How to cook millet porridge with pumpkin on water? How to cook rice porridge with pumpkin on water Pumpkin porridge without rice

Incredibly healthy and delicious rice porridge with pumpkin - cook step by step! Cook it with dried fruits or make it right in a pumpkin - simple and original!

We offer you a recipe for rice milk porridge with pumpkin.

• Rice - 250 grams
• Milk - 500 milliliters
• Pumpkin (peeled and peeled) - 250 grams
• Sugar - 1.5 tablespoons
• Salt - 1 teaspoon

If necessary, wash 250 grams of rice, put it in a saucepan, pour 250 milliliters of boiling water, cover with a lid, bring to a boil and cook for several minutes over low heat until all the water is absorbed into the rice. While the rice is cooking, grate 250 grams of peeled pumpkin on a coarse grater.

Water soaked into the rice, add one teaspoon of salt, one and a half tablespoons of sugar and 500 milliliters of milk. We mix. Add grated pumpkin. We mix. Cover with a lid, bring to a boil and cook over low heat for 15 minutes. Stir the porridge from time to time.

After 15 minutes, turn off the heat, stir and leave the rice porridge with pumpkin to brew for 10-15 minutes under the lid.

Put the finished milk rice porridge with pumpkin on a plate and serve with butter.

Recipe 2: delicious rice porridge with pumpkin in milk

Pumpkin porridge in milk with rice is a very nutritious, tasty and bright dish. It would be very useful for both children and adults to use it for breakfast. Due to the fact that the pumpkin is long and well stored, dishes from it can be prepared even in winter, while it also remains healthy and nutritious.

• Pumpkin 800 g
• Rice 300 g
• Milk 0.8 l
• Water 0.5-0.6 l
• Sugar 2-4 tbsp. l.
• Salt 1 tsp
• Butter 50 g

Remove skin from pumpkin and cut into small cubes.

Put the milk on the fire and, as soon as it boils, add the pumpkin to it. Cook it for 15-20 minutes over medium heat until soft.

Rinse the rice with water several times.

In a separate saucepan, cover the rice with water and cook it for 10 minutes. We cook the rice separately so that we have the opportunity to grind the pumpkin until smooth, and the rice remains intact.

Grind already cooked pumpkin with an immersion blender or crush with a crush. Put it on fire again.

Add boiled rice and salt to pumpkin. If you feel that it is very thick, add 100 grams of boiled water. Cook pumpkin porridge with the lid closed for 5 minutes. The fire must be moderate.

At the end of cooking, add sugar to the porridge and turn off the stove. Cover with a lid and let the porridge steep for 10 minutes.

Recipe 3, simple: milk rice porridge with pumpkin

Rice porridge with pumpkin in milk, prepared according to this recipe with a photo, is not only a very tasty and satisfying dish: it contains a number of vitamins and minerals that our body needs so much!

• milk - 1 l
• pumpkin - 200 gr
• granulated sugar - 1.5 tbsp.
• edible salt - 1 tsp
• rice - 1 cup
• vanilla sugar, cinnamon - to taste

First, take a pumpkin, remove the peel and cut into small cubes. Do not cut the vegetable too finely, as it can boil during cooking, and appearance the food won't be the same.

Now you need to prepare the rest of the ingredients that are used in the recipe. Measure out required amount rice, milk, sugar and spices.

Rice must be washed several times until the water runs clear.

Pour milk into a saucepan and place over medium heat. Wait until it boils, then add vanilla sugar, granulated sugar and pumpkin. When the milk boils again, add the rice. Cook for 15 minutes, stirring constantly.

That's all. Milk rice porridge is ready. You can arrange on plates and set the table.

Recipe 4: rice porridge with pumpkin and dried apricots in a slow cooker

Delicate porridge with pumpkin, sunny, moderately sweet. The aroma of pumpkin with milk will not leave you indifferent.

• pumpkin 400 g
• sugar 1.5 tbsp
• rice 160 g
• dried apricots 150–200 g
• milk 650 ml
• water 450 ml
• butter 20 g

Cut pumpkin pulp into cubes.

