Semolina Porridge
Lumps in semolina come from a temperature gap, not from the grain: dry semolina hitting hot milk cooks on the outside instantly and stays raw inside. There are only two fixes — slurry it into cold milk first, or rain it into a whisked whirlpool. And do not overcook it; semolina keeps thickening after the pan leaves the heat.
- Prep
- 5 min
- Cook
- 8 min
- Rest
- 5 min
- Total
- 18 min
- Servings
- 2
- Level
- Easy
- Per serving
- 335 kcal
Ingredients
-
What to use instead
A spoonful of condensed milk instead of sugar works well, stirred in with the butter after the pan is off the heat.
Makes: 2 servings, about 500 ml
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
-
Step 1: Get the ratio right
60 g of semolina to 500 ml of milk is roughly 1:8 by weight. Less grain gives a thin porridge that no amount of cooking will rescue; more sets into a pudding as it cools.
-
Step 2: Slurry it cold
Pour off 100 ml of the cold milk and stir the semolina, sugar and salt into it. Once each grain is wet, it cannot seize into a lump.
-
Step 3: Heat the rest
Bring the remaining milk almost to the boil in a heavy pan, until the first bubbles appear around the edge.
-
Step 4: Pour in a thin stream
Whisking without stopping, pour the semolina slurry in slowly. A whisk beats a spoon here: it breaks up any thickening before it can set.
-
Step 5: Cook for 2 minutes
Keep the heat low and keep stirring for exactly two minutes from the boil. It will still look loose at this point, which is correct.
-
Step 6: Let it finish off the heat
Take the pan off, drop in the butter, cover and wait 5 minutes. The semolina swells and the porridge reaches its final thickness without another minute on the stove.
Tips & variations
-
Tip
If lumps do appear, give the pan ten seconds with a stick blender — the texture comes back completely.
-
Variation
Half milk, half water makes a lighter porridge. All water tastes hollow, so never go below half milk.
-
Swap
A spoonful of condensed milk instead of sugar works well, stirred in with the butter after the pan is off the heat.
-
Storage
It sets into a firm slab in the fridge. Reheat with 50 ml of milk per portion and beat it smooth as it warms.
Nutrition
| 1 serving | Whole dish 2 servings | |
|---|---|---|
| Energy | 335 kcal | 670 kcal |
| Protein | 11 g | 22 g |
| Fat | 14 g | 28 g |
| Carbohydrates | 40 g | 80 g |
Approximate values calculated from standard ingredient data.
Cooked it? Rate the recipe
No ratings yet — yours will be the first.
