Simple and tasty millet porridge with pumpkin. A healthy treat for your little ones

Pumpkin porridge with millet is very useful and tasty - in milk, in water, with the addition of rice, carrots, dried fruits.

Pumpkin occupies the main menu on the table in winter period... After all, it is a storehouse of all the essential vitamins that we lack in winter. You can make many different dishes from pumpkin.

It turns out delicious pumpkin baked in the oven. Pumpkin juice is very useful. Pumpkin can be baked with meat or added to other dishes.

But pumpkin porridge is very popular. It can be cooked with rice or millet. It turns out very tasty in a multicooker.

• 0.5 kg of fresh pumpkin pulp,
• 1 glass of milk of any fat content,
• 1 glass of millet groats
• 150-170 g butter,
• 2 tbsp granulated sugar or natural honey,
• 1 tsp salt.

Cut the pumpkin in half and remove the seeds. Next, cut it like a watermelon and peel it. Rinse thoroughly under running water and rub with a pound on a coarse grater.

We take a cauldron. Thoroughly rinse the millet. Pour into a cauldron, fill the cereal with a glass of water and boil it over low heat until half cooked.

The groats must completely absorb the water.

Add a glass of milk, salt and granulated sugar... Mix everything thoroughly. We put on low heat, cover and cook for half an hour. Millet should be completely cooked and crumbly.

V ready-made porridge add butter from the pumpkin and mix everything until it is completely dissolved. Pumpkin porridge with millet in milk should be infused for ten minutes after cooking. In the meantime, from the remaining pumpkin, we will make pumpkin juice and pour it into glasses. I use a juicer to prepare it.

Put the pumpkin porridge with millet on plates and serve warm along with vitamin juice... This porridge with juice can be served for breakfast or dinner, and can also be included in children's menu... Bon Appetit everyone!

Recipe 2: pumpkin porridge with millet (step by step photos)

Nutritionists recommend using pumpkin porridge with millet in milk both during a diet and during the treatment of diseases gastrointestinal tract... In such cases, in order to achieve maximum benefit porridge sugar and butter they either do not add to it, or put it, but in absolutely no a large number... Sugar is often replaced with a little honey.

• Pumpkin -200 gr.,
• Milk - 800 ml.,
• Millet - 1 glass,
• Sugar - 4 tbsp. spoons,
• Salt on the tip of a teaspoon
• Butter - 20 gr.

Before boiling pumpkin porridge with millet in milk, you should prepare the pumpkin itself.

Cut a small piece from the pumpkin. Peel the hard skin off it. This can be done either with a vegetable peeler or with a sharp knife. Then grate the pumpkin on a medium or fine grater. Thanks to finely chopped pumpkin, pumpkin porridge will cook much faster.

Pour the required amount of milk into the saucepan in which you will cook the porridge. By the way, about milk. Milk for the preparation of pumpkin porridge can be used both store-bought and purchased with a fat content of 1.5 to 3.5%. Whole homemade cow's milk is much fatter than store milk, then during its use for cooking porridge, it is allowed to be diluted with water. On average, 30% of water is added from the amount of milk taken.

Put the millet groats in a deep bowl and rinse in two waters.

As soon as the milk boils, add millet groats to it. Salt the porridge.

Stir with a spoon (spatula) and cook the porridge over low heat for 10 minutes, during which time the millet will become softer, but not quite cooked yet. It's time to add the grated pumpkin.

Mix millet porridge with pumpkin. Let it simmer for another 10 minutes. After this time, the porridge will become thicker, the pumpkin will boil and color it in a beautiful yellow-orange color.

It's time to sweeten the porridge with sugar and season with butter.

After adding these ingredients, the pumpkin millet porridge should be brought to a boil again. After boiling, we can say that a quick and tasty millet porridge with pumpkin in milk is ready. Place it on plates. Sprinkle with nuts or dried fruit if desired. Enjoy your meal.

Recipe 3: how to cook pumpkin porridge with millet

Pumpkin porridge itself is especially beneficial for baby food However, in combination with small, surprising in composition, millet grains, it turns into something completely unimaginable. All children - urgently for a plate of pumpkin porridge with millet.

• 500 g pumpkin;
• 150 ml of milk;
• 1/3 cup millet;
• sugar - if necessary.

