Semolina porridge with milk

Such a familiar and familiar semolina porridge. Recently I saw semolina cereal in the store. This is the same semolina, but from durum wheat of coarse grinding. Semolina has a golden color due to its high carotene content. It is less boiled, and the porridge from it turns out more fragrant. Semolina, like semolina, is essentially ground grain, so it is prepared quickly and simply. But even simple dishes have small nuances of cooking, without which they will not be so tasty and appetizing.

Julia

Recipe author

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Composition / ingredients

Servings:

Milk

350

Semolina (semolina)

2.5

Sugar

to taste

Salt

to taste

Butter

Melissa (for decoration)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 4 g

Fats 29 % 6 g

Carbohydrates 52 % 11 g

117 kcal

GI: 40 / 60 / 0

Step-by-step cooking

Cooking time: 20 min

Step 1:
To prepare semolina porridge with milk, you will need: milk, semolina, salt, sugar, butter, lemon balm for decoration.
Step 2:
Pour milk into a saucepan, put it on fire, let it boil. If desired, a small part of the milk can be replaced with water.
Step 3:
Add salt and sugar to the boiling milk and mix.
Step 4:
Closer to the edge of the pan, pour a thin stream of semolina into the milk with continuous stirring so that there are no lumps. We turn down the fire. Cook the porridge on low heat for no more than three minutes, constantly stirring so that it does not stick to the bottom of the pan.
Step 5:
Remove the pan from the heat, close the lid tightly and let it stand for 10-15 minutes until it completely swells. You can cover the pan with a towel from above.
Step 6:
Serve semolina porridge with butter. If desired, we decorate with leaves of fragrant lemon balm. Bon appetit!

If you use ordinary semolina, the cooking time will be no more than 2 minutes.
Despite such a short time, the porridge is better boiled than when boiling, since the temperature of the milk vapor is higher than the temperature of the milk itself when the porridge is cooked with the lid open.
It is desirable that the pan has a tight lid, so that heat and steam are preserved as much as possible when the porridge is infused. During this time, the main taste formation occurs when the porridge does not boil, does not "preet" under the lid, losing proteins, vitamins and taste, and when it is infused already removed from the fire.
In such a porridge, you can distinguish small, but separate grains. There is no surface film on the porridge. And such a film is formed as a result of the release of proteins and gluten, as a result of which the nutritional value decreases and the taste of porridge worsens.
Semolina porridge cooked in this way will be tastier and healthier.