Millet porridge with pumpkin in milk
Millet porridge with pumpkin is the first dish that comes to mind when it comes to what would be delicious to cook with pumpkin. You can cook such porridge in different ways: in water or milk, make it viscous or crumbly, add or not add fillers in the form of fruits, dried fruits or nuts. In general, options darkness. I offer a classic: millet porridge with pumpkin in milk. The recipe is simple, there is simply nowhere else to facilitate the cooking process! Ideal for beginners. We will not separately bring the cereal to readiness, and then the pumpkin. We will cook everything together - it is fast and the porridge turns out to be tasty, moderately viscous with pieces of pumpkin that are noticeable both to the eye and to the taste. Plus, with this method of cooking, you will not need to stand at the stove, making sure that the porridge does not burn or milk escapes. There is also no need to stir the contents of the pot during cooking. And mind you, all this without sacrificing taste!
Ingredients:
- millet groats - 200 g,
- pumpkin (peeled) - 400 g,
- milk (1-2.5%) - 700 ml,
- water - 50 ml,
- sugar - 2 tbsp. l. (or to taste)
- salt - 3/4 tsp,
- drain. oil - about 50-70 g.
How to cook millet porridge with pumpkin in milk
In a saucepan for cooking porridge, first pour water (cold), bring it to a boil, then pour in the milk. This simple method will minimize the chance of milk sticking to the bottom of the saucepan.
At the same time, we measure the required amount of millet, sort it out (usually it’s fast, if the cereal is good, a maximum of 2-3 black grains per 1 tbsp.) And rinse thoroughly until clear water. Pour clean millet with boiling water for 3-5 minutes (this will save it from bitterness and slightly reduce the cooking time), then throw it in a colander and the cereal is ready for cooking.
Now let's get to the pumpkin. We clean it from the peel, seeds and fibrous part. Cut into desired size pieces. If you want the pumpkin in the porridge to remain in pieces, cut larger. If you like it better when the pumpkin in the porridge is well boiled, cut it smaller, you can even chop it with a grater. I prefer the first option and cut the pumpkin into bars about 1.5 by 2-2.5 cm.
As soon as the milk boils, we introduce the washed cereal into it.
Let the contents of the saucepan boil and add the pumpkin.
Stirring, bring to a boil, then tightly close the lid and reduce the heating of the stove to medium or slightly less than medium. That is, with the lid closed, the porridge in the pan should gurgle and not run away. I switch my stove to position 3 (out of 6).
So porridge should be cooked for about 20-25 minutes. There is no need to stir the porridge or open the lid just to look in. During this time, the liquid almost completely evaporates, the cereal is completely ready, and the pumpkin becomes soft and even slightly boiled.
Now we turn off the stove, but we do not remove the pan with porridge from it. We put oil in the porridge, knead the porridge and close the lid tightly again. Let it sit for 30-40 minutes. During this time, the cereal will completely absorb the remaining liquid, and the porridge will acquire a uniform consistency.
You can serve ready-made millet porridge with pumpkin with additives to taste: a piece of butter, raisins, an apple, honey, etc.