The pumpkin must be peeled, cored and seeds removed, and then chopped on a grater or in a food processor. By and large, out of love for art, you can play with a knife by cutting a pumpkin into curly cubes, diamonds or flowers - you can, if you have enough time and do not want to wash the bowl and knives of the food processor.

After that, put the pumpkin in a saucepan, add milk and put on fire. As it boils, the heat must be reduced to a minimum and cook for 15-20 minutes.

Millet must be thoroughly washed and added to the porridge, then brought on low heat until the cereal is cooked (20-30 minutes). You can give the finished porridge a little "stir up" - cover the pan with a blanket or a few thick towels, leave it alone for 15-20 minutes - the millet will open up even better, combine with the rest of the ingredients.

As you can see, everything is easy, simple and fast. And the taste is delicious! It was very hot this year, a lot of sun, and all the pumpkins are sweet as sugar. I don't add sugar at all. But if you want, you can put honey, jam, and syrup in the porridge. You can grate chocolate, add raisins, dried apricots, nuts. Well, and sugar, of course - if the soul requires it.

Recipe 4: delicious pumpkin porridge with millet and rice

• fresh pumpkin (peeled) - 300-400 g;
• carrots - 1 pc.;
• rice - 2-3 tablespoons;
• millet - 2-3 tablespoons;
• granulated sugar - 2-3 tablespoons;
• milk - 250-300 ml;
• filtered water - 600-700 ml;
• vanilla sugar - 0.5 sachet

Peel and wash pumpkins and carrots:

Prepare rice and millet:

Pour water into a saucepan with a thick bottom (or cast iron pan) and put on fire:

Meanwhile, pumpkin mode with medium sized cubes:

Cut the carrots into smaller cubes:

We put in a bowl:

When the water starts to boil, put pumpkin and carrots in it:

There should be just enough water to cover the vegetables. If there is more, drain the excess.

Cover with a lid and let it simmer over medium heat for 15 minutes:

In the meantime, let's prepare the sugar and vanilla sugar:

Thoroughly wash rice with millet in warm water, changing it several times:

Pour milk into the pan:

Leave to cook for 15 minutes more. It is important to ensure that the milk does not run out.

Gently add cereals to the pan:

After 10 minutes - sugar:

You can take less sugar - it all depends on the taste!

Leave to simmer for 10-15 minutes. Stir the porridge from the bottom from time to time. At this stage, you can add milk if you see that the porridge is too thick.

When the pumpkin becomes soft without removing it from the heat, heat it in a saucepan:

You do not need to be very zealous. Our goal is not to turn the porridge into mashed potatoes, but only to crush the bulk of the pumpkin and carrot cubes:

Many people will have a question: "why not initially grate vegetables?" In my opinion, this is a little bit different))) I love when you can see pieces of pumpkin in porridge, albeit crushed (but still not all and not completely).

Leave the porridge to simmer under the lid for another 5 minutes and turn it off.

This porridge must be served hot, with butter, which you should not regret.

It turns out very tasty, aromatic and healthy! Especially for a growing child's body!

Recipe 5, step by step: porridge with millet in a pumpkin in the oven

Porridge, so beloved by our ancestors, has almost lost its popularity and is rarely cooked in most families. But what if you cook real millet porridge in a pumpkin?

Even the most fastidious in food will not refuse to try golden porridge - original software outward appearance and delicious dish... Pumpkin porridge not only tastes good, but is also healthy.

• Pumpkin 1 pc.
• Millet 1 glass
• Milk 1 l
• Salt 1 tsp
• Sugar 2-4 tbsp. spoon
• Butter 100 g

For cooking, we need a ripe orange pumpkin about 25 centimeters in diameter.

Thoroughly wash and dry the pumpkin, cut off the top from the side of the stem, we use it as a lid.

Using a knife and a tablespoon, remove the pulp from the pumpkin, leaving the walls about a centimeter thick.

Disassemble the pulp: remove the fibrous part and seeds, and grate the hard pieces of pumpkin. We need a glass of pulp (the rest can be used for cooking or pies).

Put the grated pumpkin in a pumpkin "pot".

Rinse millet in plenty of water until it is completely transparent. After that, scald the cereal with boiling water and transfer to the grated pumpkin.

Pour sugar and salt into milk and bring to a boil. Pour the milk into the pumpkin, stir the cereal with pumpkin pulp, add butter, cover the pumpkin with a "lid" and put in the oven to bake. It is best to place the pumpkin in a mold, frying pan, or on a rimmed baking sheet in case the milk starts to spill out. If about 2 centimeters remain to the edge of the pumpkin "pot", then usually the milk does not escape.