Wash dried apricots, pour boiling water.

Pour the pumpkin into the multicooker bowl, if it is fresh, add 350 ml of water. If frozen, reduce the amount of water.

Set the "baking" mode for 30 minutes.

Drain the water from the dried apricots, cut into strips.

Rinse the rice until the water runs clear.

Meanwhile, the water has evaporated, the pumpkin is ready.

Pour the washed rice into the pumpkin.

Chopped dried apricots.

Sugar, salt.

Pour in milk, remaining water and mix.

Set the "milk porridge" mode for 35 minutes.

After the time has elapsed, put a piece of butter, mix.

And set the “heating” mode (I have it in the “soup” mode) for 15 minutes.

The porridge is ready. Bon appetit!

Recipe 5: rice porridge cooked with water and milk

Pumpkin porridge in a slow cooker will appeal even to those who are not enthusiastic about pumpkin. This is especially true for little picky eaters - you can’t force them to eat a healthy vegetable dish. But that's right, wisely cooked pumpkin porridge will be liked so much that they will ask for supplements. Indeed, in addition to pumpkin and rice, there is milk, butter, cinnamon and vanillin, sugar. Optionally, you can add dried fruits, nuts, dried berries. By itself, pumpkin porridge can be regarded as a side dish or as a dessert.

• 250 g raw pumpkin
• 30 g butter
• 200 g dry round rice
• 300 ml milk
• 100 ml water
• 2 tbsp. l. Sahara
• 1 pinch of salt
• 2 pinches ground cinnamon
• 1 pinch of vanilla

Peel the raw pumpkin and remove the pulp with seeds from the middle. Cut it into small cubes.

Transfer the pumpkin to the multicooker bowl and send a piece of butter there. Close the lid and select Bake for 20 minutes. During this time, the pumpkin will become soft.

Mash pumpkin until pureed. If small pieces remain, no big deal.

Pour round rice into the multicooker bowl.

Add water and milk, their ratio may be different, at your discretion. For 1 part of rice in total, take two parts of water with milk.

Add salt, sugar, vanilla and ground cinnamon to the bowl, mix everything. Close the lid again and set the "Milk porridge" or "Stewing" mode for 40 minutes. The Milk Porridge mode can last 45 minutes by default.

After the beep, the pumpkin porridge with rice and milk in the slow cooker is ready. You can serve it immediately, hot or warm. Porridge can be served with warm milk or cocoa, sweet sauce or jam.

Recipe 6, step by step: rice porridge in pumpkin in the oven

An unusual preparation of milk rice porridge in a pumpkin "pot". Rice is placed inside the pumpkin and baked in the oven.

• Pumpkin (whole, round) - 2.5 kg
• Rice - 250 g
• Milk - 500 ml
• Butter - 50 g
• Salt - 1 teaspoon
• Sugar - 2 tbsp. spoons
• Honey (for serving) - to taste

Prepare the ingredients for milk rice porridge in pumpkin. Wash the rice thoroughly and soak in cold water. Pour milk into a saucepan and bring to a boil.

Cut off the top of the pumpkin with the tail - this will be the lid.

Cut a small indentation with a knife, remove the seeds and fibers with a tablespoon.

Pour the rice into the pumpkin pot.

Pour in hot milk.

Salt a little.

Add sugar. Mix well.

Add butter there.

Wrap the pumpkin in foil so that it bakes better. Put the pumpkin on a baking sheet. Send the baking sheet to the oven preheated to 180 degrees for 1.5-2 hours.

Milk rice porridge in pumpkin is ready!

Serve rice porridge with honey. Bon appetit!

Recipe 7: Rice Porridge with Raisins and Pumpkin (Step by Step)

• sweet ripe pumpkin (peeled pulp) - 400 gr;
• round rice - a full faceted glass;
• milk - 2 cups;
• water - 1.5 cups;
• sugar - to taste;
• fine salt - 0.5 tsp;
• raisins - 0.5 cups;
• large dried apricots - 12-15 pieces;
• butter - to taste.

