Millet porridge with milk recipe in the oven. Delicious millet porridge cooked in the oven. Millet porridge with milk and honey

15.04.2024 Medicines

Every year millet porridge becomes less and less in demand, however, this is unfair. Daily consumption of this cereal contributes to the proper functioning of the body, since it contains a large number of useful microelements, which are the main guarantee of vigor and tone.

You will definitely be able to prepare millet-rice porridge with an appetizing crust if you take into account all our recommendations.

Composition and calorie content

Wheat cereal contains a whole complex of B vitamins, which have a beneficial effect on the nervous system, skin, hair and blood pressure.

Thanks to the presence of vitamin PP in its composition, the cereal perfectly normalizes the mucous membrane and digestion, which is why millet porridge tops the diet of people who want to keep in shape.

In addition to vitamins, millet is rich in microelements such as calcium, iron, magnesium, copper, fluorine and manganese.

100 grams of this product contains 350 kilocalories, 13 grams of protein, 4 grams of fat and 70 grams of carbohydrates.

Recipes for cooking millet porridge in the oven

There is a huge variety of all kinds of recipes for preparing millet porridge in the oven. The most common and delicious of them are given below.

Traditional millet porridge with milk

Required components:

millet – 200 grams;
milk – 800 milliliters;
butter – 20 grams;
sugar – two teaspoons;
a pinch of salt.

Preparation.

Pour the cereal into a thin sieve and rinse thoroughly under cool water.
Coat the bowl in which the porridge will be cooked thoroughly with oil and pour clean millet into it.
Pour fresh milk into it, add the planned amount of granulated sugar and salt. Mix the resulting composition thoroughly, without touching the oil with which the dishes are greased with a spoon. It will protect the dish from burning and will also prevent the milk from escaping.
Place the pot of millet in an oven preheated to 160 degrees.
Cook the dish at this temperature for forty minutes, then raise it to 185 degrees and cook the porridge for another twenty minutes.
After the time has passed, take out the side dish, test for readiness, and if everything is good, the dish can be served.

Recipe with dried fruits and nuts

Thanks to dried fruits and nuts, even the most ordinary side dish will sparkle in a completely new way, and what can we say about increasing its beneficial properties!

Ingredients:

millet cereal – 200 grams;
milk – 400 milliliters;
dried apricots – 60 grams;
raisins – 60 grams;
walnuts – 40 grams;
butter;
granulated sugar/salt to taste.

Preparation.

Rinse the dried fruits thoroughly, place them in a bowl and pour boiling water over them. They should infuse for half an hour.
At this time, coat the inside of the pot with oil, and pour pre-washed cereal, sugar and salt into it. It is worth remembering that the dried fruits used are already sweet, so it is important not to overdo it with sugar.
Pour milk into a bowl and add steamed dried apricots and raisins.
Mix all ingredients thoroughly and place the mixture in an oven preheated to 170 degrees.
The dish should simmer for an hour, after which it needs another half hour to brew.
All that remains is to sprinkle the culinary masterpiece with nuts and you can start eating!

In this recipe you can use absolutely any dried fruit, be it dried cherries or lemon. This is a matter of taste.

With jam and milk

Jam or jam will be an excellent alternative to granulated sugar.

Components:

fresh milk – 1 liter;
millet – 300 grams;
raspberry jam – 20 grams;
butter;
salt.

Preparation.

Sort the grains thoroughly and rinse thoroughly.
Treat the pot with oil and pour clean grains into it.
Also add salt and milk.
Place the side dish in the oven, heated to 180 degrees. The simmering process will take about an hour.
Afterwards, take out the dish and sweeten it with raspberry jam. Mix everything thoroughly, cover tightly with a lid and place in the oven (only now turned off) for another twenty minutes. This way, the porridge will infuse well and become saturated with sweetness.