It takes a long time to prepare porridge, but almost does not require attention to itself. After an hour, remove the "lid" and cook the porridge for another 30-60 minutes, until a ruddy froth appears on the surface, like in baked milk.

The millet is completely steamed, the porridge turns out to be quite thick, but soft, fluffy and fragrant. When serving, if desired, you can add more oil, candied fruits or raisins, but even without any additives, it has a divine taste.

Recipe 6: pumpkin porridge with millet in the oven (with photo)

Millet porridge with pumpkin is a traditional Russian dish... Porridge is the most useful and nutritious breakfast, it is not for nothing that all nutritionists recommend starting the day with her. Millet porridge with pumpkin does not require the addition of sugar, so even those who are looking after their figure can eat it.

• millet groats - 1 glass
• pumpkin - 0.5 kg
• milk - 3 glasses
• butter

To prepare this delicious breakfast we need following ingredients: pumpkin, millet, milk, butter, salt.

Peel the pumpkin, take out the seeds and cut into cubes. The smaller we cut, the faster pumpkin cooked.

We put a saucepan on the stove, pour milk into it, salt and bring everything to a boil.

While the milk is boiling, thoroughly rinse the millet and let the excess liquid drain.

When the milk boils, add pumpkin to it and cook it over low heat for 5-10 minutes, depending on how large you cut the pieces.

After 5-10 minutes, add millet to the pumpkin and cook for another 30 minutes.

After 30 minutes, we get such a porridge.

We shift its pots and put a piece of butter on top.

We cover the pots with a lid, and if they are without lids, you can cover with foil, as I did. We put the pots in the oven, preheated to 200 degrees for 20 minutes.

After 20 minutes we take out the pots. You can put the porridge into plates or serve directly in the pots.

Recipe 7: pumpkin porridge with millet on the water (step by step)

V winter cold I really want something bright, tasty, nutritious and warming, so we recommend that you cook millet porridge in water with pumpkin, because, in addition to the above qualities, it is also extremely useful. It is the orange foods that are recommended for daily consumption on dull cold days. You can make both savory and sweet dishes from them, adding butter, honey, sugar, preserves or jams to taste. You can serve salted millet porridge on water with pumpkin with meat or fish dish, with sausage or ham. And you can cut the pumpkin as you like - since it is added to the container simultaneously with the cereal, even large pieces will have time to get ready.

• 150 g millet
• 150 g fresh pumpkin
• 400 ml hot water
• 0.5 tsp topless salt
• 1 tsp Sahara

If you are preparing millet porridge for the first time, then be sure to remember one rule for such cereals: it must be washed at least 4–5 times until the water becomes clear, otherwise the cereal in the porridge will taste bitter. So, put the millet in a deep container and rinse. From scales, like buckwheat or barley, millet does not need to be sorted out.

Transfer the millet to a container with a non-stick bottom: cauldron, saucepan, or stewpan.

Peel a slice of pumpkin, rinse and grate with fine cells in a salad bowl or on a plate, board.

Spread the pumpkin mixture over the millet.

Add salt and sugar (the rate indicated in the recipe can be adjusted to your taste).

Pour in hot water, ideally - boiling water (so you can shorten the cooking time).

Place the container on the stove with the maximum heat turned on and bring to a boil, then minimize the heat and cook the porridge for about 15-20 minutes.

The dish should not turn out thick, the porridge should be semi-liquid, slightly boiled. At the very end, you can add a lump of butter if desired.

Put the porridge in bowls, garnish and serve warm.

Recipe 8: how to cook pumpkin porridge with millet

Pumpkin porridge with millet will be the best recipe for tasty light breakfast or lunch. Millet and pumpkin themselves are literally a treasure trove useful elements and vitamins, and by combining them together in one dish, you will get the healthiest and healthiest food you can think of.

• water - 3 glasses
• millet groats - 1 glass
• milk - 1 glass
• pumpkin - 500 gr
• butter - 100 gr
• sugar - 1 tablespoon
• vanilla sugar - 1 sachet
• table salt - 3 tsp

First, we need to peel the pumpkin. After that we cut it small cubes, put in a saucepan, pour one glass of water there and turn on the fire. You need to wait until the water boils, then boil the pumpkin until it becomes soft.

