Guriev Porridge

Semolina can be replaced with rice flour or finely ground rice — the texture will be slightly denser. Some cooks use ground oats as the base. However, the classic taste is best achieved with semolina.

Pour cream into a wide baking dish and place in the oven at 180°C (350°F). After 5–7 minutes a golden film forms on top — carefully lift it off with a spatula and set aside. Repeat until you have 4–6 skins for layering.

Traditionally served warm, topped with toasted nuts and dried fruits. It pairs beautifully with fresh berries (raspberries, blueberries) or a spoonful of jam. It was presented as a festive dessert, so elegant serving is part of the dish.

Store in an airtight container in the refrigerator for up to 2 days. Before serving, reheat in the oven at 160°C (320°F) for about 10 minutes — the caramel crust will revive. A microwave will give a softer result without the crunch.

Lumps form when semolina is added to cold milk or poured in too quickly. Always heat the milk to near boiling and add semolina in a thin stream while stirring constantly. Burning is a sign of too high heat — cook on the lowest setting.