4 grain porridge recipe with step-by-step preparation.
- Type of dish: Second courses
- Recipe difficulty: Simple recipe
- National cuisine: home kitchen
- Preparation time: 20 minutes
- Cooking time: up to 15 minutes
- Number of servings: 1 serving
- Calorie Amount: 152 kilocalories
A simple step-by-step recipe for homemade 4-grain porridge. It's easy to prepare at home in under 15 minutes. The dish contains only 152 kilocalories.Ingredients for 1 serving
- Oatmeal 1 tbsp. spoon
- Rye flakes 1 tbsp. spoon
- Corn flakes 1 tbsp. spoon
- Barley flakes 1 tbsp. spoon
- Natural honey 1.5 teaspoon
- Raisins 100 g.
- Water 8 tbsp. spoon
Step by step recipe
- Porridge is an ideal breakfast, it is easily digestible, gives a feeling of fullness for a long time, and saturates the body with healthy carbohydrates. The combination of different types of cereals improves taste, nutritional value and provides our body with a much larger amount of vitamins and microelements. Mix different types of flakes, measure out twice the amount of water. If you want the porridge to be more liquid, you need to add water in a ratio of 1 to 2.5. You can also cook it with milk, but as a person who always watches calories, I use water.
- Bring the water to a boil, pour in the flakes, stir and leave to cook for 5-10 minutes. It’s better not to cover it with a lid, as this will make the porridge more crumbly.
- Place raisins on a plate and add honey. It is not necessary to steam the raisins, the main thing is that they are clean enough. Or, you can add raisins to the porridge 3 minutes before readiness, mix and add to the honey.
- Add the porridge and stir until the honey dissolves. You can add butter and use sugar instead of honey, but honey contains microelements necessary for life, while sugar only contains carbohydrates, and it also turns out more flavorful.
Milk porridge is an excellent option for a healthy, tasty and wholesome breakfast. However, cooking porridge with milk is not an easy task. You need to choose the right ratio of ingredients, make sure that the milk does not run away, and the porridge itself does not burn. To avoid all the troubles when cooking porridge with milk, we have compiled detailed instructions, following which you will get the most delicious and healthy milk porridge
Porridge cooked with milk is healthier than with water
What could be better than porridge for breakfast? Only porridge cooked with milk contains much more useful substances than porridge with water.
Milk is rich in a large number of micro- and macroelements:
- calcium
- potassium
- phosphorus
- magnesium
- sodium
- iron
- vitamins A, D and group B
Any grain flakes from which you can cook milk porridge will allow you to gain strength before the work or school day.
How does porridge change depending on the fat content of milk?
The fat content of milk directly affects the calorie content of porridge. If you prefer lower-calorie porridge, then you should choose milk with reduced fat content. In addition, the taste of the porridge itself changes. It becomes sweet, creamy and buttery. The porridge also has a more viscous consistency. The fattier the milk, the tastier the porridge becomes, acquiring the aroma of simmering and a delicate creamy taste.
Problems when cooking porridge with milk
1. How to prevent milk from escaping
The most common problem with cooking porridge is escaped milk, which is so difficult to clean off the stove and dishes later. It is important not to miss the moment when the milk begins to rise. To keep the milk inside the pan, place a wooden spoon on the pan. When the milk foam begins to rise and reaches the spoon, a film will form that will prevent the milk from leaving the container.
2. How to prevent porridge with milk from burning
Choose pans with a thick bottom, made of stainless steel or with a non-stick coating. After you have already poured in the cereal, you need to stir it constantly, then the finished porridge will not have to be scraped from the bottom of the dish.
3. Porridge with milk turns out with lumps
Even the most delicious porridge can be ruined by lumps in it. Usually it is because of them that children refuse to eat porridge with milk.
The secret of lump-free porridge is that you don’t need to rush the moment you pour the porridge into the milk. This must be done slowly, in small portions, while stirring constantly.
4. The porridge is too thin or thick
When cooking porridge with milk, you need to know that the proportions of liquid to flakes change. If you like a liquid consistency, you need to add more milk than when cooking porridge in water. If it's thick, then vice versa. We will talk about the proportions of milk and cereal below.
How to properly cook oatmeal with milk?
There are three types of rolled oats: instant oats, medium rolled oats and large rolled oats. To obtain the correct consistency of larger flakes, the cooking time of which is 5 and 15 minutes, the amount of milk must be increased. This is because these sizes of oats absorb more moisture than instant oats.
