Porridges in the menu of adults and children take their place of honor. Semolina porridge on water is not as popular as on milk. But in many respects, it is not inferior to dairy, but, on the contrary, surpasses it.

To understand the benefits of semolina porridge, you need to figure out what the cereal is, which is used to prepare it. Unlike other cereals, semolina is not grown. Nowhere in the world will we find a field where this crop is grown. It is obtained by processing wheat, these are the grains that remain after grinding the grains.

Gingerbread with strawberry sauce

Served on various sauces as an attachment. We bring the milk to a boil and dissolve the butter. Slowly, continuously stirring, stirring semolina. Still wiggling until he begins to clear the scythe. We let it cool, but do not cool, and we work with it with scattered eggs. Using two tablespoons, form gnocchi, which are poured into salted boiling water. Cook 7-8 minutes and remove. Wash the strawberries, cut them into pieces and bring to a boil with water. We will smooth and add balsamic vinegar.

Distinguish semolina obtained from grains of wheat hard or soft varieties. Information about this can be found on the packaging. It is believed that semolina made from durum wheat brings great benefits to the human body, although the difference is not very significant.

Semolina porridge on the water has a whole set useful properties and qualities. It is recommended to include it in the daily diet of patients suffering from diabetes persons with diseases of the gastrointestinal tract, healthy people monitoring your weight.

In a little water, mix the starch and thicken the sauce. We serve gnocchi with sauce and garnished with fresh strawberries. In a bowl, mix the cereal with sorghum, sugar cane, cinnamon, vanilla, cocoa, chopped nuts, cocoa beans, and cranberries. Place honey oil into a dish and heat it slowly until the honey is completely dissolved. Remove and stir in baking soda mixed in a little hot water. Pour the mixture into the flour bowl, stir in the egg. Pour the resulting dough with a spoon and put the stacks on a sheet of paper lined with baking paper, quite far apart, the cookies have spread.

Semolina contains many nutrients and valuable trace elements needed by our body. Due to its high carbohydrate content, it should definitely be included in the diet of those who lead an active lifestyle and people with chronic fatigue.

Magnesium and zinc, which are part of the composition, are necessary for the body to strengthen muscles and bones. Potassium contributes to the normalization of the work of the heart and kidneys, phosphorus helps the body to successfully saturate with energy.

We burn them. Preparation: about 50 minutes, number of dishes: 20 pcs. Cook peeled potatoes in salted water with cumin. Then wipe roughly, mix with flour, salt and eggs and make a dough. Process the dough with a thickness of 0.5 cm and cut off small plates. Fry the butter on both sides until golden brown.

Served as an accompaniment for meat or vegetable dishes. They are delicious with spinach or sweet with jam. Mix all ingredients and leave for at least 30 minutes. Then we will fry pancakes, which we decorate according to their fantasies of yogurt, chocolate, fresh fruit.

It is very valuable that semolina contains vitamins B and E, which are necessary to strengthen the nervous system, improve brain function, and are also an effective antioxidant. Semolina is rich in dietary fiber, they reduce the risk of heart and vascular diseases, as well as malignant tumors. Regular consumption of semolina porridge helps to lower cholesterol levels.

Sorghum-lemon bun with sour cherries

Sweeten the fine flour, sugar, baking powder and salt and mix well. Let the butter dissolve and mix with milk, eggs and whip. Add liquid ingredients to dry ingredients and mix thoroughly. Pour batter into bread or reindeer spine and spoon cherries into rum. Bake at 175°C for 35 minutes.

Bring milk with a pinch of salt to a boil. Add both semolina and cook for 2 minutes. Place the hot porridge on a plate, scoop out with butter and sprinkle with cinnamon and sugar or cocoa to taste. Cooking time: 40 minutes, serving: 15 pcs. Gradually mix all the ingredients in a smooth dough, leave for 20 minutes, and then fry the pancakes. Served to taste with cottage cheese, marmalade, maple syrup.

