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How to cook porridge with pumpkin in milk. Porridge with pumpkin and millet is quick and tasty - a simple recipe

How to cook porridge with pumpkin in milk. Porridge with pumpkin and millet is quick and tasty - a simple recipe

Millet porridge with pumpkin, and even with milk, and what if it’s in a pot? Read on and you will have several more healthy and tasty recipes in your collection, any of which will not be difficult to prepare.

On the water

Let's start with traditional millet porridge in water with pumpkin, and then we'll talk about more interesting cooking methods.

Ingredients:

pumpkin – 750 g;
water – 3 tbsp.;
millet – 1.5 tbsp.

Preparation:

Peel the vegetable and chop into pieces. The size of the pieces should be the size that suits you in the finished dish.
Place in a saucepan, pour boiling water over it, this will preserve more vitamins. Cook for 10 minutes.
Add washed cereal. Stir and cook for another 15-20 minutes.
At the end, add a piece of butter if desired. Leave the saucepan in a warm place for 20-30 minutes.

With milk

Millet porridge with pumpkin and milk is an ideal breakfast for eaters of any age. It’s not very quick or easy to prepare, but the result is worth the resources spent.

Ingredients:

cereal – 1 tbsp.;
milk – 3 tbsp;
pumpkin – 0.5 kg;
sl. butter – 50 g;
sugar and salt.

Preparation:

Peel the orange vegetable and chop finely.
Boil it in hot milk for 15 minutes.
Rinse the cereal, add to the pumpkin, and add salt.
Stirring, cook millet porridge until thickened. Time – 20 minutes. If there is not enough liquid, add water or more milk.
Add sugar and add butter. Wrap the saucepan for steaming for half an hour.

You can simply leave the dish covered and keep the heat as low as possible. Cinnamon, honey, and dried fruits are recommended as additives.

In a pot

The usefulness of already vitamin-rich millet porridge with pumpkin can only be increased by the method of preparation. And it consists... in using pots.

Ingredients:

milk – 3 tbsp;
millet – 1 tbsp.;
pumpkin – 0.5-0.6 kg;
sl. butter and salt.

Preparation:

If necessary, sort and rinse the millet.
Separate the pumpkin from the peel and seeds and chop into pieces.
Immerse these pieces in hot milk, add salt, and bring to a boil.
Next comes the cereal. Stir and continue cooking for another 15 minutes.
Next, the millet porridge with pumpkin is transferred into pots with pieces of butter and put in the oven for half an hour. Temperature – 130 degrees.

When serving, each pot can contain sugar, jam, preserves, honey, nuts, and powdered sugar.

In the oven

Porridge with pumpkin in the oven? You can prepare this dish in different ways, but it will still turn out delicious. Here's just one of them.

Ingredients:

millet – 1 tbsp.;
pumpkin – 700-800 g;
boiling water – 2 tbsp.;
sugar, honey, etc. oil - 2 tbsp. l.

Preparation:

Rinse the cereal in several waters and rinse hot.
Pour boiling water over it and cook over low heat for 5-10 minutes.
Cut the peeled pumpkin pulp into cubes, stir into the cereal and add sugar.
Place this pumpkin porridge in a greased pan, place pieces of butter on top, and pour honey over it.
Cover the form with foil.
What should the oven temperature be? No. The dish must be placed in a cold cabinet and then heated to 180 degrees.
It should be simmered for at least an hour. Then take it out, open it after 5 minutes and stir, then the main vegetable will turn into puree.

Ready-made millet porridge should not be too thick, because during infusion the cereal continues to absorb liquid.
You can prepare a soft creamy porridge if you mix it with condensed milk at the very end.
If there is not enough millet, you can add rice to the required amount.
Millet, like any other cereal, is best washed by alternating warm and hot water. Repeat several times until the flowing liquid becomes clear.

Cook it sweet or not, in water, in milk, in a pot or in the oven - choose what you like best and pamper your eaters.

For some reason, many have already forgotten about such a healthy dish as pumpkin porridge with millet. But in vain, this dish has an excellent taste, and the porridge is very healthy, because it contains a high content of valuable substances and vitamins. If you don’t remember the cooking technology or have never cooked this porridge, then you definitely need to consider several ways to prepare it, presented below.

