Perfect Lump-Free Semolina Milk Porridge for Breakfast

For breakfast, for the whole family, quickly, simply, on a budget! Liquid semolina porridge with milk is a dish familiar to everyone since childhood. But there were so many disappointments when they gave semolina with lumps in the garden or school. This porridge turns out perfect, without flaws. There are several secrets to making the best semolina!
cook time: 20 min
Chloe Benton
Perfect Lump-Free Semolina Milk Porridge for Breakfast

Nutrition Facts (per serving)

131
Calories
6g
Fat
16g
Carbs
3g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Sugar 2 tbsp
Butter 20 g
Milk 500 ml
Semolina 3 tbsp

Recipe instructions

Step 1

Step 1
How to cook liquid semolina porridge with milk? Take a pan of the appropriate size. Rinse it well with cold water. Pour milk into it — it must be fresh so that it does not curdle during cooking. You can cook semolina not only with milk, but also with water, if someone is interested in a leaner option. Take milk of any fat content, it doesn’t matter and is chosen according to taste or availability.

Step 2

Step 2
Pour semolina into the pan and leave for 10 minutes to swell. It is this little secret that will allow you to cook semolina without lumps. There is no need to stir the semolina. For 1 liter of liquid, usually take 6 tablespoons of semolina. I cooked with 0.5 liters of liquid, so I took 3 spoons.

Step 3

Step 3
After 10 minutes, place the pan on a lit stove over low heat and bring to a boil while stirring continuously. Add sugar and salt. Cook the semolina for 3-4 minutes, also with constant stirring. This is the second secret of homogeneous porridge. You can stir with a spoon or whisk. If you like your semolina sweeter, add sugar to your liking.

Step 4

Step 4
Then turn off the heat and add butter to the pan. You can put the butter not immediately in the pan, but on a plate for each family member, the main thing is that the semolina is hot and the butter has melted. Semolina in these proportions turns out to be not very liquid and not very thick — just in moderation. After cooling, the porridge will thicken a little. Bon appetit!

Additional rubrics

Related recipes