Semolina porridge is a frequent guest on the tables in Russian families. However, it turns out to be a real art to cook semolina porridge correctly and tasty.
It is necessary
- Semolina - 3 teaspoons
- Milk - 1 glass
- Sugar and salt to taste
- If you like a thicker porridge, use more semolina.
Instructions
Step 1
We put milk on the fire. It is advisable to take dishes with a thick bottom. DO NOT bring the milk to a boil. Attention! This is the first secret - milk should not boil, it should just be hot. Moreover, the temperature may not even be that high. Something between warm and hot really.
Step 2
When the milk is hot enough, we begin to pour in the semolina in a thin stream. And this is the second secret - in a thin stream (it's more convenient for me right from the palm of my hand), so that no lumps form. And at the same time we constantly stir - this is necessary, because this is the third secret: semolina is actually cooked for only a few minutes, but in these few minutes you need to be patient and stir incessantly. Especially when the porridge is about to boil.
Step 3
Next, add salt and sugar as desired and to taste. Do not forget to keep stirring constantly.
Step 4
The porridge is actually cooked for only a few minutes (from 3 to 15 maximum - it depends on the amount and strength of the fire). When the porridge is almost cooked, cover with a lid, turn off the heat and let it brew for half an hour on the stove. It makes no sense to bring it on fire to full readiness. Semolina porridge, like most cereals, tends to increase in volume and density even after turning off the fire. Therefore, on the contrary, if the porridge seems to you more liquid than you would like, you do not need to worry, it will still reach the desired consistency.