Peel a bright sweet pumpkin from a rough peel, cut out only that part of the pulp where there are seeds. Leave the rest of the middle, even if it is fibrous. Cut the pumpkin into small cubes, pour into a cauldron or into a saucepan with a thick bottom.

Pour half a glass of water, simmer over low heat under the lid until soft. Depending on the variety of pumpkin, stewing will take from 10 to 15 minutes. Juice and water do not evaporate. Once the pumpkin has softened enough, mash the cubes with a masher into a smooth puree. You can set aside a few pieces of stewed pumpkin and add to the finished porridge when serving.

Pour well-washed rice cereal into pumpkin puree. Mix. Put on low heat, bring the puree to a boil.

Pour in the milk immediately. If you buy fresh milk(not pasteurized), pre-boil it and add it hot.

While stirring, bring milk porridge to a boil. Pour in a glass of boiling water. Put a flame divider (a round disk with small holes) on the burner, a pot of porridge on it and cook for 20 minutes until the rice groats are steamed. Do not add sugar yet, sweet porridge begins to burn and you have to constantly stir it.

Rinse raisins and dried apricots, scald with boiling water. Cut the dried apricots into medium-sized pieces, about the size of raisins. Pour dried fruits into thickened rice with pumpkin, mix.

Add sugar to taste, fine salt. Cook covered with a lid over the lowest heat for another 10 minutes. Adjust the density of rice porridge with pumpkin and dried fruits by adding liquid: if you like viscous porridge, then cook according to the recipe, if you like it when the porridge is more liquid, pour in more milk or water. After the rice has steamed and the porridge has thickened, try to mix it less so as not to violate the integrity of the rice.

Do not rush to remove the cauldron with ready-made porridge from the stove. Extinguish the flame, leave the dishes on a warm burner, wrapped in a thick towel. Let the porridge infuse for half an hour, steam out. Or take it off, wrap it in a blanket or jacket, and leave it for a while. Arrange hot fragrant porridge on plates, put a piece of butter, cubes of stewed pumpkin and serve. Bon appetit!

Recipe 8: pumpkin porridge with milk and rice (with photo)

• Glass of round rice
• Slice of pumpkin (400 grams)
• Two glasses of milk
• Glass of water
• Sugar to taste
• A pinch of salt
• Butter

I peeled the pumpkin from a rough peel, cut out the middle with seeds. I dry pumpkin seeds in the oven and add them to salads, pastries, or we gnaw. The flesh was cut into small cubes.

I transferred it to a small cauldron, poured half a glass of water (the pumpkin was not very juicy) and simmered over low heat under a lid for 20 minutes.

Pumpkin became soft, easily kneaded into puree. I didn’t knead until smooth, I really like the pieces of pumpkin in the finished porridge.

The rice was washed until the water was completely clean and clear. She shifted the washed rice into a cauldron, poured a glass of boiling water, put it on a low fire.

After 10 minutes, the rice absorbed all the water and swelled a little.

She poured boiled milk over the rice, put it on a low fire. I cooked for another 15 minutes (more precisely, the rice languished and gurgled quietly, I put the cauldron on the divider).

Stirred, salted and sweetened, covered with a lid, and let the porridge puff for another 5-10 minutes.

When I cut the pumpkin, I cut out several heart figures with a cookie cutter.

I sent the scraps to pumpkin puree, and left the hearts to decorate the finished porridge. You can simply pour boiling water over them - they will become soft.

Milk pumpkin porridge was infused, it became so fragrant! It's time to put on plates and call everyone to the table!

Recipe 9: how to cook rice porridge with pumpkin

Today we have pumpkin porridge with rice in milk, which can be cooked both in a slow cooker and on the stove. Recipe one. We cook on the stove. To make it clearer, each stage is provided with a photo.