You don't have to use raspberry jam. It can be replaced with apricot, apple or even orange. The main highlight here will be the pieces of fruit that are present in it. Thanks to them, milk porridge will become more appetizing and tasty.

With chicken fillet

Following this recipe, you can feed the whole family a very tasty, aromatic and nutritious dinner.

Required Products:

chicken fillet – 500 grams;
wheat cereal – 450 grams;
two carrots;
butter;
vegetable oil – 70 milliliters;
hard cheese – 130 grams;
greenery;
chopped nutmeg - one teaspoon;
salt;
ground black pepper.

Preparation.

Wash the chicken meat and send it to cook on the stove until fully cooked.
Pour the millet into a frying pan pre-treated with vegetable oil and lightly fry. Then send it to cook.
Chop the onion, carrots and boiled fillet into medium-sized pieces. Fry all this, add salt and pepper.
Mix the cereals and roast thoroughly and place them in pots, greasing them with oil in advance and adding nutmeg and hard cheese.
Place it all in an oven preheated to 185 degrees and bake for half an hour under tightly closed lids, and another five minutes without them.
All that remains is to sprinkle the resulting delicacy with herbs and you can serve it to the table.

With vegetables

Fans of vegetable dishes will appreciate this recipe. If desired, you can use absolutely any vegetables, and various spices will help you achieve a piquant note of taste.

Products you will need:

millet cereal – 200 grams;
water – 300 milliliters;
carrot;
Bulgarian pepper;
butter;
salt, pepper, seasonings.

The cooking process is very easy and does not take much time.

rinse the millet thoroughly;
cut vegetables into small pieces;
place everything in a pot, add water, add salt and pepper and place in the oven for forty minutes.

Millet porridge in pumpkin

Preparation.

Heat the oven to 190 degrees.
Rinse the pumpkin thoroughly, remove the top, and remove seeds and membranes.
Pour pre-washed millet into it so that half of the pumpkin is still free.
Add raisins, cinnamon and salt. Mix everything well and season with oil.
Fill the entire contents of the pumpkin with milk to the very edges.
Close everything tightly with the cut off top.
Add a little water to a baking sheet, place the pumpkin on it and simmer in the oven for an hour and a half. It is very important to periodically add water to the pan to prevent burning.
Season the finished hot millet with melted honey and stir.
Sprinkle the resulting dessert with chopped nuts. Ready!

Millet casserole

This very unusual variation of casserole will please everyone in the household. It perfectly diversifies the diet and will surprise you with its extraordinary taste. If desired, you can top the dessert with condensed milk or jam.

To prepare you will need:

millet – 200 grams;
two eggs;
butter;
granulated sugar;
water – 500 milliliters.

Preparation.

Rinse the cereal and cook for half an hour.
Once it is ready, mix it with eggs, sugar and butter.
Place the mixture in a baking dish and place in the oven for half an hour.
After the time has passed, take it out, cool it, pour it over with condensed milk or sour cream and you can start drinking tea! Fast and easy!

For a more perfect and tasty side dish, you should use some tricks.

Even if you really want to get a sweet dish, you must add salt. However, you need to add at least three tablespoons of sugar. If the porridge is intended for a child, then granulated sugar should be replaced with condensed milk or honey.
You can significantly simplify the recipe for making porridge with pumpkin. To do this, you should bring the products to full readiness separately, and only then combine them.
It is necessary to season the millet with oil, otherwise it may turn out dry and not very tasty. If desired, you can replace the butter with olive, sesame, mustard or regular sunflower.
A grain product that has been sitting on the shelves may have an unpleasant bitterness, so you should definitely look at the date of manufacture of the millet.
To obtain a crumbly food, you should halve the amount of liquid used, otherwise the product will turn out watery.

Studies have shown that polished or crushed varieties have a more beneficial effect on the human body, since they have the highest content of beneficial vitamin complexes and microelements.

When planning to prepare a casserole, you should give preference to bright yellow and shiny grains, which no longer have a grain shell or film.

