How to cook porridge from oats

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.