Millet porridge with pumpkin
8 servings
60 minutes
Millet porridge with pumpkin is a true embodiment of Russian cuisine, filled with warmth and homely comfort. This dish combines the simplicity of a rustic meal with an exquisite taste that delights with every spoonful. Millet, carefully prepared and free from bitterness, is infused with the sweetness of soft pumpkin and the aroma of vanilla sugar and cinnamon, creating a delicate, creamy texture. Historically, this porridge was a favorite breakfast in Russian families, especially in the autumn-winter season when pumpkin became the main decoration of the table. It is perfect for a hearty start to the day as well as for warming family evenings. Served with a generous portion of butter that melts and turns each spoonful into pure pleasure. This dish is a gentle reminder of traditions and care infused into every grain.
1
Prepare all the products.
2
Thoroughly rinse the millet, pour cold water, and leave for 12 hours.
- Millet: 1 glass
3
Rinse millet through a sieve under running water, transfer it to a bowl, pour boiling water over it, stir, let it sit for 1 minute, drain the water, and repeat once more. This removes the characteristic bitterness from the millet.
4
Transfer the millet to a pot, add water to cover the grains, salt it, and place it on medium heat.
- Salt: 0.5 teaspoon
5
Peel the pumpkin, remove the seeds and fibers.
- Pumpkin: 700 g
6
Cut the pumpkin into cubes, transfer to a pot or skillet, add 1 cup of water, and cook until soft.
- Pumpkin: 700 g
7
Mash the pumpkin into pieces of desired size or puree it, then add to the millet.
- Pumpkin: 700 g
8
Add sugar, vanilla sugar, and cinnamon.
- Sugar: 2 tablespoons
- Vanilla sugar: 1 teaspoon
- Ground cinnamon: 0.5 teaspoon
9
Add milk, stir, and cook on low heat, stirring regularly, until the millet is ready.
- Milk: 2.5 glasss
10
Serve with butter.
- Butter: to taste
