How to cook porridge correctly so that it doesn't burn

Porridge is a universal dish, simple and quick to prepare, an excellent component of nutrition for those losing weight. You can add anything to it, from berries to cheese. But the only negative is the burnt bottom in 2/3 of the cases and, as a result, the routine at the end of the meal: soaking the pan for 20 minutes in hot water, rinsing with an iron sponge, washcloth, etc. However, by following some rules, all this can be avoided .

Selection of cookware

The behavior of milk directly depends on the shape and material of the pan. Regardless of the type of cereal, it is advisable to use thick-walled dishes with a multi-layer bottom.

To prepare porridge with a liquid consistency, you should choose a higher container. It is better to cook semolina in a ladle or milk jug, rice and buckwheat - in a saucepan.

Using deep ceramic, cast iron, stainless steel or fireproof glass pans will reduce the risk of food burning. Aluminum and enamel containers are susceptible to the formation of a layer that will be difficult to clean.

One of the reasons for burning can also be a scratched bottom of the cookware. In this case, you should replace the kitchen utensil and, if possible, stop using it altogether.

Milk boiler – special double pan

If you have children in the house or you often cook semolina and milk soups, buy a double pan for cooking porridge. Its clever design eliminates high foam and the typical “runaway” of milk.

Device and principle of preparation

A milk cooker is a vessel consisting of two containers, between which there is an air space . Principle of operation:

Before cooking, water is poured into this space through a special hole. The hole is covered with a lid; most models have a built-in whistle in this lid to notify about boiling.
Milk or water is poured into the inner container and the pan is placed on the stove. The water between the walls boils and heats the inner bowl.
After boiling, the heat should be reduced.
It turns out that the dish is cooked in a water bath. As a result, the milk not only does not burn, but also does not run away, since the heating is very soft and uniform, and the temperature is lower than on the burner.
The porridge is cooked slowly, as in a Russian oven, and it turns out very tasty and beautiful.

Now on sale is a large selection of double pans for cooking porridge of different sizes and shapes. The smallest ones in the form of ladles are convenient for children, preparing one or two servings and for boiling milk. There are larger cookers for family breakfasts and side dishes.

What to look for when choosing

To choose the best porridge pan from dozens of types offered in stores, in addition to volume, pay attention to the following parameters.

Availability of a cover . Milk cookers without lids are designed for boiling milk. To avoid buying a cover separately later, choose the complete set at once. The lid should have a comfortable handle with heat protection.

Handle on the body . To eliminate the need to use oven mitts, buy pots with heat-resistant handles. There are two options here - heat-resistant plastic or a combination of different types of metal. All-metal ones are not afraid of even direct exposure to flame, but they can heat up from the adjacent burner. Be careful.

Buckets usually have one straight or curved handle. Curved ones are easy to store, while straight ones often have holes for hanging. Everyone here has their own preferences. The pots have two handles for convenience.

Material . Most often, double-walled pans are made of stainless steel. The surface can be mirror, matte or coated with colored enamel. But all this is just for beauty and does not affect the taste in any way.

Cheaper cookers are made of aluminum. But now these are becoming less and less common on sale. Aluminum is more capricious and not as versatile as stainless steel. However, it is not inferior to steel in terms of durability.

Measuring scale . Makes cooking recipes much easier, no need to use additional equipment.

Dishwasher safe . Please pay attention to this point; it must be indicated in the instructions.

Review of popular products

We do not advertise manufacturers, so we do not draw conclusions about which porridge pan is better, but simply show what options are on sale to make it easier for you to make a choice.

The TimA milk cooker with a capacity of 2 liters is designed as a high ladle. Supplemented with a glass lid with a metal handle. The handle on the steel body is made of metal. Suitable for all types of slabs. Bottom diameter 14.5 cm.

The TESCOMA Presto 728718 cooker with a thick multi-layer bottom and double walls is similar to a milk jug. The handles on the lid and body are made of heat-resistant plastic and do not heat up. Volume 2 liters. Material – stainless steel.

The Peterhof PH-15211 porridge cooking pan is also made of stainless steel and has a volume of 2 liters. Instead of a whistle, there is a lid with a slot, so the sound is not as melodious as in the models described above.

The inexpensive Mayer&Boch ladle with built-in steam bath has a capacity of 1 liter. The steel body has a curved bakelite handle. Small volume is the best option for children. Universal bottom for all slabs. Machine washable.

The Bekker Premium steel milk cooker with lid and bakelite handle features an eye-catching red enamel finish. The volume of the pan is one and a half liters, which is ideal for preparing milk porridges and sauces. There is no induction bottom.

What can you cook in a milk cooker?

Young mothers, who do not always have the opportunity to closely observe the preparation of children's porridges and milk soups, were the first to appreciate the cookers. Cooking in a water bath eliminates rapid boiling and the formation of fluffy milk foam, so there is no need for constant monitoring and continuous stirring.

