We have all been familiar with buckwheat since childhood - our mothers fed us buckwheat porridge with milk. This cereal is enriched with vitamins and microelements, fiber and polyunsaturated fats.
On the list useful substances There are many properties that reduce cholesterol, increase the strength of the immune system, stabilize metabolism and strengthen strength. To save everything beneficial features, buckwheat should be cooked properly.
How long to cook different buckwheat?
Before answering the question: how to cook buckwheat, you will have to understand its types. There are two types of buckwheat called prodel and yadritsa. The first is a kernel split in half, and the other is a whole grain.
- "Live" green buckwheat is cooked for 10-15 minutes.
- For cooking done It is enough to boil it for 20 minutes.
- Yadritsa is being prepared 30-40 minutes.
During cooking, the cereal increases in volume and softens. Today, buckwheat is used to make healthy flakes and flour that do not require cooking. Just pour boiling water over them.
A lot can be said about the benefits of buckwheat. It helps with cardiovascular diseases, helps reduce weight and blood sugar. If you know how to cook cereal correctly and tasty, it will be impossible to tear yourself away from it.
- Before preparing the cereal, it is first sorted, although many manufacturers assure the quality of the product.
- There is no need to stir the porridge during cooking.
- The optimal proportion of grain and water is considered to be 1:2.
- It is better to cook cereals in a bowl with thick walls or a casserole with a round bottom. This will allow the buckwheat to swell evenly.
- It is necessary to add buckwheat to cold water to speed up the cooking process.
- Knowing how to cook buckwheat, first put it on high heat, and then reduce it to medium.
How to cook tasty and crumbly buckwheat in a saucepan?
If necessary, buckwheat is sorted out from garbage, washed several times under water. Then it should be dried and fried in a frying pan with the addition of a small amount of butter.
Boil two glasses of water separately, add some salt and transfer the cereal to them. After the porridge boils, remove the foam from it. Buckwheat simmers over low heat for about 15 minutes without opening or stirring.
The dish will be ready when all the water has evaporated from the dishes. Cut the butter thinly and place it on top of the porridge. The pan should be covered with a napkin, covered with a lid and wrapped in something warm. An hour later, a delicious crumbly porridge comes out!
How to cook buckwheat in water?
Many people are interested in how to cook buckwheat in water correctly?
- Most simple option is to use a multicooker, but this option is not available to everyone. Most people like to eat buckwheat cooked on the stove. Before cooking, the cereal is washed and fried in oil to enhance the taste.
- It is important to use high quality water. If there is a lot of chlorine in it, you won’t get a crumbly and tasty side dish. A spoon of any oil or four spoons of milk helps soften hard water.
- You can begin the cooking process: cereal and water are placed in a bowl, and then salted to taste. The resulting foam is removed after boiling, and then the fire is reduced. Cover the dish with a lid and cook the porridge. After 15 minutes you can open the lid - the dish is ready!
How to cook buckwheat with milk?
- You can prepare the cereal using the previous method, but add milk to it. More tasty dish This happens if you add milk during cooking. This makes the porridge very tender.
- For a serving, it is enough to take 0.5 cups of buckwheat and a glass of milk and water. For taste you will need a spoon of sugar and salt.
- Bring the cereal to a boil, add salt and sugar, reduce the heat and cook for 15 minutes until the water boils away. Then pour in cool milk, and when it boils, turn off the stove. Cover the pan with a lid and let it brew for a couple of minutes. If desired, you can add oil there.
How is boiled buckwheat served?
This unique grain serves as a suitable side dish for almost every dish. An excellent combination are: mushrooms, meat dishes, onion, boiled eggs. A great flavor addition to buckwheat is tomato sauce with bell pepper and carrots.
You can cook buckwheat with mushrooms fried with onions. The dish turns out wonderful!
Variety of buckwheat dishes
If you are already tired of the traditional recipe for buckwheat porridge, you can try something new. If the option with milk seems too banal to you, you can make pancakes from cereals by adding buckwheat flour.
Buckwheat makes delicious meatballs, if you add spices and an egg to the cereal. If desired, they can be combined with meat or mushrooms. There are also many recipes for cabbage rolls, pilaf and cutlets, which are based on buckwheat.
Buckwheat is one of the first cereals that can be introduced into complementary foods for babies up to one year old. Due to the fact that this product is low allergenic, parents can rest easy. Buckwheat will not negatively affect the condition of the child’s body. You will learn how to properly prepare buckwheat milk porridge from this article.
The value of buckwheat porridge
Many parents know that buckwheat cooked with milk is very healthy. However, not everyone can answer why this cereal is useful. Let's start with the fact that the milk used to cook buckwheat porridge is a rich source large quantity useful microelements, including substances such as calcium.
