Millet Porridge with Pumpkin

Breakfasts | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Millet porridge with pumpkin

Ingredients

Pumpkin - 8.8 oz
Millet - 1 glass
Milk - 17 fl oz
Sugar - to taste
Salt - to taste
Cinnamon - to taste

Step by Step guide

Step 1

Peel the pumpkin and cut it into small cubes, no larger than 1–2 cm. Place them in a pot and add just enough water to slightly cover the pumpkin. Cook over medium heat for five minutes.

Step 2

Then add the millet and continue to cook, stirring occasionally, until all the water is absorbed by the grains. By this time, the pumpkin will have softened, and you can mash the cubes directly in the pot with a spoon (I personally prefer a smoother consistency for the porridge).

Step 3

Pour a cup of milk into our future porridge, reduce the heat to the lowest setting, and continue to cook while stirring constantly — otherwise, the milk may easily scorch. When half of the milk has evaporated, add the remaining portion, along with sugar (in my case, it was stevia powder) and salt, and continue to cook, stirring all the time. This will take another 15-20 minutes, but it's worth being patient — the longer and slower you cook the porridge, the tastier it will turn out.

Step 4

In the last few minutes, you can finish it off in the oven; this will make the porridge even more delicious!

Step 5

Don't worry if the porridge seems too runny at first. It needs to rest—cover the pot with a lid and wrap it in a towel, or even better, in a few towels. Let it sit for 20-30 minutes; this will enhance its flavor tremendously. Only then can you serve the porridge, optionally sprinkling it with ground cinnamon (if you love it, of course, like I do!).