So what's the use ordinary semolina for the body and the adult and the child is undeniable. In addition, it is easily digestible. Greatest Benefit is due to the low calorie content of semolina porridge on the water.

Delicious porridge without lumps

In terms of taste, porridge cooked with love on water is in no way inferior to milk porridge. And its calorie content is lower, which is very attractive for people who monitor their health. In addition, semolina porridge on the water will appeal to people suffering from milk intolerance.

Against other grains, wheat is more nutritious and can be stored longer without significant loss.

Cereals contain complex vitamins of group B, minerals of calcium, phosphorus, iron. Vitamins and minerals are found in cereal grains in the surface layers. The more grains are processed, the more they degrade the vitamins and minerals that end up in the bran.

Sweet scrap dipped in Gunther

Corn flour is more digestible than wheat flour. Take pickled and cooked millet in a pot of cold milk. Salt and mix slowly, preferably in a water bath, for about half an hour.

In order for your favorite porridge to be appetizing and tasty, you need to cook it correctly - observe the proportions of water and cereals and prevent the formation of lumps. How to cook semolina on the water? Everything is very simple. It's sure to taste delicious if you follow the recipe.

Place the slurry on slabs of melted butter and sprinkle with cinnamon sugar or grated gingerbread mixed with cinnamon and sugar. Cellulose slurry is also good with powdered dried pears or the Hanac way, oiled and polished with brewed sweet jam. When we add peppercorns with some kind of compote or slurry, we sprinkle pre-soaked prunes directly into the fermenting slurry.

Sweet puree with apples

Salted pepper sauce is prepared in the same way, just the milk is saltier. Salted grated parsley is served with lettuce and sprinkled with fried onions and fats. Salt slurry also has a great addition. While stirring, cook the muesli for about 20 minutes and season with spices, saucer and tartar. Season with onions, leeks, or dried pumpkin seeds. Wipe loose crumbs and then soak them in hot fat while stirring. Pour salt with salt, add salt and cook until the water is boiled. Then add boiling milk and boil the grain in suspension. Serve sprinkled with cinnamon sugar and buttered butter. Take pickled and washed tomatoes in water with a pinch of salt, then in slices, then add the peeled apple and grated apples, milk and juice. Serve with butter and cinnamon sugar. One third of the fat is immersed in semolina, poured into milk, salt and mix well.

Consider the best option when the output dish is not too thick, but not quite liquid. Depending on your preferences, you can add 1 tablespoon of cereal or, conversely, put less of it.

The ratio of cereals to water should be 1:5, that is, 1 glass of semolina will require 5 glasses of water.

When it is necessary to prepare only 1 serving, it is more convenient to measure water and cereals in this proportion: 2 tablespoons of semolina per 1 glass of water.

While stirring, cook a thick suspension. Divide it on a plate, sprinkle with fried onions and polish with oil. We act as an accompaniment for sauce or other stewed vegetables. Bake fried eggs or fried bacon on its own and top with lettuce or cucumber.

Cover the semolina with salted milk and, after mixing, prepare the slurry mass. Add boiled egg into hot porridge and stir until it collapses. In lard or on bacon, bacon, onion season. Pour into the suspension divided into plates and sprinkle with green water. This piece tastes like fried sausage, sausage or smoking. We can also serve as a separate salad dish.

Sugar and salt are added to taste.

If all products are available, proceed to the cooking process. There is nothing complicated here. The problem can arise in only one thing: how to cook so that there are no lumps spoiling the taste? This is easy to deal with if you approach the matter responsibly. How to cook semolina porridge so that both adults and children like it? The recipe is simple.

Half of the oil is covered with semolina, poured with salt water and a suspension is prepared. Place the onion in the oil, add the peeled mushrooms, cumin and cumin. Soft soft mushrooms are mixed with the suspension. Finally, stir the eggs and let them crumble. Taste the food of your choice and serve with a salad. Homemade pepper. Then pour it with water and let it swell. Instead of water, we can use broth or water flavored with masox. Stir until the water is saturated and the cereal softens.