Millet grains are quite contaminated. Therefore, it is necessary to rinse them thoroughly (preferably three times) before cooking. It is very easy to recognize that they are clean: the water from under them should become clear.

In order to get rid of the unpleasant bitter taste, the cereal should be doused with boiling water several times, soaked for half an hour and lightly fried in a hot frying pan. One minute will be enough for this.
For a child under five years of age, it is recommended to serve the dish in a liquid consistency. This is explained by the fact that the child’s body is weak and will not be able to cope with the process of digesting heavy food. And the liquid product is easily absorbed, enriching the body with all the necessary nutrients. A side dish for a child needs to be cooked for at least half an hour, and the water must be replaced with milk with an average fat percentage. Before serving, you should season the dish with low-fat cream or sour cream. This will make the product taste creamier, which most children really like.

Millet porridge is a high-quality product, so it is not surprising that it has many beneficial properties. Regular use of this product promotes the proper functioning of the entire body. Experts recommend including millet in your diet for both adults and children.

To learn how to cook millet porridge in the oven, watch the following video.

Millet porridge with milk is one of the most favorite breakfast dishes among the older generation and demanding children. To add a variety of flavors, butter, healthy dried fruits, nuts, pumpkin and bananas are added to the porridge. This page presents the 5 best recipes for quickly preparing delicious porridge from purified millet in milk.

Healthy cereal porridges are included in the list of the best dishes of Russian national cuisine. The composition of cereals includes almost the entire range of useful microelements from iron to silicon and B vitamins important for the functioning of the body.

Recipe for millet porridge with pumpkin and milk

The following recipe with step-by-step photos will show how easy it is to cook delicious millet porridge with milk. This is a very healthy and, unfortunately, forgotten dish. Crumbly porridge with pumpkin is a breakfast that requires a little work, but the result will exceed all expectations.

Products:

millet - glass;
pumpkin (pulp) – 150 grams;
milk - a glass;
water – 150 ml;
sugar - three spoons;
salt is a guide to your taste.

Preparation:

Remove the skin, all seeds and cut into small pieces a small pumpkin.

Pour milk, water into a saucepan, add granulated sugar, put it on gas and wait for it to boil. Rinse the cereal several times under running water, and place the chopped pumpkin in boiling milk.

After 15-20 minutes of cooking, the soft pumpkin can be crushed with a masher and you get a thick yellowish puree.

Add the cereal to boiling milk, cook until tender for about twenty to twenty-five minutes and stir constantly so that the porridge does not burn.

If the dish is thick, you can pour milk into it and add butter. And simmer under the closed lid for another five to seven minutes.

After removing from the heat, it is advisable to cover the millet with something warm, such as a towel, and leave to swell for half an hour.

Recipe for millet porridge in the oven in a pot

The recipe for making millet porridge in a pot is very simple and quick, so that even the youngest cook can easily manage it in the kitchen. The main thing is to turn on the oven to the desired temperature, and when the timer notifies that the time is up, sit down at the table and eat all the resulting deliciousness.

Ingredients for millet porridge in a pot:

peeled millet - a full glass;
milk - 300 ml;
butter - 100 g;
eggs - a couple of pieces
granulated sugar - a tablespoon;
salt - half a teaspoon;
water - 500 ml.

Preparation:

Place a saucepan of water on gas and wait for it to boil. In the meantime, rinse the cereal thoroughly - until the water is clear - and add salt and sugar to the boiling water.
Cook the millet for ten minutes. Then we distribute it among the pots, put a little butter in each, and break an egg onto the surface. Pour the milk into the pot, mix the mixture thoroughly and place in the oven for the next half hour at 200 degrees.

Before eating, put the millet porridge in a bowl, stir and, if desired, add fruit or a little jam. Crumbly millet porridge perfectly saturates the human body and satisfies morning hunger. Bon appetit!

