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 the 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!

Each of us remembers that same taste of porridge from childhood! We grew up on porridge and this is the merit of our dear parents. How many incredible efforts they made so that we, their capricious children, would not turn up our little noses at oatmeal, semolina and millet porridge. Growing up and becoming parents ourselves, we suddenly appreciated all the benefits of regularly consuming various cereals. Nowadays, proper nutrition has become fashionable, and porridges are certainly considered healthy and natural products.

In Russia, millet is a universal grain for all occasions. Since time immemorial, millet has been eaten both in soups and as a side dish. They cooked porridge from it and stuffed it into poultry; in general, there were many variations in serving millet cereal: for first course, second course, or dessert.

Milk millet porridge is a product very rich in vitamins and microelements. It affects not only our well-being, but also our healthy appearance. B vitamins have a beneficial effect on the skin and hair. The carbohydrates contained in millet porridge remove waste and toxins from the body. Vitamins of the PP group improve the condition of mucous membranes. Millet is rich in proteins and iron, thanks to which it perfectly satisfies hunger. Millet porridge will also help with extra pounds; it has an excellent balance of microelements, which are absorbed by the body so that they are not stored as fat, but are completely consumed as energy. All this suggests that it’s time to remember how tasty and healthy it was to eat millet porridge in childhood. This means that it will be very good for all adults to continue to eat it. Try our old proven recipe - millet porridge with raisins.

Ingredients

You will need:

• Millet – 1 cup
• Milk – 1.5 cups
• Water – 1 glass
• Raisins – 0.5 cups
• Butter as desired
• Salt and sugar to taste

Preparation

1. Sort thoroughly and rinse the millet in cold water, sparing it, changing the water several times until it is completely clear.
2. Scald the millet with boiling water, so it will not be bitter.
3. Pour water and milk into a saucepan with cereal; the liquid should double the volume of cereal (based on cereal and liquid). If you like thicker porridge, reduce the amount of water; if it is thinner, add more water or milk.
4. Add salt and sugar to taste, but not too much. Wait until the water boils and close the lid, leaving the millet porridge to simmer over low heat. Don't forget to stir it from time to time. The porridge will be almost ready in about 20 minutes. If you notice that the liquid is boiling away too quickly, you can add it during the cooking process. Don't forget to bring it to a boil again.
5. Remove the pan from the heat and cover with a towel to allow the porridge to “set” and absorb excess water. When it arrives, its taste will fully reveal itself, and the consistency will become very tender and soft. This way you will never miss the porridge so that it does not burn or overcook.
6. Rinse the raisins in warm water, then pour boiling water into the bowl with the raisins. Let it sit for a few minutes. Then drain the water and add raisins to the porridge; if desired, add butter.
7. Millet porridge with raisins is ready!

If you have a multicooker, then you can prepare millet porridge by simply mixing all the ingredients and pressing the “start” button in the “porridge” mode.

This breakfast will be an excellent start to a busy day; you should have more than enough energy. You will not feel hungry, and most importantly, you will constantly think about something to snack on in order to hold out until lunch. There will be no heaviness in the stomach from undigested food, because millet porridge is perfectly digestible, while not being digested too quickly due to complex carbohydrates, in order to gradually give you all the necessary energy and strength for the whole day.

Bon appetit, and let your every day begin with real tasty and healthy homemade porridge!

Millet porridge with milk has long been one of the obligatory dishes on the table; it turned out fluffy and tasty if you generously flavored it with butter not only at the end of cooking, but also when pouring in the cereal. It is better to use ghee or homemade butter. And milk is added when the porridge is cooked until half cooked, so that each grain opens well.

How to cook millet porridge with milk?

A characteristic disadvantage of millet, which many housewives note, is a slight bitterness; you can get rid of it if you rinse it 3-4 times. To make millet porridge with milk moderately viscous, take polished cereal, bright yellow in color. There should be no shine; this effect indicates that such millet is intended for birdseed.

Millet porridge with milk will taste better if you take into account simple rules.

1. Dry the washed cereal a little in a dry frying pan, but then you need to add more water during cooking.
2. Steam before cooking in hot water for 20 minutes.
3. In a sweet dish, replace sugar with honey so as not to overcook.
4. Cook in a non-enamel pot with a thick bottom; a cast iron casserole is best.
5. Fill the cereal with liquid 1 to 2, if you add more, the porridge will turn out viscous, if less, it will be dry.

