Porridge is one of the oldest dishes: easy to prepare, delicious and nutritious, perfect for a family breakfast. In Russia, it was prepared for a variety of reasons: at the conclusion of peace, at a wedding, at the baptism of a child. The popularity is explained by the fact that since ancient times our ancestors were engaged in agriculture, they grew cereals. Mixed grains were used to cook ritual dishes for certain holidays.
The porridge has not lost its relevance today, every housewife prepares it. The name "Druzhba" comes from mixing different cereals in one pot - they will have to "make friends" when cooking. Although in the classical version they always took millet and rice. There was even such a saying: "Russian and Chinese are brothers forever." She hinted at the yellowness of the grains of wheat and the whiteness of other grains.
We will take a traditional recipe as a basis and use a multicooker: there is no burnt milk and dirty dishes, you can add the ingredients to the bowl in the evening, and get a ready-made dish in the morning.
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Ingredients:
Millet - ½ stack.
Rice - ½ stack.
Milk - 3 stack.
Butter - 30 g.
Sugar - 1 tablespoon
Salt - 1 pinch
Step by step recipe:
To cook Druzhba porridge in a slow cooker, prepare the necessary products. Take milk with a fat content to your liking, classic - about 2.5 percent. You can mix it with water in equal proportions or, conversely, use cream. But oil must be at least 82.5% fat.
There are a lot of producers of cereals now. I recommend not using the cheapest options - you will lose the quality of the product. Check millet and rice for debris, dirty and black grains. Rinse several times until the water runs clear.
Pour cereals into the multicooker bowl.
Pour in milk.
Add sugar. In my opinion, it is enough here, but be guided by your preferences. Don't forget to add salt.
If you are cooking for children, adding natural flavors like cinnamon and vanilla is a good idea. Dried fruits are also perfect: prunes, dried apricots and raisins. Grind large specimens a little beforehand.
Dip the butter into the bowl. Turn on the "Milk porridge" mode. In different models of equipment, its time varies and is, as a rule, 10-20 minutes. I recommend increasing it to 40, since our cereals are not instant, and millet takes a long time to cook.
Serve Druzhba Milk Porridge immediately while it is hot.
Bon Appetit!
This dish can be served with honey, syrup, pieces of fruits and berries or just with butter, because, as you know, you can't spoil porridge with butter!
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