Loose millet porridge with milk - a simple recipe

To prepare crumbly millet porridge with milk, you need to strictly follow the exact proportions. The consistency and thickness of the dish will depend on the amount of liquid. For crumbly and tender millet, take one and a half glasses of milk per glass of cereal, and for a thicker breakfast – a little less (about a glass or a little more). And then task number one in the morning, how to surprise the whole family with a delicious and healthy breakfast, will be completed.

Ingredients:

milk – 375 ml;
millet – 250 grams;
granulated sugar - a couple of tablespoons;
salt - a pinch;
butter for taste;
water.

Preparation:

We rinse the cereal several times in water until the liquid becomes clear. Before cooking, immerse the millet in boiling water for five minutes.

Advice! If you don’t need to rush with cooking, you can leave the millet soaked for 1-2 hours.

Steamed cereal should be boiled in salted water for 10-15 minutes until half cooked. At this time, preheat the oven to 180-200 degrees.
Place the boiled millet in a greased pot, add milk and add sugar. Mix the future porridge and put it in the oven for an hour at medium temperature.

If desired, you can add honey to the porridge and garnish with fruits, berries or nuts. A delicious and satisfying breakfast is ready!

Recipe for millet porridge with milk in a slow cooker

Housewives use a smart saucepan with buttons to prepare dishes with a delayed start. In the evening, they load the food, turn on the required modes, and in the morning they get hot millet porridge with milk. The recipe is simple and prepared in three steps, all mothers can take note for delicious and children's breakfasts.

Ingredients:

millet – 1 multi-glass;
milk – 3 multi-glasses;
granulated sugar - two large spoons;
salt – 1⁄2 teaspoon;
butter – 30 g;
water – 2 multi-glasses.

The multi-glass is a convenient measuring device. This is a plastic cup with divisions with a maximum capacity of 180 ml.

Preparation:

Before placing it in the multicooker bowl, rinse the millet thoroughly, preferably 3-4 times in cold water and fill it with hot water once for 3-5 minutes.
Coat the bottom and sides of the pan with softened butter. Load in the softened millet, pour in cold milk and water, sprinkle with salt and granulated sugar. To make the broth, add another piece of butter into the saucepan.
Close the “device” and install the program. First, select the “Milk porridge” mode and then set the delayed start for the morning. For example, so that the porridge is ready by 7 am, we set the timer for 6 am.

In an hour, the porridge will boil, absorb milk and butter, and for breakfast it will have the desired crumbly consistency. Have a healthy delicious morning!

Millet porridge with milk - recipe with raisins

Another great recipe is royal millet porridge with pumpkin and raisins. We cook it with apples, dried fruits and milk, and then we treat everyone in the household to a healthy dish.

Let's prepare the products:

millet – 200 g;
pumpkin – 0.5 kg;
milk - a full glass;
water - glass;
apples – 2 pcs;
prunes and raisins – 50 grams each;
butter – 60 grams;
sugar and salt to taste;
a packet of vanillin.

Preparation:

Pour boiling water over the cereal and set aside to steam. We peel the pumpkin and remove seeds, cut it into small pieces and send it to simmer in a frying pan with a lid.
While the pumpkin is cooking, chop the prunes, peel and cut the apples.

Advice! It is advisable to rinse steamed millet before cooking!

Place the cereal into the boiling pumpkin; the millet will absorb all the excess liquid. Pour milk there, lay out apples and dried fruits, add sugar and add a little salt. Stir until smooth and leave to simmer under the lid on low heat.
If there is not enough liquid in the porridge, you can add more milk and butter. Towards the end of cooking, pour in a bag of vanilla and let the porridge brew a little under the lid.

Before serving, it is important to check the readiness of the cereal. The millet should open up and absorb all the aromas of butter, milk, honey and dried fruits!

Bon appetit and see you new recipes!