For an actively developing baby, calcium is necessary. First of all, it is needed for the formation of a strong and healthy bone skeleton. Its deficiency can cause brittle bones. Buckwheat grains, in turn, contain significant amounts of magnesium, iron, phosphorus and iodine. Buckwheat contains B vitamins.
We can conclude that the combination of buckwheat and milk is not only an incredibly tasty dish, but also a storehouse of vital vitamins and minerals. Accordingly, the child’s body receives twice as much benefit. Being a dietary product, buckwheat porridge contains only eighty to one hundred and ten kilocalories per hundred grams.
Traditional recipe for cooking buckwheat with milk
Before you start preparing porridge with milk for a child, for example, 1 year old, you should familiarize yourself with the classic cooking recipe of this product. Having understood the principles of cooking buckwheat, you can easily cope with preparing children's milk porridge, which has its own nuances. To get started, you will need to acquire the following products:
- you will need one mug of buckwheat;
- thirty grams of butter;
- two cups of water;
- a pinch of salt;
- milk in the volume of one cup.
It is worth mentioning that the total cooking time does not exceed thirty-five minutes. Considering the ingredients taken, the calorie content of one average serving will be approximately ninety-seven kilocalories. The algorithm for preparing classic buckwheat porridge includes a number of stages.
- First of all, buckwheat grains must be carefully sorted for foreign impurities. Sometimes small black stones get into the package and need to be removed.
- Then the cereal is poured into a deep bowl with cold water and washed with intense movements. It is advisable to repeat this procedure several times.
- Peeled and washed buckwheat is placed in a saucepan with a thick bottom and filled with the required amount of water.
- Next, turn on the fire and set it to medium power. The cereal is left to cook until the water begins to boil.
- If desired, you can add granulated sugar and a pinch of salt to the porridge.
- The fire is reduced to its minimum level. The cereal is left on the stove until the liquid has completely evaporated.
- After this, when all the water has boiled away, pour a portion of cold milk over the already prepared buckwheat and cook the porridge until the milk boils. It is advisable to stir the buckwheat periodically.
- The finished porridge is flavored with butter and covered with a lid to infuse. Ten to fifteen minutes is enough. Tasty and appetizing porridge is ready to eat.
Milk buckwheat porridge for baby
Having familiarized yourself with the classic recipe for preparing buckwheat with milk, you can easily cope with a dish intended for a baby. Since milk porridge is introduced into complementary foods for a still fragile body, it is recommended to do this gradually. Observe how the child reacts to a new dish, whether there are any unpleasant consequences after eating buckwheat cooked with milk.
From the components you need to take:
- fifty grams of buckwheat;
- one hundred and thirty milliliters of baby clean water;
- ten grams of butter, salt;
- one hundred milliliters of milk, the fat content of which will not exceed fifteen percent.
Total time cook for forty-five minutes. The calorie content of one children's serving, taking into account the previously mentioned ingredients, is approximately ninety kilocalories. So, the process of preparing children's milk buckwheat porridge is divided into parts.
- To begin, sort out the buckwheat well. If necessary, remove any foreign matter. Rinse the cereal thoroughly in a deep bowl of cold water. Don’t be lazy to rinse the buckwheat several times.
- Despite the fact that boiled buckwheat grains are quite soft in texture, for the first try of the dish it is recommended to achieve a puree consistency. To do this, buckwheat is ground using a mixer or blender. Then pour the resulting buckwheat flour into a saucepan and fill it with the required amount of clean baby water.
- After this, turn on the burner to minimum heat and place the pan on the stove. As soon as the water begins to boil, it is necessary to create a “steam room” effect so that the water boils away. To do this, cover the pan with a lid. In this state, buckwheat porridge must be cooked for at least twenty minutes. Add water if necessary.
- After the buckwheat porridge is well cooked, you can pour milk into it, as well as other remaining ingredients - butter and a small pinch of salt.
- You need to stir the contents of the pan constantly until all the milk has evaporated. Typically this takes twenty minutes. The porridge is ready.
How to prepare milk buckwheat porridge for babies
The process of preparing buckwheat with milk in a slow cooker, for example, for a one-year-old child, is practically no different from classic recipe, but it takes much less time. If you are the proud owner of this wonderful equipment, feel free to use it. For this recipe, buckwheat grains do not need to be crushed in a coffee grinder; in the slow cooker they will become soft, Small child will be able to deal with them. So, the components you need to stock up on are:
- one glass of buckwheat;
- twenty grams of butter;
- two glasses of baby water;
- salt, one cup or glass of milk.