Now rinse the millet thoroughly in cold water, preferably several times. Throw it in a saucepan, pour two glasses of water and wait for the porridge to boil. Then reduce heat slightly and simmer for about 10 minutes. Make sure that all the water does not boil away! You can tell the grits are done when small holes appear on the surface.

And now the milk should be boiled, after which it will need to be poured into the porridge. Then add two teaspoons of salt and cover the saucepan. Reduce heat to low and let the porridge brew for about 15 minutes.

Pumpkin porridge combined with cereals is a dish that mothers often feed in childhood. It is also popular among lovers of healthy and healthy food, because in this mess, even after heat treatment many useful vitamins and minerals are preserved.

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

Millet porridge with pumpkin in milk

The simplest and most familiar recipe for millet milk porridge was prepared for us by mothers in childhood. Millet porridge with pumpkin in milk turns out to be sweet and aromatic.

Products:

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

Step by step preparation of 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 the skin. So that the pumpkin is well and quickly boiled, cut small pieces- the smaller the size, the faster the pulp will cook.
2. Pour milk into an enamel container and heat. When it is almost hot, add the pumpkin slices, sugar and salt. Cook for a quarter of an hour.
3. Rinse the millet through a sieve under running water and add to the almost finished pumpkin porridge. Stir well and cook on low heat for another third of an hour. Readiness is determined by the degree of thickening of the porridge.

In order for the dish to be infused and thoroughly steamed, the container is wrapped in a blanket for an hour. Alternative option- hold for half an hour in a water bath.

Advice. Homemade dish cow's milk, will be much more aromatic, nourishing and healthier than in the store.

Recipe for cooking with water

Porridge, boiled in water, taste a little fresher than dairy. Nevertheless, it remains just as tasty and healthy. The dish is suitable for those who do not like dairy products or who are lactose intolerant.

Ingredients for porridge on water for 6 servings:

• 750 gr pumpkin
• 3 glasses of water
• 1.5 stack of millet groats
• ¼ tsp fine salt
• 1 tablespoon butter for dressing.

Porridge with milk, baked with pumpkin in the oven

It is believed that pumpkin tastes best with rice porridge. V this recipe we suggest mixing millet and rice, adding a little raisins - the porridge will turn out to be tender and moderately sweet.

Ingredients for 2 servings:

• 200 gr fresh pumpkin pulp without skin
• ¼ a stack of rice
• ¼ stack of millet
• 1.5-2 glasses of milk (more if you like liquid porridge)
• 1 tablespoon butter
• ½ tbsp sugar
• ½ tsp salt
• 1 cup light raisins

Refers to vegetables of late ripening (sometimes up to November). And this allows you to receive useful vitamins from your own garden at a time when the main vegetables and fruits have already been harvested.

And considering that the pumpkin can long time waiting in the wings just on the windowsill, then we can safely say that this is one of the longest stored vegetables.

V last time we have already talked about how to do it, but this time I want to show the second most popular way of using it - porridge.

Traditionally, it is cooked in pots in the oven, imitating the conditions of a Russian oven. Or vice versa, use modern technologies in the form of a multicooker. I suggest keeping things simple and cooking in a saucepan on the stovetop. In my opinion it is easier and faster.

Honestly, I don't really like pumpkin porridge by itself, because it's just a sweetish puree. But if you cook it with rice or millet, it turns out very tasty. A great alternative if you are already tired of the usual rice or millet porridge.

All recipes are simple and do not require any special culinary skills from you.

Porridge with pumpkin and millet in milk: a recipe for cooking on the stove

And let me start with my favorite recipe. I love millet porridge just like that, but adding pumpkin to it gives it a special sweetness and incomparable aroma.

Ingredients:

• Millet - 1 glass (glass - 200 ml)
• Milk - 3 cups
• Pumpkin - 300 g (peeled)
• Sugar - 1 tablespoon
• Salt - 0.5 tsp
• Butter - 50 g

Preparation:

1. In the pan in which the porridge will be boiled, immediately add salt and sugar.

2. Pour in milk and pour in the peeled and diced pumpkin.

3. We put the pan on medium fire and bring the milk to a boil. As soon as it starts to boil, add the millet. Millet must first be washed and dried slightly.

Mix well, wait for the second boil, then reduce the heat to a minimum, cover the pan with a lid and cook for 15-20 minutes.

