Milk millet porridge with pumpkin in a multicooker
8 servings
120 minutes
Milk millet porridge with pumpkin is a true Russian classic that warms the soul from the first spoonfuls. Its roots go back to ancient peasant kitchens where simplicity and nourishment were key. The gentle combination of sweet pumpkin and soft, creamy millet makes this porridge ideal for breakfast or a cozy dinner. Cooking in a multicooker allows the grains to open up, absorbing the milky tenderness and autumn aroma. Butter adds a finishing touch to the flavor, making the porridge even more velvety. This recipe is not only nutritious but also easy to prepare, perfect for those who appreciate traditional flavors and comforting home-cooked meals.
1
Rinse the millet and drain the water. After rinsing, pour boiling water over the millet to remove bitterness. Drain the water after 1-2 minutes. Cut the pumpkin into small cubes or grate it coarsely. Place everything in the multicooker bowl, add sugar, salt, and milk.
- Millet: 1 glass
- Water: 1 glass
- Pumpkin: 400 g
- Sugar: 1 tablespoon
- Salt: pinch
- Milk: 3 glasss
2
It is preferable to add butter to the cooked porridge, but it can also be added right away.
- Butter: to taste
3
Set the multicooker to the 'Stew' mode for 1–2 hours, depending on the size of the chopped pumpkin.