The preparation time for this dish in the “Milk porridge” mode will take approximately thirty-five minutes. The calorie content of one average serving is one hundred and five kilocalories.
The peeled and washed cereals are poured into the multicooker container. Next add water and milk. Next comes the dry ingredients. You shouldn't add a lot of sugar. The child's body does not need it. The best option It will happen if you put a little honey and butter in the finished dish, right before feeding the baby. Oil will give the porridge a more delicate taste.
After all the ingredients have been placed in the multicooker, close the lid. You need to cook the porridge in the “Milk porridge” mode. As a rule, the required cooking time is already set in it.
Even those who watch their figure enjoy eating porridge. Porridge for breakfast is one of the nutritional rules for athletes who maintain a balance of complex carbohydrates in their diet. And, as a rule, preference is given to buckwheat porridge: exceptionally rich in protein, vitamins and valuable iron. And no the best way make buckwheat even healthier and more nutritious, how to cook buckwheat porridge with milk. Milk makes porridge more caloric and supplements protein with amino acids. But this is not the main thing. Much more important is the taste of buckwheat porridge with milk: soft, sweetish, like from childhood. It is no coincidence that this dish is considered a classic breakfast before kindergarten or school. We invite you to remember your childhood or prepare milk buckwheat porridge for your kids. And make it no worse than what your grandmother or mother once cooked.
How to cook buckwheat porridge: with milk or water?Milk porridge, buckwheat and any other are a source of energy, minerals and vitamins, and, of course, gastronomic pleasure. It would seem that the dish is completely uncomplicated. But its popularity has remained unchanged for many hundreds of years. What is good about milk buckwheat porridge?
- Buckwheat When made with milk, it is never crumbly; it is always a liquid or viscous porridge. By changing the amount of liquid, you can adjust the consistency of milk buckwheat porridge, and make it a dish for both breakfast and lunch.
- To prepare milk buckwheat porridge you can use different types buckwheat: not only the core, but also the whole grain. Milk porridge made from buckwheat is more tender and is suitable for feeding children and the elderly, as well as anyone who likes more homogeneous porridges.
- Milk buckwheat porridge for baby food can easily be supplemented with sugar, jam, honey, fruit and/or fruit puree - and this will not spoil its taste, as it would with crumbly buckwheat cooked in water.
- You can cook milk buckwheat porridge for a child even on breast milk or with its addition.
- To reduce the calorie content of milk buckwheat porridge, choose skim milk or simply mix milk with water in any desired proportion. This will preserve both the taste of the porridge and your figure.
Milk buckwheat porridge recipes
If you love and know how to cook ordinary buckwheat in water, then it will not be difficult for you to cook milk buckwheat porridge. Choose the type of cereal and milk fat content to suit your taste. But don’t rush to cook buckwheat with “pure” milk, otherwise it can easily burn on the pan. Use this method of preparing milk buckwheat porridge: 
- Prepare milk, buckwheat and drinking water in a ratio of 1:1:1, that is, for a glass of buckwheat you will need a glass of milk and water. Salt and sugar are optional, but you can use them as desired, adjusting more or less according to your taste.
- Sort through the buckwheat, carefully selecting and removing not only specks and impurities, but also darkened kernels.
- Pour water into a small, unenameled, heavy-bottomed saucepan and bring to a boil.
- When the water boils, pour the cereal into it and reduce the heat to low. Cover the lid loosely and wait until the liquid has completely evaporated.
- Now pour a glass of milk into the pan room temperature. To make the porridge sweet, add sugar along with milk.
- Cook buckwheat in milk, stirring, for 10 minutes. Then remove from heat, close tightly and leave for another 10-15 minutes to let the porridge settle.
How to cook milk buckwheat porridge for a child
Children three years old and older, who hold a spoon on their own, enjoy eating sweetened milk buckwheat porridge, cooked according to the recipe described above. But for younger children it is better to cook buckwheat separately, according to a special recipe. Moreover, this milk buckwheat porridge is suitable even for infants from about six months: 
- One serving of baby porridge is made from 1 full tablespoon of buckwheat and 0.5 cups of milk diluted with water. As mentioned above, milk can be breast milk.
- Sort the buckwheat with special care, rinse and dry slightly. Grind the buckwheat grains into flour using a coffee grinder or food processor.
- Pour milk or milk and water into a ladle, heat it and add buckwheat flour.
- Reduce heat to low and stir continuously throughout cooking time, about 10 minutes.
- If the porridge turns out to be thick, dilute it with milk. How older child– the thicker the milk porridge can be. After 8 months of age, cook not 1, but 2 tablespoons of buckwheat in 0.5 cups of milk.
