How to cook wheat cereal with milk - step by step recipe photos
With pleasure share proven stepwise recipe in which describe and show cooking wheat cereal with milk. If you follow the simple and uncomplicated guidelines to comply with the proportions of the ingredients according to the recipe, it is useful and tasty dairy wheat porridge received an average of density, Succulent and delicious. And most importantly, the milk completely odorless, which is the main factor that discourages consumers from milk porridge.
• Wheat semolina - 200g;
• Milk - 1200 ml;
• Butter - 70 g;
• Salt - 1/2 tsp .;.
• Sugar - 4 tbsp. l.
How to cook a tasty porridge made of wheat cereal with milk
I start cooking with choice of cereals. For a dairy porridge I usually choose a medium or coarse. Such cereals, as opposed to small, when cooking does not get off in one big lump, and it turns crumbly mess. Even that would not have to touch before cooking grits, it is better initially to purchase the product of good quality, where there is less litter.
And one more "institutional" question in the preparation of wheat cereal with milk is better to enclose under a pot flame divider.
And now, we start cooking. First, we need a good wash wheat groats, two - three times. When the water after washing is clean, it can be determined that little wheat already washed.
While rump wash, you can put the milk boil in a thick-walled stainless steel pan. To the milk is not "run away", the pan preferably pre rinse with cold water.
In the boiled milk need to add salt, sugar and stir.
If you try to milk the taste, it probably will seem not enough sweet, but keep in mind in the process of cooking the milk boils, and if not put sugar on recipes, cooking porridge is sugary-sweet.
In the next step, add in milk washed wheat groats, diminish the heat to low and cover the pan camouflage.
To cook porridge will be within half an hour. Stir wheat porridge with milk should be at all times during the cooking time with an interval of five to seven minutes.
In a saucepan with porridge ready add 2/3 of the butter, cover pan with a lid and give the brew Kashka fifteen minutes.
Then, spread a delicious dairy wheat porridge bowls and each in a bowl add a small piece of butter.
In the final photo shows that the porridge turned out, as I promised, the average of the density, and wheat groats crumbly rather than lumpy.