Semolina porridge with milk - a recipe for children and adults. Recipe for thick semolina porridge Thick cold semolina porridge in molds

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Not all children like semolina porridge, but it is good for human growth and development. It is no coincidence that it is offered to babies from a bottle and prepared in kindergarten. You can cook porridge just as well at home. It is ideal for breakfast; you can use it to make delicious desserts - pudding, panna cotta, etc. It is important to observe the ratio of cereals and milk, as well as how long to cook the porridge so that the consistency is ideal, without lumps. Learn the secrets of properly preparing a delicious dish.

How to cook thick semolina porridge

• Time: 10 minutes.
• Number of servings: 1 person.
• Difficulty: medium.

This classic, simple dish can be used as a base for desserts. Serve porridge with fresh berries, dried fruits, and butter.

Ingredients:

• milk - a glass;
• semolina – 3 tbsp. l.;
• salt - a pinch;
• sugar – 1 tsp;
• butter – 10 g.

Cooking method:

1. Pour milk into a saucepan, bring to a boil, add salt and sugar.
2. Add the cereal in a thin stream, stirring constantly to prevent the dish from burning.
3. Cook for 5 minutes until swelling, stirring constantly.
4. Add oil, stir, let it brew.

Liquid semolina porridge recipe

• Time: 10 minutes.
• Number of servings: 1 person.
• Difficulty: medium.

To make a liquid dish, you need to follow the proportions of semolina porridge: take a tablespoon of cereal per glass of milk. Add honey, jam, jam or marmalade to taste to a slightly cooled dish. Children do not need to season the porridge with oil.

Ingredients:

• milk - a glass;
• semolina – 1 tbsp;
• sugar – 15 g;
• salt - a pinch.

Cooking method:

1. Mix the cereal with sugar, salt, pour cold milk. Leave for five minutes.
2. Stir, place over low heat until boiling, reduce heat to low, cook for 2 minutes, stirring constantly.
3. Cool, fill with jam.

Dish without lumps

• Time: 20 minutes.
• Number of servings: 2 persons.
• Difficulty: medium.

To make porridge without lumps, milk must be mixed with water. Constantly stirring the dish during cooking will also help achieve a uniform, thin consistency of the dish. The calorie content of this breakfast will be only 78 kcal per 100 g.

Ingredients:

• semolina – 40 g;
• water – 170 ml;
• milk – 220 ml;
• salt - a pinch;
• sugar – 15 g.

Cooking method step by step:

1. Mix water and milk in a saucepan and bring to a boil.
2. Pour the cereal through a sieve into the liquid, stirring constantly with a whisk.
3. Add salt, cook for 2 minutes, sweeten, stir.
4. Cover the pan with a lid, insulate with a towel, and serve after 10 minutes.

• Time: 20 minutes.
• Number of servings: 2 persons.
• Difficulty: medium.

If you add a chicken egg to semolina, the porridge will turn out fluffy, tender with a slightly unusual taste.

Ingredients:

• eggs – 1 pc.;
• semolina – 35 g;
• sugar – 8 g;
• water – 100 ml;
• milk – 150 ml;
• salt – 2 pinches;
• vanilla sugar – 2 g.

Cooking method:

1. Pour milk into a saucepan and bring to a boil.
2. Pour semolina into the water, add salt, and add it to the milk in a thin stream, stirring constantly.
3. Cook over low heat for 2 minutes, close the lid, cover with a towel.
4. After 5 minutes, stir in the mashed yolk with sugar and the white beaten until foamy.

• Time: 10 minutes.
• Number of servings: 4 persons.
• Difficulty: medium.

In order for the porridge to turn out like in kindergarten, you need to take the advice of experienced professionals. The semolina will turn out appetizing, tender, without lumps. It can be eaten hot or cold with your favorite toppings. It is optimal to flavor it with butter, fruit, and chocolate.

Ingredients:

• milk – 1 l;
• semolina – 6 tbsp;
• salt - a pinch;
• sugar – 2 tbsp. l.;
• butter – 20 g.

Cooking method:

1. Pour a glass of milk, put the rest in a saucepan to boil.
2. Reduce the heat to low, dilute the cereal with cold milk, and pour it into the hot liquid in a thin stream.
3. Stir until the porridge boils, cook for 5 minutes, add salt and sweeten.
4. Simmer for half a minute, remove from heat.
5. Season with butter.

Recipe in a slow cooker

• Time: half an hour.
• Number of servings: 6 persons.
• Difficulty: easy.

The dish prepared in a slow cooker will turn out tender, with a creamy taste, without lumps. The advantage of using a kitchen appliance is the absence of lumps and the need for constant stirring of the cereal while it is poured into the liquid.

Ingredients:

• semolina - glass;
• milk – 4 glasses;
• water – 2 glasses;
• butter – 60 g.

Cooking method:

1. Pour milk, water into the bowl, put half the butter, add the cereal.
2. Add salt, add sugar, mix.
3. Set the “Porridge” or “Pilaf” mode and cook for 25 minutes.
4. Season with oil.