How to cook milk buckwheat porridge in a slow cooker
A multicooker greatly simplifies the task of cooking milk buckwheat porridge. Most models provide a special mode, which is called “porridge”, “buckwheat”, and sometimes even “milk porridge”. All you have to do is prepare the ingredients in the right quantities and follow the instructions:
- For 1 cup of sorted buckwheat, 3 cups of milk is enough, but you can use 4 cups if you want a thinner porridge.
- To prepare milk buckwheat porridge in a slow cooker, milk does not need to be diluted with water. Sugar and butter are also optional.
- Pour the cereal into the multicooker bowl. If you are using butter and/or sugar, add those too right away. Pour in milk and stir.
- Close the device and turn it on in the “milk porridge” or simply “porridge” mode. This usually involves cooking for 40-45 minutes.
- At the end of cooking, leave the porridge covered for a while to let it sit.
How to cook delicious buckwheat porridge
The older a child gets, the more whims and demands he makes for food. And adults often don’t mind diversifying the daily menu. Here are a few ways to make milk buckwheat porridge even tastier:
- Use condensed milk instead of sugar.
- In the absence of whole milk, take milk powder and reconstitute it according to the instructions.
- Sweet buckwheat porridge is perfectly complemented with raisins, dried apricots and/or other dried fruits, which should be placed in the pan about 10 minutes before the porridge is ready.
- Try cooking milk buckwheat with a spicy taste. To do this, add a cinnamon stick, a little cardamom and/or nutmeg to milk (or milk diluted with water). When the milk boils, remove the cinnamon and only then add the buckwheat.
- More universal option– replace sugar with vanilla sugar or simply add vanilla extract while cooking milk porridge.
Buckwheat is rightfully the real “queen” among most cereals and cereals. She received such a title not only because of her excellent taste, but also through the benefits it brings to people.
You shouldn’t even start talking about milk, because everyone knows from the cradle about the beneficial properties of this product. And it’s not for nothing that children and baby animals are fed this nutritious liquid.
Milk buckwheat porridge is a dish known to everyone since childhood and, like semolina, is associated with kindergarten and carefree times. Prepare this dish at home and allow your loved ones to return to their childhood in memories.
Most people have no doubt that such a dish is extremely healthy. However, they cannot answer the question about the benefits of milk buckwheat in detail.
Milk acts as a “storage” huge amount vitamins, essential minerals and calcium. Without these components, not a single bone in your body will be strong and healthy.
In turn, buckwheat kernels can also “boast” of an abundance of beneficial microelements. Magnesium, copper, iron, phosphorus, iodine, calcium, vitamins B, P - this is not the entire list of benefits of buckwheat.
By combining these two components in one dish, we get many times more benefits from them, because one ingredient enhances the beneficial properties of the other. But you should not overdo it with taking such concoction, because the abundance of various elements negatively affects general health body.
The calorie content of buckwheat porridge with milk ranges from 80 to 110 kcal per 100 grams. This amplitude is explained by the fat content of the milk liquid and the amount of added ordinary water. Of course, this calculation was made without adding oil and various flavoring additives.
Classic recipe
- buckwheat kernels – 1 tbsp.;
- butter – 30 g;
- water – 2 tbsp.;
- salt (sugar optional);
- milk – 1 tbsp.
Time: 35 minutes.
Calories: 96.8.
Buckwheat porridge with milk for children
- sugar – 15 g;
- buckwheat – 100 g;
- salt - a small pinch;
- water – 130 ml;
- butter – 20 g;
- milk – 200 ml.
Time: 45 minutes.
Calories: 139.9.
- Separate the buckwheat kernels from various debris and wash thoroughly with water;
- Pour the cereal into a saucepan, pour in water and send it to the fire;
- The mixture has boiled - set the heat to minimum and boil for 20 minutes;
- Then add the milk component, spices and a piece of butter;
- Stirring generously, bring the substance to a boil and boil for another 20 minutes.
Recipe for buckwheat porridge with milk in a slow cooker
- milk - 3 measuring containers (m.u.);
- sugar – 20 g;
- water – 1 m.u.;
- butter – 1/5 p.;
- buckwheat kernels – 1 m.e.
Time: 35 minutes.
Calories: 117.8.
- Place the washed buckwheat in the multicooker bowl;
- We add liquid components to it;
- Be sure to season with sugar and add butter;
- Cover the electrical appliance with a lid;
- “Milk porridge” is the required mode, and we set the timer for about half an hour.
