It would seem that there is nothing simpler than cooking semolina porridge, but there are some nuances here too. How to cook semolina, what tricks you should know to avoid lumps in the porridge, and much more.

As a child, we perceived semolina porridge exclusively as a punishment. But with age we realized that it is not only tasty, but also healthy. Of course, if you cook the porridge correctly.

There can be several varieties of preparing semolina porridge - porridge with milk or water. Knowing how to prepare semolina porridge, you can make delicious desserts based on it, for example, cold pudding, which is actually in no way inferior to the famous Italian panna cotta.

What are the benefits of semolina porridge?

Semolina porridge does not contain a large amount of vitamins or fiber, but it does contain healthy carbohydrates and easily digestible protein. It can charge you with useful energy for the whole day. In addition, this particular porridge is recommended for people with a weakened gastrointestinal tract and stomach problems. It has enveloping properties, so it helps calm exacerbations of chronic diseases.

Porridge strengthens bones and teeth, being a source of calcium. Semolina is indicated for those who suffer from kidney failure and those who have chronic fatigue. After surgical interventions, serious illnesses, during physical exhaustion and during the rehabilitation process, doctors strongly recommend this particular porridge. In addition, this product is hypoallergenic.

But you need to remember that semolina porridge is quite high in calories, so people who are overweight and on a diet should consume it in doses.

Below we tell you how to cook semolina porridge, as well as several cooking secrets.

Secret No. 1: mix water with milk

Even if you strictly monitor the amount of milk consumed in your diet, porridge should always be prepared with the addition of milk. By adding milk at least in a ratio of 1 to 3 in favor of water, you will change the taste and aroma for the better. If the milk is low-fat, then you can add more of it, but if the percentage of fat is high, then add it in smaller quantities.

Secret No. 2: Maintain proportions

In order for the porridge to turn out tasty, you must strictly observe the proportions of the products. This is what determines whether your porridge turns out to be too thin or too thick. In order for the porridge to have the ideal consistency, you need to add 6 tablespoons of semolina per liter of milk (or a mixture of milk and water). It is this proportion that will help you get a medium-thick porridge by the end of cooking.

Secret No. 3: add semolina correctly

Semolina is always added to the milk after it has boiled. You need to add the semolina slowly, stirring constantly. This is precisely the secret of porridge without unpleasant lumps. To prevent lumps from forming, there is another simple way - you need to lightly moisten the semolina with cold water and then pour boiling liquid over it.

Semolina porridge should be salted and sugared at the boiling stage; this will improve the taste of the future porridge. We recommend adding a little butter, although this should only be done to the finished porridge. If you don’t like the taste of this dish at all, then experiment with additives - dried fruits, candied fruits, nuts, seeds, fresh berries, jams and pieces of fruit. You can cook porridge with baked milk, then the taste will be more delicate and with a pleasant creamy note.

Secret No. 5: boil milk correctly

If you don't want to eat burnt porridge, rinse the pan with ice water before boiling milk for it. You can also add a few tablespoons of cold water or an ice cube before adding the milk. After that, put it on the fire and don’t worry that the milk may burn.

Secret No. 6: More delicate taste

Semolina porridge is cooked for no more than 5–7 minutes after the milk boils. In order for the porridge to acquire a more delicate taste, you need to beat it with a whisk together with a piece of butter after cooking. Your porridge will become fluffy and airy. Fresh berries are ideal for this dish.

• Milk 200 ml
• Semolina 1 tbsp. l. with a slide
• A pinch of salt
• Sugar 1 tsp.
• Butter to taste
• Fresh berries to taste

1. Rinse the pan with ice water, add milk and bring to a boil.
2. Add salt and sweeten the milk.
3. Add semolina in a thin stream, stirring continuously.
4. Cook for about 5 minutes until the cereal is completely swollen, stirring constantly.
5. Add butter to the prepared porridge and mix well until it becomes more fluffy.
6. Transfer to a serving plate and sprinkle with berries.

How to cook liquid semolina porridge step by step video recipe

We have also prepared a video for you to fully understand the step-by-step cooking process.

14.12.2017

How to cook liquid semolina porridge in water. Semolina porridge with water: how to cook it deliciously? What proportions will help you cook thin and thick semolina porridge without lumps?

Traditionally, it is customary to cook semolina porridge with milk. But not every body accepts a product such as milk. Semolina porridge without lumps can be prepared using regular filtered water. Such porridge will not be inferior in taste to milk, and the dish will turn out to be more dietary. I offer housewives my homemade photo recipe for making delicious semolina using water.

Proportions of products per serving of porridge:

water (purified) - 350 ml;

semolina – 30 g;

salt - a pinch;

sugar - 40 g;

butter – 20 gr.

How to cook semolina porridge in water without lumps

When preparing semolina, the main task of a good cook is to avoid the appearance of hated white clumped lumps.

