Millet Porridge with Pumpkin

Description

In Russian cuisine, the combination of millet and pumpkin is truly traditional. If you first boil the pumpkin in milk and then add the millet, the porridge will acquire a special creamy nuance. If you let the finished porridge rest in a slowly cooling oven, it will turn out not only soft and tender but also fluffy. And it will be such a warm orange color that just looking at it can brighten your mood even on a gloomy day.

Ingredients

• Millet - 1 glass
• Milk - 3 glasses
• Pumpkin - 20 oz
• Sugar - 1 tablespoon
• Salt - ½ spoons

Step by Step guide

Step 1

Peel the pumpkin and cut it into small cubes.

Step 2

In a pot, heat the milk, add the pumpkin, and cook for 10–15 minutes.

Step 3

Rinse the millet and add it to a pot, then stir in the sugar and salt. Cook, stirring occasionally, for another 15–20 minutes until thickened.

Step 4

Cover the cooked porridge with a lid or tightly seal with foil, and place it in a water bath or in an oven preheated to 175°F for 25–30 minutes.

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