avg —
How to Cook Spelt Porridge in a Multicooker
Instructions
I start by rinsing the spelt thoroughly under running water – I tip the grain into a deep bowl, cover it with cold water and rub the kernels between my hands. I remove any spoiled grains and husks that float to the surface – this matters for the taste of the finished porridge, otherwise it will turn bitter. I pour off the cloudy water and repeat the process 3–4 times, until the water runs clear. I tip the rinsed grain into a sieve and let the excess water drain off.
I put the rinsed grains into a clean, dry multicooker bowl. I level them across the bottom for even cooking.
I pour in 2 cups of water. Spelt absorbs a lot of liquid, so it is important not to skimp on the water – if there is too little, the grain will stay hard.
I add a tablespoon of oil – I use sunflower, corn or mustard oil with a neutral aroma. The oil keeps the porridge from sticking and makes the grains crumbly.
I close the multicooker lid and set the "Porridge" or "Grains" mode for 100 minutes – this is the optimal time for spelt. I do not open the lid while it cooks, so as not to disturb the temperature. If the water has completely evaporated after the signal but the grain still tastes hard, I add half a cup of hot water and switch the mode on for another 20–25 minutes.
When the spelt has swelled in volume and turned soft, I add the salt. I salt at the end, because salt slows down the softening of the grain.
I serve the spelt porridge with milk, dried fruits, or as a side dish with meat. The porridge is versatile – it suits both a sweet breakfast and a savoury lunch.
Tips
- 1
If you want to cut down the cooking time, soak the spelt in cold water overnight – then it will cook in 60–70 minutes.
- 2
Do not salt the grain at the start of cooking – salt slows down the softening of the kernels. Add it at the end, once the spelt is already soft.
- 3
If the water has boiled away but the grain is still hard, go ahead and add more water and keep cooking – spelt needs plenty of liquid.
- 4
For a sweet porridge, add honey, raisins or dried apricots at the end of cooking.
FAQ
Why does spelt take so long to cook? +
Spelt is a semi-wild wheat with very dense kernels. The grain husk is thick and softens slowly, which is why it takes 100–120 minutes.
Can I cook spelt on the stovetop? +
Yes, but you will have to watch that the water does not boil away. Cook it over low heat under a lid for 90–100 minutes, stirring from time to time.
What is the right ratio of water to grain? +
The standard is 1:2 or 1:2.5. If you like a more viscous porridge, add 3 cups of water per cup of grain.
Do I need to rinse spelt before cooking? +
Yes, you must – rinsing removes dust, husks and spoiled grains. Rinse until the water runs clear.
Can I cook spelt with milk? +
Yes, but I recommend first cooking it in water until half done, then adding the milk. Otherwise the milk may curdle from the long cooking.
- Comment
or post as a guest
Be the first to comment.
