Rice (millet, millet-rice, wheat) milk porridge
In principle, the process was described in detail here almost a year ago. But during this time, the recipe and technology have changed slightly. Yes, and experience has accumulated (I calculated - I cooked milk porridge during this time at least 120 times. Or rather even 150). I share ...
For milk porridge, I always take round rice. Normal (not steamed, not fried, not wild, not brown). If you take long rice, keep in mind that it absorbs moisture worse. Millet is also common, polished. I bought wheat groats only once. I'm not an expert; in my opinion, I have it finely ground. Grind even finer - and there will already be a large semolina.
I cook millet-rice porridge from rice mixed with millet 1: 1 by weight. But the ratio can be anything to your liking.
For any of the listed cereals, the ratio of cereals: water: milk = 1: 3: 3 is used. That is, take 600 ml for 200 grams of cereal. milk and add 600 ml more. water. I measure out 5..10 percent more wheat groats - for losses during washing.
All of the above porridges are prepared using the recipe "Millet Porridge".Cooking time - 30 minutes provided in the recipe. At the end of cooking, let it brew in the mode of maintaining the temperature (just do not open the lid and do not stir) for at least another 20 minutes. If you have enough patience, you can 40.
Consistently excellent result (nothing runs anywhere and nothing folds anywhere) under the conditions:
1) Groats (mixtures of cereals) take no more than 300 grams;
2) The groats are thoroughly washed (yes, and wheat groats too! And especially carefully!);
3) UHT milk from a freshly opened bag is used.
Technology: the bottom and walls of the bowl are lubricated with butter to the level of the “MAX” mark. Salt and sugar are poured into the bowl to taste (strictly speaking, we have been preparing porridge for six months without adding sugar; everyone adds sugar, honey or sweetener to his own plate). All washed cereals are poured into the bowl. A mixture of water and milk is poured (pure shamanism, of course, if the porridge is cooked from 100 grams of cereal, I pour 100 ml of milk into a measuring glass, add boiling water to 200 ml and pour it into the bowl. And so on two more times). We put the recipe "Millet porridge", 30 minutes. After finishing cooking for 20 minutes, do not touch anything and just wait. Then open, mix thoroughly and place on plates.
Note 1: You can add raisins. You can add dried apricots. You can add 0.5 teaspoon of ground cinnamon for a wonderful flavor. You can add honey. I wanted to, but I wasn't going to add the sliced banana. I wanted to, but I wasn’t going to add the crumbled chocolate. And so mega-tasty. If you are going to add, add after the end of cooking, stir and then put in the temperature maintenance mode for 20..40 minutes. If there is no time for additional aging, then add immediately to the cereals before cooking.
Note 2: Additives added before cooking can cause curdling of milk. How much milk curdles depends on the milk and on the additive (what and how much). Very strong curling, for example when adding honey or dried apricots.
Note 3: Freshly opened UHT milk at room temperature, diluted with boiling water, practically does not curl. For me, the standard of milk is UHT Lianozovskoe (Wimm-Bill-Dann). Even after standing open in the refrigerator for a week, it hardly folds. "Ostankino" UHT is noticeably curtailed after two days of standing in the refrigerator.
Note 4: For some reason I am annoyed with messing around with greasing the bowl in the morning. Eyes sleepily stick together, even where the north is difficult to understand, but to grope for oil in the refrigerator, a knife in the table and rub the bowl without gaps ... So I got used to greasing the bowl with oil since the evening. And I immediately pour salt into the bowl. In the evening, I measure out cereals. In the morning, it remains only to rinse and pour the cereal. And you can go to fill up. You will say - "so there is a delayed start". I do not know. I prefer to pour fresh milk in the morning.
Note 5: My know-how for washing cereals - a small metal conical sieve is placed on a small ladle, cereals are poured into the sieve. We pour cold water (without fanaticism - so that the fingers do not close), stir the cereals, grind the cereals between the fingers. We raise the sieve, we look at the purity of the water. We drain the water. And so on until the purity of the water satisfies you. Let the water drain. We "jump" with a metal sieve along the wing of a sink or along the bottom of an inverted ladle, shaking out water from the cereal. We dump the cereal into the bowl. If particles of cereal are stuck in the sieve (wheat cereals are especially sticky), intensively rinse the sieve with a dish sponge with a “Fairy” three-wash-wash, alternately outside and inside, again with cold water. So that the cereal does not become limp.
