Milk porridge with noodles


First, consider how to cook milk porridge with pasta in a slow cooker. Served with butter, which is placed in portions in each plate.

To prepare this dish requires:

  • one hundred grams of vermicelli,
  • 500 ml of cow's milk,
  • 1 tbsp. spoon of sugar.

Such a dish is prepared very simply, and thanks to the use of a multicooker, the process is completely simplified.

Cooking process:

  • First pour the milk into the bowl, add vermicelli, sugar and salt. Also, if desired, you can add butter.
  • Select the mode “Milk porridge” for thirty minutes. Then let the porridge brew a little and serve.

Cooking on the stove

Now consider the traditional way to create this dish.

For cooking requires:

  • liter of milk
  • two art. spoons of sugar
  • salt,
  • 300 grams of vermicelli.

  • First prepare all the ingredients. Add the amount of sugar to your liking.
  • Bring milk to the boil, add sugar, mix.
  • Sprinkle vermicelli, constantly stirring, so that it does not stick. Bring to a boil. Cooked milk porridge with noodles on low heat for five minutes.

This recipe is suitable for feeding small children. The number of ingredients indicated per serving. If you plan to cook more, then, accordingly, increase the number of components several times.

For cooking required:

  • 3 grams of butter, cheese,
  • 15 grams of vermicelli,
  • 65 ml of milk
  • 4 grams of sugar.

Cooking for a small child:

  • First, boil vermicelli in milk until tender. In the process of cooking food constantly stir.
  • Cool a little dish, add butter, sugar. Then mix the porridge.
  • The last, final ingredient is cheese.
  • Pour the dish into a plate. Finely grated cheese sprinkle it on top. That's all, milk porridge with noodles and cheese is ready.

This dish is very useful, because it contains proteins and fats, and carbohydrates. As a drink, you can serve cocoa, a milkshake or kissel to this child.

Milk porridge with vermicelli. Pumpkin Recipe

For cooking you will need:

  • small cinnamon stick
  • 100 grams of vermicelli,
  • 500 ml of milk,
  • 300 grams of ripe pumpkin,
  • A handful of pitted raisins
  • salt,
  • a pinch of nutmeg,
  • fifty grams of butter,
  • Art. spoon of vanilla powder,
  • 0.5 teaspoon ginger powder.

The process of cooking dishes with pumpkin in a slow cooker:

  • Initially chop the pumpkin.
  • Put half the oil in the multicooker bowl. Select the Baking mode and turn on the slow cooker.
  • Melt butter, add cinnamon and warm slightly.
  • Add pumpkin, fry it until it becomes soft.
  • Pour with powdered sugar, mix. After unplug the slow cooker.
  • Now pour milk into the bowl, add raisins and spices. Mix everything thoroughly.
  • Put the second part of butter and noodles there. Stir the dish again.
  • After turn on the slow cooker, selecting the mode “Steaming”, bring the dish to a boil. Then switch to heating mode for ten minutes. Porridge can be served at the table.

Small conclusion

Now you know how to prepare milk porridge with noodles. As you can see, everything is quite simple and fast. The result is a sweet and aromatic dish, from which not only children, but also adults will be delighted. For registration of this dish is recommended to use various berries. An excellent choice would be raspberries, cherries, currants and strawberries.


There are two ways to make milk porridge with pasta. The photo shows the porridge, which is prepared in 1 way and insisted 30 minutes.

1) Method:
Pour milk into a saucepan, add sugar, butter, bring to a boil, add vermicelli. Give the porridge to boil and leave for 10-30 minutes for swelling. I pointed out this period of time for one reason: the longer the porridge is drawn in, the thicker it will be and, accordingly, the opposite: the smaller the porridge is drawn in, the thinner it will be.

2) Method:
Pour milk into a saucepan, add sugar, butter, bring to a boil, add vermicelli. Let the porridge boil and cook for 4-7 minutes.


  • Cow's milk 500 milliliters
  • Sugar 1 Art. spoon
  • Vermicelli 100 Grams

Prepare milk, pasta and sugar. Add sugar to taste.

Bring the milk on the stove to a boil, add sugar to it. Stir. Sprinkle vermicelli and, while stirring so that it does not immediately stick to the bottom, bring to a boil again. Cook for 5 minutes on low heat.

Milk porridge with noodles is ready. Enjoy your meal!

Recipe "Porridge" Chocolate Noodles "":

Pour the milk into a saucepan and put on a slow fire, adding salt and sugar (sugar can be added more, if you like very sweet porridge, I would like medium sweet).

Here I use this noodles (handful of noodles in the photo).

Heat the pan and pour the noodles on it. The pan must be clean and dry, WITHOUT oil. We interfere with the vermicelli to obtain a brown color (the fire is small, after the frying pan has heated, so that the vermicelli does not burn).

The resulting chocolate vermicelli (as I like to call it) is poured into milk and cooked as usual milk porridge on low heat.