Put the finished slice with fried meat and salad or sprinkle with grated cheese, polished fried onions and topped with lettuce. The milk is cooked with salt, butter and sugar and topped with boiled semolina. Stirring constantly, cook over moderate heat for about ten minutes. Pour the prepared suspension onto a plate, brush with butter and sprinkle with cinnamon sugar, grated gingerbread, grated chocolate, cocoa or walnuts. Boil semolina in lightly salted milk. Add hot vanilla, a pinch of grated nutmeg, grated lemon peel and a spoonful of oil.

We do everything in the following order:

  1. Let's mix required amount semolina and sugar.
  2. Add the mixture in a thin stream to hot water.
  3. Bring to a boil while stirring.
  4. Cook over low heat for 5-7 minutes.

There is another recipe for cooking semolina porridge in water without lumps. It is even simpler, but it will require more time and attention to the cooking process.

Cereal suspension with candied fruit

Cool and mix egg yolks with sugar and raisins. Finally, lightly mix the hard snow into the whites. Pour the mixture into a butter-fried baking dish, add the pieces of butter and bake for about half an hour. From a little salty milk and semolina, prepare a suspension. In particular, wipe the egg yolk oil, stir in the cooling slurry, and finally stir dried and dried raisins, chopped nuts and candied fruit cut into small pieces, pour the mixture into the oil-burnt dishes, pour the pieces with oil and bake.

  1. We put a saucepan with the required amount of water on the stove, add salt and sugar to taste.
  2. Immediately, without waiting for the water to heat up, pour semolina with a thin stream. Bring to a boil with continuous stirring.
  3. Reduce the gas, cook on low heat until cooked for 5-7 minutes.

After the pan is removed from the heat, add if desired butter taste. And let the porridge stand for another 5 minutes.

Liquid porridge on semolina

Grated almonds. Peel the apples, remove the rootstocks and cut them into pieces. Dissolve with some water in suspension. Pour the semolina into the slurry, add a pinch of salt and stir it slowly while stirring. If necessary, some boiling water can be added during the boil. We mix the required amount of sugar into a boiling slurry, depending on the acidity of the apples, and let it dissolve. Place the slice on a plate, brush with oil and sprinkle with cinnamon sugar.

Boil cooked buckwheat on plates with mash and fried onions

Salt the milk, add fat, let it warm up, fry the flakes and stir constantly. Pour the prepared slurry into bowls cleaned with chopped bacon, fried bacon, or onions. The puree can also be sprinkled with parsley. Add salt, butter and avocado to the milk and cook the suspension while stirring. Pour the prepared suspension into bowls, sprinkle with sugar, sprinkle with butter and add compote. We can harmonize with honey and sprinkle with ground nuts or squeeze flakes in butter. Place cereal in cold water with salt and oil. Shaking, prepare the suspension, spread it on a plate, sprinkle with sugar and sprinkle with cream. Remove boiled and boiled buckwheat in a dry saucepan and boil in salted water. Boil the boiled suspension with bacon. If we want to have a drier suspension, boil buckwheat in milk. Prepare a salty slice and when it thickens, stir in the egg and let it fall. salty food served with salad. Pickled and boiled buckwheat is poured with cold milk with salt and cake for periodic mixing, preferably in a water bath, boil to thicken. Sprinkle the finished suspension with oil, sprinkle with cinnamon sugar or grated gingerbread.

1 cup potatoes, 100 g zucchini, 2 cups water, sea salt

Cut the cucumbers into cubes and cook in salted water, add the buckwheat after softening and prepare the slurry in the usual way. If you want to dilute the porridge, rinse the honey before soaking it up and getting rid of any starch that sticks to the surface of the hull. We cook the grits before boiling, put the fat in suspension to prevent the hops from overheating. Soak hops for about 12 hours before brewing and do not drink water before brewing. We boil water and add fat, boil for about an hour of cooking, mix the hops more often so as not to burn and boil for at least half an hour. Of course, we may think that at first glance, millet looks like bird seed.