Loose millet porridge with milk - recipe

The simplest millet porridge with milk is a recipe for a crumbly dish. The grains must be sorted and washed first in cold and then in hot water. Cook until the millet is soft, then season with oil and wrap the pan in a warm blanket to seal. The lid must fit very tightly so that the food is thoroughly steamed.

Ingredients:

• millet – 1 tbsp.;
• milk – 2 tbsp.;
• butter – 50 g;
• sugar – 1 tbsp. l.;
• salt - to taste.

Preparation

1. Clean the grains and rinse them.
2. Pour milk, dilute salt and sugar.
3. Boil, cook for 10 minutes.
4. Add butter and stir.
5. Wrap the pan in a blanket.
6. Millet porridge with milk should rest for 30 minutes with the lid closed.

Millet porridge with milk and water

Liquid millet porridge with milk will be much tastier if you add soaked and chopped dried fruits. Raisins, dried apricots, prunes are suitable, you can add apples. It is recommended to buy crushed or crushed millet, this will cook faster. Both store-bought and homemade milk are used, but the latter should be diluted a little.

Ingredients:

• millet – 1 tbsp.;
• milk – 1 tbsp.;
• water – 1 tbsp.;
• sugar – 2 tbsp. l.;
• salt – 0.5 tsp;
• butter – 30 g.

Preparation

1. Dilute milk with water and boil.
2. Rinse the cereal and add it.
3. Add salt and sugar.
4. Cook, stirring, for 20 minutes.
5. Leave for 15 minutes.
6. Milk millet porridge is seasoned with oil when serving.

To remove excess starch and bitterness, the cereal must be processed before cooking. The millet is poured with cold water, and when it boils, it is drained and rinsed with cold water. Then delicious millet porridge is cooked in milk. If someone in the family suffers from gastritis, then it is better not to rinse the cereal in order to maintain its stickiness.

Ingredients:

• millet – 1 tbsp.;
• milk – 1 tbsp.;
• water – 2 tbsp.;
• sugar – 2 tbsp. l.;
• butter – 1 tbsp. l.;
• salt - to taste.

Preparation

1. Rinse the cereal, add water and boil.
2. Add salt and leave overnight.
3. Drain the water, add milk, sugar.
4. Cook for 5-10 minutes.
5. Millet viscous porridge with milk served with butter.

Millet porridge with rice in milk

Mixed porridges have an original taste; some housewives jokingly call them “married.” An example of this is rice and millet porridge with milk. You should take homemade milk. The rice is steamed, long grain, so that it cooks faster. All cereals must be thoroughly washed, and millet must be pre-boiled for a couple of minutes.

Ingredients:

• millet – 0.5 tbsp.;
• rice – 0.5 tbsp;
• milk – 1 tbsp.;
• water – 2 tbsp.;
• sugar – 3 tbsp. l.;
• salt - to taste;
• butter – 20 g.

Preparation

1. Prepare the cereals.
2. Strain the liquid and mix.
3. Pour in water, cook for 15 minutes.
4. Boil the milk separately.
5. Add to the porridge along with sugar and salt.
6. Cook for 10 minutes.
7. Add oil and leave for 15 minutes.

Milk porridge made from millet will have a piquant taste if it is prepared with coconut milk. To prevent starch from settling at the bottom of the dish, millet is poured into boiling liquid. This must be done carefully, since coconut milk “spits” a lot when boiling. The dish will be tastier if flavored with banana and dried apricots.

Ingredients:

• millet – 0.5 tbsp.;
• coconut milk – 400 ml;
• bananas – 2 pcs.;
• dried apricots – 8 pcs.;
• sugar – 2 tbsp. l.;
• salt - to taste;
• butter – 25 g.

Preparation

1. Rinse the cereal and drain the water.
2. Boil milk, add millet.
3. Cook for 30 minutes.
4. Soak dried apricots for 15 minutes, squeeze and chop.
5. Grate the banana and add the fruit to the porridge.
6. Put salt and sugar.
7. Cut the second banana into slices and fry.
8. Decorate the dish with it when serving.

Cooking millet porridge with milk requires taking into account little cooking secrets. To make the mixture liquid, the cereal is poured with liquid 1 to 3.5. Millet will cook faster if you soak it for 1.5 hours or pour boiling water over it. You can also cook with powdered milk; it is diluted in warm water, adding liquid gradually, then allowed to brew for 10 minutes.

Ingredients:

• millet – 4 tbsp. l.;
• powdered milk – 8 tsp;
• water – 350 ml;
• sugar – 2 tbsp. l.;
• salt – 0.5 tsp;
• butter – 25 g.

