Barley porridge with milk in a saucepan

Barley porridge is unique in many qualities, tastes well with various products and can replace bread. In this recipe, you are invited to cook a crumbly porridge, which depends on the correct selection of the ratio of cereal and water. This porridge is served as a side dish for fish and meat dishes.

For a hearty and nutritious breakfast, barley porridge is cooked in milk mixed with water. For one portion of porridge, choose a suitable saucepan so that the porridge does not burn in it and does not run away. This porridge is a good alternative to traditional oatmeal.

Barley porridge in milk for a child turns out to be softer and more tender than from pearl barley, and it is cooked faster. Despite the fact that it is very useful, it is better not to cook it for children under 1 year old, since cereals contain gluten. When preparing it in milk, you need to make sure that the porridge does not burn, otherwise the child will not eat.

For children, vegetarians and just lovers of cereals, it is proposed to cook barley porridge with pumpkin. Cooked in milk, you will like it for its delicate taste and beautiful color, because pumpkin is especially sweet and juicy in autumn. Cooked porridge, especially for a child, can be enriched with honey and fresh or frozen berries and fruits.

Depending on the taste preferences of the hostess, 1 liter of milk can be used to prepare both liquid and thick porridge. For the first option, 1 glass of barley is taken for this amount of milk. For a viscous thick porridge, you need 1.5 cups of cereal. Such an amount of porridge is too much for one eater, so we prepare breakfast for the whole family.

Barley porridge is most often cooked in water and milk, since the cereal does not boil well with pure milk. Such porridge is well suited for both baby food and adults, as it saturates the body well with vitamins and microelements. The cooking time for porridge depends on the degree of grinding of the cereal. Butter will complement the taste of the porridge, and cooking the porridge, sweet or salty, depends on your taste.

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.