Semolina porridge with milk
4 servings
35 minutes
Semolina porridge with milk is a classic dish of Russian cuisine that warms and brings comfort from the first spoonful. Its history dates back to ancient times when semolina began to be used for making nutritious and delicate porridges. Its velvety texture, creamy taste, and light sweetness make it a favorite breakfast for many generations. During cooking, the semolina slowly cooks in milk, becoming soft and airy, while added sugar and butter give it tenderness. Often the porridge is complemented with fruits like juicy pieces of tangerine that add a refreshing citrus note. This porridge is not just food but a memory of childhood, home warmth, and care, especially on a cool morning.
1
Pour the grain into boiling milk in a thin stream, stirring continuously, and cook on low heat for 10-15 minutes until thickened. Then add sugar, salt, and mix.
- Milk: 5 glass
- Semolina: 1 glass
- Sugar: 1 tablespoon
- Salt: 0.5 teaspoon
2
You can add 1-2 tablespoons of oil and some fruits (in my case - a tangerine) to the porridge.