Preparation

1. Rinse the cereal several times.
2. Dilute the milk powder with water and leave.
3. Dissolve sugar and salt, boil.
4. Add millet, cook for 15 minutes.
5. Fill with oil.
6. Cover the pan and simmer for 20 minutes.

And adults - millet milk porridge with pumpkin and raisins. Pumpkin and raisins are placed in different proportions, to suit your taste; it is more beneficial to sweeten with honey. It must be added to the finished dish, otherwise all the beneficial components of honey are destroyed. Raisins are taken without seeds; they can be replaced or supplemented with dried apricots.

Ingredients:

• millet – 1 tbsp.;
• milk – 2 tbsp.;
• water – 2 tbsp.;
• sugar – 2 tbsp. l.;
• butter – 20 g;
• raisins – 50 g;
• pumpkin – 100 g;
• salt - to taste.

Preparation

1. Rinse the cereal, boil for 3-4 minutes, drain.
2. Pour into boiling water, cook for 10 minutes.
3. Chop the pumpkin and simmer for 5 minutes.
4. Wash the raisins and pour boiling water over them.
5. Add raisins and pumpkin to the porridge, simmer for 5 minutes.
6. Pour in milk, simmer for 15 minutes.
7. Season with butter.

A tasty and healthy dietary dish - with millet and milk. It is better to take a vegetable from a new harvest; an excellent choice is nutmeg pumpkin, with a delicate taste and aroma, their weight is up to 1 kg. The deeper the orange color, the sweeter the fruit, and those with a bluish skin are considered the sweetest. It is recommended to take small fruits, while large ones have fibrous pulp.

Ingredients:

• millet – 1 tbsp.;
• milk – 3 tbsp;
• pumpkin – 500 g;
• sugar – 1 tsp;
• butter – 40 g;
• salt – 0.5 tsp.

Preparation

1. Wash the cereal, peel the pumpkin and chop it.
2. Place in hot milk and cook for 10 minutes.
3. Add millet and cook for another 20 minutes.
4. Fill with oil.
5. Cover the pan for 15 minutes.

Millet porridge with milk in the oven

A recipe from ancient times - . Previously, it was cooked in an oven, but now the oven does the job. Cereals prepared with milk reveal their beneficial properties more fully; millet proteins lack some amino acids, but the dairy product perfectly compensates for them. If the porridge dries out during cooking, it is recommended to add warm milk.

Ingredients:

• millet – 4 tbsp. l.;
• milk – 250 g;
• sugar – 2 tsp;
• vanilla sugar – 0.5 tsp;
• butter – 30 g;
• salt – 0.5 tsp.

Preparation

1. Rinse the cereal and place it in a pot.
2. Dissolve sugar and salt in milk.
3. Pour in the cereal, stir.
4. Simmer in the oven for 50 minutes without a lid.
5. Add butter and let it cook until it crusts.
6. Cook covered for another 10 minutes.

Millet porridge with milk - a simple recipe for cooking in a slow cooker. The dish won’t burn or dry out, you just need to add food and go about your business. Millet will cook faster if it is soaked in cold water in advance. Experienced housewives note that the taste of such porridge is closer to that cooked in a Russian oven.

Ingredients:

• millet – 200 g;
• milk – 400 ml;
• water – 400 ml;
• butter – 20 g;
• sugar – 2 tbsp. l.;
• salt - to taste.

Preparation

1. Rinse the cereal and pour boiling water for 10 minutes.
2. Grease the bowl with oil and add the cereal.
3. Mix water with milk and pour in.
4. Add sugar and salt.
5. Set it to “milk porridge” mode.
6. Delicious prepared with milk in 30 minutes.
7. Fill with oil.

Delicious millet porridge with milk can be made in the microwave. It is important that not only the milk is of high quality, but also the water; if it is too hard, you need to take bottled water. Otherwise the milk will curdle. The dish will be more nutritious if you add low-fat homemade cottage cheese. This option is perfect for baby food.

Ingredients.

Porridge is the healthiest breakfast.

It can be made from buckwheat, millet, oatmeal or rice, and porridge with raisins is also delicious.

Porridge helps our digestion and saturates the body with the “right” carbohydrates and vitamins.

It is especially important that porridge be included in the diet of children.

Today we will learn how to cook delicious and nutritious porridge with raisins.

Porridge with raisins - basic cooking principles

Porridge with raisins can be made from any cereal. Buckwheat, oatmeal, millet and rice are especially popular.