I have a little trick to make the porridge homogeneous: before cooking, I soak the cereal for fifteen minutes in regular cold water.

As you will see in the photo, small specks float on the surface of the water, which are practically invisible in dry semolina.

After the cereal has swollen, you need to carefully drain the water along with small debris.

Then we transfer the semolina into an aluminum or stainless steel bowl, fill it with water according to the recipe and put it on fire.

We will bring the semolina porridge to a boil over medium heat while continuously stirring with a spoon.

After boiling, first add salt to the pan, then sugar.

Stir, turn the heat to the lowest setting and cook the semolina in water for ten minutes, stirring constantly with a spoon.

Add half a portion of oil to the finished porridge, cover the saucepan with a lid and let the semolina brew for ten minutes.

During this time, the grains will swell and the porridge will reach its final condition.

Place semolina porridge in a deep plate and add the rest of the oil.

Semolina cooked in water turns out appetizing not only in appearance, but also in taste. In addition to it, you can serve fresh fruit, jam or preserves.

Semolina porridge is a simple, tasty and very nutritious dish.

But some housewives are afraid to take it on because they are not sure that they will be able to cook semolina porridge without annoying lumps.

To make this dish perfect, you just need to follow the exact recipe proportions and cooking steps.

The recipes given here will help anyone who wants to master the skills of cooking the perfect porridge.

There are many variations of this dish.

But not everyone knows how to cook semolina correctly; in this article we will try to reveal the most popular semolina dishes.

Classic semolina with milk has this beloved taste, familiar from childhood.

Consider the recipe for milk semolina porridge

Ingredients for its preparation:

• 1 glass of milk;
• 1 tablespoon water;
• 4 teaspoons of cereal;
• 1 tablespoon sugar;
• 20 grams of butter (about a tablespoon);
• optional: raisins, dried apricots, pieces of fruit.

Before you start, it is advisable to prepare all the ingredients - during the cooking process there will be no time for this.

Take a saucepan with a thick bottom.

The thicker it is, the less likely it is that the semolina will burn.

This recipe has a small but very useful trick.

Adding a tablespoon of water will help prevent the milk from burning.

1. Pour water into a saucepan over medium heat;
2. Immediately pour in the cooled milk and wait until it starts to rise;
3. Reduce heat and add the cereal in a thin stream, constantly stirring the milk with your other hand;
4. This must be done so that the porridge turns out homogeneous and does not upset you with sticky lumps;
5. Continue stirring for another 3 minutes;
6. Then turn off the stove, add sugar, stir again, cover the pan with a lid and leave it to brew for another 15 minutes;
7. During this time, the dish will absorb all the milk and you will get a thick semolina porridge.

The most delicious semolina is ready!

Add oil and other additives as desired.

Bon appetit!

2 ways to cook semolina in a slow cooker

For the lucky owners of multicookers, we have prepared a couple of recipes for you, namely a recipe for making semolina porridge for a multicooker.

The first recipe for delicious semolina porridge in a slow cooker is the most popular, since it is prepared with milk and differs from the second in the mode used and in that semolina is added to boiling milk, and not mixed with cold milk at the very beginning of cooking.

You can also cook semolina porridge in the microwave, it will not take as much time, and the dish will turn out no less tasty and aromatic, and the semolina will turn out without lumps
.

However, both recipes give excellent results - aromatic and appetizing porridge without lumps.

Choose any one and experiment!

The amount of ingredients in both cases is the same:

• semolina grits: 1/2 multi cup;
• milk: 4 multi cups;
• water: 1 multi cup;
• sugar: 2-3 tablespoons;
• butter: 30 grams.

First way

1. Mix water and milk and pour into the multicooker bowl;
2. This recipe uses the "Steam" mode. Turn it on for 10 minutes;
3. Periodically check whether the milk has boiled;
4. Combine semolina and sugar;
5. Pour into boiling milk in a thin stream, stirring it;
6. Leave the multicooker turned on for 3 minutes, then set “Warming” for another 10 minutes;
7. Add butter. The dish is ready.

Second way

1. Pour milk and water into the multicooker bowl;
2. Mix semolina and sugar, pour into a slow cooker and mix;
3. Cover with a lid, turn on the “Milk porridge” or “Stew” mode, in the first case the porridge will be more boiled, and in the second - denser in consistency;
4. After 30 minutes, turn off the multicooker, add oil and stir again.

The dish is ready to be served!

Delicious dietary semolina porridge on water - it's real

You can prepare semolina in water according to the classic recipe, replacing milk with water, but it has a rather poor taste.

For a bright taste, try the following simple recipe for semolina porridge with water.

You will need:

• 1 cup semolina;
• 3 glasses of water;
• 30 grams of butter;
• salt to taste.

