Composition / ingredients
Step-by-step cooking
Step 1:
How to cook semolina porridge with milk without lumps? To prepare semolina porridge, prepare all the ingredients. Milk for porridge can be used of any fat content. But if you adhere to a dietary diet, then use less fatty milk.
Step 2:
It is convenient to use aluminum dishes or a saucepan with a thick bottom for cooking porridge. I have an aluminum bucket. In enameled porridge can burn. Pour the required amount of milk into the ladle.
Step 3:
Add a spoonful of sugar and a pinch of salt to the milk. The added salt on the one hand sets off the taste of sugar, but on the other hand emphasizes the sweetness of porridge. For my taste, this amount of sugar is quite enough. You are guided by your taste.
Step 4:
Then add semolina to the cold milk. Stir and put the ladle on the fire. If you like porridge more liquid, then only 2 spoons of cereals will be enough.
Step 5:
With constant stirring, bring everything to a boil. When boiling, the porridge will gradually become thick. Boil it, literally, for 20-30 seconds and remove from the heat. Just do not stop stirring the porridge, otherwise you will get one big lump. It is not difficult to stand and wait for boiling for 1-2 minutes.
Step 6:
Pour the finished porridge into the prepared plate and help yourself. Semolina porridge is delicious freshly cooked. If you leave it to cool, it will become thick and, in my opinion, not very tasty.
Step 7:
Add a small amount of butter or fresh berries to the hot porridge without lumps. Bon appetit!
In this way it is convenient to cook porridge without lumps for 1-3 servings. If you cook it in a large volume, then, of course, it will be burdensome to stand stirring 2-3 liters of milk. Then yes, it is better to pour the cereal into boiling milk, forming a spinning funnel in it. But at the end of cooking, you can use a mixer to make it more homogeneous. After using the mixer, the lumps will not have a single chance.
For flavor, you can add a pinch of vanilla or vanilla sugar to the porridge.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Semolina - 340 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
