Millet milk porridge with pumpkin
4 servings
60 minutes
In Russian cuisine, the combination of millet and pumpkin is the most traditional. If you first boil the pumpkin in milk and only then throw in the millet, the porridge will have a special creamy hue. And if you let the finished porridge sit in a slowly cooling oven, it will also turn out well-boiled, tender, and fluffy. And at the same time so red that just looking at it, even on a gloomy day, your soul becomes warmer.
1
Peel the pumpkin and cut it into small cubes.
- Pumpkin: 500 g
2
Heat milk in a pot, add pumpkin, and cook for 10-15 minutes.
- Milk: 3 glasss
- Pumpkin: 500 g
3
Rinse the millet and add it to the pot, add sugar and salt, and cook, stirring, for another 15-20 minutes until thickened.
- Millet: 1 glass
- Sugar: 1 teaspoon
- Salt: 0.5 teaspoon
4
Cover the cooked porridge with a lid or tightly wrap it in foil, and place it in a water bath or in an oven preheated to 80 degrees for 25-30 minutes.
