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Barley porridge with milk and water

0
2204
Kitchen Russian
Calorie content 109.5 kcal
Portions 2 port.
Cooking time 45 minutes
Proteins * 3.3 gr.
Fats * 2.1 gr.
Carbohydrates* 22.2 g
* per 100 gr. product
Barley porridge with milk and water
Content

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.

Ingredients

Cooking process

step 1 out of 10
First, prepare and measure out the correct amount of ingredients for making barley porridge.
step 2 out of 10
Rinse the barley well either in a separate bowl or on a thick sieve under running water.
step 3 out of 10
Transfer the washed cereal to a non-stick or thick-bottomed saucepan.
step 4 out of 10
Then pour hot water to the cereal, add salt to your taste and mix well.
step 5 out of 10
Cook the cereal over low heat for 8 minutes, until the cereal has completely absorbed the water.
step 6 out of 10
Then pour preferably hot milk into the porridge and cook the egg over the same heat and under a covered lid for another 20 minutes.
step 7 out of 10
Stir the porridge regularly with a spoon so that it does not burn.
step 8 out of 10
By the end of cooking, add sugar to the porridge, stir and remove the sample. If necessary, adjust the taste as you see fit.
step 9 out of 10
Then put butter in the porridge. Cover the saucepan and leave for 10 minutes to infuse and thicken the porridge.
step 10 out of 10
Put the cooked barley porridge in water and milk in portioned plates and serve.

Bon Appetit!

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