• Pumpkin 1 kg
• Milk 2 cups
• Rice groats half a cup
• Butter 100 gr
• Sugar, salt, spices to taste

The first step is to peel the pumpkin. We cut the pumpkin into small cubes of the same size, as in the photo.

Pour the chopped pumpkin cubes with a little water. Keep in mind that the pumpkin will release juice during cooking. Bring the porridge to a boil. Reduce the fire. Boil for 10-15 minutes.

Add milk and bring to a boil again. Don't forget to stir. We make sure that the milk does not run away. Add sugar and salt.

As soon as the milk boils, pour the pre-cleaned and washed rice into the pan. Rice groats make the consistency thicker. Keep in mind that the more rice that is used, the higher the calorie content of the dish. Bring to a boil.

We put our pumpkin porridge with rice on a slow fire. Cook for 20 minutes until the rice is cooked. We make sure that the dish does not burn.

After 20 minutes, the color of pumpkin porridge will change, as in the photo. It will turn into a beautiful orange color. Add butter, gently knead the remaining unboiled pieces of pumpkin.

Our pumpkin porridge with rice in milk is ready. You can add spices to taste. If you like spicy notes in dishes, you can add cardamom or coriander to the porridge. Pieces of bananas, apples, nuts, raisins will perfectly complement the porridge.

To prepare pumpkin porridge with millet on water, you need to take water, millet, pumpkin, raisins, butter, salt, sugar.

If you have the opportunity, then it is better to use sweet varieties of pumpkin for cooking. Then the porridge itself will be with a richer taste, and as a result, you can add quite a bit of sugar.

Rinse the pumpkin well from dirt, dry with a paper towel. Remove peel and seeds. Cut pumpkin pulp into small pieces.

Pour the required amount of water into a saucepan and boil it. Drop pumpkin cubes into boiling water. Cover with a lid and boil over moderate heat. Reduce heat and simmer for 15-20 minutes until pumpkin slices are tender.

Until the pumpkin reaches the desired consistency, place the millet in a deep bowl and rinse well several times. It is necessary to rinse the cereal until the water becomes clear.

Add the washed grits to the soft pumpkin pieces. Mix and boil. As soon as the first gurgling appears, reduce the fire and cook until the millet grains are soft. Stir periodically so that the porridge does not burn.

When the millet is well boiled, you need to add raisins, salt, granulated sugar, butter to it. You can add any other dried fruits to taste.

2015-02-12

Pumpkin porridge with rice, of course, is not a baked leg of lamb, but it is also very tasty! It so happened that only I eat pumpkin at home. My husband shudders shiveringly when I persuade him for the next three hundred and twenty tenth time to try a bright orange miracle on a plate. Having received oath assurances that someday maybe he will try “IT”, but it’s definitely not now, I suffer myself, eating yummy alone. This year my pumpkin turned out just fine, and my neighbor made me happy - he threw in a few beautiful specimens. Therefore, a welcome guest often appears on my winter table - pumpkin porridge with rice.

Admire please - pumpkin autumn idyll.

Today we will consider two options for pumpkin porridge with rice - on water and on milk. The first is a note to those who fast - Great Lent is just around the corner! The second is a great dish for a winter breakfast. Children often love bright, beautiful porridge. So let's get started! First, I give the floor to Vera Ramazova. She inspired me to cook porridge, however, I cooked with milk, and Verochka - with water.

Ingredients

• 1 kg (net) pumpkin;
• ½ cup round rice;
• two handfuls of raisins;
• ½ glass of water
• sugar;
• salt.

Cut the pumpkin into narrow slices, peel, cut into medium cubes, pour ½ cup of water and put on a small fire. When the water warms up, pour the rice into the pan and push it deep with a spoon. Cook over low heat, stirring for about 10 minutes. After that, add the washed raisins to the pumpkin porridge, cook until the rice is ready.

In the process of cooking, add salt on the tip of a knife, 2-3 teaspoons of sugar. Mash the porridge with a wooden pusher or masher. Season the porridge with butter to taste, turn off the heat. Let the porridge stand for a while and serve!