* instant cooking
How to cook instant oatmeal with milk?
Instant oatmeal is made from cut oat kernels that are flattened into thin flakes. Due to the fact that the size of the oat flakes is small, and not because various chemical elements are added to the flakes, the cooking time is reduced to 1 minute.
Ingredients:
100ml Instant Oatmeal 1928 Myllyn Paras
200 ml milk
1 tsp Sahara
a pinch of salt
Cooking instructions:
Add instant oats.
Add salt and sugar.
Cook for 1 minute, stirring constantly to avoid the formation of lumps in the porridge.
How to cook medium-sized oat flakes with milk?
Medium rolled oats are made from cut oat kernels that are flattened into flakes. The cooking time for these flakes is approximately 5 minutes.
Ingredients:
100 ml oat flakes 1928 Myllyn Paras
250 ml milk
1 tsp. Sahara
a pinch of salt
Cooking instructions:
Bring the milk to a boil in a saucepan.
Add oat flakes.
Add salt and sugar.
Cook for 5 minutes, stirring occasionally.
Simmer for another 1 minute, covered, to allow the flakes to absorb excess moisture.
Serve the porridge slightly chilled.
How to cook large oat flakes with milk?
Rolled oats are made from whole, uncut oat kernels that have been flattened into flakes. Large oat flakes retain the aroma and all the micro- and macroelements of oats. Average cooking time is 15 minutes.
Ingredients:
100 ml Large oat flakes 1928 Myllyn Paras
300 ml milk
1 tsp Sahara
a pinch of salt
Cooking instructions:
Bring the milk to a boil in a saucepan.
Add sugar and salt.
Cook for 15 minutes, stirring the porridge occasionally.
Simmer for another 1 minute, covered, to allow the flakes to absorb excess moisture.
Serve the porridge slightly chilled.
Myllyn Paras Secret Recipe for Large Oats:
In our opinion, if you cook oatmeal for 30 minutes, it becomes even tastier. The porridge acquires a characteristic simmering taste, becomes more tender and more homogeneous in structure. It smells very nice and homely of baked milk. If you add more sugar, it tastes like condensed milk.
For each serving, you will need to add another 50 ml of milk to the indicated 300 ml.
Bring the milk to a boil in a saucepan.
Add large oat flakes.
Add sugar and salt to taste.
Cook for 30 minutes, stirring the porridge occasionally.
Make sure that the porridge does not burn; if there is not enough milk, add another 50 ml.
Serve the porridge slightly chilled.
How to cook buckwheatporridge with milk?
Not every housewife knows how to cook buckwheat with milk correctly to make a delicious porridge. There are many questions related to the preparation of milk buckwheat porridge: do you need to first cook buckwheat in water and then add milk, how long should you cook buckwheat porridge, how to correctly correlate the proportions. We will share a simple recipe for buckwheat porridge with milk.
Ingredients:
100 ml Buckwheat flakes 1928 Myllyn Paras
300 ml milk
1 tsp. Sahara
½ tsp. salt
Cooking instructions:
Bring the milk to a boil in a saucepan.
Add buckwheat flakes.
Add sugar and salt.
Simmer for another 1 minute, covered, to allow the flakes to absorb excess moisture.
Serve the porridge slightly chilled.
How to cook rice porridge with milk?
Rice porridge is a great breakfast for the whole family, especially if you know how to prepare it correctly. Rice flakes are ideal for cooking rice porridge with milk, as they do not require much time to prepare and are a very satisfying and tasty dish.
Myllyn Paras 4 grain flakes are particularly good because... carry various beneficial qualities of 4 grain crops at once - rye, wheat, oats and barley. 4-grain porridge with milk contains many vitamins and minerals. Great as porridge for children.
Ingredients:
100 ml Myllyn Paras 4 grain flakes
300 ml milk
1 tsp. Sahara
pinch of salt
Cooking instructions:
Bring the milk to a boil in a saucepan.
Fold in Myllyn Paras 4 grain flakes.
Add sugar and salt.
Cook for 3 minutes, stirring constantly.
Simmer for 1 minute under the lid.
find out from our recipes.
Bon appetit!
Published on September 3, 2017In order to cook delicious porridge with milk, you need to know the proportions and follow them. Porridge with milk is very often prepared for small children, since milk contains a lot of necessary substances for a growing body, and the cereal crops from which porridge is made also contain a huge treasure trove of vitamins and minerals. That's why they are combined together.