Do not forget to stir the porridge periodically so that it does not burn.

4. The fact that the porridge is already ready will be clear when, with the next stirring, it becomes noticeable that the milk has evaporated and it is no longer at the bottom of the pan.

Then turn off the fire, put butter in a saucepan, cover again and let the porridge brew for 10 minutes.

Ready. Bon Appetit!

Pumpkin porridge with millet on the water quickly and tasty

It's okay if there was no milk in the house. Delicious millet porridge with pumpkin can be cooked in water.

Ingredients:

• Millet - 1 glass (200 g)
• Pumpkin - 300 g
• Salt - 0.5 tsp

Preparation:

1. Compared to the previous recipe, we just changed the liquid in which the porridge will be cooked. But the cooking process has changed somewhat.

First you need to boil the pumpkin. To do this, peel it, cut it into cubes and put it in a saucepan. Pour 3 cups of water (600 ml), bring to a boil over medium heat, salt, and then simmer for 10 minutes without covering.

2. After 10 minutes, put the pumpkin in a colander.

We do not pour the pumpkin broth, we will boil the millet in it, so we put the colander on a clean pan, pour the broth through it, and return the dropped pumpkin to the pan in which it was cooked and cover it with a lid so that it doesn’t have time to cool down.

3. Put the separated broth on the fire again, bring to a boil and send the previously washed millet into it.

We put on medium heat, close the lid and cook for 20 minutes.

You don't need to salt the millet, the broth is already salty.

4. Now all the ingredients are ready and you need to gently mix them together, cover and let it brew and soak in each other's flavors for 10 minutes.

Bon Appetit!

Cooking pumpkin porridge with rice in milk

Another common recipe is porridge and pumpkin with rice. Perfect as a breakfast or as a side dish for meat.

The most important thing in cooking is the exact amount of ingredients to make it both tasty and beautiful.

Ingredients:

• 500 ml milk
• 90 g rice
• 1/4 tsp salt
• 1 tsp Sahara
• 200 g pumpkin

The amount of pumpkin is indicated in peeled form, and the amount of rice is given unboiled.

Preparation:

1. Pour milk into a saucepan, immediately add salt and sugar and put on high heat. When the milk begins to boil, reduce the heat to medium and spread out the diced pumpkin and thoroughly washed rice.

2. Stir and wait until the milk boils again. Then we set the fire a little more than the minimum, cover with a lid and cook the porridge for 25 minutes.

After 25 minutes, remove the lid, turn off the heat and mix the porridge thoroughly. If you want not to be seen large pieces pumpkins, mash them with a spoon.

By this time, unboiled milk will still remain in the porridge. This is normal and it should be.

3. Cover the pot with a lid again for 10 minutes. During this time, the remaining milk will be absorbed into the rice and the porridge will become thick.

Now you can eat. Bon Appetit!

Video on how to cook pumpkin porridge

Well, if you want only pumpkin porridge, then I suggest watching a short, but very informative video on this topic.

I hope the presented recipes were enough to understand how you can cook excellent porridge with pumpkin. Now you can easily and inexpensively diversify your morning menu.

And I have everything for today, thanks for your attention.

Millet groats and pumpkin taste great and very useful combination... Millet porridge with pumpkin can be cooked simply in water, as well as in milk alone. It is believed that millet grits in milk boil down worse than in water, but the addition of pumpkin successfully solves this moment. If you wish, you can cook crumbly or viscous millet porridge. The ingredient list shows the amount of milk for both options. It is better to take low-fat milk.

The pumpkin is suitable both fresh and frozen for the winter, grated or in pieces. Depending on the variety, the pumpkin pieces will either disintegrate or retain their shape when cooked. For sweetening, use sugar or honey, which is better added to the finished porridge than during cooking.

To prepare millet porridge with pumpkin in milk, prepare required amount ingredients on the list.

Simmer the pumpkin cut into pieces in milk, i.e. in half the milk. To do this, after boiling milk, reduce heat and cook over low heat for 5-10 minutes.

During this time, prepare the millet. If necessary, sort it out of garbage, but it is better to buy cereals good quality that does not require painstaking sorting of grains from you. Millet needs to be washed several times in cold water and several times in hot.

Put the prepared millet groats and a pinch of salt into a saucepan with milk and pumpkin, pour in the second part of the milk. I plan to have a more crumbly than viscous version, so two glasses of milk are used, it's easy to divide it in half.