My remarks

• If you, like me, do not really like mashed pumpkin mass, then skip the process of turning porridge into mashed potatoes.
• Pumpkin pulp may have different humidity- this must be borne in mind when preparing porridge. You may need more or less water.

Pumpkin porridge with milk rice

• 400 g pumpkin;
• 40 grams (2 tablespoons) sugar;
• 80 g (4 tablespoons) rice;
• 100 ml (½ cup) water;
• 250 ml of milk;
• 50 g raisins;
• 0.25 grams (¼ teaspoon) salt.

Pumpkin wash, clean, free from seeds.

We cut the pulp into medium cubes with a side of about 1.5-2 cm.

We put pumpkin, rice in a saucepan,

pour water.

Bring to a boil over medium heat,

cook the pumpkin with rice until the pumpkin softens, stirring occasionally.

During this time, the rice has almost absorbed all the water.

put sugar, salt, cook, stirring,

about 20 minutes, at the end of cooking put the washed raisins.

Add a piece of butter to the finished porridge, close the lid and let it brew a little. And then we impose ourselves a portion of pleasure and eat with great appetite!

My remarks

• For cooking pumpkin porridge, it is best to take rice, which is cooked quite quickly. I really enjoy working with arborio, baya and camolino rice. But, it happens that porridge turns out great with rice of an incomprehensible variety and origin.
• If you like pureed porridge, then before adding water, it should be mashed, and only then add milk and cook further. I still like individual pieces, not a homogeneous pumpkin mass.

Pumpkin porridge with rice always competes with the same, but with millet. I still can't decide which one I like best. Each has its own flavors. I think to somehow set up an experiment and cook with pumpkin. I wonder what will happen? Until then, I say goodbye to you. Till tomorrow! I am looking forward to hot milk pumpkin porridge with rice!

I want to end our today's meeting with magical music ^

K. Glyuk. Melody from the opera "Orpheus and Eurydice"

Rice porridge with pumpkin, this recipe and a photo of delicious pumpkin porridge without milk was sent to Galina Kotyakhova.

As you know, pumpkin porridge with cereals is not only tasty food, but also very useful product for our body, it is a source of fiber and slowly digestible carbohydrates, so cereals should be included in the diet. In the first place, of course, is oatmeal, followed by buckwheat, and in third place in terms of its taste and useful qualities is rice groats. As usual, we cook all these cereals with milk, and every time we try to diversify them with the help of fruit additives. And today I offer my recipe for rice porridge with pumpkin without milk. This porridge is much healthier than milk porridge, it turns out very tasty, dietary and lean. Such pumpkin porridge is useful for a child who is lactose intolerant or allergic to milk protein.

Necessary ingredients for making pumpkin milk-free porridge:

• Steamed rice - half a glass;
• Water - one and a half glasses;
• peeled pumpkin - 150 grams;
• 50 grams of butter,
• granulated sugar,
• salt - to taste.

For children with an allergy to milk protein, butter should be excluded.

How to cook rice porridge in water with pumpkin?

To do this, take half a glass of steamed rice, rinse and put in boiling water, which is already on fire in a saucepan, add a little salt and cook over low heat for about 15 minutes, almost until done.

Add diced fresh pumpkin and granulated sugar to the rice to taste.

Then cover the saucepan with a lid and boil for another ten minutes.

Butter can be put into porridge during cooking or added to a plate when serving (excluding oil from the pumpkin porridge recipe in fasting).

It turned out no less tasty and more healthy porridge made from rice and pumpkin than with milk.

Bon appetit!!!

Recipe for millet - rice porridge with pumpkin in the Brand multicooker

from YouTube channel video

Pumpkin porridge combined with cereals is a dish that mothers often feed in childhood. It is also popular among lovers of healthy and wholesome food, because even after heat treatment, this porridge retains a lot of useful vitamins and microelements.

Most often, millet porridge with pumpkin is prepared in the cold season, it is perfect as a role healthy breakfast and a light dinner.

