Kindergarten-Style Semolina Porridge
Smooth, sweet and completely lump-free - perfect for breakfast! This comforting semolina porridge is familiar to many from childhood. Cook it on the stove or in a multi-cooker and serve with butter, fruit or berries.
Updated : 10 September, 2026
Easy
About 10 min.
Ingredients
1 liter
Milk
80 grams
Semolina
20 grams
Butter
2 tablespoon
Sugar
0.2 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. The ratio of semolina to milk depends on how thick you prefer the porridge. This recipe makes a medium-thick porridge. For a thicker consistency, add another 2–3 tablespoons of semolina. Milk of any fat percentage will work.
Step 2
Pour 27 fl oz of the milk into a saucepan and heat over medium heat until it is just about to boil, but do not let it boil vigorously. Avoid allowing a skin to form on the surface.
Step 3
Mix the semolina thoroughly with the remaining cold milk, breaking up any lumps. Do not add dry semolina directly to hot or boiling milk, as it is much more likely to clump.
Step 4
When the milk is hot, reduce the heat to low. Pour in the cold milk and semolina mixture in a thin stream, stirring continuously. Continue stirring until the porridge returns to a gentle boil, then cook for 3–5 minutes or until it reaches your preferred consistency. The exact time may vary depending on the semolina.
Step 5
Add the salt and sugar, adjusting the amounts to taste. Add a small pinch of vanilla powder, if desired. Cook for a few more seconds, then remove from the heat.
Step 6
Pour the hot semolina porridge into bowls and add a small piece of butter to each serving. Garnish with fresh fruit and mint, if desired, and serve immediately.
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