How to Cook Porridge?

Rice. A glass of rice – 1.5 cups of water. Cover with a tight lid so that steam does not escape outwards. Boil for exactly 12 minutes. First, cook on high heat for two minutes in – a moderate, in the end on the weak. Do not stir! Then remove the rice from the heat and give the brew as much again.
Buckwheat. In buckwheat do not add sugar, it neutralizes many useful properties of the grains. Also, buckwheat and milk spoils. Buckwheat is cooked in a 1:2 ratio with water under a tight lid. Once boiling cook a little longer on low heat until completely absorbed water. Stir in the cooking process is not necessary.
Millet. At 2 cup millet – 1 teaspoon salt and 2-3 tbsp. butter. In a saucepan pour in 4 cups of water, put a tablespoon of butter and salt. When the water boils, fill pre-washed millet and cook until thickened. After this mess should be put on an hour for uprevaniya. In porridge ready to put 1-2 tbsp. butter and stir.
All types of cereal – but buckwheat and rice! – You just lay it in boiling water. This improves the taste. Another “grandma” method: Boil until soft mush, drain and add milk, butter and other additives. Leave to swell by wrapping a towel. Rice, barley and Pshenko washed before cooking and warm, even hot water to separate the starch and fat. Any cook porridge with water and warmed milk add just for taste. If the milk should be boiled – Boil separately, but not for long. When boiling milk protein structure breaks down, turning milk into indigestible product. He nepolezen either children or adults. Therefore, the method of cooking oatmeal in the milk directly rooted in the past. However, he recently appeared in the past – our grandmothers, too, milk and cereal are not heated, all meals be well stewed in the oven, and then diluted with milk.
Cream of wheat do not eat more than once a week. Most children love her for the delicate structure, but, unfortunately, semolina more suitable for feeding than feeding, has a minimum and maximum nutrients of starch.
In essence semolina – is a byproduct formed during the manufacture of wheat flour. After grinding is always 2% of small fragments of seeds that are only slightly more flour dust – this is semolina. Fans of semolina do not realize that the market has three types of decoys that are a little different in their harmfulness. The most unprofitable and the most common are made from soft wheat varieties. She indicated on the package code “brand M” or simply the letter “M”, there is little talking to the buyer. The best semolina, but not always the most delicious, made from durum wheat and designated by the letter “T”. A semolina with “MT” on the packaging – not that nor the other, a mixture of soft and hard wheat (the latter must be at least 20%). Why do we have invented such an incomprehensible consumer labeling can only guess. But moreover, even this information on the packaging is often not indicated.
Unwholesome properties semolina preferably not aggravate the wrong cooking. Cook it less than a minute, then allowed to swell for 15-20 minutes, so she did not continue to swell in the stomach of the child.
What can be added to any mess:
Spices: Anise, anisetree, cinnamon, vanilla or pinch of barberry. Put into porridge marmeladku – it will improve the taste and enrich the dish pectin. Peel of citrus peel and mash make it into powder, zest fine perfumes mess. Also classically add dried fruit, honey and vegetables. Buckwheat is combined with beetroot and absolutely any other vegetables.