How to cook semolina porridge in milk without lumps

Semolina is rightfully considered a universal dish, it is loved not only by children, but also by adults. Morning meal helps to normalize digestion, which favorably affects the health of people suffering from gastrointestinal diseases. Among other things, ladies on diets eat semolina, although the opinion of nutritionists on this subject varies widely. It is important to learn how to cook the composition correctly so that the croup does not curl up in lumps.

Practical recommendations

In most cases, the technique of culinary art is learned in the process of the second and subsequent preparations. However, if you use the advice of experienced housewives, the process is much faster.

1. First you need to choose the right dishes. In the preparation of semolina porridge, the density of the pan plays an important role, its walls and bottom should be thick, non-stick. Otherwise, the cereal in combination with milk will stick, leaving behind a aftertaste of burning.
2. An important feature of making porridge is the correct ratio of milk to water. Inexperienced housewives prepare the dish in pure milk, as a result of which lumps often form in porridge. If in the end you want to get high-calorie semolina, pour a little purified water at the bottom of the tank. In cases where you need to prepare a dish for diet food, dilute milk by 50%. When adding water to the bottom of the pan, wait for it to boil, only then pour in the milk.
3. Most cooks unanimously say that semolina is made from cold ingredients. It makes sense to listen to them. Before cooking, place the container in the freezer (for 15 minutes) or the refrigerator (for half an hour). Also completely cool the milk and water that will be poured into the composition.
4. The formation of lumps is largely due to the fact that the housewives pour semolina too quickly, it does not have time to disintegrate. To avoid connecting the grains with each other, pour the mixture only in a thin stream exclusively in cold milk. In this case, do not forget to stir the composition with a wooden spatula at the same time. If the rate of dissolution of the cereal (namely, stirring) is too low, you spoil the dish by the appearance of lumps.
5. A very important aspect of making semolina porridge is the correct ratio of water / milk to cereal. Each housewife prepares a dish in different ways, because not everyone likes liquid or, on the contrary, too thick porridge. It all depends on personal experience and preferences. The fundamental technology is considered to be 3 tablespoons of granular composition per 300 ml. liquids. In this case, the porridge turns out to be moderately rich, similar to pudding.
6. Semolina can be prepared not only in milk or water, but also in natural juice / fruit drink. In this case, it is necessary to observe the amount of added sugar, very often semolina turns cloyingly sweet. The principle of preparing cereals in milk or juice is identical.

The classic recipe for making semolina porridge in milk

The amount of ingredients below is calculated per serving for a child. If you want to cook a dish for an adult, proportionally increase the components by 1.5 times.

• semolina - 50 gr.
• milk (fat content of 2-5%) - 350 ml.
• granulated sugar (cane or beetroot) - 25 gr.
• ground salt (not iodized) - on the tip of a knife
• butter - 15 gr.
• jam, honey, jam, berries or fruits - to taste (optional)

1. Cool the pan in advance in a convenient way; do the same with milk or water.It is important to choose a special bucket with a long handle to control the cooking process, when the semolina begins to boil and, as a result, rise.
2. Pour a little cold water at the bottom of the pan (you can dilute it, as mentioned earlier), then add chilled milk, a pinch of salt and the required amount of sugar (based on personal preferences). Important! In cases where additional ingredients such as honey, sweet fruits / berries, jam will be added to semolina, it is possible to eliminate completely or partially reduce the amount of granulated sugar.
3. This step is the most important - adding cereals. The composition is poured only in a cold mixture, calculate the amount based on your own wishes. While pouring the composition, stir it intensively. Important! Semolina is poured exclusively in cold milk. If you neglect this advice, when a granular mixture is added to a hot liquid, the protein quickly coagulates, the granules swell and set together, since their surface is quite sticky. When added to chilled milk, the cereal is impregnated evenly, thereby completely eliminating the possibility of lumps.
4. After adding cereals, set the pan with the composition in the refrigerator for 5-10 minutes. After the expiration date, remove, put on medium heat and bring to a boil (formation of the first bubbles). When this happens, put the minimum power on the burner, bring the porridge to readiness, stir during the entire cooking process. As a rule, cereals are cooked for 3-4 minutes, it all depends on the quantity. The consistency will tell you about the readiness of the dish: perfectly cooked porridge drains quickly from a spoon, leaving behind a cloudy tint and grains. It should not be delayed by "heaps" on the cutlery. Important! If you add too much loose composition, making the porridge thick, dilute it with cold milk mixed with water in a proportion of 70:30.
5. At the end of the procedure, do not leave the porridge in the pan, immediately pour it into the bowl, and then add the butter. Mix the dish well, wait for the partial cooling, then decorate the porridge with berries or fruits. If granulated sugar has not been added, mix in jam, jam or honey.

How to cook semolina in a slow cooker

The modern rhythm of life leaves its mark on society. More and more housewives are resorting to kitchen appliances that cook the dish automatically with less human intervention. As a rule, most of these units are equipped with the corresponding “Porridge” function, which is suitable not only for rice, buckwheat, oatmeal, but also for semolina.

• fat milk (3.2%) - 400 ml.
• purified water - 350 ml.
• semolina - 100 gr.
• sugar beet - 40 gr.
• small salt - 1 pinch
• butter - 30 gr.
• honey, fruits, berries, jam (optional)

It is known that semolina has the unpleasant ability to stick together and absorb liquid in a short time. For this reason, when cooking porridge in a slow cooker, the ratio of cereals and liquid should be about 1: 7 (the optimal indicator).

1. Combine granulated sugar, semolina and salt in one granular mixture. Wipe the container of the multicooker dry, then send the resulting composition to it. Such a move will further prevent the formation of lumps.
2. Next, cool the milk, pour into a container with the mixture, add a piece of butter, mix. After infusion of milk, dilute it with water. If you want to get rich porridge, the amount of water can be reduced to 100 ml., While milk must be added not 400 ml., But 650 ml.
3. After adding all the ingredients, activate the "porridge" or "multi-cook" mode (depending on the manufacturer, the exact name of the function is indicated in the instructions). As a rule, the cooking time is about 15-20 minutes.Throughout the entire cooking period, it is not necessary to open the lid to prevent the vapor from escaping.
4. After the expiration of the porridge will be ready, it may seem liquid to you, but later the composition will thicken. Add jam or honey for sweetness, mix semolina with chopped banana or apple, and add seasonal berries.

It will seem strange to many that in the preparation of semolina porridge without lumps there are so many nuances. Do not be scared, just follow the practical recommendations once, after which the process will go easily and naturally. The main thing is to choose the right dishes, constantly stir the composition and do not violate the proportions.

Video: how to cook semolina without lumps