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All housewives know that millet must be washed with hot water before cooking. Boiling water will remove the bitterness and wash away all excess from the millet.
Millet should be washed until the water becomes clear.
Details
This is correct advice, but experienced housewives know that it is better to fry millet in a pan.
Unlike other cereals, which can be stored for a year or two, millet quickly congeals and begins to become bitter. Bitterness can be removed by frying dry millet porridge in a pan.
This method removes bitterness much more effectively than scalding with boiling water. It is clear that before roasting, you need to remove all the garbage from the millet.
In order for the bitter aftertaste to disappear completely and the porridge to turn out to be very tender, we advise you to cook it in milk.
Millet porridge is recommended to be boiled until half-cooked in a large amount of water, then drain the water, add milk and cook until ready, until the porridge thickens.
If you like porridge on water, then it would be good to change the water in the middle of cooking.
Do not forget that there should not be too much water, otherwise the millet will turn out liquid, and you will have to correct the situation.
Loose millet porridge is obtained when the proportion of 1 cup of groats - 2 cups of water is observed.
Do not rush to open the lid of the pot with ready porridge. If you are cooking in a slow cooker, turn on the "Heating" mode and leave the porridge to infuse for half an hour.
If you are cooking on the stove, wrap the pan with a warm towel. After half an hour, the porridge will melt, its appearance and taste will improve.
