Semolina porridge with cold milk
2 servings
15 minutes
Semolina porridge in cold milk is a cozy dish of Russian cuisine, familiar to everyone since childhood. Its origin traces back to ancient traditions of preparing simple yet nutritious breakfasts. The unique technique of soaking semolina in cold milk helps avoid lumps and creates a soft, velvety texture. After a short simmer on low heat, the porridge becomes tender, and the added sugar and butter give it a sweet, milky flavor with subtle creamy notes. An ideal breakfast for a leisurely morning, it provides comfort and a sense of homey warmth. Semolina porridge pairs wonderfully with jam, honey, or fruits, making it a versatile dish for the whole family.
1
Pour cold milk and water into a pot, then sprinkle semolina on top. Let it sit for 10 minutes so the semolina absorbs the liquid and swells, preventing lumps during cooking.
- Milk: 300 ml
- Water: 100 ml
- Semolina: 12 teaspoons
2
Before putting the porridge on the fire, mix it thoroughly, as some semolina will settle at the bottom.
3
Cook the porridge on low heat, stirring constantly after it boils. Cook for 3 minutes. Then add sugar, salt, and turn off the heat. Add butter.
- Sugar: 3 tablespoons
- Salt: 0.5 teaspoon
- Butter: to taste