The simplest and most familiar recipe for millet milk porridge was prepared by our mothers in childhood. Millet porridge with pumpkin in milk is sweet and fragrant.

Products:

• 1 tbsp millet groats
• 3 tbsp milk
• 500 gr pumpkin pulp
• 1 tsp sugar
• ½ tsp salt.

Step by step cooking milk porridge:

1. First you need to prepare the pumpkin: wash it well, cut off the place with the rest of the stem and peel it. To make the pumpkin boil well and quickly, cut into small pieces - the smaller the size, the faster the pulp will cook.
2. Pour the milk into an enamel container and heat it up. When it is almost hot, add the pumpkin pieces, sugar and salt. Cook for a quarter of an hour.
3. Rinse the millet through a sieve with running water and add to the almost ready pumpkin porridge. Mix well and cook at a low temperature for another third of an hour. Readiness is determined by the degree of thickening of the porridge.

In order for the dish to infuse and steam well, the container is wrapped in a blanket for an hour. An alternative option is to hold for half an hour in a water bath.

Advice. A dish cooked with homemade cow's milk will be much more fragrant, satisfying and healthier than store-bought.

water cooking recipe

Porridge boiled in water tastes a little fresher than milk. However, it remains just as tasty and healthy. The dish is suitable for those who do not like dairy products or with lactose intolerance.

Ingredients for porridge on the water for 6 servings:

• 750 gr pumpkin
• 3 stacks of water
• 1.5 cups of millet groats
• ¼ tsp fine salt
• 1 tbsp butter for dressing.

How to cook millet porridge with pumpkin on water:

1. First of all, prepare the cereal: rinse through a fine sieve under running water, then you can pour boiling water over it and leave for a few minutes.
2. Pour water into an enameled pan and put to bask. Dissolve salt.
3. While the millet is infused and the water is boiling, prepare the pumpkin: peel, rinse and cut into small cubes, 1 * 1 cm in size. Put in boiling water and cook for 10-15 minutes.
4. Pour millet porridge to pumpkin cubes, mix well and leave to cook under the lid for another third of an hour, while reducing the heat. The contents must be stirred periodically.
5. Turn off the heat, add oil, close the lid tightly and cover with a towel on top. Leave the dish to evaporate for half an hour. Then mix thoroughly so that the oil is evenly distributed and can be served.

Important. When cooking, be sure to remove the seeds and peel.

Milk millet with pumpkin in a slow cooker

Many housewives have long appreciated the convenience of cooking in a slow cooker. An amazing device allows you to cook almost everything - from scrambled eggs to borscht. And pumpkin porridge with millet was no exception.

Ingredients for 3 servings:

• 1 stack of millet
• ½ l of water
• 2 cup grated pumpkin
• ½ tsp salt
• 1 tbsp sugar
• 2 tbsp butter.

Cooking millet porridge with pumpkin in a slow cooker is available even to a novice cook - you just need to put together all of the above ingredients in a multicooker bowl. Cooking lasts 1 hour 10 minutes in the “Milk porridge” mode.

Before serving, the porridge is thoroughly mixed with a silicone or wooden spoon.

Milk porridge baked with pumpkin in the oven

It is believed that in terms of taste, pumpkin is best combined with rice porridge. In this recipe, we suggest mixing millet and rice, adding a little raisins - the porridge will turn out tender and moderately sweet.

Ingredients for 2 servings:

• 200 g fresh pumpkin pulp without peel
• ¼ cup rice
• ¼ cup millet
• 1.5-2 cups of milk (more if you like liquid porridge)
• 1 tbsp butter
• ½ tbsp sugar
• ½ tsp salt
• 1 cup light raisins

Cooking millet porridge with pumpkin in the oven:

1. Preheat the oven to 180 degrees. For cooking, it is recommended to use a cauldron or ducklings.
2. Boil water in a saucepan. Dilute the salt. When the liquid boils, add the washed rice and millet, and boil for 2-3 minutes, then turn off the heat and drain the liquid.
3. Washed and peeled pumpkin, cut into small cubes. Put cereals, raisins, butter in a cauldron. Pour the entire contents with milk so that its level does not completely cover the mixture of cereals. Put pumpkin on top and sprinkle with sugar.
4. Cover the cauldron with a lid and put in the oven for a third of an hour. After turn off the oven and leave to brew for another quarter of an hour. Stir layers before serving.

