Each person at least once tasted semolina porridge. It is pleasant to someone, to someone isn't present. And as a rule, most of those who don't love this porridge just not correctly it is trained therefore it turns out with lumps.
Semolina represents the crushed wheat. Thanks to it she very quickly prepares and is well acquired.
For certain each hostess not once used this grain. The most widespread way of preparation of semolina is, of course, a porridge. The traditional recipe of semolina porridge is known to all, the same as it is known that quite not easy to prepare this dish without lumps. And to children, especially small, such non-uniform porridge isn't pleasant.
Here and for me always was problematic to cook favourite porridge without lumps.
But here thanks to advice to my mother-in-law, this problem disappeared by itself.
To achieve uniform consistence, it is important to fill up semolina not in hot milk how to accept to consider, and in cold. Then semolina will gradually inflate, having absorbed in itself liquid. Of course, right after falling asleep, it is necessary to put a pan on slow fire and to stir slowly continuously, otherwise porridge will simply burn. After porridge began to boil, it is possible to switch off fire and, having closed a cover, to leave it to reach. And further as usual, someone eats it with jam, someone with oil.
Use this not difficult method, at you favourite porridge without lumps will always turn out.