A little about the benefits of the dish

Pumpkin and millet have a number of beneficial properties, which is why they are so important to consume regularly. It is worth highlighting the best beneficial qualities of this dish:

With regular consumption of pumpkin, the functioning of the digestive system is normalized;
blood circulation improves;
pumpkin is a good natural sedative, so when consumed regularly it relieves stress;
the constituent components of the dish improve metabolism and strengthen the immune system;
Millet improves digestion due to its fiber content.

Simple recipe

Cooking process:

You need to remove the skin from the vegetable and remove all the seeds;
Cut the pulp into small cubes. We make the size of the pieces at our discretion;
Pour all the slices into a container and pour hot water. The water should be exactly hot, because this is how to preserve all the useful components;
Place the container on the stove and boil for 10 minutes;
Meanwhile, fill the millet with cold water, rinse and drain the water. You can wash it several times;
Next, transfer the cereal to the pumpkin and boil everything for about 20-25 minutes.
During the boiling process, you can put a slice of butter in the pan and mix everything;
After this, remove the saucepan to a warm place for half an hour.

Pumpkin porridge with millet and milk

We will prepare the following products for cooking:

a glass of millet porridge;
half a liter of milk;
500 ml water;
pumpkin pulp – 300 grams;
120 grams of butter;
a little salt.

The cooking process will take us about 1 hour. Calorie content per 100 grams will be approximately 110 kcal.

Cooking plan:

The pumpkin must be washed, cleaned of skin and seeds;
Cut the pulp into small cubes, determine the size at your discretion;
We sort out the millet cereals, clean them of debris and husks;
We rinse the millet with cool water several times;
Next, pour the millet into the bottom of the container, lay out the pumpkin pieces, and fill everything with hot water;
Add salt, place on the fire and boil until the water has completely evaporated. The foam on top should be periodically removed;
After this, pour milk over everything and boil over low heat with the lid closed. Boil the porridge for 20 minutes;
At the end, add butter to the porridge and mix. Let stand for 20 minutes;
Before serving, you can add a little granulated sugar.

Pumpkin porridge with millet in milk in a slow cooker for kids

For cooking you will need the following components:

750 grams of pumpkin;
millet cereal – 130 grams;
750 ml milk;
sugar – 2 large spoons;
1 large spoon of butter.

Cooking time will be 1 hour 30 minutes, calorie content per 100 grams – 115 kcal.

Let's start cooking:

How to cook pumpkin porridge with cereals and dried fruits

What components will be required:

500 grams of pumpkin;
one and a half liters of milk;
a glass of millet cereal;
a bag of vanilla sugar;
granulated sugar – 2-3 large spoons;
raisins, dried apricots – ½ cup;
a little salt.

The cooking time will be at least 1 hour, the calorie content per 100 grams will be 120 kcal.

How we will do it:

The pumpkin must be cleaned of skin and seeds. Cut into small cubes, their size depends on your preference;
Place the pumpkin pieces into a container, fill with water, place on the stove, and boil until soft;
After this, drain the water, then using a wooden masher, knead it to a puree;
We sort through the millet cereals, remove all the garbage and husks. We wash it from dirt several times;
Add millet to pumpkin puree, add washed dried fruits;
Fill everything with milk, add granulated sugar, add some salt;
Place the container with all the ingredients on the stove, boil until tender for 20 minutes;
During the boiling process, stir the porridge periodically;
After that, remove it from the stove, cover with a lid and leave to stand for 30 minutes;
Next, put the porridge on plates and serve.

Pumpkin porridge “Friendship” in a slow cooker

For cooking you will need the following:

a glass of cereal mixture - rice, millet, corn;
350 grams of pumpkin pulp;
water – 250 ml;
2 large spoons of granulated sugar;
2 large spoons of butter;
a little salt.

Cooking will take at least 40 minutes, calorie content per 100 grams is 105 kcal.

How to do it:

Wash the cereal mixture thoroughly in cool water, rinse it several times until the liquid becomes transparent;
We wash the pumpkin, peel off all the skin, remove the seeds;
Grind the pulp with a grater or cut into small pieces;
Place pumpkin, cereal into the multicooker container, add granulated sugar and salt;
Fill everything with water and milk;
Select the “Milk porridge” mode and leave to cook for 20 minutes;
If the consistency is thick enough, then pour in another glass of hot water and leave to simmer for another 15 minutes;
After this, put the porridge on plates and serve.

the finished pumpkin porridge with millet should not be too thick; it is better to add a little more milk or water to it after cooking;
if you add a little condensed milk to the porridge, it will acquire a delicate creamy taste;
for variety, millet can be mixed with rice cereal;
It is advisable to thoroughly rinse millet cereals in several waters before cooking.

