Guide to preparing rice and millet porridge Bashny.Net

This porridge is remembered by everyone who went to kindergarten or rested in domestic camps and sanatoriums. Whatever you say is your favorite. childhood porridge! My grandmother, a cook with 50 years of experience, said that few people finished eating rice and buckwheat. And no matter what you ask the children what to cook, everyone shouts in chorus: “Friendship!”



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Porridge "Friendship" The recipe is quite banal, but very tasty. And everyone who loves will like it. hearty. Although porridge is boiled on milk, it can be eaten sweet with sugar, and salted with butter, with vegetable or meat gravy. Unusual combination rice and millet Makes the porridge tender and velvety. There is such a dish one pleasure - literally melts in your mouth!

Porridge can be cooked in a pot with a thick bottom, cast-iron cossack, multicooker, pressure cooker or in the oven. A prerequisite is to cook at low temperature under a tightly closed lid. Some hostesses add buckwheat and other cereals to the porridge. So the taste changes, but it tastes good too.



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During cooking, the millet becomes very soft. Rice envelops each grain, as a result, a single milky creamy taste is obtained. So, to return to childhood at least for breakfast, write down the recipe. Friendship porridge on milk!

The ingredients

• 1 l milk
• 100g rice
• 100g millet
• 2 tbsp butter
• salt

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Preparation

1. Boil the milk and add to it a well-washed cereal salt or sugar. Stir and reduce the fire to a minimum. You can put the pot on the cutter so it doesn't burn.
   
   
   
   
2. Cover the pan with foil and press the top tightly. Cook for 30 minutes on the stove or in the oven at a temperature of 150 degrees.
3. If you cook. porridge - Focus on the "Porridge" mode and load the ingredients on 1/3 of the bowl, so the milk will not escape and will not harm the device.
   
   
   
   
4. When the porridge is ready, add butter, stir and cover for 10 minutes.
5. If desired, you can add raisins, apricots or fresh fruits. Salted porridge is perfect as a side dish for meat. Bon appetit!
   
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One of the crown dishes in the pioneer camps and school cafeteria is an airy, thick and juicy omelet with bubbles inside and a tanned crust outside. And although those days are gone forever, but the forgotten taste of childhood can still be reproduced and cooked at home in the oven. The number of eggs should equal the amount of milk.

All housewives know how to cook cereal. However, not everyone knows how to do it right. Try boiling porridge with clues from "It's easy."!" so that the porridge does not burn, does not stick to the bottom of the pan, is not digested and is not undercooked.