In addition to capricious milk porridges, you can cook many other dishes in a saucepan with a double bottom and walls. Such utensils are convenient for various tasks:

melting chocolate, honey and butter;
preparing sauces and custards;
cooking puree soups;
preparing milk-based drinks, such as hot chocolate or cocoa;
making homemade cheese and cottage cheese;
heating first courses;
brewing herbs in a water bath.

When choosing a pan for porridge, immediately try it on for other kitchen tasks. This way you can reduce the number of dishes and avoid storage difficulties. We recommend checking out our tips for storing pots and what other types there are to optimize your kitchen to the fullest.

Buckwheat

Buckwheat is the healthiest of grains. Contains a lot of proteins, iron, calcium, phosphorus, copper, zinc, boron, iodine, nickel, cobalt, rutin, vitamins B and PP, malic, citric, oxalic acids and fiber.

The correct way to cook buckwheat porridge is as follows:

Pour the required amount of cereal onto a plate and spread out the garbage.
Pour it into a saucepan, cover with cold water, mix with your hands and drain off everything that floats to the surface, gently holding the cereal with your palm.
Fill the cereal with clean water in a ratio of 1:2.
Place the pan on the stove, cover with a lid and bring the water to a boil.
Season with salt, stirring gently, cover and reduce heat to low.
Cook for 15 minutes until the water is completely absorbed, add a small piece of butter, mix gently, turn off the heat and close the lid.
Let the grains ferment for 10 minutes.

If the porridge is constantly burning, for example due to a poor-quality pan, use one of the following tips:

Add a little more water than necessary, but there is a risk that the porridge will not be completely crumbly.
Grease the bottom of the frying pan with butter, then pour in water and add buckwheat;
At the beginning of cooking, add 1 tablespoon of vegetable oil to 1 cup of cereal and stir;

You can also boil water first, then add the washed cereals and simmer over low heat.

Rice

Rice cereal contains potassium, calcium, magnesium, zinc, selenium, copper, manganese, iron, phosphorus, sodium, as well as vitamins B1, B2, B5, B6, E, H, PP and choline.

Here's how to prepare crumbly rice porridge:

Pour a glass of rice into a deep container.
Rinse with water until it becomes clear. The worse the grains are washed, the more they stick together.
Pour 1 tablespoon into a washed cereal pan and add 2 tablespoons of water. The proportion should always be 1-2, unless the cereal manufacturer indicates otherwise on the packaging.
Place on the fire, cover with a lid, and bring to a boil.
Add salt and immediately add butter so as not to stir the boiled rice at the end of cooking, otherwise it will stick.
Reduce heat to low and simmer for about 15 minutes. The main thing is to catch the moment when all the water is absorbed into the rice and turn off the heat, otherwise the porridge will burn to the ground.
Remove the pan from the heat, do not open the lid, leave the cereal to sweat for another 5-10 minutes.

Cereals

Oats are a source of fiber, carbohydrates, magnesium, potassium, calcium, phosphorus, iron, iodine, zinc. It is better to choose denser flakes that require cooking, since there are very few nutrients in instant products.

Preparation:

Boil 300 ml of water or milk.
Slowly add the coarse flakes and, stirring gently, cook for 15 minutes.
Just before the end of cooking, add salt or sugar to taste.
When the cereal is ready, turn off the heat and simmer the porridge covered for 2 minutes.

It is better not to cook instant cereal, but simply pour boiling water over it, cover with a lid and darken for 2-3 minutes.

Pearl barley

Pearl barley contains the amino acid lysine, vitamins B, A, D, E, H and PP, potassium, calcium, zinc, selenium, copper, manganese, iron, iodine, chromium, nickel. Pearl barley helps reduce allergies, fungal skin diseases, and remove toxins from the body.

Method for preparing crumbly pearl barley porridge:

Take 1 cup of cereal and rinse thoroughly.
Fry over medium heat in a dry frying pan until a slight nutty smell appears.
Pour the pearl barley into a colander and rinse with boiling water. This will “seal” the shell of the grain and prevent the porridge from sticking together at the end of cooking.
Place the cereal in a saucepan and fill it with 3 cups of water, add salt to taste.
Cook covered over low heat for about 40 minutes. If after a while all the water has not been absorbed, then you need to drain it, throwing the porridge into a colander.

By following the instructions for cooking cereals, you can easily prepare delicious porridge that will not burn or stick together during the cooking process.

Millet cereal

Millet contains vitamins B, PP, iron, magnesium, manganese, silicon, copper, phosphorus, and a lot of proteins. Helps maintain elasticity and youthful skin in women and gives strength to men.

You need to prepare millet porridge like this:

Thoroughly clean the millet from grain dust - pour boiling water over it, add water until the grains are slightly covered, bring to a boil and strain with a colander. Finally, rinse thoroughly with running water.
Transfer the cereal to a saucepan and add salt to taste.
Fill strictly 1-2 with water.
Place over medium heat without covering the pan with a lid.
10 minutes after boiling, when the water is equal to the level of the cereal, add oil.
Cover the pan with a lid, turn off the heat, and leave the porridge for 30 minutes, wrapped in a towel.