20.11.2018

When there were no electric or gas stoves, all food was cooked in a large oven; the taste was completely different, especially when it comes to porridge. Gentle simmering when exposed to heat from all sides and good heating in a ceramic or cast iron container is not at all the same as regular cooking in an aluminum pan. Therefore, those who want to find out how tasty simple porridge can be should try cooking it in the oven - this is the most affordable oven replacement.

The most popular porridge in Rus' in ancient times was, of course, millet: the “golden grain” was used in baby food and served at the festive table. It is not easy to work with, and it is in the oven that it reveals itself completely, steams well, becomes crumbly and soft. When cooked in the oven, millet porridge does not require preliminary preparation of the cereal - even without soaking it will boil well.

Ingredients:

millet - glass;
milk – 800 ml;
salt - a pinch;
granulated sugar – 2 teaspoons. spoons;
butter – 20 g;
cinnamon - optional.

Cooking method:

Pour the millet into a sieve and rinse it for a couple of minutes under running cold water so that the flowing liquid is no longer cloudy.
Transfer to a large ceramic pot.
Pour in milk, add granulated sugar, cinnamon, and add salt. Stir the future porridge.
Grease the neck of the pot with butter: this will prevent the milk from trying to “escape”. Close the lid.
Place the pot on a wire rack, let the oven preheat to 150 degrees and cook the millet for 45 minutes.
Stir the porridge, close again. Increase the oven temperature to 180 degrees, cook the dish for another 20 minutes.
Put butter in the porridge, leave it in the turned off oven to brew a little longer.

Porridge baked in pumpkin in the oven: a recipe for the holiday table

Children will especially like this unusual way of serving a dish, especially if used on the eve of Halloween. And if you take a pear-shaped pumpkin and cut it in half, you will get small portioned “pots”, each of which can be decorated according to the preferences of the person for whom it is intended. Using this scheme, you can cook not only millet (it is used here because millet with pumpkin is one of the classic combinations), but also rice.

Ingredients:

large pumpkin – 1 pc.;
millet - a glass;
milk – 600 ml;
butter – 50 g;
honey – 2 table. spoons.

Cooking method:

Sweet rice porridge with milk in the oven: recipe for breakfast

In children's and therapeutic dietary nutrition, one of the main cereals is rice - white, easily digestible, it has a beneficial effect on digestion and cleanses the intestines. However, not everyone will agree to eat empty rice porridge, because the taste of this cereal is bland, so you can add honey and steamed raisins to it, thanks to which you no longer have to add sugar.

Ingredients:

round white rice – 100 g;
milk – 400 ml;
raw raisins – 100 g;
honey – 1 tsp. spoon;
butter – 20 g.

Cooking method:

Pour boiling water over the raisins for half an hour.
Rinse, pour boiling water over it a couple more times and pour into a colander.
Wash the rice thoroughly and place it in a large pot.
Add raisins, milk and honey. Keep in mind that the milk should not reach at least 3-5 cm to the edge.
Spray the neck of the pot with butter and cover with a lid.
Place the pot in the oven, heat it to 180 degrees and cook the porridge for 1 hour 20 minutes.
After the time has passed, season it with oil and simmer for another quarter of an hour.

Simple and tasty pearl barley porridge in the oven: step-by-step recipe

The most controversial grain for most people is pearl barley - coarse, bland, and often looking unappetizing. Some associate it with hospital food, while others were given it at school. Few people are able to say that they love pearl barley porridge, but to change their opinion about it you just need to cook it correctly. And here it is not honey and raisins that are used, but more nutritious products, since pearl barley is more of a side dish than the basis for a sweet breakfast.

Ingredients:

pearl barley – 1 cup;
chicken (fillet) – 300 g;
vegetable oil - in a frying pan;
carrots – 100 g;
onion;
ground black pepper;
salt – 1 teaspoon. spoon;
a bunch of dill;
bay leaves – 2 pcs.

