Despite the fact that semolina porridge can be cooked in either milk or water, the first option is still preferable - it always turns out tasty, filling and aromatic.
But the process of preparing milk porridge is not simple.
Housewives who turn away from a saucepan on the fire for just a minute risk having their stove flooded with milk.
And don’t forget about the small but terribly unpleasant lumps in your bowl of semolina.
Fortunately, there are several ways to avoid such problems when preparing a hearty and healthy breakfast.
So, many housewives advise using a whisk, not a spoon, to stir the contents of the saucepan - this way the lumps don't have a single chance to survive.
The next method is to fill a ladle with cold milk, pour semolina into it and leave for 10 minutes, and then put the container with the future porridge on the fire.
Finally, you can use the third option - boil the milk, and in a separate bowl mix the cold liquid with semolina and pour this mixture into the boiled milk.