The cereals are first washed well several times, after which they begin to prepare the porridge. It is boiled in milk or water.

The raisins are soaked for half an hour in warm water, then drained in a colander and added to the almost finished porridge.

Sugar or honey and butter are added to the porridge. Cooking time depends on the grain from which the porridge is prepared.

The multicooker has become an excellent assistant in the kitchen. The porridge cooked in it turns out to be especially tasty, because it cooks according to the principle of a Russian stove. Porridge from a multicooker will never burn, will not run away and always has an excellent taste.

In addition to raisins, you can add other dried fruits, nuts or pieces of fruit to the porridge. This porridge will be even tastier and healthier.

Recipe 1. Milk rice porridge with raisins

Ingredients

one and a half glasses of rice;

a pinch of salt;

two glasses of milk;

two glasses of drinking water;

50 g each of butter, raisins and granulated sugar;

juice of one orange.

Cooking method

1. Wash the rice grains thoroughly and discard them in a colander. Leave until all the water has drained. Wash the raisins and add warm water. We insist for ten minutes.

2. Boil water in a saucepan, lightly salt it and add rice cereal. Cook over low heat until the moisture has almost completely evaporated.

3. Then pour heated milk into the boiled rice. Add granulated sugar and butter. Cover the pan with a lid, turn the heat to low and cook the porridge for another ten minutes.

4. Melt honey in a small saucepan, mix it with freshly squeezed orange juice and add raisins, after draining the water. Season with cinnamon, stir and heat at low temperature for two minutes.

5. Pour the sweet sauce into the porridge, mix well, cover with a lid and place the pan with the porridge in an oven preheated to 180 C and cook there for another ten minutes.

Recipe 2. Rice porridge with raisins in a multicooker, milk

Ingredients

multi-cup of rice;

granulated sugar;

four multi-glasses of milk;

20 g butter;

Cooking method

1. Rinse the rice grains under running water. Place it on a sieve to drain all the liquid. Place rice on the bottom of the multicooker container.

2. Pour milk over the cereal and add a piece of butter. Add sugar, the amount of which depends on your preferences.

3. Place a steaming bowl on top. Rinse the rice and place it in a bowl.

4. Turn on the unit in the “Stewing” or “Milk porridge” mode. Cook for 35 minutes. If this time is not enough, keep the porridge in the same mode for more.

5. Place the steamed raisins into the porridge and stir. Serve hot.

Recipe 3. Rice porridge with raisins and apples

Ingredients

round polished rice – 200 g;

100 g raisins;

200 ml filtered water;

750 ml milk;

a pinch of vanilla sugar and cinnamon;

two apples;

butter – 60 g;

100 g sugar;

two pinches of fine salt.

Cooking method

1. Sort through the rice grains and rinse them several times. Pour warm water over the rice and leave for seven minutes. Then rinse again until clear.

2. Pour the cereal into a saucepan, add filtered water and put on fire. Cook rice until liquid evaporates, about seven minutes.

3. At this stage, pour in milk in a thin stream. Stir and add sugar and salt. Then reduce the heat and cook for half an hour, stirring constantly so that the porridge does not burn.

4. Wash the apples, wipe with a towel, cut out the core and cut it into thin cubes. Decide for yourself whether to peel the skin or not. Wash the raisins and add warm water. Steam it for half an hour, then drain the water.

5. Add apples and raisins to the porridge five minutes before it is ready. Season the porridge with butter and vanilla sugar. Cover with a lid and cook until fully cooked. Then turn off the heat and leave the porridge to steep for another hour. Place on plates and sprinkle with ground cinnamon on top.

Recipe 4. Millet porridge with raisins and cottage cheese

Ingredients

50 g raisins, sugar and butter;

a pinch of fine salt;

a glass of millet;

two glasses of milk;

200 g cottage cheese.

Cooking method

1. Wash the raisins and soak in warm water for 30 minutes. Then drain the water and dry the dried fruits on a napkin. Place the cottage cheese on a plate and mash with a fork.

2. Wash the millet until the water becomes clear. Place the cereal in a saucepan and fill with filtered water. Place on the fire and bring to a boil, reduce the heat to low and cook the porridge for a quarter of an hour. Drain the water.

3. At the same time, boil the milk and pour it into the porridge. Season it with sugar, butter and salt.

4. Remove the finished porridge from the heat, add cottage cheese and raisins to it and mix thoroughly.

Recipe 5. Millet porridge with raisins in a slow cooker

Ingredients

multi-glass of millet;

a pinch of salt;

two multi-glasses of filtered water;

20 g granulated sugar;

25 g butter;

two multi-glasses of milk;

raisins - a handful.