Pumpkin porridge with millet grains will be a wonderful morning dish that will appeal to everyone - both children and adults. It is especially useful for children, because it contains a high level of valuable components that are so necessary for a child’s growing body.

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

Most often, millet porridge with pumpkin is prepared in the cold season; it is perfect both as a 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 turns out sweet and aromatic.

Products:

1 tbsp millet cereal
3 tbsp milk
500 g pumpkin pulp
1 tsp sugar
½ tsp salt.

Step-by-step preparation of milk porridge:

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

To ensure that the dish is infused and thoroughly steamed, the container is wrapped in a blanket for an hour. An alternative is to keep it in a water bath for half an hour.

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

Recipe for cooking with water

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

Ingredients for water porridge for 6 servings:

750 g pumpkin
3 glasses of water
1.5 cups millet cereal
¼ tsp fine salt
1 tbsp butter for dressing.

How to cook millet porridge with pumpkin in water:

First of all, prepare the cereal: rinse through a fine sieve under running water, then pour boiling water over it and leave for a few minutes.
Pour water into an enamel pan and set to heat. Dissolve salt.
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. Place in boiling water and cook for 10-15 minutes.
Add millet porridge to the 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.
Turn off the heat, add oil, close the lid tightly and cover with a towel. Leave the dish to simmer for half an hour. Then mix thoroughly so that the butter 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 preparing dishes in a slow cooker. This amazing device allows you to cook almost anything - from scrambled eggs to borscht. And pumpkin porridge with millet was no exception.

Ingredients for 3 servings:

1 stack of millet
½ liter of water
2 cups grated pumpkin
½ tsp salt
1 tbsp sugar
2 tbsp butter.

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

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

Milk porridge baked with pumpkin in the oven

It is believed that the taste of pumpkin goes best 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 grams of fresh pumpkin pulp without peel
¼ cup rice
¼ cup millet
1.5-2 cups of milk (more if you like thin porridge)
1 tbsp butter
½ tbsp sugar
½ tsp salt
1 cup light raisins.

Cooking millet porridge with pumpkin in the oven:

Preheat the oven to 180 degrees. For cooking, it is recommended to use a cauldron or a duck roaster.
Boil water in a saucepan. Dilute the salt. When the liquid boils, add the washed rice and millet and cook for 2-3 minutes, then turn off the heat and drain the liquid.
Cut the washed and peeled pumpkin into small cubes. Place cereal, raisins, and butter in a cauldron. Pour the entire contents with milk so that its level does not completely cover the cereal mixture. Place pumpkin on top and sprinkle with sugar.
Cover the casserole with a lid and place in the oven for a third of an hour. Then turn off the oven and leave to brew for another quarter of an hour. Mix layers before serving.

Recipe with honey and dried fruits

A dish with honey and dried fruits turns out incredibly sweet and healthy. This option is recommended to be prepared during the cold season, when a person’s immunity weakens. Porridge will provide a huge amount of vitamins and microelements that energize and strengthen the immune system.

Ingredients for preparing a dish for 2 servings:

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

How to cook sweet porridge:

Cut dried apricots, pears, pumpkin and peaches into small pieces, pour boiling water to the top, add cinnamon and bring to a boil over low temperature, stirring continuously. When it boils, add vanilla and honey, stir thoroughly and let it brew.
Rinse the millet cereal and pour boiling water over it for 15-20 minutes.
While the fruit mixture is infused, bring the milk to a boil. When it boils, pour it over the cereal and cereal so that the milk covers the porridge. Cover with a saucer or lid for a few minutes. Then stir in the fruit mixture and serve.

Millet porridge with rice

Tender, aromatic and very nutritious milk porridge made from rice and millet will be an excellent dinner for the whole family.