Cooking steps:

1. First, fry the semolina;
2. This will reveal its taste and give it an attractive brown color;
3. To do this, pour the cereal into a frying pan, add salt and place on high heat;
4. Stir constantly;
5. Fry it this way until it darkens;
6. Reduce heat and slowly pour in 3 cups of water, stirring;
7. After a couple of minutes, the cereal will swell, having absorbed all the water - this means that our dish is ready;
8. Add oil and enjoy the unusual taste!

Cooking porridge for children

There are several important nuances in preparing semolina for children:

• You always need to cook porridge only once;
• It is better to boil the cereal in water and add milk at the very end;

Add sugar along with milk until it boils.

Here are some recipes for semolina porridge for babies.

Recipe for 5% porridge for children:

• 2 teaspoons semolina;
• 1/2 cup milk;
• 1/2 glass of water;
• 1 teaspoon sugar.

Preparation:

1. Bring water to a boil, add semolina, stirring;
2. After 7 minutes, pour in the milk, continuing to stir. Add sugar.
3. Boil for another 3 minutes, turn off the stove and cool the porridge.

Recipe for 10% porridge for children:

• 2 teaspoons semolina;
• 3/4 cup milk;
• 1/4 cup water;
• 1 teaspoon sugar;
• 5 grams of butter.

The porridge is prepared in the same way as in the previous recipe, only milk is added not after 7 minutes, but after 3 minutes.

The total boiling time is 10 minutes.

After turning off the stove, add butter to create an excellent recipe for liquid semolina porridge.

Let's diversify our menu: semolina casserole

Tired of semolina? Prepare semolina casserole using this recipe!

• 1 cup semolina;
• 3 glasses of milk;
• 2 glasses of water;
• 3 tablespoons sugar;
• 2 eggs;
• 3 tablespoons butter;
• orange zest, raisins, dried fruits to taste;
• condensed milk or jam when serving.

Look, in this video they prepare semolina casserole with blackcurrant sauce, how tasty and healthy it is, all you have to do is find out by preparing it in your kitchen.

1. First, prepare thick semolina porridge according to the classic recipe;
2. Whisk the eggs and add to the porridge;
3. Add the orange zest, raisins and other additional ingredients, mix and place in a baking dish;
4. Place in the oven preheated to 190 degrees for 40 minutes;
5. Cut the finished casserole into portions and pour condensed milk or jam over them.

One of the simplest pies: semolina porridge manna

Mannik is a simple semolina pie, and one of the most popular ways to prepare it is a recipe based on semolina.

Pancakes and semolina pudding are also very tasty, we recommend you try them.

• 1 cup semolina;
• 1/2 cup flour;
• 3 glasses of milk;
• 2 glasses of water;
• 3 tablespoons sugar;
• 3 eggs;
• 1/2 cup fat sour cream;
• dried fruits to taste.

1. As a basis, we will take the most ordinary semolina porridge;
2. Use any of the above recipes to prepare it;
3. Cool slightly, add sour cream and dried fruits;
4. Add the yolks separated from the whites;
5. Beat the egg whites and add them in;
6. Now you can add flour and knead the dough;
7. Place the dough in a baking pan;
8. Mannik is cooked in an oven preheated to 180 degrees for half an hour.

You can serve it with jam or sour cream.

Bon appetit!

Among people who understand diets, “advanced” mothers and even pediatricians, you can often hear the opinion that semolina porridge is useless, that it is nothing but fast carbohydrates with a complete absence of useful nutrients. However, it is not.

Firstly, its calorie content is greatly exaggerated (unless, of course, you abuse fat and sugar). Secondly, it contains a good proportion of protein - as much as 11.3 g per 100 g of product! This is more than in pearl barley, barley, corn and rice.

In addition, due to the fact that it cooks quite quickly, the vitamins it contains do not have time to be destroyed: B vitamins, PP vitamins.

Its main drawback is its gluten content, which many children and some adults have difficulty digesting. But gluten is found in many grains (wheat, rye, barley, oats) and even more so in semi-finished products (ketchups, dressings, soy sauces, etc.), and if a person is aware of his characteristics, or a young mother knows that her The child does not yet digest gluten; the list of allowed foods is known to them in advance.

Proportions and recipe for simple semolina on water

How to cook semolina porridge in water? The correct consistency is important. If you cook by eye, it may turn out to be too liquid or, conversely, too thick. It is unlikely that the eater will like jelly in a plate or “porridge” that stands like a piece of jellied meat.

Proportions: the ratio should be approximately 1:5, that is, half a glass of cereal will require 2.5 glasses of water. But in this case the volume will be too large. When you need to prepare only one serving, it is more convenient to measure the ingredients in this ratio: 2 standard tablespoons per glass of water.

Everything will take from seven to ten minutes, depending on which cooking method is chosen. Yes, it turns out that it can be cooked in different ways!

Nutritional value will be 80 kcal per 100 g.

