One of the biggest advantages of multi-cookers is the possibility of making light milk porridges with their help, avoiding the eternal scourge of this dish - burnt milk.
The principle of cooking semolina in a slow cooker is the same as in a conventional saucepan, only the cereal will be poured into cold milk. In order not to get lumps (although the possibility of this when cooking porridge in a slow cooker is minimal), pour the rump in a thin stream, stirring the milk intensively.
If you take 2 tbsp. l grits for 300 ml of milk, as indicated in the list of ingredients, you will get a medium-thick porridge in a warm form, and when cooled, it will thicken and can be served as pudding with sweet syrup.
- milk - 300 ml;
- butter - 10 g;
- semolina - 2 tbsp. l .;
- granulated sugar - 2 tbsp. l
1. We take the ingredients for cooking wonderful semolina.
2. Pour the right amount of cold milk into the multicooker container.
3. Next, set the “Cooking” mode for 10 minutes and wait for the milk to boil, then slowly pour the semolina, immediately kneading with a whisk. Clearly adhere to the specified amount, because if you add more than the norm, porridge thickens. A huge plus of cooking porridge in a crock-pot is that it will definitely work without lumps, which is not always possible to achieve when cooking in a saucepan.
4. Also send sugar to the contents. Here accuracy is not important, because each has a different taste. The ingredients are all mixed. We close the car and set the mode “Milk porridge” by turning on the timer for 10 minutes.
5. While serving the porridge to the table, add a bit of butter to it, which will enhance its delicate, pleasant taste.