Baked millet porridge. Millet porridge in the oven. Recipe for millet porridge with milk in a slow cooker

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 to 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 something sweet, 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 lying 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.

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 stuck 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.

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!

Ingredients:

• millet cereal – 1 cup;
• milk – 2 glasses;
• 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.

With pumpkin and milk

Cooking millet porridge in milk with pumpkin is not difficult, for this you will need:

• milk – 3 glasses;
• millet cereal – 1 cup;
• pumpkin – 0.5 kg;
• sugar – 1 teaspoon;
• salt – ½ teaspoon.

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.

I am preparing the necessary products. There are very few of them: millet, milk, salt, sugar and butter.

I put the millet in an old enamel bowl with a capacity of a little more than a liter - it serves me only for this purpose. Over time, the enamel has become stained in places, but I love this bowl: for some reason the porridge turns out best in it. I rinse the cereal thoroughly in several waters, rubbing the grains in water between my palms. Add sugar and salt to the bowl.

I pour the millet in a bowl with milk and carefully place it in the oven. I set the oven temperature to 250 degrees.

While the milk is boiling, I can distract myself for 15-20 minutes and do other things. The most amazing thing is that the milk gradually becomes foamy and does not run away. You just need to watch the moment when the foam rises like a head and browns slightly, as in this photo. Then I reduce the oven heat to 110-120 degrees so that the milk boils very quietly (this can be seen through the foam).

From time to time I control my porridge. When I see that the foam has darkened and fallen off, I move its edge with a spoon. There is no liquid, the porridge is crumbly - it's ready! I turn off the oven and keep the porridge in it so that it remains hot.

And then comes dinner. I take my beauty out of the oven.

I put the porridge on plates and season it with butter.

And for those with a sweet tooth at home, the option with homemade apple jam is suitable.

Published on September 3, 2017

Regular consumption of millet porridge with milk isthe key to a healthy body. Millet contains a lot of useful fiber and microelements that can keep our body in good shape.

Millet porridge is well absorbed by the body. Gives a certain boost of vivacity, lightness and satiety. Millet is not expensive and is not deservedly forgotten. Most often, porridge is cooked from millet in milk, so it turns out much more satisfying and healthier. Although, if you don’t have milk, you can cook porridge with water and serve it as a side dish for goulash. We will talk about all the cooking options in the article below.

The millet from which porridge is cooked contains a lot of useful amino acids that remove harmful substances from the body. Millet also helps restore the body after colds, after taking antibiotics, as it can quickly normalize the functioning of the intestinal environment. Below is a list of beneficial properties of millet.

• Magnesium and potassium for the cardiovascular system.
• Copper will keep you young.
• Silicon will keep your skin elastic and bones strong.

All these beneficial properties are preserved if the grains are whole. If the grain is ground, it has fewer beneficial properties.

But there is also another side to the coin. Yes, now about the dangers of porridge on the body. Do not be afraid that the harmful properties of millet concern only a narrow circle of people.

This is an individual intolerance. It is also not recommended to consume millet for people with low stomach acidity, hypothyroidism, iodine deficiency, as well as for those who suffer from increased gas formation. Since the high fiber content in millet can aggravate the situation.

Calorie content of millet porridge

The calorie content of millet porridge depends on the method of its preparation, as well as the amount of added oil. The number of calories in raw millet is an order of magnitude higher than in cooked millet.

Millet porridge with milk and pumpkin

Millet porridge with milk is a classic that any caring mother should be able to cook. After all, porridge is just quick and very healthy. And if you add a little pumpkin, it will be twice as healthy.

Ingredients:

• 400 grams of peeled pumpkin.
• 1 glass of millet.
• 0.5 liters of milk.
• 40 grams of butter.
• Salt and sugar to taste.

Cooking process:

1. Let's start the cooking process with pumpkin. It needs to be cut into small pieces, washed, put in a pan, filled with water and set to cook.

3. Cook the pumpkin until it becomes soft.

4.And so all the ingredients are cooked, now put everything in one pan, pour in milk, add salt and sugar, put on the stove, bring to a boil and boil for 2-3 minutes.

5.Afterwards, add a piece of butter, cover with a lid and leave for 1-2 minutes. Turn off the heat under the pan completely.

Bon appetit.

Millet porridge with milk and honey

Agree, if you add a little honey to the porridge, your breakfast will become much tastier and healthier. This porridge will please everyone, big and small, with a sweet tooth.

Ingredients:

• Millet 1 cup.
• Milk 0.5 liters.
• Honey 1 tablespoon.
• Butter 20-30 grams.
• Salt to taste.

Cooking process:

1. Sort the millet, wash it and boil until tender.

2.Add milk, stir and cook for 2-3 minutes.

3.Add honey and mix well.

4.Before serving, add a piece of butter to the pan.

Bon appetit.

Recipe for crumbly millet porridge in a slow cooker

Whatever one may say, porridge in a slow cooker turns out very tasty. And besides, it’s easier to prepare. This will greatly reduce the time it takes to prepare a delicious and healthy breakfast.

Such cereals as millet in a slow cooker turn out to be especially tasty as they turn out crumbly and aromatic.

Ingredients:

• 1 measuring cup from a multicooker cereal.
• 6 identical glasses of milk half and half with water.
• 2 tablespoons of sugar.
• 30 grams of butter.
• A pinch of salt.

Cooking process:

1. Sort the cereal well, rinse and pour boiling water over it. Then transfer to the slow cooker.

2. Mix milk with water and add to cereal.

3.Also add salt, sugar and butter.

4. Cover with a lid, set the porridge mode and go quietly about your business. The multicooker will take care of all other worries.

Sometimes, when boiling, milk can escape and there is a way to avoid this. After all the ingredients are in the multicooker, you need to take a piece of butter and grease the multicooker bowl above the liquid level. This way, when boiling, the milk will not rise above the coated level.

5.At the end of cooking, the multicooker will emit a sound signal, thereby notifying you that the porridge is ready. Bon appetit.

Recipe for millet on water

Wheat porridge prepared in water is as good and tasty as in milk. But I will give a recipe for making porridge not just with water, but with the addition of dried fruits. What will brighten up your porridge. Well, if you just want to cook porridge as a side dish for meat or fish, then just don’t add dried fruits and then you’ll get an excellent side dish.

Ingredients:

• 1 glass of millet.
• 3 glasses of water.
• A handful of dried fruits.
• A pinch of salt.

Cooking process:

1.Before cooking, inspect the cereal. If it contains unpeeled grains or small pebbles, then you will have to sort out the cereal.

2.Then rinse it well three or four times. To remove dust from it. Now pour boiling water over the millet and only after that can it be put into a pan and cooked until tender.

3.Pour the cereal into a saucepan and fill it with water. Don't forget to add salt.

4. Place on the stove, bring the water to a boil and reduce the heat by 50%.

5.Cover with a lid and continue cooking until done.

6. While the millet is cooking, prepare the dried fruits. They need to be washed well and cut into pieces.

7.When the millet is cooked, add dried fruits and butter to the pan. Mix and leave for 2-3 minutes.

The porridge is ready. Enjoy your meal.

Millet porridge in pots in the oven

Bon appetit.

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 quick preparation of 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, for example, 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:

1. 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 boiling water.
2. 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 put it in the oven for the next half hour at a temperature of 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:

1. 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.

1. 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.
2. 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:

1. 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.
2. 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 add fat, add another piece of butter into the pan.
3. 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:

1. Pour boiling water over the cereal and set it 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.
2. While the pumpkin is cooking, chop the prunes, peel and cut the apples.

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

1. 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.
2. 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!

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