How to avoid lumps

Now let's find out how to cook semolina porridge in water without lumps. In most recipes that you come across on the Internet (regardless of whether it is suggested to cook in milk, water or broth), the authors advise pouring the cereal into a boiling liquid. However, it is precisely with this technology, no matter how classical or proven it may seem, that there is a great risk of the formation of those very notorious lumps.

Therefore, the most competent approach to cooking is this: the cereal must be poured into cold liquid! Whether it's milk or water.

This technology will not allow you to create nasty clots even if you deliberately want it.

Why is such a simple and effective method still not widely used? Why do even many experienced grandmothers, who have raised more than one individual of the human race, consider this a real discovery? The answer is obvious. Simply because it is more labor intensive.

Three cooking methods

The multicooker will cook semolina for the baby

To prepare this dish in a slow cooker, you need to take ingredients in the same proportions as needed for the classic version. You can add a little more liquid, because... The technique takes longer to cook than a person, and the excess will boil away. For one serving you will need:

• the cereal itself (semolina) – 2 tbsp. spoons (approximately 20 g);
• water – 1 glass (200 ml);
• granulated sugar – 2 teaspoons;
• salt - a pinch;
• butter - as much as needed to process the bowl.

Cooking time – up to 20 minutes. We get a product of 80 kcal per 100 g.

How to cook semolina porridge in water in a slow cooker for a baby? So, first grease the bowl with butter, fill it all in, add it. If you want to use fruit syrup or dried fruits, you should also load them right away. Close the lid.

By pressing the “Select program” button, find the “Milk porridge” program. Use the “Cooking time” button to program 15 minutes and press “Start”. When the process is completed, a sound signal will notify you of this.

A slow cooker, as you know, is good because you can give it a task in the evening. Especially if you cook in water, you can pour in the ingredients the day before, set the start to the morning hour and not worry that the milk will turn sour overnight.

Recipe for dietary semolina porridge on water with bananas

The taste can be improved by adding any fruit. Bananas work very well. But first you need to prepare the porridge itself. Below is a list of foods per serving for one person. To calculate another volume, you need to adhere to the same ratio.

• semolina – 2 tbsp. l. (about 20 g);
• water – 1 glass (200 ml);
• granulated sugar – 2 tsp;
• salt - a pinch;
• butter - to taste.

Cook using any of three methods; the cooking time will take from 7 to 10 minutes. As for bananas, half of one will be enough for a standard serving.

If the dish is being prepared for an adult or a large child, you can simply cut them into circles and place them on a plate - along the edges or in the middle. It will be beautiful and pleasant. Half a banana is 50-60 g, the calorie content in this case will increase by 45-50 kcal (the dish itself, remember, contains approximately 80 kcal per 100 g).

If all this is being done for a small child, it is better to chop the fruit. Place half a banana, cream (a couple of spoons) or milk into a blender. Press the button and grind the contents until a homogeneous mass is formed. If you don’t have a food processor or blender, you can grate it on a fine grater. Add the liquid banana mixture to the porridge, or right in the bowl, and stir.

How else can you improve semolina?

Semolina can be decorated and improved with a large number of additives. Suitable options include raisins, dried apricots, honey, fructose syrup, maple syrup, jam, nuts and much more.

Large nuts (walnuts, brazil, cashews, hazelnuts and others) should be added by sprinkling them on top. But to do this, it is advisable to grind them using a coffee grinder, mortar, or simply crush them with a tablespoon. Pine nuts do not need to be chopped.

It is better to add dried apricots, raisins, dried cherries and other dried fruits to the liquid at the very beginning; during the cooking process, the dried fruits will soften and give up some of their juice to the porridge, so when finished it will be more aromatic, and its color may even change slightly.

A few secrets to note

1. If lumps appear, the product should be quickly rubbed through a large metal sieve directly into a plate. If you don’t have a large sieve at hand, you can use an insert from a teapot;
2. If there is excess volume, it can be used as a base for pudding or an additive for cottage cheese casserole;
3. Semolina porridge can be cooked not only in water, but also in vegetable or chicken broth

Conclusions: semolina porridge with water gives the impression of something primitive, and if it is also without milk, it does not promise anything interesting at all.

In fact, despite its simplicity, this dish is appetizing and open to experimentation.

The following video clearly shows how to properly cook semolina porridge.

In contact with

Semolina porridge is usually cooked in water or milk. Boiled in water, it goes well with berries, jam and honey. You can make a wonderful berry mousse based on it. There is no exact recipe for making semolina porridge, since some people like it thick, others liquid. The sweetness of the porridge can also be different, depending on taste preferences and depending on what the semolina porridge is served with. If it is jam or honey, then you need to add a little less sugar.

Prepare the necessary products.

Pour water into a saucepan and bring to a boil. Add sugar to boiling water.

