The fried semolina porridge

Hello, dear girls!!!

Here at us the conversation on porridges went. Here I also decided to share one retseptik. This squash is good the fact that it can be presented to those who do not love semolina (actually, my grandmother so fed the children after war, the choice, you understand..., but in our family the recipe got accustomed regardless of seasons and the power). Who loves semolina, that will precisely estimate new taste.

So, we will prepare the necessary products: semolina, salt, water/milk, oil, sugar.

For a start we will specify quantity. Once I read on packing of couscous that for one portion it is necessary to take 2 tablespoons of grain. Here and for semolina, porridge, buckwheat and pearl barley already checked - correctly, 2 tablespoons of grain for one eater on one reception. If you are afraid what not to be enough, consider just one eater more.

Therefore I take on two people 4 tablespoons of semolina slightly with top. Therein we will define all other ingredients.

And tools: frying pan, small saucepan and wooden spoon.

As you can see, anything unusual.

But we will start cooking. More precisely, at first to FRYING of semolina on a frying pan.

We put a frying pan on a ring and we fill semolina. On the DRY frying pan. Semolina and a frying pan heat up, and we accurately stir slowly that at the right time did not burn. We bring semolina to brown color. How to define the necessary degree of a podzharennost? As soon as saw that else slightly and it will be ready, we remove. Semolina on a frying pan darkens a little more. Meanwhile we put a teapot on fire and we allow it to begin to boil.

Semolina was brought to the necessary standard. For comparison I filled slightly usual semolina. Compare:


Semolina develops a taste of the fried nuts.

We remove a frying pan aside and we take a saucepan in which we will cook porridge. My saucepan small (hardly 1 liter is located), but to us with the husband is enough.

We pour water. And again question: how many? For one portion of semolina at first it is better to take no more glass (250 ml) of water, and there it will be visible. Who will read up, that learns.

So, poured hot water from a teapot (I have about 500 ml):

We allow water to begin to boil well (it is possible and to cover for speed). We add a pinch of salt to the boiling water and we fill up semolina from a frying pan, we disturb constantly and accurately: as will begin to boil, will splash, having heated at once to reduce to a minimum (I have divisions from 1 to 9, I put between 2 and 3). We do not forget to stir slowly!

Also we bring to the necessary or favourite density:

If at once it became dense, and you want more liquidly, then we add water (the more hotly, the better) or milk (to heat it too it is better hot, then take care and though in the microwave in 1.5 minutes). Only on milk you should not do, the nut taste kills milk. Milk only for some "mitigation", upclassing of taste. To allow to boil 5-10 minutes.

And last stroke: we add sugar and oil creamy, all to taste cooking this yum-yum.

We receive:

Of course, it is possible and directly from a saucepan. But it is better to put in a plateau, to arm with a spoon and to enjoy.

Very tasty fried semolina porridge with soft taste of nut, sweet moderately, liquid at will and seasoned with love to family. Can serve as a breakfast, a garnish for lunch, a dinner and just like that when there is a wish for something special.

Addition: It is possible to add jam or raisin steamed (then with sugar is more careful) to porridge, somehow I ate it with sour cream. And my father could with the fried fish. Well: eat as want and with what want, it is always tasty!

One more addition: in this recipe I used semolina from wheat of soft grades, it is important. From wheat of firm grades such porridge is impossible. Here for comparison I photographed them:


Respectively, at the left semolina from firm wheat, on the right - from soft, we call her the Russian.

Enjoy your meal!