There are three degrees of thickness of semolina porridge. According to Elena Molokhovets, for liquid porridge, take: 600 ml of liquid, 60 g of semolina, 1 tbsp. l. butter and salt. For semi-thick: 600 ml liquid, 80 g semolina, 1 tbsp. l. butter, salt. For the thickest porridge: 600 ml liquid, 100 g semolina, 1 tbsp. l. butter, salt.

Molokhovets recommends cooking porridge with milk, including almond milk, serving the first two porridges (thin and semi-thick) for breakfast, and the thick one for lunch. Semolina porridge for children the author of the book “A Gift for Young Housewives,” published in 1861, cooks from 300 ml of liquid and 50 g of cereal.

Semolina porridge for baby

Semolina porridge without lumps

The main problem with semolina porridge, which can turn you away from it forever, is the lumps. Semolina, falling into almost boiling water (90-95 ° C), rapidly swells and boils. Therefore, the cereal, poured out at the end of cooking, does not end up in the liquid, but in a more or less thick porridge and does not dissolve completely. To prevent this from happening, you need to have time to knead the “last” semolina until smooth in 30-60 seconds. The smaller the grain, the sooner it thickens, and therefore, the greater the likelihood of lumps appearing.

Semolina porridge without lumps

Semolina porridge recipes

Regardless of the recipe you choose, always rinse the pan or stewpan with cold water and only then add milk to cook the porridge - this will prevent the milk from sticking to the bottom and the porridge will not burn.

Semolina porridge with pear

Porridge with additives is especially good. For example, porridge with fried pear and raisins. Try making it this weekend for the whole family.

Semolina porridge with pear

Lenten thick semolina porridge with dried apricots

Porridge is different. Semolina used to be made from completely purified grain - all the benefits of wheat remained in the bran. And the taste depended mainly on the amount of sugar and butter. Now health food stores sell semolina made from whole ground wheat - not the usual white, but dark cream. The porridge made from it, even without milk and butter, turns out very tasty. And if you add soy milk and dried apricot mixture, then this is already a super dish. See the recipe.

Thick semolina porridge with soy milk

Semolina porridge with beaten eggs and cranberry sauce

Semolina porridge with cream and butter

This semolina porridge has an unexpected appearance and the taste is also unusual. It's not even porridge anymore, but rather a casserole or pudding. It is good served with chocolate or berry sauce for dessert. See the recipe.

Creamy semolina porridge

Semolina porridge brewed with cranberry juice without milk

Manna watch

And try to cook semolina porridge with walnuts from Elena Molokhovets. To do this, grind 200 g of peeled walnuts in a blender bowl with 80 g of sugar. Cook porridge from 1.2 liters of cream, 120 g of semolina and nut-sugar mixture. When it's ready, transfer it to a heat-resistant dish and bake in the oven until golden brown foam appears on top. A modern life hack - sprinkle it with fine sugar and burn it with a torch.

1. Semolina porridge can be cooked in water, milk or a mixture of both. Porridge with water may seem bland to many. Semolina porridge with milk will be nourishing, tasty and aromatic. If you prefer a less rich option, dilute the milk with water.
2. The ratio of cereal to liquid depends on the desired thickness of the porridge. The best option is 6 level tablespoons per 1 liter of liquid. If you want a thinner porridge, use less semolina. And vice versa.
3. Many people pour semolina into boiling liquid. However, not everyone will be able to achieve the perfect result the first time in this way. Therefore, it is better to put the cereal in cold liquid and, without stirring, leave for 10–15 minutes. The grains will swell and will not stick together, which means the porridge will be cooked without lumps.
4. To prevent the porridge from burning, choose a pan with a thick bottom. And the pan should not be warm. Before pouring, rinse it under running cold water.
5. While the semolina porridge is being prepared, it needs to be stirred frequently. The most convenient way to do this is with a whisk. If you step away from the stove for a long time, lumps will inevitably appear in the porridge.
6. If the porridge, in your opinion, is not thick enough, do not overcook it, but remove it from the heat and let it sit for 20–30 minutes. To keep it warm, you can wrap the pan in a thick towel.

Ingredients

• 350 milk;
• 150 ml water;
• 3 tablespoons of semolina;
• 1 tablespoon sugar;
• a pinch of salt;
• a small piece of butter.

Preparation

Pour milk and water into the pan and add semolina.

When the semolina swells, stir it so that it does not settle to the bottom. Place the pan over low heat and add sugar and salt.

A pinch of cinnamon or vanillin will give semolina porridge a special aroma.

Bring the porridge to a boil, stirring occasionally.

Then cook the porridge for another 3-4 minutes. In this case, after boiling, it must be stirred continuously.

Add butter to the finished dish and stir it with a whisk.

Serve semolina porridge with your favorite jam, nuts, or fresh fruit.

It’s no secret that almost all children in the USSR grew up on semolina porridge. Many people still remember its taste. It was given in kindergartens, hospitals, sanatoriums and at school lunches. we remember it with warmth as well as pea porridge and Sadikovsky field soup. Semolina is cooked in milk and water; it can also be prepared either liquid or thick. Our recipe today is just about such a thick dish - Recipe for thick semolina porridge.

