If you cook semolina porridge to the right consistency, neither adults nor children will turn up their noses at it.
But the problem is that not everyone can calculate the required amount of semolina by eye. That's why it turns out to be either liquid, like soup, or thick, like putty. But you just need to remember the proportions.
Rarely does an individual get delighted by semolina porridge in which a spoon stuck into it remains standing upright.
You can experiment for a long time and use up a lot of food products before you get the desired result. It is much easier to remember these proportions.
What you need to know to cook delicious semolina
It doesn't matter whether you are going to cook the porridge in water, milk or a mixture of these ingredients. The consistency of the dish does not depend on this. As for salt and sugar, they are added to taste. More sugar, less salt.
And, of course, semolina is poured into hot milk in a thin stream - otherwise you will have to choke on lumps.
Proportions for porridge
A liquid porridge, more like a soup, will be obtained if you add 1.5 tbsp of cereal to 200 ml of liquid.
With the same volume of liquid, 2 tablespoons of semolina will turn into something between porridge and soup.
By adding 2.5 tbsp of semolina to milk, you can make porridge that will no longer spread out in the plate, but at the same time, the spoon will still not stay upright.
And if you take 3 tablespoons of semolina, you will get moderately thick semolina.
Don't forget that after adding the cereal, cook the porridge for another 2-3 minutes on low heat, then add butter and pour into plates.
Bon appetit!