Recipe with honey and dried fruits

A dish with honey and dried fruits is incredibly sweet and healthy. This option is recommended to cook in the cold season, when human immunity weakens. Porridge will give a huge amount of vitamins and minerals that energize and strengthen the immune system.

Ingredients for cooking for 2 servings:

• 4 tbsp rice flakes
• 2 tbsp millet
• 4 dried pears
• 8 dried peaches
• 200 gr dried pumpkin pieces
• 6 dried apricots
• 1 glass of milk
• 4 tbsp honey (preferably liquid)
• 2 cinnamon sticks
• ½ tsp vanilla extract.

How to cook sweet porridge:

1. Cut dried apricots, pears, pumpkins and peaches into small pieces, pour boiling water to the top, add cinnamon and bring to a boil at a slow temperature, stirring constantly. When it boils, add vanilla and honey, mix thoroughly and let it brew.
2. Rinse the millet groats and pour boiling water for 15-20 minutes.
3. While the fruit mixture is infused, boil the milk. When it boils, pour over flakes and cereals so that the milk covers the porridge. Cover with a saucer or lid for a few minutes. Then mix with the fruit mixture and serve.

Millet porridge with rice

Delicate, fragrant and very nutritious rice and millet milk porridge will be an excellent dinner for the whole family.

Cooking Ingredients:

• 2 tbsp water
• 1 tbsp milk
• ½ cup millet porridge
• ½ tbsp rice groats
• 2 tbsp sugar
• ½ tsp salt
• 1 tbsp butter.

Meal preparation:

1. Rinse both cereals under running water and put to boil in water. After boiling, boil for 10-12 minutes.
2. Heat milk in a separate container and pour into almost ready porridge. If the milk is cold during infusion or room temperature, it will curl up in lumps and the dish will not turn out.
3. Add salt and sugar to the dish. During the cooking process, the porridge should be stirred periodically.
4. Turn off the stove, put a piece of butter on top of the porridge and leave for 5-7 minutes. During this time, the butter will melt, and the porridge will infuse. Then stir and you can serve.

On a note. Before serving, the dish can be supplemented with raisins, candied fruits or grated chocolate. Another option is to add 2-3 teaspoons of jam or jam.

Porridge from pumpkin and millet, cooked in pots, turns out to be boiled, tender and juicy, impregnated with the nutmeg aroma of pumpkin pulp. This option is closest to how the dish was prepared before - in the oven, on fire.

Products for cooking:

• 300 gr pumpkin pulp
• 1 liter of milk
• 300 gr millet groats
• 1.5 tbsp oil
• 2 tbsp sugar (adjust to taste)
• ½ tsp salt
• 1 sachet of vanillin or vanilla sugar.

Cooking porridge in pots:

1. The first step is to prepare the pumpkin - peel and cut into small pieces.
2. Millet groats must be rinsed with water several times. Thus, dust and small debris are removed from the cereal. Sometimes cereals give a taste of bitterness to the finished dish, which you can get rid of by pouring boiling water over it for 3-5 minutes. Boiling water with released bitterness is drained.
3. Put pumpkin sticks and grits in layers in pots, sprinkle sugar, vanilla and salt on top. Oil is best added at the end, when the dish is almost ready. A piece of butter is placed on top, and mixed before eating the dish.
4. Pour ⅔ of the container with milk. Then cover with lids and put in the oven. You need to cook the dish at a low temperature, no more than 180 degrees. For readiness, depending on the temperature, it will take from 30 to 45 minutes.

Porridge cooked in pots will be even tastier if dried fruits are added to it. It is also worth noting that the oven is not preheated - filled pots are placed in a cold oven, and then heated at a minimum temperature.