How to cook milk porridge perfectly: a cheat sheet for all occasions

Making any porridge tasty is not an easy task, as it can turn out to be too liquid or thick, bland. Even this elementary dish requires special technology. Therefore, we need to understand the specifics of boiling the cereals we use most often.

Tips to help you cook delicious rice, buckwheat, semolina, and hercules porridge are published on the salaty_zakusky Instagram page.

Rice milk porridge

It was especially delicious in kindergarten.

Sugar and salt were added to boiling milk, and rice was poured in. It was brought to a boil (if the volume was small, it was boiled for a minute or so) and immediately removed from the stove. Then they added oil and covered it with a lid.

In 20-30 minutes, the rice would swell by itself.

What is the secret to making delicious milk rice porridge

1. Do not cook it immediately until it is ready.

2. Take more milk per proportion.

3. After boiling, cook the groats in the milk for 1-2 minutes, stirring occasionally. Then remove the pan and put it in a warm place.

4. After a while, the groats will swell and you will get a delicious thick porridge.

Buckwheat porridge

You should cover it with water in the evening and bring it to a boil in the morning. Then the groats will be crumbly.

Hercules⠀

For a good consistency and bright flavor, use 7-8 tablespoons of cereal per liter of milk. Then immediately pour it into a ceramic bowl. Cover with a lid or cling film and leave overnight. Then, if necessary, you can heat it in the microwave.

Semolina

For a liter of milk, add 4 tablespoons of cereal. It is enough to boil this porridge for a few minutes, remove it from the stove, and leave it for another 20 minutes.