Then add the semolina with one hand and mix thoroughly with the other.

When the porridge boils, reduce the heat under the pan to low and cook, stirring, for another 3-5 minutes.

Serve the porridge with berries, jam or honey to suit your taste. You can also add a piece of butter to the porridge.

My favorite option is semolina porridge with strawberries and raspberries.

And if you beat semolina porridge with berries or berry juice using a blender, you will get a delicious berry mousse. The mousse should be served chilled.

Bon appetit!

Porridge takes its place of honor on the menus of adults and children. Semolina porridge with water is not as popular as with milk. But in many respects it is not inferior to dairy, but, on the contrary, superior to it.

To understand the benefits of semolina porridge, you need to understand what the cereal is that is used to prepare it. Unlike other grains, semolina is not grown. Nowhere in the world will we find a field where this crop is grown. It is obtained by processing wheat, these are the grains that remain after grinding the grains.

There are semolina obtained from durum or soft wheat grains. Information about this can be read on the packaging. It is believed that semolina made from durum wheat brings great benefits to the human body, although the difference is not too significant.

Semolina porridge with water has a whole range of useful properties and qualities. It is recommended to include it in the daily diet for patients suffering from diabetes, people with gastrointestinal diseases, and healthy people watching their weight.

Semolina contains many nutrients and valuable microelements that our body needs. Due to its high carbohydrate content, it should definitely be included in the diet of those who lead an active lifestyle and people with chronic fatigue.

And the magnesium and zinc contained in it are necessary for the body to strengthen muscles and bones. Potassium helps normalize the functioning of the heart and kidneys, phosphorus helps the body to successfully saturate itself with energy.

It is very valuable that semolina contains vitamins B and E, which are necessary to strengthen the nervous system, improve brain function, and are also an effective antioxidant. Semolina is rich in dietary fiber, which reduces the risk of heart and vascular diseases, as well as malignant tumors. Regular consumption of semolina porridge helps reduce cholesterol levels.

So the benefits of ordinary semolina for the body of both adults and children are undeniable. In addition, it is easily digestible. Due to its low calorie content, semolina porridge with water provides the greatest benefit.

Delicious porridge without lumps

In terms of taste, porridge prepared with love on water is in no way inferior to milk porridge. And its calorie content is lower, which is very attractive for people who care about their health. In addition, semolina porridge with water will appeal to those suffering from milk intolerance.

In order for your favorite porridge to be appetizing and tasty, you need to prepare it correctly - maintain the proportions of water and cereal and prevent the formation of lumps. How should you cook semolina porridge in water? Everything is very simple. It will definitely turn out delicious if you stick to the recipe.

Let's consider the best option when the resulting dish is not too thick, but not entirely liquid either. Depending on your preferences, you can add 1 tablespoon of cereal or, conversely, put it less.

The ratio of cereal to water should be 1:5, that is, for 1 glass of semolina you will need 5 glasses of water.

Step-by-step recipes for liquid semolina porridge in milk with fruits or nuts, on the stove or in a slow cooker

2017-09-29 Yulia Kosich

Grade
recipe

1186

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

4 gr.

Carbohydrates

12 gr.

97 kcal.

Option 1. Classic recipe for semolina porridge with milk

It is not for nothing that semolina porridge is the first complementary food on the children's menu. This does not mean that the dish is exclusively for kids. Rather, it shows how useful it is. But in order to do it correctly, it is important to know some secrets, which we will tell you about right now.

Ingredients:

• semolina - 70 g;
• two spoons of sugar;
• liter of milk;
• butter;
• salt.

Since semolina porridge, as a rule, burns to the enamel surface, use metal utensils during the cooking process. It is also important to stir the dish all the time without leaving the stove. As for the temperature, it should be minimal.

1. Pour semolina into a tall glass, carefully examining the semolina for debris (if there is any, remove it immediately).

2. Pour the milk into a small saucepan of a suitable size and bring the liquid to a boil over medium heat.

3. When this happens, reduce the temperature to the minimum setting and add sugar and a small pinch of fine salt.

4. Mix the contents of the pan with a spoon until the crystals are completely dissolved, and then add fine semolina in small portions. At the same time, it is important not to stop stirring so that the porridge does not form lumps and a film does not form on the surface.

5. Cook liquid semolina porridge in milk for 10 minutes, without increasing the heat. If the porridge starts to thicken too much and you don’t like it, add a little milk and cook the dish for another 3-4 minutes.

6. After turning off the stove, add a piece of butter and whisk the porridge directly in the pan. This will make it fluffy and creamy in consistency.

The butter will thin the porridge even more, so if it seems thick at first, don't worry. Add oil and adjust the consistency of the dish to your own taste. The same goes for sugar - you can increase or decrease the amount.

