All childhood, various cereals were stuffed into us by force. And no one cared about bringing them even a little closer not only to a culinary masterpiece, but at least to an edible product. Rarely does anyone get real cereals – the eternal rush, the inability to stand at the stove, ignorance of the properties of traditional cereals nullify all efforts to prepare a delicious and healthy breakfast. The result is deplorable – many simply excluded cereals from the diet, lost the habit of eating breakfast, or prefer to hastily swallow a couple of sandwiches and drink them with cooling coffee.

Meanwhile, the right breakfast is able to start the metabolism in the morning and fill you with energy until lunch, whenever it happens. Why the right breakfast is porridge? Because only it is able to give the body valuable fiber without harmful fats, without burdening the gastrointestinal tract. And here are the main secrets on how to make porridge out of ordinary porridge, for which you want to wake up.

– Buckwheat –
Buckwheat is the easiest to prepare and it is difficult to spoil it. But not spoiling does not mean making it tasty. Real buckwheat porridge, from which even a picky child will be delighted, is cooked in a saucepan with a thick, slightly convex bottom. During the entire process, the lid must be completely adjacent to the pan. Before cooking, calcine the cereal and add a little vegetable oil to it. The taste of buckwheat will be really perfect.

– Semolina –
Semolina porridge is a real nightmare for everyone who has ever gone to kindergarten. Lumps of undercooked cereal, a texture that seems to be specially developed to make porridge stuck in the throat, and other unpleasant things associated with this popular children’s breakfast, can permanently discourage the desire to cook it voluntarily. However, there is a way to cook semolina really tasty. The main thing is to follow a few simple rules: always add milk, even if the porridge is planned on water, always keep the proportions – 6 tablespoons of cereal per liter of liquid, add semolina only after the liquid boils, and beat the finished porridge with a whisk.

– Oatmeal –
Why the British love their traditional oatmeal so much, probably everyone who has eaten this semi-solid, slimy cereal has asked. The answer is classic: you just never bothered to delve into the real British cooking technology in your whole life. The secrets of success are not so complicated, but if you do not know them, the process will definitely fail at the very beginning. First, you need to take half as much cereal as water or milk. Combine all ingredients only when cold! And deviate from the instructions on the package in terms of cooking time. Keep the cereal on the stove for a little longer. And don’t feel sorry for the oil, please.

— Barley porridge —
Royal porridge, although you can’t tell from it. Peter I asked barley to be prepared for him on difficult days and ordered to make it crumbly. Knew a lot, in a word. Since the cereal is cooked for a long time, it must be soaked before cooking. And still, during cooking, its volume will increase by 5-6 times, so remember the fairy tale about “Pot, do not boil” and do not repeat such mistakes. The ideal proportions are 1 cup of cereal for 2 liters of water. Add salt and butter not earlier than the cereal is completely cooked.

– Millet porridge –
How much millet contains vitamins and minerals that are vital for us every day can be listed to the end of the page, but this is not important in this case. It’s just that millet is really tasty porridge, and to exclude it from your diet means to rob yourself. The recipe for its preparation has its own secrets, knowing which, you will make yourself not an ordinary porridge for breakfast, but a delicate airy dish that you want to repeat. So, it is important to clean the cereal so that it does not stick together during cooking. To do this, put it in cold water, bring to a boil and rinse, then again in water and on the stove. Never cover the pot with a lid. When the water boils down to the level of the cereal, it’s time to add the oil. After the porridge is cooked, leave it covered for half an hour.

— Wheat porridge —
This porridge should not be confused with millet, it is from a different cereal, but it is no less useful as a breakfast or side dish. It should be borne in mind that wheat is finely crushed or whole grain. Both options are suitable for the perfect porridge. To make it work, you need to wash the wheat – even packaged in bags, it remains dusty. You need to take 4 glasses of liquid per glass of cereal, then you will not need to add water in the process, and the consistency will be what you need. If there is less liquid, the wheat will remain crunchy. The lid should be removed immediately after boiling, and in the final, remove the pan from the heat and cover with a towel for 30 minutes.

– Rice porrige –
Rice is such an amazing product that it can be completely different for different purposes. Sushi, pilaf or porridge for breakfast can be prepared from the same bag of rice, but at the same time, cooking secrets that are sometimes opposite in meaning can be used. For porridge, rice should be washed under warm water 4-5 times until the drained water becomes clear. It is better to mix milk with water, as pure milk will quickly boil away and the cereal will burn. Before serving, beat the porridge with a mixer.