The mother of two children told all the subtleties of cooking milk porridge, the key to success in compliance with the rules

The other day I wanted to feel like a little girl on whom nothing depends. In other words, to plunge back into childhood and forget about everything in the world. I usually make goodies that I used to eat when I was a kid. I went online. How do you make milk porridge? I didn't do that when I was born! I found out about all the nuances and hurry to share them with you.



How to cook milk porridge What can be easier than milk porridge? I poured cereal, poured it with milk, and put the stove on the stove. It seems that there should be no difficulties in this process. But in the culinary business without nuances nowhere.



The last time I ate rice milk was when I was a kid. It is often prepared in kindergartens. However, not all children like it. But then you remember her with such nostalgia! To cook a dish from childhood, you need to boil milk and add sugar and a little salt to balance the flavors.

Further, well-washed white polished rice is poured into the milk. How many times you need to wash the cereal and how to do it, you can read in our article at the link. If you are going to cook one serving of dairy rice porridge, just boil it in milk for a couple of minutes.



And then turn off the fire and give the porridge another 20-30 minutes to infuse under the lid. During this time, it will swell properly and absorb the milky taste. I advise you to add a little vanillin to make the porridge even more fragrant and tender.

Features of milk porridge The peculiarity of milk porridge is not to cook them until the end. They have to “walk” under the lid to get enough milk. It is better to remove the steak from the fire until there is no liquid in it than after. For a better effect, the pan can be wrapped in a towel so that the cereal is infused in concentrated heat.



By this principle, you can cook any cereal. For example, I watched one of the hostess have such proportions. For 1 liter of milk you need to take only 7-8 tablespoons of oatmeal. Cook 1-2 minutes after boiling milk, and then send to insist. You can pour porridge into a ceramic bowl and cover it with food film in contact.

In addition, such porridge without problems can be stored in the refrigerator, cooking in the evening. In the morning, warm it up in the microwave. It does not lose its taste or texture. If you want to cook a manka, take only 4 tablespoons per 1 liter of milk. Cook according to the same scheme: porridge boils for a couple of minutes, and then comes under the lid without fire for 20 minutes.



With rice, the proportions work differently. It is better to measure this cereal in glasses. For 1 liter of milk, take 1 cup of rice. There is still a lot depending on the type of cereal. Ideally suitable grinded round rice. Brown and other types for milk porridge are not suitable. She just won't be so gentle.

You can even make barley on milk, although many do not like it. Worse! Just do it not on the stove, but in the oven. Warm it to 200 degrees and turn it off. Wash the necessary amount of barley, put it in a cast-iron pan or a pot for roast. Add milk (or water), salt, butter. Cover the barley with a lid and leave it overnight in a cooling oven. And in the morning, get ready, tasty and warm porridge.

Although the principle of cooking milk porridge is one, its hostess prepare it in different ways. On our site there are a lot of interesting recipes, many of which definitely deserve to be in your cookbook. For example, I advise you to pay attention to the original Ukrainian grout, porridge from wheat flour.



Many people do not like pumpkin porridge, but I guarantee that you will change your mind if you make it according to our recipe. I share an article with detailed instructions on the link. Fingers are good!

Tell me, do you often eat milk porridge? What's your favorite?