Millet porridge with pumpkin in a slow cooker
I make pumpkin porridge only from millet. I know that there is another option with the addition of rice and it is called, in my opinion, "Friendship". But I don't like this option. In recent years, I only make it in a slow cooker, because it greatly speeds up the process and the result is always guaranteed to be delicious. But there is one important rule - the pumpkin should be initially very good - fragrant and sweet. I like two varieties the most: completely green on the outside and bright orange inside (I don’t know the variety) and Butternut. To measure, I used the small glass that came with the multicooker.
Ingredients
Servings 4- 350 g pumpkin pulp (can be cut into cubes, can be grated on a coarse grater)
- 1 st. millet (160 ml) rinsed
- 50 g butter
- 1 st. l. sugar (without top), less if the pumpkin is very sweet
- a pinch of salt
- a glass of 160 ml
Cooking
Step 1
We place the pumpkin in the multicooker bowl, put a piece of butter and set the "baking" program for 20 minutes so that it sweats. You can interfere once.
Step 2
Add all other ingredients and mix gently (if you want to keep a little bit of the pumpkin shape). We put the program "porridge" for 25 minutes.
Step 3
After time, a very tasty and fragrant porridge is obtained. We put a small piece of butter on top of it to melt, and you need to eat with a large spoon while it is hot.