Many people do not like semolina porridge, and if we talk about children, those who eat the whole portion with appetite and asks for supplements can be counted on the fingers. Why is this happening? Maybe it all depends on how to cook semolina porridge. It can be cooked both tender and tasty, and very nasty, with an unpleasant crust and disgusting lumps. Perhaps all adults, especially those who attended kindergarten, will readily confirm that in order not to eat unloved semolina with lumps, which are sometimes very difficult and sometimes impossible to swallow, the kids would go for any tricks. What is only the story of V. Dragunsky from the Deniskins Stories cycle, in which the boy was never able to eat porridge and poured it out the window.
But it turns out that in order for the hated food to become a favorite dish, it is very important to know how to cook semolina porridge correctly. It is best to do this not on water, but on milk, and if it is too oily, then you can dilute it with water. Each housewife chooses the proportions of such breeding independently, based on the experience and needs of all family members, but many use this formula: milk, with a fat content of 3.2% per third, is diluted with water.
Speaking about how to cook semolina porridge correctly, it is impossible not to mention that if you take a lot of semolina, the porridge will turn out to be very thick and vice versa. Some housewives make a big mistake and, seeing that the porridge is thicker than necessary, add milk directly during cooking. However, such actions lead to the fact that the product becomes not at all so tasty, therefore it is necessary from the very beginning to observe the correct proportions of milk (milk with water) and semolina. So, in order to make the porridge a pleasant consistency: not very thick, but not too thin, you need to take 3 tablespoons of semolina for half a liter of milk . To avoid the appearance of lumps, cereals must be poured into boiling milk in a thin stream, while continuously stirring. Salt and sugar are added before shutting down.
In order not to spoil the taste of the dish, you should know how much to cook semolina, because the overcooked or undercooked product loses much of its quality, including taste. The cooking time itself takes 5-7 minutes, and then it is necessary to give the porridge the opportunity to infuse under a closed lid for 10-15 minutes. Semolina, as well as all cereals, really "loves" oil, so it is very advisable to add it to the finished product. If desired, you can flavor semolina with jam, add steamed raisins, dried apricots, prunes, fresh, canned or frozen berries or pieces of fruit.
Knowing how to cook semolina porridge, it’s not difficult to cook a really tasty dish. And since cooking time is relatively small, semolina is a great option for breakfast before a busy day, both for children and adults.
More recently, semolina porridge was considered an ideal children's dish, it was often started lure (from 4-5 months of life), but today you can often find information that this should not be done. Because of the fine grinding, semolina contains extremely few vitamins and nutrients, so it can be considered empty food, almost useless for the body. In addition, abuse of decoy under the age of one year can lead to health problems, because it disrupts the absorption of calcium, vitamin D and iron. However, if you approach this issue from the point of view of common sense and recall that almost all modern parents and grandparents grew up on semolina, then we can confidently say that it is possible and necessary for a child to cook semolina porridge (it is easily digested and ideal weakened and lightweight children), but do not turn it into an ordinary dish. And it is better to introduce it closer to the year, after buckwheat, rice and corn.