How to cook semolina

How to cook semolina

Semolina porridge quickly cooked, well boiled soft, provides a feeling of fullness for a long time. Previously, it was considered almost the main dish in the children's menu. Today, many of the myths about the benefits of decoys for the child's body dispelled, but it still remains a popular product, and every self-respecting mistress can cook porridge from it. This dish is not only tasty, but also useful for most people over two years old, good for breakfast. If you still do not know how to boil the semolina, it's time to fill this gap. This ability is almost certainly useful to any chef.

Cooking Features

Cooking cereals - this is the basics of culinary excellence. Previously, the beginning hostesses familiarity with the art of cooking began with the preparation of this type of dishes. And one of the first they learned to cook semolina. The first experience of cooking this dish often turns out to be sad: the porridge comes out either too thin, or too steep, burns, there are unpleasant tasting in it. All these troubles can be avoided, from the first time getting the expected result, if you know and take into account a few moments.

  • Semolina porridge turns out tastier if it is cooked with milk or at least with its addition. However, when cooking porridge with milk, water is added to it, at least a spoon, which is poured into the bottom of the pan before filling it with milk. This helps prevent burning of milk. With the same purpose, the pan is rinsed with cold water before cooking semolina.
  • Choosing a pan for cooking porridge is important. The best showed themselves double bottom tanks. Due to the lack of contact between the bottom of the inner container and the fire, porridge never burns to it. A good choice would be a pan with a thick bottom and high-quality non-stick coating. Semolina porridge can be cooked in a slow cooker, it will not burn in it either.
  • When cooking porridge from semolina in a slow cooker, a mixture of water and milk in various proportions is usually used.
  • Semolina does not require advance preparation, it does not need to be sorted or washed. It is only important to measure the necessary amount of it before the liquid in the pan boils. After all, it will need to enter a thin stream, while stirring the contents of the pan.
  • Some hostesses are moving away from the classic technology of making semolina porridge. They do not pour it into the boiling liquid, but do the opposite. Mix the semolina with a small amount of cool water and, stirring, pour in a portion of boiling milk. After that, the resulting mixture is already injected into the main fluid, also stirring it vigorously.
  • If you stir the porridge not with a spoon, but with a spatula or even a whisk, the risk of lump formation in it will decrease.
  • Semolina is made from wheat by grinding it. If it is made from solid-quality cereal, it is marked “T” on the packaging. The letter “M” on the package with semolina says that the cereal is made of soft wheat. Sometimes there is a label "TM". This means that the semolina is made from wheat of different varieties, but still in its composition must be at least 20% of the cereal is from durum wheat. Soft wheat semolina is less useful, but it boils down faster, it is usually used to make porridge.
  • The cooking time for semolina may be different, it depends on the ratio of water and milk, the type of wheat from which the cereal is made, and the method of cooking. On water semolina is boiled for 4-5 minutes, on milk - 7-10, on a mixture of water and milk - 5-7 minutes.
  • In a slow cooker, semolina is boiled for half an hour. For its preparation, the “Milk porridge” mode is suitable, and in its absence, any other mode intended for cooking cereals. It may be called “Pilaf”, “Rice”, “Krupa”, “Kasha”, “Buckwheat” or otherwise. Some housewives are advised to retreat from the recommendations of multicooker manufacturers and cook the semolina in quenching mode, arguing that only then does it come out without lumps.
  • Semolina porridge turns out tastier if boiled with sugar and salt, and at the end add a piece of butter. If you want to add jam, raisins or something else to the porridge, they are also put in the already prepared or almost ready-made porridge.

Butter, jam and other sweets can be put in a plate of porridge when it is served at the table, and not during its preparation.

Proportions: ratio of cereals and liquids

When cooking porridge to obtain the expected result, you need to exactly follow the correct ratio of cereals and liquids. Often, when cooking milk porridges, milk is added a little more than water. In the case of semolina porridge, this rule is violated: regardless of whether it is prepared on water or milk, the amount of liquid required is the same. However, the more water there is and the less milk there is, the more viscous the porridge will turn out.