Bring to a boil, reduce heat to low and simmer for 25 minutes under a lid.

The finished porridge should be allowed to stand for a few more minutes - to steam. Then add butter and, if desired, sugar or honey.

Millet porridge with pumpkin in milk is ready.

Bon Appetit!

Hello, today we will talk about a forgotten dish - pumpkin porridge. Pumpkin is prepared different dishes, pies, make pumpkin juice. You can read about pumpkin juice in this article. Awesome pancakes, also read the article and cook.

And you shouldn't forget about porridge either, pumpkin porridge can be combined with millet, raisins, honey, milk, etc. Consider different pumpkin recipes.

Pumpkin porridge with millet in milk - a recipe with a photo on the stove

Ingredients:

• A liter of milk can take a liter of water
• Pumpkin 1 pc
• Millet 1 pack

Let's start cooking pumpkin porridge.

It is better to cook with milk, it will not be so tasty with water. Separate the skin from the pumpkin, remove the seeds.

The main task is to chop finely, but you can grate, this option can also be used, but it will be very fine.

We take 3.5 cups of milk and 1 glass of millet porridge, or simple 1 liter of milk, 300 grams of millet porridge.

Additional milk does not need to be added, the pumpkin already gives off water.

Add milk to the pan, add 1.5 tablespoons of sugar to make it sweeter, ¼ teaspoon of salt and then send the pumpkin.

We turn on the fire, wait for the boil, then cook for another 15 - 20 minutes over low heat, you cannot leave the pan, the milk will run away.

We wash the porridge under running water, if your pumpkin has not been cooked, then do not worry, it will cook together with millet and become soft.

For a while, you can fire a stronger one, to bring it to a boil again, as soon as the fire boils, we reduce it again and cook with porridge for 20 minutes.

You need to turn it off and add oil and close it with a lid and a towel and let it stand and come. Porridge with pumpkin will become tastier and more tasty.

Stir the butter so that it spreads throughout the porridge and you can taste pumpkin porridge with millet and milk.

Pumpkin porridge with millet in milk - with raisins and honey

This porridge is very healthy and contains a lot of vitamins. pumpkin porridge can be cooked both salty and sweet. This recipe will be sweet for us.

Ingredients:

• Pumpkin 400 gr
• Raisins 200 gr
• Honey 2-3 tablespoons
• Millet 300 grams
• Milk 300 ml
• Butter 35 grams

Cut off the peel 5 ml away from the edges.

Pumpkin is very hard to cut, you can cut yourself. We cut into cubes as you like, as large and small as possible.

Raisins need to be held in warm water to soften, you need to peel off the tails.

So that millet does not taste bitter, why fat is bitter, it contains fat, which, during storage, begins to leave on the millet shell.

To get rid of the bitterness of millet, put in a pan and pierce for 2-3 minutes, and rinse with water several times and rub with your fingers.

And look at the packaging so that the porridge is clean when you buy millet in the store. We heat the millet in a frying pan without oil for 2-3 minutes. At the same time, stir constantly.

Pour milk into a saucepan and let it boil and then put the pumpkin there.

We leave it to languish over low heat, make sure that the pumpkin is half-baked and half-cooked.

and now the porridge should languish. After cooking, add raisins and honey, a pinch of salt.

Stir and leave until tender. We turn it off and keep it closed for 10 minutes.

Pumpkin porridge with millet, with rice in the oven

The third recipe is prepared with boiled pumpkin in the oven. Here, not only millet is already added, but rice porridge.

So let's get started. You can use frozen pumpkins if you don't have pumpkins in your garden.

Simple ingredients

Cut the pumpkin into cubes, not very large. Boil the pumpkin with sugar to taste.

Boil rice porridge and pumpkin separately in water.

And put it in a pumpkin. Or you can boil rice and millet together and add to the pumpkin.

You can take glass dishes for the oven or use special pots and lay pumpkin and porridge in layers, then add milk.

Add a little milk, too much so that it does not come out liquid. We put it in the oven heated to 220 degrees, cover it with foil on top. And we put on 15-20 minutes.

Pumpkin porridge in a slow cooker with rice and milk redmond

• One glass of round grain rice, 2 glasses of water, 2 glasses of milk, and 100 grams of pumpkin, 20 grams of butter.

We wash the rice under running water.