Cooking method:

Bake the millet for 40 minutes at 180 degrees.

How to bake millet

Products
Milk 2.5% fat - 2.5 cups
Millet - 1 glass
Salt - 1 level teaspoon
Sugar or honey - 2-3 tablespoons
Butter - 100 grams

How to bake millet
1. Rinse the millet thoroughly until the water is clear.
2. Rinse the millet generously with boiling water.
3. Place the millet in a deep heat-resistant pan or baking container.
4. Pour milk into a bowl, dissolve salt and sugar in it.
5. Pour milk into a saucepan, add butter.
6. Preheat the oven to 180 degrees for 10 minutes.
7. Place the millet mixture on the lower level of the oven.
8. Bake millet porridge in the oven for 40 minutes.

Fkusnofacts

To millet porridge didn't taste bitter, it is necessary to rinse the millet cereal very thoroughly, first with cold water and then with boiling water; or soak the millet in water for 10 hours.

- Millet readiness Porridge can be identified by its foam.

For baked porridge as supplements When baking, add dried fruits (raisins, dried apricots, chopped prunes). Grated pumpkin, mushrooms, chicken gizzards, stewed meat, raw beaten chicken eggs, onions and carrots are used as unsweetened additions to millet porridge.

To beautifully presented ready-made millet porridge, you can bake it in pots.

Serve the finished millet porridge with fresh white bread and butter.

Did you know that millet porridge is a real storehouse of vitamins and valuable microelements? On top of that, its taste is almost impossible to spoil, and additives to it can be absolutely anything. Millet porridge with milk is an excellent breakfast, the preparation of which is not difficult.

Cooking millet porridge is not as difficult as it seems. Try the following step-by-step recipe and as a result you will get a delicious and healthy breakfast. There are practically no people who do not like millet porridge.

Ingredients:

millet cereal – 1 cup;
milk – 2 glasses;
water – 2 glasses;
sugar;
salt – ½ coffee spoon;
drain or ghee.

Millet cereals are sorted out and thoroughly washed so many times until the water is clear without any impurities. Fill the millet with water. Its quantity should be twice the amount of cereal. Place the pan on the stove and bring to a boil. After this, remove the resulting foam and cook until all the water has boiled away. Then you need to pour milk into the pan.

Reduce the heat on the stove to very low and add sugar and salt to taste. Cooking lasts up to 20 minutes, while you need to constantly stir the porridge and make sure that it does not burn. At the end, the pan is covered with a lid and infused a little. A piece of butter or ghee is added to the finished dish to add richness to the taste.

How to cook in a slow cooker?

If you want to make preparing millet porridge easier, use a slow cooker instead of traditional cooking on the stove. To measure in the recipe, multi-cups are used.

What you will need:

millet cereal – 1 cup;
water – 2 glasses;
milk – 3 glasses;
sugar – 3 tbsp. spoons;
drain butter – 50 g.

We chop and rinse the millet, put it in a multi-cooker bowl. We also pour milk and water into it, add sugar and turn on the “Milk porridge” mode in the pan. The device automatically determines the time required for cooking.

We prepare the porridge with the lid open to control the process visually. At the same time, do not forget to stir with a wooden or plastic spatula, otherwise you risk scratching the bottom of the bowl. By the way, in a slow cooker the likelihood that the porridge will burn or “run away” is reduced to almost zero than with traditional cooking of millet on the stove, provided that the proportions are observed. A piece of butter is added to the finished dish to taste.

Loose millet porridge with milk

To make the porridge crumbly and not stick together into one lump, you can use the following recipe, using a couple of secrets.

What you will need:

milk – 2 glasses;
millet cereal – 1 cup;
water – 1 glass;
sugar;
salt;
drain butter – 50 g.

Since millet cereal is mixed with oils and dust, it is necessary to get rid of excess before cooking. To do this, it will be enough to pour a glass of boiling water over the cereal in a 1:1 ratio, then boil it in a saucepan, bringing it to a boil and pour the millet into a sieve, simultaneously rinsing it under cold water.