- buckwheat with milk - great option food for losing weight people. Despite the fact that the kernels themselves are a high-calorie product, they are enriched with carbohydrates, which take a long time to digest and do not negatively affect a person’s weight;
- This dish is also indispensable for vegetarians. Buckwheat grains are enriched with 3 amino acids, which are essential for the proper functioning of the body;
- Scientists say that sugar is enemy number 1 for milk buckwheat porridge. This additive neutralizes all the benefits that the kernels bring to humans. For those with an avid sweet tooth, it is better to replace granulated sugar with a few drops of honey. If possible, you should avoid sweeteners altogether;
- In order for the kernels to acquire a richer taste and aroma, before boiling them in milk, they should be fried in a dry hot frying pan.
Milk buckwheat should be included in the regular diet of expectant mothers suffering from anemia and growing children. After all, they are the ones who need calcium and iron the most. For older people, buckwheat porridge with milk helps remove excess cholesterol and toxins.
Suffering from diabetes or kidney failure? Treat this food with caution. The fact is that buckwheat kernels contain rutin, which provokes vasodilation, which can cause another attack of exacerbation of the disease.
The following video describes in great detail how to prepare delicious buckwheat porridge with milk.
If you introduce the baby to them correctly and in a timely manner, they will become faithful companions for life.
The benefits of cereals
Dishes made from various cereals are considered valuable food products. Cereals are sources of complex carbohydrates, which provide energy and take a long time to digest, giving a feeling of fullness. Therefore, they serve as an excellent breakfast - in the form of porridge or part of lunch - in the form of a cereal side dish. In addition, in addition to proteins, fats and carbohydrates, cereals contain many vitamins (especially group B) and microelements, for example, magnesium, calcium and iron, which a child needs for proper development. There are several types of cereals - and each of them has its own advantages and disadvantages.
The greatest value among cereals is buckwheat, it contains a lot of proteins, fats, starch, iodine, B vitamins, potassium, phosphorus, magnesium and iron that are easily digestible by the child’s body. In addition, it does not contain gluten, the protein responsible for the development of celiac disease (an autoimmune intestinal disorder).
Gluten-free cereals also include rice and corn. Rice cereal is the richest in starch; it contains little plant proteins, minerals and vitamins. But it is perfectly absorbed and digested by the child, helps with loose stools and is very tasty. The third gluten-free grain is corn, crushed into small particles. It is rich in starch, has a little calcium and phosphorus, but enough iron and B vitamins. This cereal takes a long time to cook, but when boiled it is absorbed very well.
It rightfully occupies second place in nutritional value after buckwheat. oat groats and products made from it - crushed oats, rolled oatmeal, oatmeal. They contain a lot of vegetable proteins, which contain essential amino acids, in addition, this porridge has the most fat compared to others, as well as a lot of potassium, phosphorus, magnesium, calcium, iron, vitamin E and B vitamins. One significant drawback This porridge is that it contains gluten. Oat processing products - rolled oatmeal and oatmeal - undergo special processing; they are steamed, pressed, and dried. Therefore, their absorption by the body improves, which means they are more suitable for the child.
Millet also belongs to the group of gluten grains, it is produced from millet. It contains a lot of potassium, magnesium, phosphorus and especially iron. But in terms of nutritional value, millet is inferior to almost all cereals, since it is quite difficult to digest.
Barley and pearl barley cereals also belong to gluten porridges, made from barley by crushing into particles different sizes. These cereals are rich in minerals and cleanse the intestines well, but they are “heavy” for digestion due to the large amount of coarse fiber, so they are difficult for children to digest early age, up to 1 year they, along with millet, are not given at all.
Our grandmothers' favorite porridge is semolina, it belongs to the gluten category and is not the healthiest of all. Of course, it contains a lot of protein and starch, but it is very nutritious and if consumed frequently will lead to excess weight. In addition, it contains a lot of special protein - phytin, which binds calcium and iron in the intestines, leading to rickets and anemia. Therefore, modern doctors do not recommend semolina porridge for feeding a child under 1 year of age.
When to introduce porridge
There is no doubt that grains are healthy. However, in order for them to bring maximum benefit and be fully absorbed by the body, it is necessary to introduce them into the baby’s diet within a strictly defined period. Porridge is the first cereal product to appear in a child's diet. Along with vegetables, porridges are dishes for a child’s first feedings. Acquaintance with them occurs at the age of approximately 6 months. In rare cases, if the baby is persistently underweight, the doctor may recommend introducing porridge into the child’s menu a little earlier - at 5–5.5 months.