Option 2. Quick recipe for liquid semolina porridge with milk

To quickly prepare milk porridge, you need to set the maximum temperature and monitor the cooking from the first to the last second. But just 10 minutes and a hearty, and most importantly healthy breakfast is already on the table.

Ingredients:

• liter of fresh milk;
• semolina - 70 g;
• butter - 10 g;
• two spoons of sugar;
• vanilla;
• fine salt.

Step-by-step cooking recipe

1. Pour a liter of medium-fat milk into a metal pan and bring the liquid to a boil over maximum heat. This will take 2-3 minutes. Also, be careful that the milk doesn’t “run away” and you don’t have to wash the stove.

2. So, in a tall glass, mix fine semolina, a little vanilla and salt, and a couple of tablespoons of white sugar.

3. Pour the mixture of dry ingredients into slightly boiling milk in a thin stream, actively stirring the aromatic semolina porridge.

4. Continue mixing for 5 minutes, during which the liquid semolina porridge with milk will be completely cooked. Moreover, do not reduce the temperature, but at the same time carefully ensure that the contents of the pan do not overflow.

5. At the last stage, turn off the heat, add a little butter and beat the amazing milk porridge with a fork or whisk for 2-3 minutes.

6. When serving, the dish can be supplemented with the same butter or decorated with fresh berries.

It will take no more than 10 minutes to prepare a quick porridge. However, you will have to do it at maximum heat, which means you won’t be able to move away from the stove even for a second. As for vanilla, you can replace it with cinnamon, and use mint leaves instead of berries.

Option 3. Liquid semolina porridge with milk and fruits

When the classic version is a little boring, the porridge can be supplemented with a variety of fruits. For example, apples and pears. Although depending on the season you can use different berries or citrus fruits. Experiment with additional ingredients to find your recipe.

Ingredients:

• semolina - 75 g;
• two spoons of sugar;
• liter of milk;
• salt;
• one pear;
• one apple;
• a piece of butter.

Step-by-step cooking recipe

1. Pour fresh milk into a saucepan and place over medium heat. By the way, the inner edges of the dishes can be greased with a small amount of butter. In this case, the milk will not “run away”.

2. So, bring the base of liquid semolina porridge with milk to a boil, and at the same time combine the dry ingredients in a deep glass: salt, semolina and white sugar.

3. As soon as the liquid begins to boil, reduce the heat to low and, stirring constantly, add the prepared mixture.

4. Cook the porridge at the lowest temperature for 10 minutes, after which season it with butter. Using a whisk or wide fork, beat the mixture until creamy.

5. Cut the washed apple and pear into small cubes of the same size as quickly as possible.

6. Pour the semolina porridge into deep plates, evenly arrange the fruit cubes and immediately serve the dish, complementing it with gingerbread or cookies.

If you have time, take the time to caramelize the fruit pieces first. They will not only decorate the appearance of the dish, but also add unique shades of taste. To do this, bring water to a boil in a frying pan, add sugar and thicken the caramel. Then add the pears and apples and coat them with the thick, sweet mixture.

Option 4. Liquid semolina porridge with milk in a slow cooker

Cooking semolina porridge in a slow cooker is much easier than on the stove. So, you just need to bring the milk to a boil, add the dry ingredients and leave the porridge on the heat until serving. Agree, it's really simple.

Ingredients:

• milk - 350 ml;
• spoon of white sugar;
• two spoons of semolina;
• a pinch of salt;
• cinnamon;
• butter - 10-15 g.

Step-by-step cooking recipe

1. Lightly coat the walls of the bowl with butter, then pour the planned amount of fresh milk inside. To check if it has started to sour, scoop it into a spoon and hold it over the burner. The liquid will boil very quickly, and you will determine the freshness of the main ingredient.

2. So, cover the multicooker with a lid, turn on the “Steam” or “Steam” mode and bring the milk to a boil for a minute.

3. After the specified time, carefully open the lid and pour sugar, cinnamon and a small pinch of salt inside.

4. While stirring the aromatic mass, add small grains in a narrow stream and bring the liquid semolina porridge in the slow cooker until actively bubbling. This will take another minute.

5. Now tightly cover the bowl with a lid, turn off the set mode and leave the dish for 15 minutes. In this case, you can turn on the heating or not activate anything. In any case, the porridge will be completely cooked in a quarter of an hour.

6. At the last stage, add the butter, mix well until it dissolves and, pour into plates, serve with cookies on the table.

It is also permissible to cook semolina porridge with the lid open in the “Porridge” mode. But then the process will be little different from the same in a saucepan on the stove. But exactly how to cook the dish is, of course, up to you.

Option 5. Liquid semolina porridge with milk and nuts

But you’ve most likely never tried this kind of porridge. Although it certainly deserves attention, because we will add three types of chopped nuts at once. If you have a positive attitude towards them, be sure to try preparing this porridge using our tips.

