How to boil milk porridge perfectly: a cheat sheet for all occasions
rgorging any porridge to taste really good is not an easy task, because 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.
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.
You should cover it with water in the evening and bring it to a boil in the morning. Then the groats will be crumbly.
For a good consistency and bright flavor, use 7-8 tablespoons of cereal per liter of milk. Then immediately pour into a ceramic bowl. Cover with a lid or cling film and leave overnight. Then, if necessary, you can heat it in the microwave.
For a liter of milk, add 4 tablespoons of cereal. This porridge just needs to boil for a few minutes, remove from the stove and leave for another 20 minutes.