Cooking porridge in a slow cooker

You can cook semolina porridge on water in a slow cooker. This kitchen appliance simplifies the process of cooking porridge, frees up time, you do not need to stand at the stove and control the process. A multi-glass is included with the multicooker. Usually its volume corresponds to 180 ml.

Based on this, it is necessary to observe the following proportions:

These small yellow balls have a nice and light texture when cooked. It is relatively quick to cook and cook and this is due to its small size. Yogurt is very versatile in use, from breakfast to dinner. When cooking millet, it is very common to pan-fry it before cooking to give it a slightly nutty aftertaste. There are two main ways to prepare millet. The former will result in fluffy grains, such as rice gourami.

The second way is to use more water, ie. 3 instead of 2 cups of water for a creamy consistency. It will look and feel like perfect breakfast for polenta. If you use this method, you must mix everything together. This creamy version is fantastic for one reason. Namely, you can pour it on a flat dish and wait until it becomes cool. Then cut into smaller pieces and fry them like croquettes.

  • semolina -1 multiglass;
  • water - 6 multi-glasses;
  • sugar - 3 tablespoons or to taste;
  • salt - to taste.

To prepare semolina porridge on water in a slow cooker, select the “Porridge” mode. If there is none, just set the required time - 20 minutes. After the multicooker signal, the porridge is ready. It remains to mix it well, add butter if desired and let it brew for 5 minutes. The recipe is simple, cook delicious porridge won't be difficult!

Porridge cooked in a slow cooker has a particularly piquant taste and delicate texture. Cooked porridge should not be stored for a long time.

How many calories are contained in 100 g of dietary semolina porridge cooked in water? Its nutritional value is low. On average, only from 70 to 120 kcal, depending on the density. But if you add oil and dried fruits, the calorie content will increase, instead of diet food it will be a treat. What can be done to avoid this?

Try replacing dried fruit with fresh chopped fruit. Thus, a significant increase in calorie content can be avoided, and the taste range will expand.

All these aspects should be taken into account when cooking semolina porridge on water. Its recipes are simple. And it makes sense to include this dish in your daily diet.

Traditionally, it is customary to cook semolina porridge with milk. But not every organism perceives such a product as milk. Semolina porridge without lumps can be cooked in ordinary filtered water. Such porridge will not yield to milk in any way, and the dish will turn out to be more dietary. I offer my housewives to the court photo recipe cooking delicious semolina on the water.

Proportions of products for one serving of porridge:

water (purified) - 350 ml;

semolina - 30 gr;

salt - a pinch;

sugar - 40 gr;

butter - 20 gr.

How to cook semolina porridge in water without lumps

In the preparation of semolina, the main task of a good cook is to avoid the appearance of hated white lumps stuck together.

I have a little trick so that the porridge is homogeneous, before cooking, I soak the cereal for fifteen minutes in ordinary cold water.

As you will see in the photo, small specks float on the surface of the water, which are practically invisible in dry semolina.


After the cereal has swollen, you need to carefully drain the water along with fine rubbish.

Then we transfer the semolina to aluminum or stainless steel dishes, fill it with water according to the recipe and put it on fire.


We will bring semolina porridge to a boil over medium heat with continuous stirring with a spoon.

After boiling, first add salt to the pan, then sugar.


Stir, make the smallest fire and cook semolina in water for ten minutes, constantly stirring with a spoon.

Add half a serving of oil to the finished porridge, cover the saucepan with a lid and let the semolina brew for ten minutes.


During this time, the grains will swell and the porridge will reach its final condition.

We put semolina porridge in a deep plate and add the rest of the oil.


Semolina cooked on water turns out to be appetizing not only in appearance, but also in taste. In addition to it, you can submit fresh fruits, jam or jam.