  • To get semi-viscous semolina porridge (and they usually make it like this), 1 part of cereal takes 10 parts of milk or water.
  • To obtain viscous porridge, the following proportions are recommended: 1 part cereal to 8 parts liquid (milk, water, or a mixture of them).
  • If you want to make liquid porridge, take 12 parts of liquid for 1 part of cereal.

When cooking porridge in a multicooker, the ratio is slightly different: to get thick porridge for 1 part of semolina take 6 parts of milk diluted with water, semi-liquid - 8 parts, liquid - 10 parts.

Important! Semolina contains a significant amount of potassium, magnesium and phosphorus, it has a lot of calcium. This makes it useful for strengthening the heart muscle, bone tissue. However, the high phytin content in it prevents the absorption of calcium and vitamin D, which is not too good for young children.

Being the only cereal that is absorbed in the lower intestine, semolina gently cleanses it of mucus and fat. At the same time, it envelops the intestines, which makes it useful in various diseases of the gastrointestinal tract. However, the high content of gluten in it makes it dangerous for children under the age of 1, 5-2 years and for the elderly, as well as for those who suffer from gluten intolerance.

Calories semolina is 326 kcal, porridge made from it is from 80 to 150 kcal, depending on the recipe used.

Semolina porridge with milk (a classic recipe)


  • semolina - 20 g;
  • milk - 0, 2 l;
  • water - 20 ml;
  • sugar - 5 g;
  • salt - a pinch;
  • butter (optional) - to taste.

Method of preparation:

  • Measure out the right amount of semolina, pouring it into a container, from which it will be convenient to inject it into boiling milk in a thin stream.
  • Pour a spoonful of cold water into the pan. Twist the container until the water covers the entire bottom with a thin layer.
  • Pour in the milk, put the pan on the stove.
  • Heat the milk over low heat, without leaving the stove - boiling milk quickly runs away.
  • When you notice that the milk begins to boil, add sugar and salt into it, stir well. Salt must be added, without it porridge will come out less tasty.
  • While stirring the milk, pour a semolina in a thin stream.
  • Cook porridge for 5 minutes, stirring it constantly, so that it does not burn and run away. If the manufacturer recommended a longer cooking porridge, listen to its recommendations - semolina from durum wheat need more time to boil soft.
  • Add butter to the porridge, stir it and remove from heat.
  • Cover the pan with the porridge lid and leave for 5 minutes.

A good portion of porridge will come out of the amount of ingredients indicated in the recipe. If you are cooking not for one person, the amount of ingredients will need to be proportionally increased, only water can be left as much.

Semolina on water


  • semolina - 25 g;
  • water - 0, 25 l;
  • salt - a pinch;
  • sugar - to taste;
  • butter (optional) - to taste.

Method of preparation:

  • Measure out the right amount of semolina.
  • Boil water, add salt and sugar into it, mix.
  • Stir the water, creating a funnel in the center.
  • Continuing to stir, slowly pour the semolina into the funnel.
  • Boil the porridge for 4 minutes, stirring it constantly.
  • Remove the pan from the heat, let the porridge brew for 5-7 minutes.

After this time, lay the porridge in plates, top with a slice of butter.

Semolina porridge with milk and water


  • semolina - 90 g;
  • vanillin - on the tip of a knife;
  • sugar - 40 g;
  • salt - 2 g;
  • milk - 0, 6 l;
  • water - 0, 2 liters.

Method of preparation:

  • Dilute milk with water, pour into the pan.
  • Prepare the semolina by measuring the required amount.
  • When the liquid in the pan boils, add sugar, salt, vanillin into it. Stir.
  • Pour the semolina in a thin stream, simultaneously stirring the contents of the pan or whipping it with a whisk.
  • Cook the porridge, stirring for 5 minutes. Remove from heat. Insist under the lid for 10 minutes, after which it can be served.

Porridge can be supplemented with butter, jam, nuts or something else with which you like it more.

Semolina in a slow cooker


  • semolina - 100 g;
  • water - 0, 3 l;
  • milk - 0, 5 l;
  • salt - 2 g;
  • sugar - 40 g;
  • butter - 40 g.