Porridges replenish the body of a growing baby with energy, which is spent more and more, expand the boundaries of taste and gradually teach him to eat more and more dense food. Getting acquainted with cereals should begin with gluten-free, dairy-free porridges - rice, buckwheat and corn. They are introduced gradually one after another over six months. Then, at 8–9 months, oatmeal is gradually added to them. In addition, you can make porridge from several types of cereals. From the age of 1, semolina and thoroughly boiled millet porridge are introduced into the child’s diet; from 1.5 years, barley and pearl barley porridge can be given. It is recommended to give porridge daily, alternating grains with each other, since each of the porridges is good in its own way.
In addition, from 1.5–2 years old, cereals can be offered to a child as a side dish for meat or fish dishes or as an additive to soups.
Our first porridge
As the first porridge, you can give your baby either store-bought porridge or homemade porridge. Now on store shelves there is a wide variety of instant (instant) cereals. They are completely ready to use - you just need to measure out the dry powder. required quantity and dilute according to the instructions on the package. But many mothers believe that such cereals are less healthy than those that are cooked on their own, and sometimes that they are harmful to the baby. Is this really true? These porridges are prepared from ground grains that have been steamed. Due to this processing, some of the coarse proteins are lost, and the consistency of the porridge becomes more delicate. These products undergo strict control to ensure compliance with all standards, are additionally enriched with vitamins necessary for a growing body, and often add probiotics to promote the growth of beneficial intestinal microflora. The cereal is ground into flour and vitamins and minerals are added to it. However, such porridge also contains ingredients that are not entirely healthy; manufacturers often add sugar or various flavorings (honey, chocolate, fruit) to the porridge so that children are more willing to eat it. It is better not to use such cereals as first complementary foods - sugar (maltodextrin, sucrose, glucose or fructose are also sugars) and additives can become potential allergens for the child.
If you decide to cook porridge for your child yourself, you need to know some of the features of preparing such dishes.
Cereals should not contain pests or foreign odors.
Before cooking, the cereal must be carefully sorted (if it is rice, buckwheat or millet) or sifted (if it is semolina, corn, buckwheat) and remove foreign impurities.
Crushed cereals (semolina, corn, buckwheat, small wheat, cereals) are not washed before cooking; the rest must be thoroughly rinsed under running water in a colander.
It is necessary to cook porridge for a child in a steel stainless steel cookware, enameled porridges burn, and aluminum releases toxins.
All first porridges are prepared exclusively with water or vegetable broth; milk is added at about 9 months to the ready-made porridge. In addition, after cooking, baby porridge can be diluted with breast milk.
Up to 1 year salt and sugar are not used to prepare porridge; you can add fruit puree to porridge after introducing it into the baby’s diet. After 1 year You can add a little salt to your food and add a small amount of sugar to enhance the taste of the food.
Up to 1 year The porridge is cooked from cereal flour, grinding the cereal thoroughly in a coffee grinder, or it is prepared from whole cereals and, after cooking, is ground in a blender. First, they make a very liquid 5?% porridge - take 100 ml of liquid per 5 g of cereal, then move on to a more viscous, 7-10?% porridge - 100 ml of liquid per 7-10 g of cereal. From 1 year they begin to prepare thicker porridges from heavily boiled cereals, gradually moving on to regular porridge.
To prepare porridge correctly, you need to know the cooking times for cereals:
- crumbly buckwheat - 30–45 minutes,
- crumbly millet – 45 minutes,
- oatmeal 20–25 minutes,
- rice depending on the presence of pre-treatment with steam from 15 to 30–40 minutes,
- semolina 15 minutes.
But it is better to focus on the cooking times indicated on the package. For example, some varieties of rice can be cooked for no more than 15 minutes. There are also porridges that need to be cooked for 3-5 minutes.
From 7–7.5 months you can add butter to the porridge.
Children's porridge recipes
Puree buckwheat porridge
from 6 months
You will need:
- 1 glass of water,
- 1 tbsp. spoon of cereal flour.
Preparation: sort out the buckwheat, rinse it in warm water, put it in a saucepan, pour in 1?/?2 cups of hot water, leave for 5 minutes, then drain the water. Pour in the remaining half a glass of hot water again and cook until thickened. Cover with a lid and place in a warm place to “cook”. While the porridge is hot, you need to rub it through a sieve or grind it in a blender. From 7–7.5 months you can add
Puree rice porridge
from 6 months
You will need:
2 glasses of water,
2 tbsp. spoons of rice,
1?/?2 teaspoons of butter (from 7–7.5 months).
Preparation: Sort the rice, rinse, boil in boiling water for 45–60 minutes, add butter to the porridge and grind in a blender.
Corn porridge
from 6 months
You will need:
- 1 glass of water,
- 3 tbsp. spoons of corn flour,
- 2 teaspoons butter (from 7–7.5 months).
