How to cook semolina porridge with milk without lumps

In today's article I will tell you how to cook semolina porridge without lumps. Many novice cooks want to learn how to cook semolina with a uniform consistency, but their attempts most often end in failure.

Everyone has tried semolina porridge at least once in their life. As a child, my mother always prepared this dish, and without lumps. When I became an adult and began to master cooking, at first I couldn’t cook semolina porridge well. Thanks to my mom for helping me with useful advice.

Secrets of preparing delicious semolina porridge

1. Pour water into the bottom of the pan

Everyone knows that semolina porridge is cooked in milk. It, in turn, tends to burn. To make the porridge really tasty, everything should be done to prevent this from happening. There is a little trick: pour a small amount of water or an ice cube into the pan and distribute the liquid evenly along the bottom. This will help avoid burning.

2. Mix water with milk

Often, to prepare semolina porridge, not only milk is used, but also water is added. There are no universal recipes. However, the ideal ratio is 1 to 1, that is, a glass of milk to a glass of water. Try and find the option that best suits your tastes. If the milk is low-fat, you can add more of it, and if it is full-fat, you can add less.

3. Maintain proportions
Proportions are an important thing when it comes to cooking porridge. For semolina porridge they are doubly important. To make the dish truly tasty, strictly adhere to the recipe. The consistency of semolina porridge depends on maintaining the proportions. If you want to get a medium-thick porridge, take 6 tablespoons of cereal per liter of milk (or a mixture of milk and water).

4. Choose the right cookware

Sometimes it is important not only to take the ingredients in the correct ratio and maintain proportions, but also to choose the right utensils for preparing a particular dish. Semolina porridge is proof of this. To prepare it, it is better to choose pans with a non-stick coating or stainless steel. The thicker the walls and bottom of the dish, the better. This will help reduce the risk of such a development that you will be left without a delicious breakfast.

5. Correctly pour semolina into the pan
An important trick that many people do not know about: you need to add semolina to the milk only after it boils. Do this in a thin stream, slowly. The porridge must be actively stirred constantly so that hated lumps do not form, which spoil the whole impression of the semolina porridge and prevent you from enjoying its true taste.

6. Cook semolina correctly

You should not stop stirring the porridge after adding the cereal. This process should be continuous, although not as vigorous as when adding semolina. After all, lumps can form during the cooking process. It is also important to keep track of time. Semolina porridge cooks for an average of 5–7 minutes. Try not to keep it on the stove for too long.

7. Beat the porridge with a whisk.
This secret will help you achieve even more delicious and appetizing semolina porridge, which both adults and children will be delighted with. After preparing the semolina porridge, whisk it with a piece of butter. This way it will become fluffy and airy and will melt in your mouth.

8. Don't ignore tasty additives

Don't forget about natural sweeteners. Honey, dried fruits, fresh or frozen berries, pieces of your favorite fruit, candied fruits, and jams will help make your porridge even tastier. You can also add seeds or nuts.

You can’t spoil porridge with oil - this is also about semolina porridge. Be sure to add a small piece of butter before serving. This way your porridge will become even softer in consistency and will be better absorbed by the body.

Tags: how to cook correctly • cooking • semolina • semolina porridge • cooking • secrets • subtleties

How to cook semolina porridge in a slow cooker

Many housewives prepare milk porridges and soups. Each of them knows well that during the cooking process these dishes must be carefully monitored. Otherwise, the milk will simply “run away.” Modern kitchen appliances help to avoid this problem if you know the recipe for semolina porridge in a slow cooker.

Semolina porridge is perhaps the only dish that accompanies a person throughout his life.

Ingredients:

Cereals – 0.5 cups.
Water – 1.5 cups.
Milk – 2 glasses.
Sugar and butter.

Preparation:

Semolina is famous for its ability to absorb liquid. For this reason, the ratio of semolina to liquid should be at least 1 to 7.
Pour semolina into the multicooker container along with a small amount of sugar and stir. As a result, lumps do not form during cooking.
Pour milk into the multicooker and put a piece of butter. If you want to cook for a child, dilute the milk with water. For adults, cereal with milk alone is excellent.
Activate the “Multi-cook” mode. At a temperature of 90 degrees, semolina is cooked for about a third of an hour.
After the specified time, the semolina porridge is ready. Perhaps, after opening the lid, the porridge will seem a little liquid, then just mix the semolina thoroughly.

Not all children like this dish. If you cook it in a slow cooker, they will be happy. I have tested this in practice many times.

Semolina cooked in a slow cooker has a pleasant texture and delicate taste. If you flavor it with a few spoons of honey, you will get a real masterpiece that no one will refuse.

Cooking process

To prepare semolina porridge with milk, you should take a bowl with a thick bottom. After all, this is the only way your dish will not stick and burn. Thus, you need to pour the full-fat milk into a bowl or pan, then put it on the fire and gradually bring it to a boil. In this case, you need to ensure that the product begins to bubble well, but does not run away.

After the milk boils, add semolina into it. Its quantity depends entirely on whether you want thick or thin porridge. To avoid lumps, it is recommended to add cereal slowly and in small portions. In this case, the milk should be stirred with a spoon so that you get a kind of funnel. Only with this addition of semolina will the finished dish be as homogeneous as possible. If desired, you can add sugar and fine table salt (to taste).

It is advisable to cook semolina porridge in milk for about 9-11 minutes. During this time, all the grains will boil well, as a result of which you will get a very tasty and healthy dish without a single lump.

Classic recipe for making semolina porridge with milk

The quantities of ingredients presented below are calculated per serving for a child. If you want to prepare a dish for an adult, increase the ingredients proportionally by 1.5 times.

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

Cool the pan in advance in a convenient way, do the same with milk or water. It is important to choose a special ladle with a long handle in order to control the cooking process when the semolina begins to boil and, as a result, rise.
Pour some cold water into 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 preference). Important! In cases where additional ingredients are added to semolina porridge, such as honey, sweet fruits/berries, jam, you can eliminate it altogether or partially reduce the amount of granulated sugar.
This step is the most important - adding cereal. The composition is poured only into the cold mixture; calculate the amount based on your own wishes. Stir vigorously while adding the mixture. Important! Semolina is poured exclusively into cold milk. If you neglect this advice, when adding a bulk mixture to a hot liquid, the protein quickly coagulates, the granules swell and cling to each other, since their surface is quite sticky. When added to cooled milk, the cereal is soaked evenly, as a result of which the possibility of lumps is completely eliminated.
After adding the cereal, place the pan with the mixture in the refrigerator for 5-10 minutes. When the time is up, remove, place over medium heat and bring to a boil (the first bubbles form). When this happens, set the burner to minimum power, bring the porridge to readiness, and stir throughout the cooking process. As a rule, the cereal takes 3-4 minutes to cook, it all depends on the quantity. The consistency of the dish will tell you whether the dish is ready: perfectly cooked porridge quickly flows off the spoon, leaving behind a cloudy hue and grains. It should not linger in “clumps” on the cutlery. Important! If you add too much of the bulk mixture, causing the porridge to become thick, dilute it with cold milk mixed with water in a ratio of 70:30.
At the end of the procedure, do not leave the porridge in the pan, immediately pour it into a bowl, and then add butter. Stir the dish well, wait for it to cool partially, then decorate the porridge with berries or fruits. If granulated sugar was not added, stir in jam, preserves or honey.

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