Article Contents

  • 1 Subtleties cooking
  • 2 Classical technique
  • 3 Simple recipes
    • 3.1 On the water
    • 3.2 with pumpkin

Secretshe has a lot, even in the title.Culture called millet fields in our country do not grow.Get the rump of a plant called switchgrass.It was domesticated by man in the third millennium BC, although it is now found in the wild-growing form (used as fodder for cattle).

homeland millet is considered China.From there, the culture came to Mongolia and then to Europe.In Russia, the cereal was the basis of the diet of the peasants.It is known that the porridge of millet, peeled from the inflorescences, consumed in large quantities in the southern regions of Russia, prepared from his soup and jelly.The main value of the product was its nutritional value, for which he forgave some bitterness.And at the forefront of Russian cuisine, along with wheat.

Subtleties cooking

The question is how to cook millet porridge, is relevant for the modern kitchen.This cereal -

another paradoxical product that virtually dropped out of the "cage" of the current housewives.The reason for this - the bitterness, which is stored in the beans when they are wrong preparation.It is not always possible to obtain the desired consistency dishes, then boiled soft grain completely, on the contrary, are solid ...

understand the nuances of cooking this cereal tasted the famous Russian chef theorist William Pohlebkin.He suggested a few points, allowing the hosts to understand how to cook millet porridge with water, milk.Here are the main ones.

  • rump fingering .In the process of cleaning millet polished, removing the outer shell with them.The rump finished they can be stored, as well as stones, cake.
  • Wash Pshenko .And do it very efficiently, in seven waters.The latter should be washing in hot water.Because of the bitter grains leave.
  • boiled barley in plenty of water .What are the proportions?Let the liquid will be many.According to William Pokhlebkin, initial water volume is not important.When the grain comes to half, it should be drained.
  • Add hot milk.Its volume should be twice larger than grains.In this case, it turns out moderately viscous consistency of the food.In the millet porridge milk is evaporated, causing the grain to open and become soft.Millet porridge with milk is considered a classic Russian cuisine.In this form it had used for centuries in Russia.
  • How to cook millet porridge, decide on the required consistency .Need crumbly porridge, add liquid is 1: 2, and simmer until evaporation.For the liquid, "weakling", pour in more milk and boil until the required thickness.Millet porridge is so simple and universal that quietly transfers such "experiments".And taste is not affected.
  • can prepare porridge on the stove and in the oven .In the first case, the grain is boiled at low heat until tender.In the second - are welded in water and after addition of milk sent to languish in the oven.Cooking time it is 1 hour.In the millet porridge good microwaved not cook!Krupa loves long and longing in a microwave oven does not seethe until desired consistency.
What if Pshenko washed in hot water, but it still tastes bitter?Before boiling hot water scald grain.Convenient is a sieve to retain the grains together.Bitterness leaves covering with grain oils.

Classical technique

can be considered a classic recipe for millet porridge with milk.We suggest you prepare it according to the rules.It is convenient to apply a dish for breakfast, it is suitable for baby food.With long cooking of it we get soft consistency.

you will need:

  • Millet - 1 cup;
  • butter - 30 g;
  • milk - 2 cups;
  • sugar - 2 tbsp.spoons;
  • water - 2 cups;
  • salt - pinch.


  1. Pour water prepared cereal, put on fire.
  2. Bring the weight up to the boil, remove the foam.Boil over medium heat until the water has evaporated.
  3. Pour the warmed milk, reduce heat.Add salt, sugar.
  4. boil until thick mass, stirring occasionally.
  5. Turn off the fire after 20 minutes, cover with a lid.
  6. Leave for 10 minutes.

volume of milk can be great if used in baby porridge diet.Then boil cereals have longer, resulting in milk millet porridge will become viscous, sticky consistency.Stir the mass regularly as gusteya, it may take a strong liking to the bottom.When submitting its flavored butter.

most delicate dish will turn out, if you use in the recipe of porridge with milk Pshenko yellow rump.It provides an ideal consistency and almost never bitter.The adhesive mass is cooked with light grain, friable - dark.

Simple recipes

offer you simple techniques, how to cook millet porridge crumbly and tender milk dish with pumpkin.In the first case, you get a great side dish for dinner.A pumpkin porridge is perfect for breakfast.

On the water

recipe allows you to cook porridge as a hearty and quite lean.The difference between them - the use of butter.But millet grits his loves.Moreover, it is due to the oil it gets really crumbly.

you will need:

  • Millet - 1 cup;
  • butter - 50 g;
  • water - 2 cups;
  • salt - pinch.


  1. Pour scalded grits in a saucepan, pour the water.
  2. Bring to a boil, uncovered.Reduce heat.
  3. Cut butter into pieces, lay it on the surface of the grains when the water will not cover it.Spread the butter evenly.
  4. Cover, turn off the heat.Leave Pshenko reach readiness fallow 30 minutes.

This recipe allows you to prepare sumptuous crisp garnish.In this form it can have on the old Russian tradition - with fried onions, bacon.And if you add sugar during the cooking process, Pshenko will be good with raisins and other dried fruits, nuts.

Another recipe with pumpkin

with the prefix "classic".Pumpkin millet porridge cooked in Russia since ancient times.Hearty and sweet, she graced the tables during the holidays.Today, we can cook it whenever you want.And getting a huge benefit from both of the components.

you will need:

  • Millet - 1 cup;
  • milk - 3 cups;
  • pumpkin - 500 g;
  • butter - 30 g;
  • salt - pinch.


  1. Peel and finely chop the pumpkin.
  2. Warm the milk, put the pumpkin, add the sugar and salt in it.
  3. Warm up to a simmer, add the prepared cereals.
  4. boil on low heat for 30 minutes.
  5. Cover, place in oven doprevat 40 minutes.

Fill a gruel can be butter.It will improve the taste of all the ingredients.Not to be redundant in the recipe dried apricots, raisins.Instead of sugar, honey approach, but add it before serving.

As you can see in the recipes millet gruel on the water and milk there are subtleties.And compliance will provide an excellent, delicate dish.However, the preparation technique is simple, therefore, include the product in the daily diet can be safely!