Ingredients:

• walnuts - 50 g;
• liter of milk;
• two spoons of sugar;
• butter;
• semolina - 70 g;
• roasted peanuts - 50 g;
• a pinch of salt;
• hazelnut - 50 g.

Step-by-step cooking recipe

1. Peel all types of nuts and grind them using a blender or coffee grinder. Moreover, peanuts must be fried without salt.

2. Set the prepared nuts aside, covering the dishes with film, while at this time pour the milk into a metal pan and bring it to a boil over medium heat.

3. As soon as the boiling begins, reduce the heat and add semolina mixed with sugar and salt. This must be done gradually and in small portions so that lumps do not form, with which nothing can be done later.

4. Without stopping the stirring process, cook the liquid semolina porridge in milk for 10 minutes, and then turn off the stove.

5. Add soft butter and chopped nuts: walnuts, peanuts and hazelnuts.

6. Whisk the porridge with quick movements until it reaches a pleasant creamy consistency and serve it for breakfast, garnished with a few whole nuts.

Any type of nut used in this recipe can be replaced with another or omitted altogether. It all depends on what you have. The main thing is to include several types to complement the semolina porridge with tart, nutty notes.

The favorite semolina porridge, on which millions of Soviet children grew up, is now a little forgotten. Pediatricians and manufacturers of infant formula never cease to remind us of its harm to a fragile body, and even mothers no longer know how to cook liquid semolina for a child. But grandmothers stubbornly continue to remind us that semolina porridge is an indispensable product in baby food.

Nutritional value of semolina

Semolina, which is made from wheat, has a rich vitamin composition and some fiber. It boils quickly and is easily absorbed by the body. Especially if you know how to cook liquid semolina.

Composition and calorie content of semolina

Semolina is one of the most high-calorie varieties compared to other varieties. That is why it was previously used as the first complementary food for low birth weight babies. Its calorie content per 100 grams is 328 kcal. But no one eats semolina in dry form. But the calorie content of thin porridge with milk is much less and amounts to 109 kcal. Recipes for how to cook liquid semolina are offered below.

Semolina contains a lot of carbohydrates: 73 grams per 100 grams of cereal. The amount of protein in the same amount of semolina is 10 grams, fat is 1 gram. The composition of the finished porridge is completely different. Liquid semolina with milk contains proteins, fats and carbohydrates 4:5:13, respectively.

Liquid semolina with milk

And it’s very easy to prepare. For a 200 ml bottle you will need:

• 100 ml milk;
• 100 ml water;
• 2 teaspoons semolina;
• 1 teaspoon sugar.

Pour cold milk and water into a saucepan with a thick bottom, add the cereal and set aside for a few minutes. When the semolina swells, you can put the dishes on the stove. Cook only over low heat, stirring constantly with a whisk. Liquid semolina porridge is cooked for about 3 minutes after boiling.

How to cook liquid semolina in water

Cow's milk protein is one of the main food allergens. Its intolerance is observed in 7 percent of children under one year of age. Some of them have this type of food allergy for life. Sometimes cow's milk is replaced with goat's milk. But most often, if you have to cook porridge, you cook it in water.

Delicious semolina can be prepared not only with milk, but also with water. It is inferior in nutritional value but is absolutely hypoallergenic.

How to cook liquid semolina in water? To do this you will need the following products:

• semolina;
• water;
• butter;
• salt;
• sugar.

Boil water in a saucepan with a thick bottom. Allow to cool slightly to a temperature of 80-90 degrees. In this case, the likelihood of lumps forming in the porridge will be less. Constantly stirring with a whisk, pour the cereal into the water, at the rate of 1 tablespoon of semolina per 250 ml of liquid. Cook the porridge for 5 minutes. At the end of cooking, add 1 teaspoon of sugar and 10 grams of butter. Liquid semolina in water is ready. Bon appetit!

According to this recipe, semolina porridge is thin. In terms of taste, it may be inferior to semolina with milk, but it is less caloric and hypoallergenic. This semolina porridge is suitable for both infants and complementary feeding for children over six months of age.

Recipe for the perfect semolina for first feeding

As a rule, until 5-6 months of age, parents feed the baby semolina from a bottle. After six months, you can abandon this device and start feeding your baby with a spoon. Therefore, the porridge should be prepared with a thicker consistency than for a bottle.

And yet, how to cook semolina for a baby: liquid or not, depends on how developed the child’s swallowing reflex is, whether he can swallow it easily or starts spitting it out. To begin with, it is recommended to cook it lightly, and over time increase the amount of cereal.

According to this recipe, semolina is, without exaggeration, “ideal”. It cooks almost instantly, and the result is a delicate-tasting and healthy dish.

