How to cook crumbly porridge
Loose porridge is characterized by swollen, well-cooked grains that separate easily. You can adjust the consistency to suit your preferences, creating a thin, crumbly, thick, or sticky porridge.
Now we'll show you the process for making crumbly porridge. It's quite simple, and once you learn it, you'll never have to worry about the right proportions of water and grain.
Complexity: easily
Since ancient times, porridge has been a ceremonial and sacramental dish. When peace treaties were signed, both parties would cook and then eat porridge together, giving rise to the proverb, "You can't cook porridge with him." To this day, porridge remains a favorite dish for most people.
Many young housewives always ask: “How to cook crumbly porridge so that it doesn’t overcook, but turns out airy and crumbly, as they say, ‘grain by grain’.”
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Recipe:
Ingredients:
- Water (broth or milk);
- Buckwheat groats (you can use rice, pearl barley, pea, corn or millet groats);
- 60 g of sugar;
- 10 g of salt;
- 30 g butter
First, prepare the grains for cooking. To do this, pour them onto a flat plate and remove any foreign matter, such as stones or hollow grains.
Rinse the cereal several times, drain the water and tilt the pan so that the cereal is positioned horizontally from the corner of the pan.
Pour water into a saucepan with a thick bottom.
We will cook the porridge over low heat, stirring it only once - when we skim off the foam, add sugar and salt.
Cook the porridge for 15-17 minutes. Now all that's left to do is stir it and add the butter.
A ready portion of buckwheat porridge looks as shown in the photo.
Bon appetit!
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