Semolina porridge is ideal for a healthy diet, as it is a hearty product rich in calcium, carbohydrates and proteins. It is boiled both liquid and thick, in water or milk, with the addition of fruits, honey, chocolate or berries. Depending on the ratio of ingredients, the dish may have a different consistency and taste, so during cooking it is necessary to take into account the proportions of semolina porridge so that the result meets expectations.

Classic recipe in a pan

The porridge, cooked in the classical way, has medium viscosity and has a sweet, delicate taste. It is cooked in milk, and so that it does not burn, it is recommended to pour ice-cold water over the pan at the beginning of work.

Required Components:

  • semolina - 120 g;
  • milk (whole) - 1 liter;
  • granulated sugar - 43 g;
  • table salt - 2 g;
  • cream butter - 30 g.

Cooking:

  1. Pour a cup of milk (200 ml), then pour semolina into it and mix until the mixture becomes homogeneous.
  2. Pour the rest of the milk into the pan, put on the fire and bring to a boil.
  3. After that, inject the contents of the cup into a boiling liquid with a thin jet.
  4. Cook porridge over low heat, about five minutes until lightly thickened. During the process, the composition should be constantly stirred so that lumps do not form.
  5. Then add granulated sugar, salt and after a minute turn off the burner.

Season the hot porridge with a piece of butter, mix gently and let it brew for ten minutes in a sealed container. Then lay it on plates and serve.

How much time to cook semolina porridge

Semolina porridge in milk or water is prepared very quickly, usually it takes from ten to twenty minutes to cook.

You can cook porridge on the stove in the classic way in a quarter of an hour. If we consider the whole process in more detail, it takes about three minutes to boil milk, the main cooking lasts about seven minutes and about five minutes is needed for the grains to swell after cooking.

When kitchen appliances are used to cook semolina porridge, the cooking time will differ depending on the choice of household appliances. For example, in a microwave, the product becomes ready to eat after 5 minutes, and in a slow cooker the dish is cooked for about half an hour.

It is worth considering that the longer the porridge is cooked, the thicker it becomes. Experienced cooks are not advised to languish semolina for too long, because then most of the nutrients evaporate from it.

Approximate proportions of milk and semolina

Depending on personal preferences, you can cook semolina porridge of different consistencies. It should be remembered that cereals should always be much less than milk, since it absorbs quite a lot of liquid and swells.

To cook a thick porridge, you need to take 60 g of semolina per 500 ml of milk. 50 g cereals and 0.5 l of liquid will be enough for a treat of medium viscosity. Liquid porridge should be cooked from 20 g semolina and half a liter of milk or water.

If you need to dilute the milk with water before cooking, you need to do this in proportions from 1: 1 to 3: 1. Cooking porridge on the water, and then pouring it with milk is not recommended, as this makes its taste much worse.

Milk semolina in a slow cooker

Cooking porridge in a slow cooker saves a lot of time and effort, so this cooking method is great for busy housewives. A dish made in an electric pan has a pleasant taste, mouth-watering aroma and will surely appeal to all households.

Required Components:

  • cow's milk - 350 ml;
  • a handful of raisins;
  • short sugar - 43 g;
  • a pinch of fine salt;
  • water - 950 ml;
  • ghee - 25 g;
  • semolina - 85 g;
  • vanillin - 1.5 g.

Cooking:

  1. Sift the groats through a fine sieve to remove all the specks. Then pour in a saucepan and stir, fry over low heat for three minutes (thanks to these actions, the porridge will be more crumbly).
  2. After that, put semolina in water, bring to a boil and set aside.
  3. Lubricate the multicooker bowl with oil and pour steamed groats into it. Then pour milk, add salt and put granulated sugar.
  4. Select the regime "Milk porridge" and cook for twenty-five minutes. During cooking, stir the composition periodically.
  5. After a sound notification about the end of the process, add raisins washed with hot water to the porridge and add vanilla.

Insist the finished dish in a closed appliance for fifteen minutes - then it will be even tastier. Milk porridge cooked in a slow cooker is recommended to be used warm with homemade jam or honey.

With pumpkin

Pumpkin is a wonderful product that perfectly harmonizes with semolina, making its taste bright and multifaceted. In addition, an orange vegetable enriches porridge with valuable vitamins, so it has many useful properties.

 

Required Components:

  • pumpkin - 0.3 kg;
  • milk - 0.45 kg;
  • semolina - 65 g;
  • egg;
  • cane sugar - 43 g.

Cooking:

  1. Peel and rinse the pumpkin with clean water. Then cut into square pieces, cover with cane sugar and place in the crock-pot.
  2. Select the “Soup” function and simmer the vegetable for thirty minutes. Then get the pumpkin and grind in a blender.
  3. In a separate bowl, combine milk with a raw egg, mix thoroughly with a whisk and add to the chopped pumpkin.
  4. After that, lay prepared foods in a slow cooker, fill in semolina, mix and cook porridge for a quarter of an hour in the “Stew” mode.
  5. Fill a fresh dish with oil and leave it in a closed appliance for another ten minutes.

