Mannaya Kasha (Russian Semolina Porridge)

Pour the semolina into the hot milk in a thin stream while whisking constantly — never dump it in all at once. An easy trick is to first mix the dry semolina with the sugar (or a little cold milk) so the grains separate before they hit the hot milk. If lumps still form, push the porridge through a sieve or blitz it briefly with a stick blender. Keep the heat low while you add it.

For a classic pourable porridge, use about 1 tablespoon of semolina per 150–200 ml of liquid — roughly 80 g semolina to 800 ml milk for four servings. More semolina gives a thick, spoonable kasha; less gives a thin, drinkable one. Remember it thickens noticeably as it cools, so aim slightly thinner than you want to serve it.

Semolina keeps absorbing liquid and thickening even off the heat, so a porridge that was perfect in the pot can set firm in minutes. Take it off the heat while it still pours freely. To loosen a too-thick kasha, stir in a splash of hot milk until it's creamy again. Serving it straight away, while hot, keeps the texture right.

Yes — cook it in plant milk such as oat, soy, or almond, and finish with vegetable oil or a vegan spread instead of butter. The method is identical: thin stream, constant whisking. Note that semolina is made from wheat, so the dish is not gluten-free; for that you'd need a different grain entirely. Sweeten and top as usual.

A knob of butter melting on top is traditional, along with jam, honey, condensed milk, or fresh berries. For children, a spoon of cocoa, a little vanilla, or grated apple makes it more appealing. A swirl of berry purée or a dusting of cinnamon dresses it up. Serve it warm — semolina porridge is meant to be eaten fresh, not reheated.