In a short time, corn porridge on milk could gain popularity among a wide stratum of the population. Many people no longer represent breakfast without a rich, nutritious, useful and bright cereal that does not burden with cooking and is incredibly tasty simply with a piece of melting butter or in combination with other supplements.
How to cook corn porridge on milk?
Dairy corn porridge is very simple to prepare, the only negative - it quickly absorbs liquid and has a property to burn. In this case, it is better to soak for several hours in water, and then, constantly stirring, boil the swollen croup in milk for 15 minutes. If the croup was not pre-soaked, the cooking time will increase to half an hour.
- Any recipe for cooking corn porridge on milk requires the observance of clear proportions. As a rule, this ratio is 1: 3.5 in favor of milk.
- Groats need to be washed. For this, it is better to use a sieve.
- Pour groats into boiling water by adding salt or sugar.
- Porridge has the property of burning, so it should be cooked in a thick-walled dish with a flat bottom, constantly stirring.
- In the sale is often represented by cereals of medium grinding, so the cooking time does not exceed 30 minutes.
Corn porridge on milk and water - recipe
Corn porridge on milk and water is a traditional way of cooking. Corn grains belong to croups that are poorly boiled in milk. At the same time, it quickly absorbs moisture and burns. To avoid burnt and raw porridge, cereals are first cooked in water, waiting for swelling, poured milk and cooked.
Ingredients:
- corn croup - 250 g;
- water - 500 ml;
- milk - 500 ml;
- oil - 40 g;
- salt - 10 g;
- sugar - 40 g.
Preparation
- Rinse the corn grits to clean water, add to boiling water and cook, stirring, for 10 minutes.
- Once the croup has swelled, add hot milk, season and simmer on a small fire for 20 minutes.
- Finished corn porridge in milk is refueled with oil and immediately fed.
Corn porridge with pumpkin on milk - recipe
Corn porridge with pumpkin on milk is a perfectly balanced dish in which an unrivaled combination of nutritious cereals with a vitamin orange vegetable makes the cereal more tasty and tastier, and with a sparing way of cooking is also most useful. In this recipe, the cereals are steamed, and the pumpkin is subjected to minimal heat treatment.
Ingredients:
- corn croup - 250 g;
- pumpkin - 300 g;
- milk - 750 ml;
- sugar - 20 g.
Preparation
- Fry the rump in a dry frying pan.
- Pour hot milk and leave for 30 minutes.
- Cut the pumpkin cubes, sprinkle with sugar and cook for 10 minutes.
- Combine with porridge, bring to a boil and remove from heat.
- Corn porridge on milk wraps around and insists for 30 minutes.
How to cook corn porridge on milk to a child?
Corn porridge in milk for a child is a nourishing, useful and therapeutic dish. Groats do not contain gluten (gluten), and therefore, you can give porridge to allergic people and babies. The very process of cooking is similar to the traditional one. The porridge is simply tanned for a longer time on the fire, achieving a smooth and silky consistency, and for the smallest interrupt in a blender.
Ingredients:
- corn groats - 60 g;
- water - 200 ml;
- milk - 100 ml;
- oil - 10 g.
Preparation
- Rinse the rind with water and put on a stove.
- Cook over low heat for 20 minutes.
- Add the milk and simmer for 15 minutes.
- Corn porridge in milk is filled with oil and served to the baby in a warm form.
Porridge from corn flour on milk - recipe
Porridge from corn flour on milk is a dish of Moldavian and Transcarpathian cuisines. It is served as a second with cottage cheese, cheese, or cracklings. Porridge from flour is brewed faster: flour is fired in a frying pan, poured into hot milk, stirred, getting rid of lumps, and tanned for 15 minutes. Readiness is determined by the backlog from the walls of the cauliflower.
Ingredients:
- cornmeal - 250 g;
- milk - 500 ml;
- water 250 ml;
- oil - 50 g;
- brynza - 40 g.
Preparation
- Dry the rump in a frying pan and sift through a sieve.
- Pour in cast-iron pots water, milk and bring the liquid to a boil.
- Constantly stirring, pour a fine trickle of croup.
- Brew, mixing thoroughly, 15 minutes.
- Fill with oil, allow to stand for 15 minutes and serve with slices of brynza.
How to cook liquid corn porridge on milk?
Liquid corn porridge on milk is a universal option. The liquid consistency of the dish contributes to rapid saturation, which adults will appreciate, and flavor additions from berries, fruits, honey and jam will please the kids. This porridge is cooked from corn grits, following a 1: 5 ratio, on very low heat for 25 minutes.
Ingredients:
- corn groats - 250 g;
- water 750 ml;
- milk - 500 ml;
- oil - 50 g;
- honey - 20 g;
- berries - 40 g.
Preparation
- Pour the rump with water and cook, stirring, over a low heat for 10 minutes.
- Pour in the milk, quickly stir and simmer with a slight boil for 15 minutes.
- Corn liquid porridge on milk is refueled with butter, honey and served with berries.
