How to cook semolina porridge on milk without lumps

Semolina is considered to be a universal dish, it is loved not only by children, but also by adults. Morning meal helps normalize digestion, which is beneficial to the health of people suffering from gastrointestinal diseases. In addition, porridge eats porridge, although the opinion of nutritionists on this subject varies considerably. It is important to learn how to cook the composition correctly so that the croup does not curl up into lumps.

Practical recommendations

In most cases, the technique of culinary art is learned in the process of the second and subsequent preparations. However, if you use the advice of experienced housewives, the process proceeds much faster.

1. First you need to choose the right dishes. In the preparation of semolina porridge plays an important role density of the pan, its walls and bottom should be thick, non-stick.Otherwise, the croup in combination with milk will stick, leaving a burning aftertaste.
2. An important feature of cooking porridge is the correct ratio of milk and water. Inexperienced housewives prepare the dish in pure milk, as a result of which lumps often form in porridge. If in the end you want to get high-calorie semolina porridge, pour a little purified water to the bottom of the tank. In cases when it is necessary to prepare a dish for dietary food, dilute milk by 50%. When adding water to the bottom of the pan, wait for it to boil, only after that pour in the milk.
3. Most cooks in one voice say that semolina is made from cold ingredients. It makes sense to listen to them. Before you start cooking, put the container in the freezer (for 15 minutes) or refrigeration (for half an hour) camera. Also completely cool the milk and water that will be poured into the composition.
4. The formation of lumps to a greater extent due to the fact that the hostess poured semolina too quickly, she does not have time to disintegrate. To avoid the connection of the grains among themselves, pour the mixture only with a thin stream exclusively into cold milk.Do not forget to simultaneously stir the composition with a wooden spatula. If the rate of dissolution of the cereal (namely, stirring) is too small, you will spoil the dish by the appearance of lumps.
5. A very important aspect of cooking semolina is the correct ratio of water / milk to grits. Each housewife prepares the dish differently, because not everyone loves liquid or, on the contrary, too thick porridge. It all depends on personal experience and preferences. The basic technology is considered to be 3 tablespoons of bulk composition per 300 ml. fluid. In this case, the porridge is obtained in the measure of the rich, similar to pudding.
6. Semolina porridge can be prepared not only with milk or water, but also with natural juice / juice. In this case, you need to monitor the amount of added sugar, very often the semolina turns cloyingly sweet. The principle of cooking cereals in milk or juice is identical.

The classic recipe for semolina on milk

The number of ingredients listed below is calculated per serving for a child. If you wish to prepare a dish for an adult, increase the components by 1.5 times proportionally.

• semolina - 50 gr.
• milk (fat content 2-5%) - 350 ml.
• granulated sugar (reed or beet) - 25 gr.
• chopped salt (not iodized) - at the tip of a knife
• butter - 15 gr.
• jam, honey, jam, berries or fruit - to taste (optional)

1. Pre-cool the pan in a convenient manner; do the same with milk or water. It is important to choose a special ladle with a long handle to control the cooking process when the semolina begins to boil and, as a result, to rise.
2. Pour some cold water to the bottom of the pan (you can dilute it as mentioned earlier), then add chilled milk, a pinch of salt and the required amount of sugar (based on personal preference). Important! In cases where additional ingredients are added to the semolina, such as honey, sweet fruits / berries, jam, the amount of granulated sugar can be eliminated altogether or partially.
3. This step is the most important - adding cereal. The composition is poured only in the cold mixture, count the number based on your own wishes. Stir vigorously while sprinkling. Important! Semolina is poured exclusively into cold milk. If you neglect this advice,When adding a free-flowing mixture to a hot liquid, the protein quickly collapses, the granules swell and set to each other, since their surface is sufficiently sticky. When the addition is made into chilled milk, the croup is soaked evenly, as a result of which the probability of lumps is completely excluded.
4. After adding the cereal, straighten the saucepan with the composition in the refrigerator for 5-10 minutes. After the expiration, remove, put on medium heat and bring to a boil (formation of the first bubbles). When this happens, put the minimum power on the hob, bring the porridge to readiness, stir throughout the cooking process. As a rule, croup is cooked for 3-4 minutes, it all depends on the quantity. The consistency will tell you about the readiness of the dish: ideally cooked porridge quickly flows down from the spoon, leaving behind a muddy shade and grains. It should not linger in piles on the cutlery. Important! If you add too much bulk powder, which results in thick porridge, dilute it with cold milk mixed with water in the proportion of 70:30.
5. At the end of the procedure, do not leave the porridge in the pan, immediately pour it into a bowl, then add the butter. Stir well, wait for partial cooling, then decorate the porridge with berries or fruits. If sugar has not been added, stir in jam, jam or honey.

How to cook semolina in a slow cooker

The modern rhythm of life leaves its mark on society. More and more housewives resort to kitchen appliances that prepare the dish automatically with less human intervention. As a rule, most of these units are equipped with the appropriate function "Porridge", which is suitable not only for rice, buckwheat, rolled oats, but also for semolina.

• fat milk (3.2%) - 400 ml.
• purified water - 350 ml.
• semolina - 100 gr.
• sugar beet - 40 g.
• fine salt - 1 pinch
• butter - 30 gr.
• honey, fruit, berries, jam (optional)

It is known that semolina has an unpleasant feature to stick together and absorb liquid in a short time. For this reason, when cooking porridge in a slow cooker, the ratio of cereals and liquids should be about 1: 7 (the optimal indicator).

1. Combine granulated sugar, semolina and salt into one loose mixture.Wipe the multicooker container dry, then send the resulting composition to it. Such a move will further prevent the formation of lumps.
2. Next, cool the milk, pour into the container with the mixture, add a piece of butter, mix. Immediately after pouring the milk, dilute it with water. If you want to get rich porridge, the amount of water can be reduced to 100 ml. At the same time, it is necessary to add not 400 ml of milk, but 650 ml.
3. After adding all the ingredients, activate the mode “porridge” or “multi cook” (depends on the manufacturer, the exact name of the function is indicated in the instructions). Typically, the cooking time is about 15-20 minutes. During the entire cooking period, it is not necessary to open the lid to prevent the vapor from volatilizing.
4. After the expiration of the porridge will be ready, it may seem liquid to you, but later the composition will thicken. If desired, add jam or honey for sweetness, mix the semolina with chopped banana or apple, add seasonal berries.

It may seem strange to many that there are so many nuances in cooking semolina without lumps. Do not be afraid, it is enough to follow the practical recommendations once, after which the process will go easily and naturally.The main thing is to choose the right dishes, constantly stir the composition and do not disturb the proportions.

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