It is very convenient not to cook porridges, and to trouble. At such way of preparation it is not necessary to stand at a plate, stirring slowly and looking behind porridge, it is possible to devote this time to himself or the relatives. To trouble porridges, it is necessary to know only several rules.
It is required to you
- - grain;
- - water;
- - pan, bank or thermos.
Instruction
1. To trouble buckwheat cereal, touch grain and remove from it small stones and garbage. Then wash up it under flowing water until water becomes transparent. If you love friable porridge, calcinate grain in a frying pan, mixing until it is reddened.
2. Pour grain into a pan and fill in with water. On 1 glass of buckwheat take 1 glass of boiled water or 2 glasses of hot water (60-80ºС). Pay attention, low temperature allows to keep many useful substances in porridge. Salt porridge to taste.
3. Wrap up a pan with a warm towel or a plaid, put about the battery. Leave at several o'clock. That porridge reached quicker, use a thermos with a wide throat. It is also possible to trouble porridge in a usual glass jar, having closed it a cover and having put in a pan with hot water.
4. If you make porridge since evening, warm up it in the microwave oven in the morning. Flavor porridge with creamy or vegetable oil, strew with greens, fill in with milk – at your discretion.
5. If you want to trouble rice, then buy white rice, it is better kruglozernisty. Such grain trouble in the same way as buckwheat, in several hours it will become soft. Take waters twice more, than grain. Dlinnozernisty rice will turn out more friable, for this purpose in addition fry it on vegetable oil before steaming. It is better not to cook dark rice thus as it will be too rough.
6. Porridge trouble only for several minutes, otherwise it will become too soft and will turn into continuous weight. For this purpose fill oat flakes in a plate, fill in with boiled water and close a cover. In 5 minutes open, add oil, fruit, a fig, raisin, dried apricots, nuts and other ingredients by means of which porridge will become for you tasty and useful.