Advice 1: At what age a child can be given porridge

Oatmeal is one of the most useful dishes, prepared from cereals. Good including in childhood, but you have to remember that for travelers, there are certain limitations.
At what age a child can be given porridge

Use oatmeal

It is a source of fiber and protein that help improve digestion, as well as greater weight gain. That is why feeding with cereals is recommended to start babies with low weight. Oatmeal also contains lots of vitamins and minerals, among which are potassium, phosphorus, iron and not only. To prepare the child can be like an ordinary oatmeal, and use of cereals for baby food. The latter allows the mother to save time, prepare porridge a smooth consistency and is no less useful to those that cook from whole grains.
Baby porridge can be additionally enriched with vitamins and minerals, as well as to include the milk mixture, which should be considered when purchasing.

When can I start giving oatmeal cereal baby

Despite the fact that the grits gently coats the gastrointestinal tract, it is quite hard to digest, because to enter it before 5 or 6 months is not worth it. Also in oatmeal, as in other cereal grains, gluten is present, often causing allergic rashes. Because as the first solid foods usually choose rice, buckwheat or corn grits and only then transferred to the cooking oatmeal. So in many ways, the question of what age you can give porridge to the child, depends on individual tolerance of the component.
If gluten does not cause allergies, it is 6 months oatmeal may be present in the children's menu regularly. Subsequently, it can be varied with different fruit flavors.

How to cook oatmeal

Oatmeal the child is cooked in the same way as an adult. But it should be noted that the younger the age, the more tender the consistency should be porridge. Usually start feeding with a special children's cereals, cereals which are ground into a powder, because for the readiness of cereal is enough to stir it in hot water or heated milk in the proportions specified on the box. Cooking porridge from the usual flakes "Hercules" takes longer, as they fall apart no earlier than 5 minutes after boiling water or milk. Oat porridge should cook over low heat, stirring occasionally. As for the proportions, a lot depends on how dense the cereal preferred by the child. The porridge will be more dense, if you take more cereal and less liquid. At an early age start with a tablespoon of cereals, boiled in 100 ml of water.

Advice 2: In what proportions to cook porridge

Porridge is a traditional dish on our table. However, the proportions for the preparation of various cereals. In order porridge turned out really delicious, you should use the right amount of water or milk.
In what proportions to cook porridge
Porridge is a good dish, as the grains contain many useful substances. To make the dish tasty, when cooking, you should adhere to certain proportions.

Buckwheat porridge. A ratio of 1:2. That is, for 1 Cup of grits will need 2 cups of water. However, if you like boiled porridge, you can add a little more liquid.

Fig. For cooking rice or when boiling rice for a salad, stick to a ratio of 1:3. So cereal get crumbly and will not be sticky. Before the flooding of the rice is a little fry in butter.

For cooking rice porridge will approach a ratio of 1:4. The dish will taste better if the water is to dilute or completely replace the milk.

Millet. For lovers of liquid or well-boiled cereals will approach a ratio of 1:4. If you need to cook millet porridge, and cook crisp cereal, 1 part grits to take 3 parts water.

Oatmeal. Oatmeal is traditionally prepared on the basis of a ratio of 1:3. For lovers of more liquid food will approach the ratio 1:4.

Spelt. Unjustly forgotten porridge of spelt prepared in the ratio of 1:2. Barley is not mushy, and the dish can serve as a wonderful side dish.

Advice 3: How to cook rice porridge on the water

Cooking rice for inexperienced Housewives remains difficult, full of mysteries and surprises process. Will he loose or will stick together in a lump, boil, or remain half-baked – to the point of sample result of cooking rice remains a mystery. However, it is possible to predict and improve, if you follow some simple technology.
Rice porridge on the water is a universal side dish

Preparation preparation

There are many varieties of rice, but to the layman it is enough to know only two: white long grain and round. It is the first type well to boil water, while the second makes an excellent porridge. Long grain rice is more loose and quick to prepare, and therefore better suited to novice cooks.

Rinsing rice is a must. However, the reason is not its pollution, and the coating powder with talc, which is made for long-term storage and transportation. It is a carcinogen, and regular use increases the risk of cancer of the stomach, so a container of rice must be filled with water, after which the contents must be thoroughly stirred with a spoon. The liquid is discharged, and for best results the procedure is repeated.

Soaking is recommended to reduce the time for cooking, but is not essential. You need to consider that the amount present in the water of rice is increased, and the amount of liquid poured into the pot, is reduced.

Technology of brewing process

To obtain porridge crumbly risk applied this proportion: 1 Cup product to 2 cups of water. However, these values may change depending on evaporation of water. If the dish is cooked on low heat in covered pot, the amount of fluid should be reduced.

Pull the rump is possible both in cold and in boiling water, but cooking technology varies. If you fill the rice in cold liquid, the saucepan lid to be closed, and after boiling, lower the heat to low, then you should wait for complete absorption of water. Lowered into the boiling water is cooking on medium heat in an open pan, and the moisture must soak and boil. After her disappearance, the lid closed, the fire do less, and the dish is still a little steamed. Instead, the pot can be removed from the plate and wrap in a towel.

Cooking time of dry washed rice for 15 minutes, pre-soaked in 10 minutes or a little less.
On the surface of the rice grains have a thin layer of tissue, which is easily destroyed by the scalding and subsequent cooling and mechanical effects. So for cooking crumbly porridge on the water, rump not interfere with and is not recommended to add salt. You should leave it as it is until it cools down and serving as garnish.

Advice 4: Which cereal to choose for the first feeding

Now in stores represented a huge number of children's cereals, including cereal, suitable for the first feeding. The prices are different, there are cereals more expensive, there are cheaper. Consider a few of kas known manufacturers of an average price category. View, always related to price and quality.
What brand of cereal to choose for the first feeding

We will consider cereal an average price category, around 120 RUB per pack. Note that almost all manufacturers of children's cereals produce milk porridge and milk with different additives (fruits, etc.), we in detail on it we will not stop. Based on personal observations, describe the main pros and cons of children's cereals.

The best, in our opinion, are Bebi (Baby) and Heinz (Heinz).

Porridge Bebi (Baby). Perfect porridge! Dissolves well and swells. Easy to cook: absolutely no clumping! Contains no artificial flavors (surprisingly, but in children's cereals for the individual brands they meet, see below). There is an option "Premium" is different, as says the manufacturer. But in the process of use and consumption of our differences were not found.

Porridge Heinz (Heinz).Also very good porridge. Swells not as much as Bebi, but still swells. Dissolves well, sometimes there are lumps. To stir the porridge in the cooking process, it is better to use a fork.

Baby. The main advantage of this brand is that dairy products are based on partly adapted milk mixture. Dissolves not so hot as well, or have to choose a stock, or grind the finished pudding through a sieve. Another disadvantage is the bad swells and therefore ends quickly! But very tasty!

Agusha. The main advantage is cheap. The second – exactly from cereals (buckwheat buckwheat smells!). But poorly soluble, solid lumps.

Porridge Nestle (Nestle). The main advantage – is highly soluble, but also sometimes with lumps. Otherwise cereal not really. And disadvantages we saw a lot. The first – expensive. Second – there is something quite unnatural. Third - highly scented!

This, of course, not all brands and manufacturers, but the most popular in the medium price range.

Is the advice useful?