You might be interested in the recipe -

Recipe for thick semolina porridge

To prepare porridge of the desired consistency, it is necessary to strictly observe the proportions of cereal and liquid. We will give two recipes for making semolina with water and milk.

Thick semolina porridge with milk

The secret to preparing a delicious dish is simple - fresh ingredients, proper proportions and constant and constant presence at the stove, so as not to miss the moment and the milk does not “run away”.

Ingredients:

• Semolina - 2 tbsp
• Milk - 400 ml
• Sugar - 1.5 -2 tbsp
• Vanilla sugar - ¼ tsp
• Salt - a little (pinch)
• Butter for serving - 20 gr.

Pour the milk into a clean saucepan and place on medium heat; as soon as the milk boils, pour in the semolina in a thin stream, while immediately stirring the porridge with a spoon. This is necessary to avoid the appearance of lumps. The mass should be homogeneous. Reduce gas to low.

Add salt and sugar to the porridge. Let's not leave the stove! We continue to slowly stir the porridge so that it does not burn.

Cook the porridge for 7 minutes. After time has passed, turn off the stove, add butter and serve. You can serve jam with the porridge.

Bon appetit, thick semolina porridge with milk and vanilla flavor is ready!

Thick semolina porridge on water

Semolina porridge is known to be a dietary product. If you are counting calories and sticking to a diet, then it is advisable to cook semolina in water. The difficulty in preparing this dish is to prepare the porridge without lumps - homogeneous. To do this, you need to carefully consider the moment of combining the cereal with water. Do not pour the semolina immediately, but slowly in a stream and stir constantly. Please note that when preparing this porridge in water, it clumps much more than in milk.

It is also advisable to add raisins to the porridge to make it tastier.

Ingredients:

Semolina - 3 tbsp

Water - 2 glasses

Granulated sugar - 1-1.5 tbsp

Salt - to taste

Butter - 20 g

Boil water in a small saucepan. Gradually add semolina and stir until smooth.

Salt and add sugar. Cook the semolina porridge for 5 minutes, then turn off the gas, but do not remove from the stove. Add butter and raisins, let stand covered for a few minutes.

Thick semolina porridge with water is ready! Can be served on plates.

We hope you enjoy our recipe for thick semolina porridge with water or milk. Enjoy your meal!

What could be simpler for breakfast? However, in this matter there are subtleties, tricks and nuances that should be followed. If you don’t want there to be lumps in your semolina, then you should know how to avoid them. Most nutritionists and doctors claim that semolina porridge is useless, but it continues to be popular. Many children and adults happily enjoy such a light, airy dish not only for breakfast, but also for an afternoon snack. To make the porridge thick, tender and tasty, you should familiarize yourself with the step-by-step recipe.

Semolina porridge will turn out thick and without lumps if you master one simple technology. Basically, it is enough to do the following: put the milk on the stove and bring to a boil, in another container mix the semolina with a small amount of water. When the milk boils, pour in the prepared mixture and stir thoroughly to avoid the formation of unwanted lumps.

Despite the controversy among nutritionists and doctors, thick semolina porridge is good for health. This is due to its rich composition. Semolina contains a lot of fiber, vitamins, proteins and healthy carbohydrates. If you eat it in the morning, you will feel lightness, a surge of strength and energy all day long. In addition, semolina is recommended for use by people with a weakened digestive tract and stomach diseases. Porridge has an enveloping property, so it helps relieve inflammation.

Semolina helps strengthen bones and teeth, as it contains a lot of calcium. It is recommended to eat it in case of kidney failure; it is excellent for restoring the body in the postoperative period and for the treatment of chronic pathologies. The main advantage of semolina porridge is its hypoallergenicity. Semolina is high in calories, this should be taken into account when following a diet. You can prepare a tasty and healthy thick porridge using a proven step-by-step recipe, equipped with colorful photos.

Ingredients

For cooking you will need the following products:

Preparation

1. Prepare all the ingredients you will need for cooking. If you want the porridge to be thick enough, it is important to follow certain proportions. For one glass of milk you will need a heaping tablespoon of cereal. Considering that the proposed recipe is designed for two servings, the amount of ingredients is automatically doubled.

2. Before pouring the milk into the pan, rinse it with ice water. This will help prevent the milk from burning. After this, you can put the pan on the stove and boil the milk.

3. When bubbling begins, add semolina, but do it in a very thin stream. Remember to stir constantly, this will help avoid the formation of unwanted lumps.

4. Then add sugar and lightly salt the dish to make the taste more expressive and rich. Continue cooking the porridge for five minutes on the lowest heat possible, remembering to stir constantly.

5. Serve the prepared semolina porridge in portions, adding a piece of butter. You can decorate with berries, melted chocolate and fruit, jam or honey.

Video recipe

The semolina recipe is very simple and affordable, so even a beginner in the kitchen can handle it. The only condition is to follow the technology and recipe. Thanks to its airy consistency, the dish will appeal not only to adults, but also to picky children.