Recipes for porridge

• Manifesto of the Platform for the Defense of Natural Health

Published: 10/26/2010 - Updated: 02/23/2018

• Author: Nayeli Reyes

The atole (porridge) comes from the Nahuatl language and means 'thin' is a pre-Hispanic beverage and consumed mainly in Mexico and Central America. It is a sweet porridge made with cornmeal and water in proportions that cause a slight viscosity. You can give it different flavors, especially fruit, spices (vanilla, cinnamon, anise, orange leaves) or cereal, but the chocolate, caramel and coffee porridge are also traditional. It is an ideal beverage in the fall and winter seasons; it is nutritious and tastes to all ages.

Here are recipes for preparing delicious porridge:

Guava porridge

Ingredients

• 1 ½ cup of guava
• 4 cups of water
• 2 tablespoons of cornstarch
• ¼ cup of water
• 1 can condensed milk

Instructions

1. Preparation time is approximately 20 minutes. Boil guavas with water for 8 minutes, blend and strain.
2. Return to fire and when boil integrates, add cornstarch stirred in water and stir constantly so it does not make lumps.
3. Add condensed milk and simmer for 10 min. more or until it acquires a thick consistency. Be sure to mix it so that milk does not stick. When serving, you can sprinkle a little cinnamon to each cup. It will give a different touch of flavor and color.

Strawberry porridge

Ingredients

• 1 liter of milk (can be soy)
• 1 can of evaporated milk
• 200 grams of natural or frozen strawberries
• 1 envelope of cornstarch
• 1 cinnamon stick
• Brown sugar to taste

Preparation

1. Choose strawberries that have no green near the tail.
2. Wash and disinfect the strawberries, place in a pan over low heat with the cinnamon and sugar until boiling.
3. Meanwhile dissolve cornstarch in a little water without lumps, blend the strawberries, cinnamon.
4. Incorporate the cornstarch into the fire along with the strawberries and add milk, stirring over medium heat until it thickens, it is recommended to serve warm.

Chocolate porridge

Ingredients

• 8 tablespoons of cornstarch (cornflour)
• 1 egg
• 1 Lt of Milk
• 5 tablespoons of brown sugar (or to taste)
• 4 tablespoons of Cocoa or chocolate powder
• 1 / 2 cup of water
• 1 Dash of Vanilla
• 1 tablespoon of cinnamon
• 200 ml of cold milk

Procedure

1. In a saucepan, boil liter of milk, without letting the spill.
2. While, put to boil in a large cup cold milk and put the rest of the ingredients in it, making a thick mixture.
3. Already having boiled milk (with melted chocolate bar), put the remaining ingredients, stir and let simmer about 5 minutes.

Rice porridge

Ingredients

• 1 can of evaporated milk
• 1 can of condensed milk
• 2 cinnamon sticks
• 1 bag of ground cinnamon
• 1 bag of raisins
• 1 1 / 2 cups of rice
• Purified Water

Preparation

1. Wash rice several times to remove the starch it contains.
2. In a pan, boil water (4 cups for each of rice)
3. When water boils, add rice and cinnamon.
4. Stir constantly to prevent sticking, put the fire beneath.
5. When the rice begins to boil, add the evaporated milk. If you feel it is too thick, add a splash of water or whole milk.
6. Then add condensed milk to taste.
7. Serve with raisins.

Oat porridge

Ingredients

• 1 cup ground of oats or crushed
• 1 cup of brown sugar or to taste
• 1 1 / 2 liter of milk
• 1 cinnamon stick
• Raisins or walnuts

Preparation

1. Place in a container to boil the milk, oats, cinnamon and sugar for 7 to 10 minutes.
2. If it’s thick, add more milk, boil and serve, add cinnamon and raisins or walnuts.

• Nayeli Reyes

  Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.