Preparation: Add sifted flour to boiling water, but do not stir until the water boils again. As soon as the water boils, you should quickly mix everything so that you get a homogeneous viscous porridge without lumps. After this, you need to close the pan with a lid and let the porridge cook over low heat for 10–12 minutes. Prepare corn porridge recommended in small portions and no earlier than 20 minutes before serving, since with more long-term storage it becomes stale and tasteless.
Porridge with vegetable broth
from 9 months
You will need:
- 1 glass of milk,
- 1 glass of water,
- 1 tbsp. a spoonful of any cereal (rice, oatmeal, corn),
- 1 carrot,
- 1?/?2 potatoes,
- 1 cup shredded white cabbage,
- 1 teaspoon butter.
Preparation: prepare a vegetable broth - wash small carrots and potatoes with a brush, peel and cut into cubes, chop cabbage. Place vegetables in a saucepan and pour hot water and cook under closed lid 15–20 minutes. After this, strain the vegetable broth through cheesecloth and squeeze out the vegetables. Add 6 tbsp to the vegetable broth. spoons of milk, heat to a boil, add cereal and cook the porridge, stirring, until boiled. Add the remaining milk to the finished porridge and boil for another 1-2 minutes. Season the finished porridge with butter.
Buckwheat porridge (oatmeal, rice) milk
from 9 months
You will need:
- 1 glass of milk,
- 1 glass of water,
- 2 tbsp. spoons of cereal,
- 0.5 tsp butter.
Preparation: Sort the grains, rinse, add to boiling water and cook until almost done for 25–30 minutes. Then pour in hot milk and continue cooking until the cereal is completely cooked. At the end of cooking, add butter.
Buckwheat porridge with fruit puree
from 9 months
You will need:
- 1 glass of milk,
- 1?/?2 glasses of water,
- 1 tbsp. spoon of buckwheat flour,
- 1 apple or pear or 100 g of ready-made fruit puree,
- 1?/?2 teaspoons of butter.
Preparation: dilute buckwheat flour in cold water and pour into boiling milk while stirring continuously. Cook, continuing to stir continuously, for 5 minutes, then add the cooked and strained fruits and bring the porridge to a boil. Place butter in the finished dish. Instead of fresh fruit, you can take ready-made baby fruit purees.
Puree oatmeal
from 9 months
You will need:
- 1 glass of milk,
- 2 glasses of water,
- 2 tbsp. spoons of oatmeal,
- 1?/?2 teaspoons of butter.
Preparation: pour rolled oats into boiling water and cook over low heat for about 20 minutes. Rub the boiled rolled oats hot through a sieve, dilute with hot milk and rub again so that there are no lumps. Instead of a sieve, you can use a blender. Stir the crushed porridge well and bring to a boil again. Add butter to the prepared porridge.
Oatmeal porridge with pumpkin
from 10 months
You will need:
- 1 glass of milk,
- 1 glass of water,
- 1 tbsp. spoon of rolled oats,
- 100 g pumpkin (or zucchini),
- 1?/?2 teaspoons of butter.
Preparation: wash the pumpkin or zucchini, peel off the skin and seeds, cut into cubes, pour boiling water over it and cook under a closed lid for 20 minutes, then add the sorted rolled oats flakes, pour in hot milk and cook under the lid over low heat for another 20 minutes. While hot, rub the porridge through a sieve and bring to a boil. Add butter to the finished porridge.
Oatmeal porridge with dried apricots and prunes
from 1 year
You will need:
- 1 glass of milk,
- 1 glass of water,
- 2 tbsp. spoons of oatmeal,
- 2 prunes
- 2 dried apricots,
- 1?/?2 teaspoons of butter.
Preparation: pour oatmeal into cold water, put the pan on the fire and bring to a boil. Wash dried apricots and prunes thoroughly, chop finely and add to the porridge. Cook the porridge until it has the consistency of jelly, add milk and, continuing to stir, cook until tender for 20 minutes. Add butter to the finished porridge.
Semolina porridge
from 1 year
You will need:
- 1 glass of water or milk,
- 1 tbsp. spoon of semolina,
- 1?/?2 teaspoons of butter.
Preparation: bring milk or water to a boil, add semolina in a stream, stirring constantly to prevent lumps from forming, cook for 1-2 minutes. Then add butter. Let the porridge brew for 15 minutes under a closed lid without heating. If desired, add various fruits, mashed with a fork, or fruit puree to the finished porridge.
Semolina porridge with pumpkin
from 1 year
You will need:
- 1 glass of milk,
- 100 g pumpkin,
- 2 teaspoons semolina,
- 1?/?2 hours spoons of sugar,
- 1?/?2 teaspoons of butter.
