I hesitated to post this recipe. In the end - decided. First, many children, and later adults))) I hate porridge because of the lumps. Second, NONE of the women I interviewed did not know of this method of preparation. Can someone come in handy. The secret of this read the book "cuisine of the peoples of the USSR" ed. by Feldman, in the section "Useful tips", and further refined.
Let's start with the prerequisites of successful cooking porridge. First, adherence to the recipe: for one serving: 3/4 Cup milk – 1/4 Cup water and 3 tbsp semolina. Second, it is better to use a saucepan with a thick bottom. The above pan should be rinsed in cold water, pour the water and milk COLD. Pour on top of semolina. It will partially sink and partially float on the surface. So.
Leave the future mess for 10 minutes. During this time the grains of semolina absorb the cold liquid, swell, whereby during cooking, do not form any lumps. Note. If the milk You have svezhevspahannoy, hot, semolina, then soaked in cold water and milk already poured before you start cooking. Before you put the pan on the fire, be SURE to mix its contents, because semolina settles to the bottom. Put the oatmeal on low heat, if necessary, add sugar and salt. When you cook for the first time, better cereal not to move independently to get a feel for how it behaves. But to stir it constantly is not necessary. Let's just say until it boils, I stir about once per minute, and after boiling – permanently, and the mess just to the bottom will burn. But the lumps will not be still! After boiling, cook for around 3 minutes. All ready. Add the butter, who loves jam. Bon appetit! Long live the semolina!