Corn-rice porridge on milk
Corn porridge with rice on milk is an ideal variant of a nutritious breakfast. Each of these components gives the dish fullness and benefit, but there is not much to talk about. The rice is perfectly combined with cereals, it is well boiled and very tasty without any additions, therefore the dish is filled with oil only.
Ingredients:
- corn croup - 120 g;
- rice - 60 g;
- milk - 1 l;
- sugar - 40 g;
- oil - 50 g.
Preparation
- Pour the rinsed corn into the boiling milk and mix well.
- Immediately add rice and sugar.
- Cook over low heat for 20 minutes.
- Fill with oil and serve.
Corn porridge on coconut milk
Porridge from corn groats on milk is a recipe that allows you to get acquainted with the kitchens of other peoples. In Jamaica, porridge is prepared with coconut milk. The dish is rich, tender and has a light tropical flavor. In this case, the porridge does not contain products of animal origin, and from that vegetarians and allergic people will be able to replenish their menu.
Ingredients :
- corn croup - 250 g;
- coconut milk - 250 ml;
- water 750 ml;
- sugar - 60 g;
- cinnamon - 2 g;
- fresh fruit - 60 g.
Preparation
- Warm up the coconut milk.
- Stir corn grits with 250 ml of water, warm up add the rest of the water and cook for 10 minutes.
- Add coke milk, sugar and cook for another 15 minutes.
- Corn porridge on milk - a recipe in which the dish before serving is decorated with cinnamon and fruits.
Corn porridge on dry milk
Porridge from corn cereal in milk is not only delicious, but also a practical dish, because in the absence of fresh milk it can easily be cooked from dry. Such porridge is distinguished by a delicate taste, a viscous consistency and a special cooking technology in which the dry ingredients are poured with water and beaten with a mixer to exclude the presence of lumps.
Ingredients:
- corn groats - 80 g;
- dried milk - 100 g;
- water - 500 ml;
- sugar - 60 g;
- cinnamon - 5 g;
- oil - 50 g.
Preparation
- Connect the cereal, milk powder and sugar into the containers.
- Add 250 ml of water and whisk with a mixer.
- Pour in the remaining water and put the porridge on the fire.
- Stir, stirring, 15 minutes.
- Season with oil, cinnamon and serve.
Porridge from corn flakes in milk
Correctly cooked delicious corn porridge on milk takes about half an hour. The perfect solution to save time and get a great meal is to use corn flakes. The latter are considered one of the most useful and fast breakfasts. They need to be poured with hot milk, a little overflow and after 10 minutes to serve.
Ingredients:
- corn flakes - 120 g;
- milk - 250 ml.
Preparation
- Pour the cornflakes with hot milk.
- Cook for 5 minutes, remove from heat and press under cover for 3 minutes.
Corn porridge on milk in the oven - recipe
Corn porridge on milk in the oven is an ideal dish. The porridge is prepared simply nowhere, thanks to a special climate in the oven it does not burn, it does not require stirring and it turns out thick and smooth. Mistresses must certainly replenish their arsenal of recipes similar to where, stewed in the milk of cereals, after 40 minutes turns into a heat-raging porridge.
Ingredients:
- corn croup - 40 g;
- water 100 ml;
- milk - 100 ml;
- oil - 30 g;
- nuts - 20 g;
- berries - 10 g;
- sugar - 20 g.
Preparation
- Pour water and milk into the crockery.
- Put the croup, sugar and mix.
- Bake at 180 degrees for 30 minutes.
- Remove, stir and bake for another 10 minutes.
- Before serving, season the porridge with oil and decorate with nuts and berries.
Corn porridge in a multivark on milk - recipe
If there is a dish that surpasses the stewed porridge in the oven - it's dairy corn porridge in the multivark. Kashi - a highlight of cartoons. A special coating of the bowl protects them from burning, uniform heating on all sides makes them soft and steamed, and all this occurs in the "Milk porridge" mode, set for 2 hours.
Ingredients:
- corn croup - 180 g;
- water - 550 ml;
- milk - 350 ml;
- oil - 40 g.
Preparation
- Put the cereal and oil in the bowl of the multivariate.
- Turn on the "Baking" mode for 10 minutes.
- Add sugar, milk, water and set the mode "Milk porridge" for 2 hours.
Corn porridge in a microwave on milk
If there is no desire to cook on the stove, and there is not enough time on the oven, milk porridge from corn groats will be extracted in a microwave oven . To make a dish in a microwave is a pleasure - the porridge does not burn, does not "run away," and the inconveniences associated with multiple interruptions are compensated by the speed, because the porridge is served to the table while the households brush their teeth.
Ingredients:
- corn groats - 125 g;
- water 370 ml;
- milk - 370 ml;
- sugar - 20 g;
- oil - 50 g.
Preparation
- Pour the rump with hot water and put in microwave.
- Cook for 5 minutes at a power of 750 watts.
- After 2 minutes, stir.
- Pour in the milk. At maximum capacity bring the porridge to a boil.
- After that, set the power to 350 W and cook, stirring, 10 minutes.
- Fill with oil and insist under the lid for 5 minutes.