Cooking method

1. Measure out the required amount of cereal, pour it into a bowl and rinse in several waters. Then pour boiling water over the millet, stir and drain the water. We repeat the procedure twice and place the cereal on a sieve. Wash the raisins, fill them with warm water and leave to steam for half an hour. Then drain the water and dry the raisins on a napkin.

2. Place the steamed and washed millet into the multicooker container, pour in two multi-glasses of water and turn the multicooker on to the “Porridge” mode. Cook until all the moisture has evaporated.

3. After the beep, open the multicooker lid, add butter, sugar, raisins, salt and milk to the porridge. Cook for another five minutes in the same mode. We place the finished porridge on plates; you can decorate it with berries or add jam or honey to it. If the porridge is too thick, you can dilute it with cream or milk.

Recipe 6. Oatmeal with raisins and nuts

Ingredients

a glass with a heap of oatmeal;

20 g pitted raisins;

5 g ground cinnamon;

7 walnuts.

Cooking method

1. Pour a glass of oatmeal into a saucepan and pour boiling water over it. The water should completely cover the oatmeal. If you want a liquid porridge, add more water.

2. Cover the pan tightly with a lid and leave the oatmeal for ten minutes.

3. Wash the raisins and nuts and dry them on a towel. We break the nuts into small pieces.

4. Add nuts, raisins to oatmeal and flavor it with cinnamon and honey. Mix well and place on plates.

Recipe 7. Oatmeal with raisins and banana

Ingredients

a glass of rolled oats;

two bananas;

half a glass of raisins;

30 g butter;

three glasses of filtered water;

a pinch of salt;

50 g granulated sugar.

Cooking method

1. Pour the oatmeal into a small saucepan and pour three cups of boiling water over it. Put on fire and cook, stirring constantly, without covering.

2. Cook without a lid, stirring occasionally, for a quarter of an hour. Make sure that the porridge does not burn.

3. Rinse the raisins under running water and pour boiling water over them. Leave for five minutes and rinse again.

4. Five minutes before the end of cooking, add raisins to the porridge, stir and continue cooking until done. Turn off the fire. Add butter, sugar and salt to the porridge. Stir and leave the porridge for ten minutes, covering with a lid.

5. Peel the bananas and cut into circles. Divide the porridge into plates. Place bananas on top and serve hot.

Recipe 8. Buckwheat porridge with raisins

Ingredients

two glasses of buckwheat;

a glass of small pitted raisins;

two eggs;

two and a half glasses of milk;

5 g ground cinnamon;

100 g butter;

100 g sugar.

Cooking method

1. Rinse buckwheat several times and dry slightly. Grind the buckwheat with raw eggs until smooth, dry and sift through a colander so that all the grains are separated from each other.

2. Pour milk or water into ceramic pots, bring to a boil, add half the soft butter, add a little salt and, stirring continuously, add the buckwheat.

3. Cook the porridge over high heat for five minutes, then reduce the heat to low, cover the pots and cook for another ten minutes.

4. Rinse the raisins and pour boiling water over them. Steam it and drain the water. Stir the porridge, add sugar and raisins. Season the porridge with butter and cinnamon. Leave it in the oven for another half hour. During this time, stir the porridge a couple of times.

Recipe 9. Corn porridge with raisins

Ingredients

80 g corn grits;

butter;

650 ml filtered water;

a handful of raisins;

Cooking method

1. Pour corn grits into a deep plate and fill it with warm water. Leave it alone for a quarter of an hour. This is done so that the porridge does not turn out too thick and cooks faster.

2. Place a saucepan of water on the fire, add a little salt and bring to a boil over the fire.

3. Wash the raisins, pour boiling water over them and leave for a quarter of an hour. Then drain the water and lightly dry the raisins.

4. Place the cereal on a fine sieve and let the water drain. Then transfer to boiling water. Reduce heat and cook, stirring occasionally, for 20 minutes.

5. Remove the pan from the heat, add raisins and honey. Mix and place on plates.

To prevent the porridge from burning, cook it in an enamel bowl.

Do not salt the porridge, but rather the water or milk before cooking.

To prevent a crust from forming on the surface, sprinkle the finished porridge with granulated sugar.

Do not cook the porridge a little, then cover the pan with a towel and leave it for half an hour so that the cereal “cooks”.