Preparation: wash the pumpkin, remove the peel and seeds, cut into small pieces, pour in hot milk and cook under a closed lid for 15 minutes. Then, stirring, add semolina, sugar and cook for another 15–20 minutes over low heat. Season the porridge with butter.
Mashed millet porridge
from 1 year
You will need:
- 1 glass of water,
- 1 glass of milk,
- 1 tbsp. spoon of millet cereal,
- 1?/?2 teaspoons of sugar,
- 1?/?2 teaspoons of butter.
Preparation: Sort and wash the millet, rubbing it with your hands in warm water, changing the water until it becomes clear. Pour the washed cereal with 1 glass of water and 1/?3 glass of milk, then cook for 45–50 minutes. Rub the boiled millet hot through a sieve or in a blender, add the remaining hot milk, sugar, mix and rub again so that there are no lumps. Instead of a sieve, you can use a blender. After grinding, cook the porridge, stirring, for another 2 minutes. Add butter to the finished dish and mix thoroughly.
Millet porridge with pumpkin
from 1 year
You will need:
- 1 glass of milk or water,
- 2 tbsp. spoons of wheat cereal,
- 150 g pumpkin,
- 1?/?2 teaspoons of sugar,
- salt.
Preparation: place peeled, cut into small pieces pumpkin into boiling salted water or milk and cook for 7-10 minutes. Then pour the washed mixture several times into hot water millet, add sugar and cook over low heat for 45 minutes. Season the finished porridge with butter.
Millet milk porridge in a pot
from 1 year
You will need:
- 1 glass of milk,
- 2 tbsp. spoons of wheat cereal,
- 1?/?2 teaspoons butter,
- salt.
Preparation: rinse the millet thoroughly in hot water, changing the water until it becomes clear, pour into boiling salted water and cook at low boil for 5-6 minutes. Then drain the water, transfer the porridge into a ceramic pot, add butter and milk, mix and, cover with a lid, put in the oven for 1.5 hours.
Berry porridge
from 1.5 years
You will need:
- 1 glass of water,
- 1 tbsp. spoon of cereals (rice, buckwheat, semolina),
- 2 tbsp. spoons of any fresh berries (raspberries, strawberries, currants),
- 1?/?2 teaspoons of sugar,
- 1?/?2 teaspoons of butter.
Preparation: rinse fresh berries, mash, squeeze the juice through cheesecloth, boil the pomace in water and strain. Put any cereal into the broth, cook until done, depending on the type of porridge, add sugar and butter, let it boil again, remove the porridge from the stove, cool and pour the squeezed juice into it.
Side dish for a child
Another valuable product Cereal foods are side dishes, but they are not at all limited to boiled rice or buckwheat. In addition to them, many other cereals (millet, wheat), as well as their various combinations with vegetables, can be used as a side dish. Such combinations will increase nutritional value and assimilation of dishes, and also add a special taste. The cereal will change its taste if you cook it not in water, but in vegetable or weak meat broth (after the meat boils, drain the water, add new water, bring it to a boil again and use the resulting meat broth to prepare porridge). Cereal side dishes will be an excellent addition to fish, meat or vegetables. Cereals may be included in some dishes.
Cabbage rolls with rice
from 2 years
You will need:
- 8 cabbage leaves,
- 200 g boiled rice,
- 50 g boiled beef,
- 1?/?2 large onions,
- 2 tbsp. spoons of raisins,
- bunch green onions,
- 2–3 sprigs of dill,
- 1 l chicken broth,
- 2 tbsp. spoons of olive oil.
Preparation: grind the beef through a meat grinder, finely chop the onion and dill. To soften, place cabbage leaves one at a time in boiling water so as not to damage them, and cool immediately. Lightly fry the onion and beef in a deep frying pan over olive oil, add rice, half of finely chopped dill, raisins and 100 ml of broth. Simmer covered for 15 minutes. Wrap the filling in cabbage leaves, tying them with onion shoots. Place the rolls in a saucepan, add broth and simmer covered for 30 minutes, adding broth as needed. Serve with sour cream.
Millet and rice balls with carrots
from 2 years
You will need:
- 100 g millet,
- 100 g rice,
- 1 liter of water (for porridge),
- 1 carrot,
- 2 eggs,
- 1 teaspoon vegetable oil,
- 1 tbsp. spoon breadcrumbs,
- 2 tbsp. spoons of sour cream,
- salt.
Preparation: chop the carrots into strips, sauté for vegetable oil. Cook a viscous porridge from a mixture of millet and rice, add carrots, eggs and mix. Divide the resulting mass into meatballs or cutlets, bread them in breadcrumbs, place in a saucepan, pour in sour cream and place in the oven for 10 minutes.
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