How to Properly Cook Semolina Porridge – The Easiest Methods

The main causes are: pouring in the semolina too quickly (you need exactly a thin stream), not using the “funnel” technique, not stirring actively enough during the first 2 minutes after adding it, or the grain landing on the walls of the pot rather than in the centre of the liquid. If lumps have already formed, blitz the porridge with an immersion blender or a whisk until smooth, or push it through a sieve. Next time, follow the technique strictly: a funnel in the centre of the pot + a thin stream + continuous stirring.

With milk the porridge turns out tastier, creamier and more filling – this is the classic version. With water it is lighter and less calorific (about 20–30 kcal less per 100 g), and suitable for fasting or dieting. A compromise is to mix milk and water 1:1, which gives a tender porridge with less fat. You can use plant milk (almond, oat or coconut) for a vegan version. For feeding children from the age of 1, only the milk version is suitable.

Grade “M” (from soft wheat varieties) is ideal for a tender milk porridge – it cooks quickly and gives a creamy texture. Grade “T” (from hard wheat varieties) is denser and grainier, and suits bakes, puddings and fillings for syrniki. Grade “MT” is a mix and a universal option. For porridge use only “M” – the porridge will come out silky and smooth. The colour of good semolina is creamy white, with no grey or yellow flecks.

Yes, but only from the age of 1. Before the age of 1, paediatricians do not recommend semolina porridge – it contains phytin, which interferes with the absorption of calcium that a growing body needs. For children over a year old, cook it with low-fat 2.5% milk, halve the amount of sugar, and do not add raisins before the age of 2 (a choking risk). The consistency should be runny – a ratio of 1:2 (1 tablespoon of grain to 200 ml of milk). Cool it to 40 °C before serving. Do not overdo it – no more than once or twice a week.