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Barley porridge with milk in a saucepan on the stove

0
2221
Kitchen Russian
Calorie content 109.5 kcal
Portions 2 port.
Cooking time 40 minutes
Proteins * 3.3 gr.
Fats * 2.1 gr.
Carbohydrates* 22.2 g
* per 100 gr. product
Barley porridge with milk in a saucepan on the stove
Content

Barley porridge is quite healthy, as it is rich in vitamins and microelements. It is inexpensive, easy to boil and increases in volume by 3-4 times during cooking. Cook this porridge before use, as it becomes very thick and dense when it cools. According to this recipe, your porridge will turn out to be viscous, and if you want crumbly, then add the liquid in a 1: 2 ratio.

Ingredients

Cooking process

step 1 out of 8
Measure out the amount of barley grits specified in the recipe in a glass or cup. Often housewives wash the groats, but this is important for crumbly porridge. For viscous porridge, you do not need to rinse the yach, but only sort it out so that there is no small debris.
step 2 out of 8
Use a heavy-bottomed saucepan to boil porridge. Boil the required amount of clean water in it and pour cereal into the boiling water in a thin stream. At first, groats are boiled for a short time in water, since the boiling time in milk lengthens.
step 3 out of 8
Mix the cereal with water with a spoon.
step 4 out of 8
Cook the porridge until it is partially thickened.
step 5 out of 8
When the porridge thickens, pour the milk into a saucepan. Then add salt and sugar and stir again.
step 6 out of 8
When the liquid re-boils, reduce the heat to low and cook the porridge covered with a lid for 35-40 minutes. Remember that small grits will cook faster. Stir the porridge periodically during cooking so that it does not burn.
step 7 out of 8
Put butter in the cooked porridge and mix well. The porridge with butter will not thicken so quickly.
step 8 out of 8
Then put the barley porridge, cooked in milk, in portioned plates and serve.

Bon Appetit!

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