When the porridge is ready, remove from heat and cover with a lid and leave for 2 minutes.
Then put a piece of butter and enjoy the delicious milk porridge :-)

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Photos "Chocolate vermicelli porridge" "from cooked (4)

Comments and reviews

October 9, 2017 Hlorkina #

December 4, 2017 Nienulka # (author of the recipe)

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December 14, 2016 Nienulka # (author of the recipe)

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May 14, 2015 Little Fox 0309 #

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May 10, 2015 Alice Ricci #

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October 14, 2014 LorochkaT #

October 14, 2014 Nienulka # (author of the recipe)

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May 12, 2014 Nienulka # (author of the recipe)

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May 12, 2014 Kleine Hase #

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May 12, 2014 Kleine Hase #

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  1. Pour a liter of milk into the pan.
  2. We take 200 grams of vermicelli. It is better to pour in a bowl - vermicelli pour out slowlyso that it does not stick together.
  3. As soon as the milk boils, add salt, sugar and mix. Pour vermicelli constantly interfering.
  4. Bring to a boil constantly stirring and cook for 2 minutes. The main thing is not to digest vermicelli, but it will be like with pasta - they will become tasteless and liquid. You can add butter, honey or jam to the prepared vermicelli porridge.

General principles of cooking

You can cook the soup with the usual noodles or homemade noodles. Pasta is better to choose high-quality, preferably from flour of solid varieties - such will not fall apart during cooking and will not turn into a sticky porridge. You can buy the usual small vermicelli or ultrathin, the so-called "cobweb", which is prepared literally in a matter of seconds.

Milk fits a normalized 2.5% and 3.2%, which is sold in batches. You can use whole, but only diluted in water. Ghee milk, which can be purchased at a store or heated by yourself at home, will also be suitable. It is important to pay attention to the fat content of milk. The higher the percentage of fat content, the calorie get a soup. Very fat store and especially homemade milk should be diluted with water, especially if you are preparing children's soup.

Correct proportions

In order for the noodles soup boiled in milk to be tasty and tender, it is necessary to correctly calculate the proportions. Soup should not be too thick. Therefore, add pasta need exactly as much as indicated in the recipe. You can pour a little less, but not more, because when cooking the dough swells strongly, absorbs the liquid and increases in volume. The optimal amount of vermicelli for milk soup is 0.5 cups (volume 200 ml) per 1 liter of milk.

Tips and tips

    1. Choose the right dishes. To avoid burning, it is best to cook in a skillet or in a saucepan with a thick bottom and always on low heat.
    1. Do not allow the milk to burn. So that nothing burns, you should not move far from the pan. Constantly stir the dish during cooking. Whole milk most often burns, therefore for preparation of milk soups with a noodles it is necessary to dissolve it with water. You can use this trick: pour cold water into the bottom of the pan first, and only then add milk in a thin stream.
    1. Pour vermicelli only in boiling liquid. There are several ways of making dairy soups, but the general rule is that pasta should be dipped only in boiling milk, stirring continuously, so that the noodles do not lump together and stick together.
    1. Make sure that the pasta is not digested. As a rule, the noodles are cooked very quickly, just over a minute. Therefore, you can remove the soup from the stove almost immediately after boiling, as soon as the noodles reach half-cooked. As the soup cools, it absorbs some of the hot liquid, it becomes softer and does not melt.
    1. If you like thick milk soup, like jelly, add a little starch (for 1 liter of milk - 0.5 tsp). To do this, dissolve the starch separately in a cup of cold milk, pour in at the very end of cooking, 2-3 minutes until cooked, bring to a boil and immediately remove from heat.

Some housewives can not cook vermicelli in milk, it remains raw and hard, and the milk burns. What to do in this case? The problem is solved simply. Cook the vermicelli in boiling salted water, like regular pasta, until fully cooked, following the instructions on the packaging. Then throw it in a colander to glass all the liquid, and immediately add to the boiling milk, boil the soup and remove from heat.

How to cook milk soup with pasta

The technology is very simple. I take a dipper with a thick bottom and a non-stick coating. I pour cold water into it first and then milk. If you have store milk with a fat content of 2.5%, then it may not be diluted, but only rinse the dipper with water. Integral and very fat diluted necessarily, then the soup will turn out more tender and will not burn.

I put the dipper on the stove, on the smallest fire. Constantly stirring so as not to burn and run away. As soon as the milk warms up, I send a piece of butter there, letting it dissolve. Of course, you can add oil at the very end, or even completely eliminate it from the list of ingredients, if you are cooking for kids.

Patiently bring to a boil. As soon as it boils, I add salt - only 1-2 tiny chips will repeatedly improve the taste of the soup. Immediately pour sugar and vanillin on the tip of the knife for a pleasant aroma. If you have vermicelli made from durum flour, then you can add sugar at the very end of cooking, then the soup will not exactly burn.

I pour vermicelli into boiling milk, slowly and gently, stirring the soup so that it does not stick together and one lump does not form. I measure the rate of pasta in handfuls. For 500 ml of liquid I take 1 large handful, from the soul, it is about 50 grams.

I continue to cook on a quiet fire, stirring, not more than 1 minute. It all depends on the type of pasta. If you have “gossamer”, then remove from the stove immediately after boiling, cover with a lid and wait a couple of minutes, it will evaporate on its own. Solid varieties need to be cooked a little longer and try "per tooth", inside the vermicelli should be soft, but not overcooked. Keep in mind that it will swell in a hot liquid and still reach the condition.

As soon as the soup has cooled slightly, pour it into plates. The soup is delicious, be prepared for the fact that children will ask for supplements! The amount of sugar can be adjusted or honey added instead. Enjoy your meal!