Method of preparation:

  • Pour manca into the multicooker bowl. Add salt and sugar to it, mix.
  • With oil in the middle of the multicooker bowl, draw a line around the circle. This will be the limit that milk will not be able to overcome when boiling.
  • Mix cool boiled water with milk, pour dry products with this mixture. Mix everything carefully.
  • Run the Milkmeal program. If you need to set the cooking time, set 30 minutes. If there is no program for cooking milk porridges, choose the one that is intended for cooking dishes from cereals.
  • Wait for the program to finish.

Porridge can be laid out on plates and served immediately after the end of the program.

Semolina porridge in the microwave


  • semolina - 30 g;
  • salt - a pinch;
  • sugar - 5 g;
  • vanilla sugar - 5 g;
  • milk - 0, 25 l;
  • water - 50 ml;
  • butter - 30 g;
  • almond chips, chocolate chips (optional) - for serving.

Method of preparation:

  • In a dish suitable for cooking dishes in the microwave oven, put the sliced ​​butter into thin slices.
  • In a saucepan, boil the milk mixed with water.
  • In a separate container, mix the semolina with vanilla and regular sugar, a pinch of salt. Pour the dry mixture into a bowl with oil.
  • Fill the dry milk mixture with hot milk. Put in the microwave.
  • Turn on the stove to maximum power for 5 minutes.
  • Stir the porridge. Microwave again and cook another 5 minutes.

Spreading porridge on plates, sprinkle it with almond chips and chocolate chips. Other serving options are possible - it all depends on the culinary fan’s fancy and his gastronomic preferences.

Semolina porridge with banana


  • semolina - 100 g;
  • milk - 1 l;
  • bananas - 0, 3 kg;
  • sugar - 60 g;
  • butter - 50 g.

Method of preparation:

  • Remove the oil from the refrigerator beforehand so that it can soften by the time the porridge is cooked.
  • Wash and peel bananas. Cut them into circles, put in a bowl, mash with a fork.
  • Add softened butter to the banana pulp. Beat them with a whisk or mixer.
  • Prepare the right amount of semolina.
  • Boil milk, add sugar in it, mix well.
  • Continuing to stir the milk, pour semolina into it. Boil, stirring, porridge for 5 minutes, unless recommended otherwise by the manufacturer.
  • Put a banana mass in a pan with porridge, mix well.
  • Remove the pan from the heat and leave the porridge under the lid for 5-10 minutes.

Semolina porridge with a banana certainly will not leave indifferent any child, and this flavored dish should be enjoyed by adults.

Manka with mushrooms


  • semolina - 100 g;
  • water - 0, 5 l;
  • fresh champignons - 0, 2 kg;
  • onions - 100 g;
  • butter - 20 g;
  • refined vegetable oil - how much will go;
  • salt, black pepper powder - to taste.

Method of preparation:

  • Free the onions from the husk, cut into small cubes.
  • Wash champignons, pat dry with a napkin. Cut them into plates.
  • Heat vegetable oil. Put onion in it, fry it until golden brown.
  • Add the mushrooms. Fry them until cooked (until the excess liquid evaporates). Salt, pepper, mix. Remove the pan from the stove, but leave the mushrooms under the lid so that they do not cool until the porridge is cooked.
  • Boil water, add salt.
  • Heat the pan. Pour semolina on it and fry until light brown.
  • While stirring boiling water, pour semolina into it. Boil the porridge for 5 minutes.
  • Add butter to the porridge, mix. After removing the pan from the stove, let the brewed porridge lid for 5 minutes.

Arrange the porridge on the plates, put the mushrooms on top. This dish can be served not only for breakfast, but also for lunch or dinner. If butter is excluded from the composition of the dish, it can be eaten during fasting.

Semolina is one of the most popular dishes in our country. Many do not represent the family menu without this traditional dish. Contrary to popular belief, it is even better for adults than for children. If you cook porridge from semolina correctly, she will surely please all family members, regardless of their age.

Comments (0)
Popular articles