This is the first secret of making crumbly porridge.

The cereal is placed in a saucepan along with sugar and salt, and then milk is poured into it in a ratio of 2:1. If you overfill the liquid, the porridge will become viscous, and if you don’t add enough, it will become dry. The pan does not need to be covered with a lid.

This is the second secret of making crumbly porridge. Bring to a boil and after 10 minutes throw in a piece of butter. When it becomes more pliable, distribute it evenly throughout the porridge. After some time, the dish is ready.

Ingredients:

millet cereal – 1 cup;
milk – 2 glasses;
In a pot in the oven
Have you all read Russian fairy tales where the hostess always served porridge in a pot? This is a traditional cooking recipe that has come down to us since Ancient Russia. Be sure to try it!
sugar – 2 tbsp. spoons;

salt – 1 pinch;

drain butter – 40 g.

Millet porridge in the oven will be a little more difficult to prepare than usual on the stove, but, in general, the process itself is not as difficult as it seems. First of all, you need to rinse.

The cereal is pre-washed to remove unnecessary impurities and kept in boiling water for 5-7 minutes. We transfer the porridge into a pot along with salt and sugar, pour in the specified amount of milk and put it in the oven for an hour at a temperature of 180. The top heating is not turned on. 10 minutes before the end of cooking, place a small piece of butter in the pot and put the porridge back into the oven.

milk – 3 glasses;
millet cereal – 1 cup;
pumpkin – 0.5 kg;
With pumpkin and milk
Cooking millet porridge in milk with pumpkin is not difficult, for this you will need:

The pumpkin is washed and cut into small pieces. The vegetable should be small in size. Then it is placed in a pan with heated milk and cooked for 15 to 20 minutes. We sort and wash the millet, then carefully add it to the same pan where the pumpkin is cooked. Next comes salt and sugar. Cooking continues for another 20 minutes until the millet thickens. In order for millet porridge with pumpkin to cook, you need to put it in the oven for half an hour or in a water bath for half an hour.

Milk millet with raisins

This porridge will especially appeal to sweet tooth lovers and small children, who are hard to get to eat cereals.

What you will need:

millet – 1 glass;
milk – 2 glasses;
sugar – 3 tbsp. spoons;
drain butter – 50 g;
salt – ½ teaspoon;
raisins – ½ cup.

First of all, you need to prepare all the necessary ingredients for making porridge. The millet is first washed in cold water and sorted, then soaked in boiling water for 5 minutes. After these manipulations, transfer the cereal into a saucepan, add two glasses of water and cook over medium heat until all the moisture has boiled away. It will take no more than 7 minutes.

Next comes milk and raisins. The porridge is thoroughly mixed and covered with a lid. Continue cooking until fully cooked, reducing the heat to low. Before finishing cooking, add a piece of butter and sugar to the millet. Stir again, remove from heat and leave to brew for 10 minutes.

milk – 1 l;

dried fruits – 70 g;

drain butter – 50 g;

honey – 50 g.

Dried fruits are washed and infused in warm water for 20 minutes to swell. Otherwise, they may boil in the porridge and it will become tasteless. Millet cereals are also washed and cleared of unnecessary impurities if you use unprocessed millet for cooking. Fill it with water for a while and put it on the stove.

This way the cereal will boil faster and will not turn into a sticky mass. Add salt and pour milk. Cook over low heat until done, stirring constantly. At the same time, do not forget to make sure that the porridge does not overcook and the milk does not “run away”.

Dried fruits are crushed to a size acceptable to you. They will give millet porridge a delicious aroma and taste. All such little things must be taken into account so that the result will certainly please you. Just before they are ready, dried fruits are added to the porridge along with sugar. Place a piece of butter into the finished millet, laid out on plates.