Pumpkin, Porridge, Millet, Russian kitchen, Slow cooker, Recipes with milk

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.

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