You will need
- 2 cups oat groats;
- 4 cups milk;
- 1 tsp salt;
- 2 tbsp. butter.
Porridge from oat groats can be cooked whole in water or diluted milk. You can also use evaporated, condensed or powdered milk, diluted with water and the cream. Diet porridge boiled in plain water without adding milk.
Because oat groats – whole grain, you need to consider that in the milk it will swell and reach readiness is slower than in water. Therefore, it is recommended to tenderize in the water.
Try oatmeal, wash it in several waters and cover with boiling salted water, leave to swell for 3-5 hours or overnight. You can do it without pre-soaking grains: add enumerated and washed the oatmeal in boiling water, remove the pan from the heat, cover and leave for a while for the swelling.
Swollen rump drain in a sieve to drain the water. Then put it in the boiling milk, add salt and cook for 20-30 minutes on low heat until thick. Porridge needs stirring from time to time and to do it slowly because rapid stirring slows down the cooking.
In the finished porridge add the butter. You can serve it with fruit, raisins, prunes, nuts, etc. sweet Lovers can refuel porridge with sugar, cinnamon or jam to your taste.
Another way of cooking porridge of oat groats is as follows: soak cereal in 2-2,5 volumes of hot water, leave for 3-4 hours. Cook porridge in the same water and put to aprivate in a warm place. Porridge from oat groats require more time to uprawiania in comparison with other cereals. The thus prepared porridge add butter and cream.
Porridge from oat groats can be included in the diet of those who want to lose weight, because it has a high nutritional value and low calories because of the low content of starch.
Advice 2 : How to cook porridge from oats
Dishes from oats in many national cuisines. Not surprising. Cooking them is pretty easy, and about the useful properties of this cereal is legendary, largely correspond to the reality. Dishes are quite varied, and even the familiar oatmeal porridge can be cooked from whole grains or cereals. You can cook on the hob, in the oven or in the microwave. In short, every woman can choose the most convenient option for themselves.
You will need
- whole oats;
- the clay pot;
- salt to taste.
One of the most popular Russian national dishes — oatmeal, slow-cooked in the Russian oven. In the absence of an oven you can use oven. Before you start to cook, move the oats and remove the debris. Rinse well and place in pan or bowl. The dishes take a large enough that there is a place for water. The optimal ratio is at 250 grams of cereals take 1 liter of water, but the number one and the other largely depends on how thick the porridge you want to cook.
Boil water. Its volume is approximately equal to the volume of already prepared oats. Pour the cereal with boiling water and leave overnight.
Carefully put the corn into a clay pot. Pour the oats in the same water in which he was steeped. Preheat the oven to a temperature of 100°C. Put the pot and close the lid. Leave the porridge to simmer for about 2 hours. The advantage of this method of cooking that porridge does not burn. The contents of the pot get crispy.
Before filing on the table, oatmeal porridge is necessary to bring to standard. Add salt to taste and add the butter. Oatmeal from whole grains can be eaten with milk, yogurt or honey. You can dream up and add, for example, chopped walnuts, dried fruit. Dry apples, raisins or prunes pre-scald with boiling water and leave for some time to become softer. Then mix with oatmeal. Porridge made from whole oats may be as a separate dish and a great side dish.
Whole oats can be cooked and sticky mess. It is also possible to cook in the oven, taking the oats and water in a slightly different ratio, about 1:3. Exactly the same as in the first case, sort and rinse the oats. Fill it with boiling water, let stand overnight. Put grits in a pot and fill the same with water. Put in the oven for about an hour.
This oatmeal porridge, gruel can be cooked and on the plate. Preliminary operations, including pre-soaking, the same as in the first two cases. Cereal prepared with water pour in a saucepan with thick walls. Excessive caution in this case is not necessary. Just the opposite — the contents of the pan should mix and do it throughout the entire process. Bring porridge to a boil over medium-gon, then turn down the flame and covariate at a low temperature. You need to stir often enough. Don't forget to remove from the sides of the pan oatmeal pudding.
About five minutes before the end of cooking, add salt to oatmeal porridge is a good choice. If you used to add the dried fruit, scald them, cut into slices of apples, prunes or dried apricots. Pour it all into a pot, stir and cook with the oats for 2-3 minutes.