It is very easy to ruin millet porridge. It is enough to make one mistake during preparation - and the side dish will become excessively dry or sticky.
But you want the dish to be crumbly!
To achieve exactly this result, you need to properly prepare the cereal for heat treatment.
In addition, it is necessary to follow a number of rules during cooking of the product.
Process the cereal with boiling water
One of the reasons why instead of normal millet you get a stuck mass is the presence of oils in the cereal.
They can be removed by pre-treating the product with very hot water.
The cereal should be poured into a saucepan and filled with liquid. The volume of the solid component should be equal to the volume of the liquid.
As soon as the water starts to boil, it should be drained. After that, the cereal should be washed with clean, cold water.
Use the right amount of water
Now we start cooking. The processed cereal should be put back into the pan.
This time you should pour in twice as much water. In other words, there should be two parts of liquid for every one part of the loose component.
If there is less water, the dish will become dry.
But if you overdo it with liquid, you will get a sticky and unappetizing mass.
Use the lid in time
At the first stage of cooking porridge, the pan should not be covered with a lid.
This can be done only after half of the water has evaporated. Usually the right moment comes 10 minutes after the liquid has started to boil.
Once the lid is on the cookware, you cannot remove the first one for 30 minutes. By the way, the burner must be turned off during this time.
Add an important ingredient
Butter will help improve the taste and consistency of the porridge.
A piece of this product should be added to the pan just before turning off the heat and covering the pan with a lid.