We take the multicooker bowl, rub the pumpkin through a coarse grater,

and sprinkle rice there,

add 1.5 tablespoons of sugar, and salt ¾, and fill everything with this and milk.

We grease the bowl of the walls on top of the porridge with oil,

add the rest of the oil later. We select the mode of milk porridge in Redmond and in 35 minutes and the porridge will be ready with us.

Stir the porridge well, you can leave it heated for 10-15 minutes. Next, stir with the rest of the oil, children are very fond of this porridge

Pumpkin porridge with semolina and milk recipe

Semolina porridge with pumpkin. This recipe is also original, everyone is usually prepared with millet, but we will try this recipe with semolina.

We take 150 grams of pumpkin, peel everything, and rub it on a fine grater.

We take out the pan and put the pumpkin there, or just rub our pumpkin there right away.

Add a glass of water and milk.

Now all this needs to be boiled for 15 minutes, 15 minutes are counted from the moment of boiling.

When it boils, close the lid and switch to a small fire, during heat treatment, the pumpkin changes color., Also watch out for the milk, otherwise it may run away.

It is also very cool to cook this porridge in a slow cooker.

We prepare semolina, 3 tablespoons of semolina is enough for us.

Pour all this cereal into a saucepan. Slowly pour and stir.

Semolina porridge is usually, when poured, removed from the heat, then put back.

The fire can be turned down to a slow one so that semolina does not splash on the sides.

Pumpkin porridge on water with millet

Let's not disregard millet porridge with pumpkin and water.

This option is suitable for those who are on a diet or for those who love vegetarian recipes from pumpkin.

Ingredients:

• Half pumpkin
• 1 glass of millet
• Water 3 cups

We take the porridge and rinse it with water until it becomes transparent. As usual, we clean everything from the pumpkin, remove the skin and entrails.

Bring 3 cups water to a boil, salt to taste

Cut the pumpkin into medium cubes and lower it in boiling water and cook for 10 minutes so that our pumpkin does not turn into gruel.

We boiled the pumpkin and take a colander and pour it into another saucepan, after draining it, transfer it to the saucepan where it was boiled to cool it down.

Pour the drained broth into a saucepan in another and send millet porridge there and cook over medium heat, during the cooking process you can add water.

On top of the cooked porridge, add the cooled pumpkin and leave to simmer for 5 minutes, or, alternatively, you can put it in the oven so that it stands there.

Mix everything and close the lid.

Rice porridge with pumpkin in milk recipe in a saucepan

if you love rice porridge, then they also cook with pumpkin, previously there was already a recipe with the addition of rice, but there it was purely from rice, it was not, but with a different porridge. And in this recipe, we will consider only with rice.

Ingredients

• 1 liter of milk
• A glass of rice
• Pumpkin
• Salt to taste
• Water glass
• Sugar 1.5 tablespoons

We put on fire to boil pumpkin with water.

We will cook separately rice porridge as you usually do it.

Knead the boiled pumpkin, do not drain the water completely from the pumpkin, so that the puree turns out to be soft and tender.

Add rice to the pumpkin and fill it with milk and mix well and add sugar and a little salt.

We put on the fire to cook, preferably on slow fire and close the saucepan with a lid to bring the milk to a boil.

Pumpkin porridge with rice at home turns out to be thin and very tasty, you can add butter to the porridge.

Rice porridge with pumpkin on milk in a slow cooker

Now let's see the recipe for porridge with pumpkin with rice, but with the addition of different flavors, we will have orange peel, raisins, this option is for lovers of very sweet.

Ingredients:

• Raisins to taste 1-2 tablespoons
• Pumpkin 700 grams
• Orange zest 1 pc
• Rice 1 glass
• Sugar 2 tablespoons
• Butter 40 grams
• Milk 3 cups

And we turn on the oven function, the temperature is 180 and the cooking time is 20 minutes.

After that, open and add sugar, Boil the milk in advance and then add to the pumpkin,

then rice

and raisins and mix everything well.

We set the rice porridge function for 1 hour.

You can make a delay for 9 hours, in the morning you will have pumpkin porridge with rice and raisins ready.

In the morning you can add to porridge orange peel or add after the raisins.

Millet porridge in pumpkin in the oven recipe - video

Here's a recipe in a pumpkin, see the video here. Suitable for a holiday for decorating Halloween with a pumpkin.

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