Some people unfairly exclude semolina porridge from their diet simply because they don’t know how to cook it properly.
If a dish has lumps, it can hardly be called high-quality.
However, if you know some nuances, you can make very tasty semolina porridge.
What culinary tricks will help with this?
Don't forget about milk
If you watch your weight, you probably rarely use milk as a base for any porridge. However, the product allows you to prepare the most delicious and rich semolina porridge.
Therefore, for two parts of water, it is worth taking at least one part of milk with average fat content. The taste of the dish will improve significantly.
The Water Trick
Before adding the cereal to the pot with liquid, it is worth using one culinary technique that will help improve the quality of the porridge.
First, the semolina needs to be treated with a small amount of water and only then proceed with further cooking.
Proper cooking
It is worth noting that it is customary to take about six spoons of semolina per liter of liquid. This will allow you to cook porridge of medium thickness.
If you like a more liquid version, add less semolina. Remember that the product should be added when the milk or water is boiling. Do not add the entire mass of cereal at once: add it gradually.
Also, don't forget to stir. This will help you avoid lumps.
Salt and sugar
These components are usually added quite early - as soon as the water boils. Thanks to this, the taste of the porridge will be as pleasant as possible.
Oil
It is known that butter helps to make the taste of porridge richer and more intense. Therefore, it is worth introducing the product correctly.
It is best to wait until the dish is fully cooked, which usually takes about six minutes.
After turning off, add a piece of butter and beat the porridge thoroughly.
