Semolina porridge is the dish familiar to much of us since early childhood. But not everyone is able to cook correctly semolina porridge – so that it turned out tasty, gentle, without lumps.
It is often possible to hear as children say to the parents that they never in life will be are, to cook semolina porridge. The reason of such relation to this dish it becomes frequent the fact that many mothers, unfortunately, didn't learn to cook semolina porridge really well. Meanwhile, it isn't so difficult to make it – semolina porridge is quite simple dish in preparation. Just it is necessary to choose a proper correlation of grain and water – here and all fastidiousness of semolina porridge about which many of us have heard a lot. Ideally will help to make semolina porridge gentle and toothsome milk, but also when cooking semolina porridge on milk it is necessary to observe exact proportions. One more "secret" - porridge tea leaves in hot liquid at its continuous stirring. In this case semolina will quickly bulk up, will boil soft and will evenly be distributed, without forming unpleasant lumps.
To cook semolina porridge, it is required to us: 200 grams of semolina, 600 grams of water or milk, salt and sugar to taste.
- Heat water or milk on average fire, bringing to the boil add salt and sugar to hot liquid, carefully mix. • When water or milk begins to boil, accurately (it is possible even through a sieve) pour semolina there and you cook it no more than two-three minutes, constantly stirring slowly. You remember, the more small grain – the quicker gets thick porridge. • In two-three minutes remove ready porridge from fire and close a pan a cover. • Leave ready porridge to infuse under a cover, it is desirable – not less than 15-20 minutes. Grain has to inflate completely. • Before serving semolina porridge on a table, it is possible to improve its taste by means of addition of jam, butter or jam.