick as for babies. This breakfast is complemented by delicious sweet jam or preserves. Adults will also benefit from such a breakfast.

Ingredients:

• 130 gr milk;
• 130 grams of water;
• 4 teaspoons of semolina;
• 1.5 teaspoons of sugar;
• jam or jam.

Step by step recipe

First, pour water into a container for cooking porridge, bring to a boil.

Add cereal in small portions, stir and cook for four minutes.

Pour milk, sprinkle with sugar and cook, stirring the porridge for the same amount of time.

We remove the finished breakfast from the heat, cover with a lid and leave for at least ten minutes.

Place fruit jam or jam on each plate.

Advice: If you add honey to porridge. We introduce it at the very end, do not cook for a long time, literally one or two minutes. Or you can melt it, and then pour it into ready-made porridge, poured into portioned plates.

Semolina. “Semolina porridge” in the network there is an unusual set. Because it's fast, simple and satisfying. That is the most-most dish for the lazy. I don't consider myself one of those. But I love semolina porridge and share the secrets of the dish, without which not a single generation of Russian (and not only) children has grown up. And here's what's interesting. Children grow up, but the love for semolina remains. One thing confuses - to cook it correctly, it is very difficult to guess the proportions of cereals and milk. Therefore, I cook this “delicacy” for breakfast very rarely, because I constantly forget the amount of cereal and every time I “invent the wheel”. Enough! Now cooking semolina porridge acquires a scientific foundation, backed up by practical experience.

Semolina. Theoretical part of cooking

Smart culinary sites (I looked at several) give different calculations for the ratio of milk and cereals. Usually, in grams and liters. It is often assumed that porridge needs to be boiled on a malanin wedding. I don’t need so much, as a rule, I eat it alone and rarely miss the opportunity to have breakfast with this delicacy in splendid isolation. Therefore, my calculation assumes one serving of porridge. I liked the idea that for 1 glass of milk you need 1 tablespoon of cereal. This makes just one bowl of porridge. From this we proceed and move on to practice, because tablespoons do not have a single standard. A glass of milk is also subjective.

Semolina. The practical part of cooking

led to the conclusion that if there is fresh porridge, only “from the fire”, then a tablespoon of cereal “will not be enough”. I admit that if you let the porridge stand, it will thicken and turn from very liquid, like soup, into a real, not thick, medium consistency porridge.

Also, it gets cold. Suppose that we have no time to wrap her in a towel and wait 5-7 minutes. Although, the idea is good, and if finely chopped dried apricots, chopped nuts or seed grains are added to the porridge, then additional time is absolutely necessary for the additives to “reach” in the hot porridge.
For one serving of semolina you need

1. One glass of milk.


The picture below also shows a measuring cup for milk and a tea cup for cereals, this mug is equal in volume to a glass.

The amount of cereals per serving of semolina porridge

It is better to pour cereals into hot milk not from a spoon, but from another container.
2. Krupa - more than a tablespoon and less than one and a half. Difficult? I show.


The picture shows the amount of "additive" cereals. I repeat that for liquid porridge one tablespoon of cereal is enough. I got a medium between thick and liquid.

And another little secret: before pouring milk into the pan, pour quite a bit of water on the bottom - 2 tablespoons. This is necessary so that the pan is easier to wash. And remember that cereals need to be poured into boiling milk!

I give one picture, here I measured the additions of cereals with a teaspoon. By the way, I overdid the cereal. The photo shows that a tablespoon of cereal is taken with a slide. The amount of cereal additive is just placed in the “slide”. Therefore, you need to take either a tablespoon of semolina without a slide with an additive, or with a slide without an additive. This is such a capricious porridge!

Now sugar. I need a little less than a tablespoon of granulated sugar. The porridge is slightly sweet.

The amount of sugar per serving of semolina

You can add just a little salt, I don’t salt semolina at all. And in order to make it not banal, add dried apricots or prunes.

Chopped dried apricots for semolina

I love adding chopped walnuts to my porridge. In this case, the cooking time is increased. After the porridge has been removed from the heat, cover it with a towel and let it stand for a few minutes - dried fruits and / or nuts will steam out and become the “highlight” of the dish.
By the way, about raisins. Personally, I do not like it and never add it to my porridge. And the spouse, on the contrary, always asks to add raisins to the porridge.