In our country, milk porridge, and porridge in principle, is considered a national dish. Remember there is even such a saying. “Shchi and porridge are our food.” So not only children, but also adults need to eat porridge. Porridge is an excellent solution for breakfast.
Of the huge selection of cereals, rice porridge is for some reason the most popular. There are many recipes for making rice porridge. We previously published an article on our blog about how to cook rice porridge. And you can follow the link and read.
Ingredients:
- 1 cup clean rice.
- 1.5 glasses of milk.
- Salt and sugar to taste.
- 30 grams of butter.
Cooking process.
1.Rinse the rice several times. Place in a saucepan and add water 2-3 cm above the rice.
2. Add salt and put the pan on the fire.
3.Bring to a boil, stirring occasionally.
4. As soon as the water in the pan with rice boils, set it to 12-15 minutes.
5. Cook the rice for 12-15 minutes until cooked. Depending on the brand of rice.
6.After the time has passed, taste the rice to see if it is done. As soon as the rice becomes soft, pour in the milk, add a little sugar, stir and bring to a boil.
7. Cook for literally 2-3 minutes and turn off the heat under the pan.
8. Leave the rice porridge for 3-5 minutes under the lid so that the rice finishes cooking.
9. Rice porridge with milk is ready. You can put the butter directly into the pan and stir so that the butter is distributed throughout the porridge. Or you can divide it into small pieces and put it on the table so that everyone can put as much as they want on their plate.
This is the easiest way to cook rice porridge with milk. You can read more about rice porridge. The porridge is ready. Enjoy your meal.
Wheat porridge with milk
Now let's touch on such a cereal as millet, not to be confused with wheat. There are also a lot of recipes for cooking wheat porridge with milk. Can be cooked with the addition of pieces of fruits and vegetables. For example, prepare porridge with the addition of apples, raspberries, strawberries, and pumpkins.
But we will look at the basic recipe. So to speak, a classic recipe for porridge with milk.
Ingredients:
- 1 glass of millet.
- 2 glasses of milk.
- 2 glasses of water.
- 50 grams of butter.
- Salt and sugar to taste.
Cooking process:
1. The very first thing you need to do is rinse the cereal well. No matter what the manufacturer writes on the packages, it is still necessary to rinse the cereal.
2. After washing the cereal 3-4 times. Place it in a saucepan, fill it with water and put it on the stove to cook until done. Don't forget to add a little salt.
3. Some housewives advise pouring boiling water over it before starting to cook millet in order to remove a slight bitterness. I don't do this, but the choice is yours.
4.And so we cook the millet until done. The cooking time for millet is much longer than for rice and is about 20 minutes. So it will take a little longer.
5. And so 20 minutes have passed, we taste the millet for readiness and if the grains have become soft and they can be chewed without problems, the millet is considered ready.
6. Drain the remaining water, wash the millet and fill it with milk. Stir, add salt and sugar and put back on the stove. While stirring, bring to a boil, reduce the heat and simmer the porridge under the lid for about 5-7 minutes.
7.After a while, turn off the heat under the pan, remove the lid and add butter. Mix well, leave the porridge for 3-4 minutes so that it reaches a little consistency.
8. The millet porridge is ready, you can put it on plates and invite everyone for breakfast.
Bon appetit.
Semolina milk porridge
Semolina itself is not rich in many vitamins. But it contains useful fiber, which is very easily absorbed by the body. Semolina also helps strengthen bones and teeth very well. Because it contains calcium. In general, the benefits are obvious. And I don’t see any obstacles to not making semolina porridge for breakfast. Moreover, in my opinion, this is the simplest porridge in the world, which takes record time to prepare.
There is only one thing. Semolina burns very quickly to the walls of the pan. So to cook it you need to take dishes with a non-stick coating or at least with thick walls. Otherwise, be prepared to wash the pan after semolina.
Ingredients:
- 1 glass of milk.
- 3 tablespoons of semolina.
- 30-40 grams of butter.
- Salt and sugar to taste.
Cooking process:
The recipe is very simple and the porridge turns out without lumps.
1. Before preparing semolina porridge, my grandmother always wet the pan with cold water and only then poured milk into it. She said that this way the milk and cereal would not burn to the walls.
2.And then rinse the pan with water. Pour milk into it and put it on the stove.
3. A glass of milk will boil very quickly, so you shouldn’t go far.
4. While the milk is boiling, you can add salt and sugar, stir and wait until the milk starts to boil. It will just start, not already boil.
