You will need
  • - 1 tbsp. milk;
  • - 3 tsp of semolina;
  • - 1-2 tbsp sugar (to taste);
  • - ¼ Tsp salt;
  • - 10 g of butter;
  • - berries (jam, jam).
Pour cold milk in a saucepan. For cooking semolina, select a small pan having a long handle, as this capacity will be convenient to manage in a time when porridge will begin to rise when boiling. Add the milk, salt and sugar, the amount of which depends on the taste of the porridge you love: sweet or salty. In case you are going to add a dish of fresh berries, jam or marmalade, sugar can not be used.
The next stage will be the most important in the preparation of semolina porridge without lumps. Usually recipes suggest to fill the semolina into the milk in a thin stream. In any case, so don't do it if you don't want lumps at the moment of contact adhesive proteins and parts of semolina and hot milk. Thus, there is a brewing and enveloping the grains of semolina its adhesive part. To lumps we must add the semolina exclusively in cold milk. If you add semolina in the cooled milk, then grains to absorb the liquid and swell during cooking, do not form lumps.
Cool the milk and only then put in it the semolina. Place the milk with the semolina on medium heat and cook the semolina, stirring constantly with her. Stir the porridge must be sure during the entire cooking process, otherwise semolina grain will settle to the bottom and stuck to the pan.
Once the milk starts to boil, lower the heat slightly, put a pot of porridge on the edge of the burner and continue to cook, stirring occasionally, product. Do this for 2-3 minutes, until the porridge thickens to the point where it will be easy to drain with a spoon and a well-mixed, i.e., semolina is supposed to be and not thick, and not runny.
Then pour the porridge from the pan into a bowl, add a knob of butter, stir until lightly cool. In addition, to improve the taste of semolina you can add fresh berries (strawberries, raspberries, strawberries, etc.), also preserves or jam. Semolina porridge without lumps the ready and it is with great pleasure that is!