Name: Classic millet porridge
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Ukrainian
Ingredients: Salt - ½ tsp.; Butter 82.5% - 2 tbsp.; Milk - 200 ml; Water - 625 ml; Boiled millet - 180 g

Classic millet porridge is an incredibly simple dish, but not everyone knows how to prepare it correctly. First and foremost, remember that the millet needs to be sorted and then washed very thoroughly, otherwise the dish will taste bitter and its color will be completely unappetizing. This process can take quite a long time, so be patient! Rinse the millet until the water runs completely clear. After that, it seems simple enough, but it's best to cook the classic millet porridge in a pot with thick walls and a thick bottom, and over low heat. This way, the millet will swell up perfectly, become velvety, and even those who usually are indifferent to such dishes will appreciate it.

Prepare millet for cooking porridge. Sort it out, scattering it on a table lined with white baking paper. Then pour into a bowl and fill with plenty of warm water.

Rinse the millet cereal and place in a fine sieve. Repeat this 2-3 times. Then pour hot water over the millet and rinse until it becomes transparent.

Pour water for millet porridge into a saucepan and place on high heat. Bring to a boil and add salt. Add the prepared millet cereal. Bring to a boil again.

Close the pan with millet in water tightly with a lid. Reduce the heat under the container to minimum. Cook for 25–30 minutes. The millet is ready when the water is completely absorbed into the grain.

If desired, pour hot milk into the millet porridge. Bring to a boil again and simmer over low heat for 10–15 minutes, covering the pan with a lid. If you don't want to use milk, skip this step.

Leave the finished millet porridge on the hot, turned off stove for 5 minutes, add butter if desired. Then divide into serving bowls and serve with berries, sliced ​​fruit or other toppings.

Classic millet porridge

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.

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Classic millet porridge

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