Name: Fluffy millet porridge cooked with water
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Cuisine: Ukrainian
Ingredients: Salt - ½ tsp.; Sugar - 1 tsp.; Butter for greasing finished flatbreads - 40 g; Drinking water - 480 ml; millet groats - 250 g

Loose millet porridge cooked with water is quite simple if you know and follow some nuances. Firstly, before cooking, the millet should be thoroughly rinsed, otherwise it will taste bitter. Secondly, if you want to achieve loose porridge, it is important to maintain the proportions of millet to water (proportions are 1:2). Thirdly, this grain requires a special heat treatment regime. First, the millet is cooked for about 20 minutes over medium heat, and then it "rests" in warmth for about the same amount of time. Essentially, the porridge continues to cook slowly, as a very high temperature is maintained under the lid in the pot.

Prepare millet cereal. To prevent it from becoming bitter, it should be washed very thoroughly. Pour the cereal into a saucepan and cover with cold water. Rinse and drain into a fine sieve. When the water has drained, put it back into the pan. Repeat this 6-7 times. The water should become clear.

Transfer the cereal to a work surface lined with two or three layers of paper towels and let it dry. Heat the butter in a saucepan of at least 2.5 liters. Add salt, sugar and cereal. Stir. Fry the millet over medium heat, stirring constantly, for about two minutes.

Pour boiling water into the pan with millet. Stir thoroughly and bring to a boil again. Cover the pan with a lid. Cook over medium-low heat for 20-25 minutes.

Remove the pan with millet porridge from the heat. Wrap it in a thick blanket or, as our grandmothers did, place it on the sofa and cover it with a large pillow. Leave for 15–20 minutes.

Fluffy millet porridge cooked with water

Ukrainian

Сьогодні в меню найсмачніша літня закуска - хрусткі, ароматні та дуже смачні малосольні огірки в банці! Приготовані за цим рецептом, вони можуть довго зберігатися в розсолі, не змінюючи свої смакові властивості. З часом овочі не стають більш солоними, тому я завжди готую декілька баночок наперед. Рецепт дуже швидкий і простий, а результат перевершить всі ваші очікування. Молодий часник, ароматна зелень та пряні спеції надають овочам приголомшливий смак та чудовий аромат. Рекомендую обирати для рецепта свіжі і пружні молоді огірки з тонкою шкіркою та недозрілим насінням.

Хрумкі малосольні огірки в банці гарячим способом

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Fluffy millet porridge cooked with water

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