To cook one portion of liquid semolina, you need to pour 150 ml of milk and 50 ml of very cold water into a saucepan with a thick bottom. Sprinkle 4 teaspoons of cereal on top and leave for 10 minutes for the semolina to swell. After the specified time, place the pan on low heat and, stirring constantly with a whisk, bring its contents to a boil. Cook for a couple of minutes until the porridge begins to thicken. If desired, you can add butter to the finished dish. Bon appetit!

The benefits and harms of semolina porridge

The beneficial properties of semolina and porridge prepared from it are as follows:

• Semolina has a rich vitamin composition, contains vegetable protein and starch. Prepared in liquid form, porridge is easily absorbed by the body, so it is recommended not only for children, but also for people with intestinal diseases.
• Semolina cooks quickly, so it retains the maximum of nutrients found in the cereal.
• Semolina porridge creates the illusion of fullness in the stomach for a long time. This is rather a benefit for parents who, having fed their baby semolina at night, will be able to sleep for more than three hours, compared to if the child consumes an adapted milk formula.

The harm of semolina to a child’s body is as follows:

• Semolina contains large quantities of gluten protein - gluten. How is it dangerous for a child? Some children are intolerant to gluten, and if you start feeding them semolina before the age of 10 months, you can end up with serious problems with the gastrointestinal tract and metabolism in the body.
• Semolina contains another dangerous substance - phytin, which prevents the absorption of calcium into the blood and its participation in building the skeletal system. Pediatricians recommend not giving semolina porridge to a child until he is one year old, so as not to provoke the development of rickets in him.

It has been proven that feeding a baby liquid semolina porridge after 10 months is absolutely safe and will not cause him health problems. Numerous statements about the harmfulness of semolina porridges are dictated solely by commercial interests.

Semolina has always surprised me because all other grains (rice, buckwheat, couscous...) need to be cooked in a 2:1 ratio, that is, two volumes of water, one volume of cereal, but with semolina it’s different. For a whole full mug (250 ml) of milk you need only 1 tablespoon of semolina. It boils so badly. Although, if you think about it, this is not surprising - there is a lot of starch in it.

If the child is thin, you need to feed him semolina porridge - it helps to gain weight. In general, semolina porridge is recommended to be given to children from 9 months to 1 year. I have studied this issue thoroughly ( book by Professor A.N. Antonov "Children's Nutrition".) and now I know exactly how to prepare semolina porridge, preserving the maximum beneficial substances of milk, semolina itself and butter added to the semolina porridge.

1. Pour the milk into a saucepan (I use a small aluminum one) and bring to a boil, but do not boil! It is important not to boil milk, because its beneficial properties are killed by boiling. Moreover, repeated boiling is contraindicated for milk. And unboiled milk contains a full composition of useful substances - this is an amazing product. Probably the only one containing such a rich variety (full spectrum) of all vitamins and minerals.
2. Add a tablespoon of sugar and a pinch of salt to the milk and stir.
3. When the milk is close to boiling, arm yourself with a fork and a tablespoon filled with semolina (if with a slide, the porridge will be thicker, if without a slide, it will be thinner).
4. We begin to shake the spoon so that grains of semolina fall into the milk and immediately stir it all with a fork (whisk like a whisk - we break up potential lumps).
5. When all the semolina is in the milk, continue stirring and cook until the semolina swells - until the porridge is ready. It will take about 4 minutes - but see for yourself, it all depends on the semolina itself, it can also be different.
6. When the porridge is ready, turn off the heat and add butter. The fact is that butter, if we want to preserve the vitamins A and C it contains, cannot be boiled. It must be placed in already prepared porridge.
7. Pour the porridge into plates (you can put the oil directly into the plates), and the porridge can be served.
8. And one more nuance. Before serving, before it has an eater, the porridge must be stirred (every 2 minutes), otherwise a film may form on its surface, which will turn into lumps.

You can also use semolina to make soufflé, pudding, mousse, semolina dumplings (very tasty!), manna pie (it’s especially cool to decorate it with fresh berries), it can be added to minced meat for cutlets and meatballs, you can make pancakes, meatballs from it, and it can be added to soup as a filling.

What are the benefits of semolina porridge?

The benefits of semolina porridge have been proven repeatedly. No wonder it was so popular during the Soviet period and was an integral part of breakfast in many families and in children's institutions...

Like many other porridges, semolina porridge is good for the stomach, for those who suffer from peptic ulcers, gastritis and other intestinal diseases. For breakfast you should not eat fried toast, but porridge. Liquid semolina is very suitable for dietary nutrition. It is good because there are practically no allergies to it (except perhaps to the milk with which it is prepared)

Semolina contains seventy percent starch, a lot of proteins, vitamins and minerals, and in the recipe I described how to prepare it in such a way as to preserve all this: semolina porridge has little fiber, and it is recommended during the postoperative period and during exhaustion. In case of chronic kidney failure, for example, dishes prepared from protein-free cereals are recommended - in this case, semolina is irreplaceable.

All recipe photos