Rye Milk

Rye Milk

1. Pure milk and high-fiber rye flakes. This rye flakes are not ready-to-eat. The instructions say that they can be eaten after heating and boiling for about three minutes.

2. Grab 1 large handful of rye flakes into the milk pan.

3. Add appropriate amount of water, I added a cup, about 150ml.

4. Put the milk pan on the induction cooker, heat it slowly, and stir while heating to prevent the bottom from getting muddy.

5. Keep stirring and cook for about 3 minutes. At this time, the oatmeal has been cooked and turned into a thick porridge.

6. Pour 2 boxes of milk.

7. Stir, simmer and heat, just boil the milk, do not boil.

8. A family of three, each share almost a bowl, with bread, steamed buns, biscuits, a very nutritious breakfast.

Tips:

Because rye flakes are not ready-to-eat, they must be cooked before they can be eaten. It is best not to boil them directly with milk, as milk will lose a lot of nutrients after boiling.