5. At this moment, we begin to gradually add the cereal. To prevent the semolina from forming into lumps. Sprinkle the cereal in a thin stream and continuously stir the milk. It is very convenient to do this with a whisk.
6.And so the cereal in the milk remains a little, literally 2-3 minutes, boil the porridge and it is completely ready.
7.When cooked, semolina swells quickly and it may turn out that there will be a lot of cereal and the porridge will become thick almost immediately. It's not scary. Turn off the heat, cover with a lid and leave the semolina for 3-4 minutes; the porridge will come to readiness on its own.
8. Before serving, add a piece of butter to the still hot porridge, stir, and you can serve the porridge.
9.You can also always add raisins or finely chopped prunes to milk porridge before serving.
Semolina porridge is ready. Enjoy your meal.
Oatmeal with milk
Properly prepared oatmeal can become your favorite breakfast dish. In addition, this milk porridge can very well cleanse the body of toxins. Saturate it with fiber, proteins and carbohydrates. What else do you need for the perfect breakfast?
Ingredients:
- Half a glass of oatmeal.
- A glass of milk. Preferably natural.
- 30-50 grams of butter.
- 2 tablespoons of granulated sugar.
- A handful of raisins.
- A pinch of salt.
Cooking process:
To prepare oatmeal, it is better to use dishes with thick walls or a pan with a double bottom.
1. Pour cold water over the raisins and let stand for 15-20 minutes, drain the water.
2.Pour milk into a saucepan and place it on the stove.
3. Bring the milk to a boil, add oatmeal, salt and sugar.
4.Cook for 5-7 minutes, stirring occasionally.
5.2-3 minutes before readiness, add raisins and stir.
6.When the porridge is ready, put butter in the pan and cover with a lid. Give the porridge 3 minutes to rest and you can serve.
7. Oatmeal porridge with milk and raisins is ready. Bon appetit.
Buckwheat porridge with milk
Buckwheat, like all other cereals, is very healthy and nutritious. Having a snack of buckwheat for breakfast, you can easily hold out until lunch. Buckwheat is often prepared as a side dish for main courses and rarely for breakfast. This is all due to the fact that many housewives do not dare to bother and cook buckwheat for a long time in the morning.
Although buckwheat can be said to be one of a kind in that it requires very little cooking. Basically, this cereal reaches readiness on its own with virtually no human intervention.
Ingredients:
- 1 glass of buckwheat.
- 3 glasses of milk.
- 1.5 glasses of water.
- Butter.
- Salt and sugar to taste.
Cooking process:
1. In order to prepare crumbly buckwheat porridge, we take the most ordinary dishes. There is no need for non-stick coatings or thick walls with a double bottom. We take a very ordinary saucepan with a lid.
2. And so, before cooking, inspect the cereal; if there are foreign impurities in it, sort it out and rinse the cereal.
3.Pour the cereal into a pan, pour some water, add a little salt and put it on the stove.
4. Bring to a vigorous boil and cook for 5-10 minutes until all the water has boiled away. When all the water has practically boiled away. Turn off the heat under the pan, cover it with a lid and leave for 5 minutes.
5. During this time, the buckwheat will be ready.
6.After 5 minutes, pour in milk, add sugar, stir and bring to a boil.
7. Boil for 2-3 minutes. Turn off the heat, add butter, cover with a lid and let the porridge stand for 3-4 minutes.
8.Now you can call the others for breakfast and serve fresh buckwheat porridge with milk. Bon appetit.
Milk porridge made from corn grits
Not long ago there was a corn boom in our country and everyone knew the benefits of corn. I think that your mothers and grandmothers still remember this time. Well, for those who are younger, let me remind you that corn contains a lot of natural sugar, vitamins and carbohydrates.
Corn porridge is not often seen on tables. The reason for this is that few people know how to properly prepare corn grits. Very often it turns out hard and thick. But if you approach the problem correctly, then I think you can prepare a tasty and satisfying porridge for the morning.
Ingredients:
- A glass of corn grits.
- Two glasses of milk.
- Three glasses of water.
- 1-2 spoons of sugar.
- A pinch of salt.
- Vegetable oil.
- Dried fruits to taste.
Cooking process:
1.Before cooking, rinse the cereal well.
2.Place in a saucepan, add water, add a little salt and place on the stove.
3. Bring to a boil, reduce heat by 40%. And cook until all the water has boiled away. Make sure that the cereal does not burn to the walls of the dish. You need to stir the corn constantly.
4.When the water has almost boiled away, pour in the milk, add sugar and butter, mix and cook for 3-4 minutes.
