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Millet porridge

Dessert, soup, side dish, with additives, lean, on milk, in a saucepan or slow cooker, in ceramic pots in the oven - these are not all recipes for millet porridge.
1) For a crumbly consistency, the water should be twice as large, and the color of the grains should be selected darker. If you want liquid gruel, then top up with half the part.

2) You need to thoroughly rinse the grains. Hostesses recommend boiling millet, draining water and only then pouring liquid for cooking. Especially if the grains shine off. This means that there are films and oil on their surface - which requires a long preparation. The well-cleaned shell is matte, rich yellow in color. It is enough to rinse such a grain.

3) The right way to boil a dish: pour pure grain with ready-made boiling water and cook for half an hour, season with milkdried fruitsoastingoilpumpkinmeat broth

4) Do not delay the moment of dressing. We add food, even if the remnants of water have not yet evaporated. Readiness can be tested for taste. Turn off the heat and leave the finished mixture to infuse under the lid for about 40 minutes. During this time, the grains will absorb all the liquid and swell well. Or procreate on a small fire for about 10 minutes if liquid porridge is planned.