Serve semolina with pumpkin in hot form with fruit juice or a cup of hot tea. A delicate treat is perfect for adults and children.

Cooking with Strawberries

Milk porridge from semolina with the addition of strawberries diversifies the daily diet and charges with the necessary energy for the whole day. To make the treat juicy and appetizing, it is recommended to pick ripe berries and homemade milk of moderate fat content.

Required Components:

  • milk - 0.4 l;
  • semolina - 30 g;
  • table salt - 1 g;
  • short sugar - to taste;
  • strawberries (fresh) - 180 g;
  • butter - 23 g;
  • mint leaves - as needed.

Cooking:

  1. Wash the strawberries, remove the stalks and cut each berry into two parts.
  2. Pour some water into the multicooker bowl, then fill it with milk, pour semolina and mix thoroughly.
  3. Then add granulated sugar, salt and in the “Milk Porridge” mode cook the dish for twenty minutes.
  4. After a sound notification about the end of cooking, fill the treat with butter and insist for about five minutes with the lid closed.

Put the prepared semolina porridge on serving plates, place strawberries on top, decorate with mint leaves and treat everyone present. It is advisable to offer your favorite drinks to the treat. Bon Appetit!

How to cook with a banana

Semolina porridge made with banana is soft and thick, with a seductive aroma of tropical fruits. You can easily make such a treat in your kitchen and in a quarter of an hour enjoy its amazing taste!

Required Components:

  • semolina - 55 g;
  • white sugar - 12 g;
  • milk (2.5%) - 0.4 l;
  • water - 110 ml;
  • one ripe banana;
  • table salt - 1 g;
  • butter (82%) - 28 g.

Cooking:

  1. Pour milk into a heat-resistant container and add water (so that it does not burn).
  2. Then boil it, pour the semolina in small portions, mix thoroughly.
  3. Then put salt, add sugar and cook for seven minutes.
  4. When the porridge is ready, put oil in it, mix and let it brew for ten minutes.
  5. Peel the banana, grate it with large holes.
  6. Combine semolina with chopped fruit, then beat thoroughly with a mixer.

Arrange the banana delicacy on serving plates and offer to try. It is advisable to decorate each serving with fruit slices and sprinkle with chocolate chips.

Liquid, semolina porridge in milk

For cooking liquid treats, it is necessary to observe certain proportions of milk and semolina. For example, 40 grams of cereal should be used per liter of liquid. Porridge should be cooked in fresh milk of medium or high fat content, constantly stirring during the process to avoid clots.

Required Components:

  • milk (3%) - 0.5 l;
  • short sugar - 15 g;
  • ghee - 25 g;
  • salt - to your taste;
  • semolina - 20 g.

Cooking:

  1. Pour some water (25 ml) into the pan, then add cold milk and put on fire.
  2. When it warms up a bit, put sugar, slightly add salt, then bring to a boil.
  3. After that, introduce semolina, filling it with a thin stream and constantly stirring with a spoon.
  4. Without stopping stirring, cook porridge for six minutes.
  5. Then reduce the heat, cover the dishes with a lid and turn off the stove after two minutes.

Insist the dish in a closed pan for 8-10 minutes. Serve liquid semolina should be in deep plates, seasoned with ghee.

Microwave recipe

Microwave-cooked semolina is a great option for a quick breakfast. The treat turns out to be satisfying, tasty, aromatic and has a very simple execution.

Required Components:

  • semolina - 50 g;
  • short sugar - 18 g;
  • milk (3.2%) - 230 ml;
  • a slice of butter from cream;
  • salt (small) - 3 g;
  • crushed nuts (walnuts) - 50 g.

Cooking:

  1. Pour groats, salt and sugar into the dishes made of heat-resistant glass.
  2. Pour the dry mixture with milk and place in the microwave.
  3. Cook at high power for 85 seconds, then remove, put in oil, stir and put back into the oven for two minutes.

Semolina is ready. It is left to lay out on beautiful plates, covered with walnuts and put on the table. It is recommended to use a delicacy in combination with fragrant tea or black coffee.

Secrets of making porridge without lumps

In order for porridge from semolina to have a uniform composition, it is necessary to learn how to cook it correctly. First of all, you need to choose the right dishes - a voluminous pan with thick walls. Before boiling, rinse it with cold water so that the milk does not burn, as this can provoke the appearance of lumps.

Then the pan must be filled with milk, and after boiling it, introduce in small portions dry semolina, previously mixed with sugar and salt.

In the process of cooking, the porridge must be constantly stirred, the main thing is to prevent boiling, otherwise unnecessary lumps will necessarily appear.

Croup should be simmered over low heat until thickened, then cover the dishes with a lid and let stand for several minutes, then its taste will become more pleasant and expressive. All additional components (fruits, nuts, chocolate) must be added to the finished dish.

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