Wheat in milk with butter

A hearty and healthy porridge will be the perfect start to the day! Mom strictly ordered to give her son dairy food for breakfast and afternoon tea. I tried in vain to cram the baby with different porridges that my daughter brought in bags. He made all the familiar throat movements to mothers, clearly showing his dislike for these dishes. One day, when he refused cottage cheese so much, I decided to cook my favorite porridge from childhood. According to my mother's recipe. It was millet milk porridge! Sonny, after carefully poking around in it at first, showed interest. And then I didn't notice at all how I ate a considerable portion. Every morning he demanded "kasya psennaya".

Olga

Recipe author

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Composition / ingredients

Servings:

Millet

Milk

Butter (butter won't spoil porridge)

100

Water

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 3 g

Fats 32 % 7 g

Carbohydrates 55 % 12 g

123 kcal

GI: 17 / 0 / 83

Step-by-step cooking

Cooking time: 1 h 35 min

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So, are we cooking? First, very carefully open the croup. Until the water is almost transparent. Then pour 3 cups of water into a saucepan, put 3-4 tablespoons of oil in it and add salt. After that, when the water boils, we pour the prepared grits into it and cook until it thickens. Then add 3 cups of milk to it. And let it boil again, until it thickens completely. But if you cook for the baby, this does not mean that the spoon should be in the porridge! And put it on for an hour - for reproach. And then, in the already prepared porridge, put the butter – as much as it takes, sugar – to taste, and stir.