Cook porridge correctly! Useful memo on how long cereals are boiled
Porridge is a dish consisting of grains boiled in water (or milk), sometimes with additives such as salt, sugar, seasonings, milk, fruits and dried fruits, and jam.
Porridge is very common in Ukrainian cuisine; in many countries, traditional breakfast food. Traditionally, porridge is cooked in clay or cast-iron pots in a Russian oven, now also in pots on stoves or in special dishes in microwave ovens. In Russia, porridge has always been the most frequent hot food in the army, especially in field conditions. From here came the often-used name of the profession of an army cook - “cook”. Soldiers themselves give slang nicknames to some porridges, for example, barley porridge in the army is called shrapnel or bolts for their characteristic appearance. Also, pearl barley porridge in the army is called kirzukha, drug addict porridge (from the distorted name of cereal - pearl barley). Also porridge is an integral element of baby food. Porridge can be seasoned with milk, olives, feta cheese, low-fat cheese, butter, raisins, dried apricots, dried fruits and other useful and tasty supplements.
To make the porridge perfect, it is important to correctly observe the cooking time of cereals! The consistency of porridge depends on the cooking time, it will not burn out and will not run away if everything is done correctly. It is necessary to remind about such elementary things to all and even experienced housewives, because we rarely cook some cereals, so we did not get the hang of determining the willingness intuitively. This cereal memo will help to prepare such a porridge that will be tasty in itself, without additional products, sauces and additives!
How to cook the most common cereals
- Rice is cooked for 15-20 minutes. Water needs to be taken 2 times more than rice. Cook rice in a small bowl over low heat. It is also very important to properly soak the rice for an excellent result.
- Millet is cooked 25–35 minutes. It is better to wash millet before cooking in warm water and cook on low heat.
- Buckwheat is boiled for 20-25 minutes. For one glass of buckwheat, you need to take 2.5 glasses of water. Buckwheat should be cooked over low heat without stirring.
- Barley is prepared 40 minutes - 1.5 hours. Barley should be boiled in a large container with plenty of water. Before cooking, the cereals must be soaked for at least 5 hours in hot water.
- Semolina is cooked for 15 minutes. It takes a couple of minutes to boil water or milk. The proportions with which the porridge is delicious - 2 tbsp. l cereals per 200 ml of liquid.
- Oatmeal is boiled for 4 hours with boiling water, then cooked for 30 minutes over low heat. Unfinished oatmeal is cooked for 2 hours.
- Oatmeal is cooked for 3 to 5 minutes over low heat.
- Bulgur is cooked for 15-20 minutes under a lid over low heat.
- Barley groats are boiled for 20 minutes, you must definitely throw it in boiling water.
- Green and red lentils are boiled for 30–35 minutes. Brown lentils are ready in 20 minutes.
- Corn grits cooked for 30 minutes. It is better to cook it in salted and sweetened water.
- Polenta - porridge made from cornmeal, an analogue of mamalyga - is cooked for 35–40 minutes with constant stirring.
These are far from all types of common cereals, but they are most often brewed in our country. To make the porridge tasty, it is very important to let it stand for about 15 minutes after cooking in a warm place, such as in the oven. This applies to all cereals with cooking times in excess of 15 minutes.
Show this memo about how much cereal is being prepared to your friends, without porridge - nowhere!