6.In 5 minutes you have delicious and nutritious corn porridge on your table.
Bon appetit.
Step-by-step recipe for porridge 4 grains with photo.
- National cuisine: home kitchen
- Type of dish: Second courses
- Recipe difficulty: Simple recipe
- Preparation time: 9 minutes
- Cooking time: up to 15 minutes
- Number of servings: 15 servings
- Calorie Amount: 152 kilocalories
A simple recipe for homemade 4-grain porridge with photos and step-by-step description of preparation. Easy to prepare at home in under 15 minutes. Contains only 152 kilocalories.
Ingredients for 15 servings
- Oatmeal 1 tbsp. spoon
- Rye flakes 1 tbsp. spoon
- Corn flakes 1 tbsp. spoon
- Barley flakes 1 tbsp. spoon
- Natural honey 1.5 teaspoon
- Raisins 100 g.
- Water 8 tbsp. spoon
Step by step
- Porridge is an ideal breakfast, it is easily digestible, gives a feeling of fullness for a long time, and saturates the body with healthy carbohydrates. The combination of different types of cereals improves taste, nutritional value and provides our body with a much larger amount of vitamins and microelements. Mix different types of flakes, measure out twice the amount of water. If you want the porridge to be more liquid, you need to add water in a ratio of 1 to 2.5. You can also cook it with milk, but as a person who always watches calories, I use water.
- Bring the water to a boil, pour in the flakes, stir and leave to cook for 5-10 minutes. It’s better not to cover it with a lid, as this will make the porridge more crumbly.
- Place raisins on a plate and add honey. It is not necessary to steam the raisins, the main thing is that they are clean enough. Or, you can add raisins to the porridge 3 minutes before readiness, mix and add to the honey.
- Add the porridge and stir until the honey dissolves. You can add butter and use sugar instead of honey, but honey contains microelements necessary for life, while sugar only contains carbohydrates, and it also turns out more flavorful.
To begin with, it’s worth immediately explaining why I chose this title for my review. It seems to be both tasty and fast - these are positive qualities for porridge. After all, if you can cook without difficulty and waste of time, then it seems that this is how it should be, everything has been done for our convenience. However, for many years now, experts have been saying that there is no benefit in fast food products, because they are highly processed in production.
Well, I don’t know... Probably, in some cases such statements are justified, because each of us has probably encountered porridge that doesn’t even look like porridge, it’s more reminiscent of some kind of dust. And when this dust instantly boils, it turns into a nasty viscous mass. It seems to me that such products have no benefit.
It’s better, of course, to eat porridges made from whole grains and cereals, but for me there are also decent “quick” foods that are pleasant to eat. I recently discovered such a mess for myself as Instant porridge Matti 4 grains.
Instant porridge Matti 4 grains - general view of the package
I personally really like porridges made from a combination of different grains; in my opinion, they are tastier than just oatmeal, for example. I like Matti as a brand, their products are good. But although this brand is Finnish, this porridge is still made here - in Russia, but by order and under the control of a Finnish manufacturer (I would like to believe that this is actually the case).
Instant porridge Matti 4 grains - porridge characteristics
4-grain porridge contains the familiar oatmeal, rye, barley and wheat flakes. What I like about this product is that when cooked, the porridge does not turn into a sticky, nasty mass, the flakes still remain palpable in the mouth, it’s pleasant to eat such porridge. The flakes themselves in the package are all clean, selected, I did not find any foreign inclusions. The bag is sealed tightly, which allows the flakes to remain fresh for a long time.
Instant porridge Matti 4 grains - the composition of the porridge is good
Instant porridge Matti 4 grains - the flakes are clean and look delicious
You can cook it in several ways: usually on the stove or in the microwave. I have so far managed to eat several morning portions, which I made in the microwave. It turns out delicious, but the milk poured into the porridge is absorbed by the cereal very quickly, you have to constantly add it, otherwise the porridge turns out to be too thick.
Instant porridge Matti 4 grains - preparation method
I don’t like porridge with water, so I always cook it with milk, adding sugar to taste and a little salt. This porridge in the microwave is ready to eat in just 3 minutes. The flakes cook moderately during this time, not soggy and not too soft either - everything is how I like it in general.
According to the manufacturers, there are no preservatives or any nasty flavor enhancers or flavorings in the porridge; the weight of 1 package is 400 grams; the calorie content of 40 grams of porridge (this is considered the weight of 1 serving) contains 130 kcal. Quite normal for those on a diet.
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