115 - 10 порции
The only correct recipe. The correct millet porridge should have the consistency of something like a creamy ice cream due to the fact that cereal is partially dissolved in the milk and formed a sort of sour cream between the grains. When it cools the top is covered with a nice crust, which is nice eaten with a spoon. We have in the dining halls prepare it from the Soviet era so yum. But at home I couldn't recreate until I found a recipe on the package. It's in Estonia, so stand to attention.