Ingredients for cooking:

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

Cooking:

Rinse both cereals under running water and cook in water. After boiling, boil for 10-12 minutes.
Heat the milk in a separate container and pour it into the almost finished porridge. If the milk is cold or at room temperature during pouring, it will curdle and the dish will not turn out.
Add salt and sugar to the dish. During the cooking process, the porridge needs to be stirred periodically.
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 mix and 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 preserves.
Porridge made from pumpkin and millet, cooked in pots, turns out boiled, tender and juicy, imbued with the nutmeg aroma of pumpkin pulp. This option is closest to how the dish was prepared before - in the oven, on the fire.
Products for cooking:
300 g pumpkin pulp
1 liter of milk
300 grams of millet cereal
1.5 tbsp oil
2 tbsp sugar (adjust to taste)
½ tsp salt
1 packet of vanillin or vanilla sugar.

Cooking porridge in pots:
The first step is preparing the pumpkin - peeling and cutting into small pieces.
Millet cereals must be rinsed with water several times. In this way, dust and small debris are removed from the cereal. Sometimes cereal gives a bitter taste to the finished dish, which you can get rid of by pouring boiling water over it for 3-5 minutes. The boiling water with the released bitterness is drained.
Place pumpkin sticks and cereal into pots in layers, sprinkle with sugar, vanilla and salt on top. It is better to add oil at the end, when the dish is almost ready. A piece of butter is placed on top and stirred before eating the dish.
Fill the container with milk to ⅔ capacity. Then cover with lids and place in the oven. You need to cook the dish at a low temperature, no more than 180 degrees. Depending on the temperature, it will take from 30 to 45 minutes to be ready.

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

Millet cereal and pumpkin are a great tasting and very healthy combination. Millet porridge with pumpkin can be prepared simply with water, or with milk alone. It is believed that millet cereals boil worse in milk than in water, but adding pumpkin successfully solves this problem. If you wish, you can prepare millet porridge crumbly or viscous. The ingredient list shows the amount of milk for both options. It is better to take low-fat milk.

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. To sweeten, use sugar or honey, which is better to add to the finished porridge than during cooking.

To prepare millet porridge with pumpkin in milk, prepare the required amount of ingredients according to the list.

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

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

Place the prepared millet cereal and a pinch of salt into a saucepan with milk and pumpkin, then pour in the second part of the milk. I plan to have a more crumbly version than a viscous one, so I use two glasses of milk and simply divide it in half.

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

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 and milk is ready.

Bon appetit!

Hello, today we will talk about a half-forgotten dish - pumpkin porridge. Various dishes, pies are prepared from pumpkin, and pumpkin juice is made. You can read about pumpkin juice in this article. Awesome pancakes, read the article and cook them too.

And you shouldn’t forget about porridge either; pumpkin porridge can be combined with millet, raisins, honey, milk, etc. Let's look at different recipes with pumpkin.

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

Ingredients:

You can take a liter of milk and a liter of water
Pumpkin 1 piece
Millet 1 pack

Let's start preparing pumpkin porridge.

It’s better to cook with milk; it won’t be as tasty with water. Separate the skin from the pumpkin and remove the seeds.

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

Take 3.5 glasses of milk and 1 glass of millet porridge, or just 1 liter of milk, 300 grams of millet porridge.

There is no need to add additional milk, the pumpkin already releases water.

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

Turn on the heat, wait for it to boil, then cook for another 15-20 minutes over low heat, don’t leave the pan, the milk will run away.

We rinse the porridge under running water; if your pumpkin is not cooked, then don’t worry, it will cook together with the millet and become soft.

For a while, you can increase the heat to bring it to a boil again; as soon as it boils, turn the heat down again and cook with the porridge for 20 minutes.

You need to turn it off and add oil and cover with a lid and a towel and let it sit and finish. Porridge with pumpkin will become tastier and more boiled.

Stir the oil so that it spreads throughout the porridge and you can try 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.

Ingredients:

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

Cut off the peel at a distance of 5 ml from the edges.

Pumpkin is very difficult to cut, you can cut yourself. Cut into cubes as you like, larger or smaller.

The raisins need to be kept in warm water to soften, and the tails need to be removed.

To prevent millet from being bitter, why fat is bitter, it contains fat, which during storage begins to leak out onto the millet shell.

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

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

Pour the milk into the pan and let it boil and then add the pumpkin there.

Let it simmer over low heat, making sure the pumpkin is half raw and half cooked.

and now the porridge must simmer. After cooking, add raisins and honey, pinches of salt.

Stir and leave until ready. Turn off and keep the lid closed for 10 minutes.

Pumpkin porridge with millet and rice in the oven

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

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

Simple ingredients

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

Boil rice porridge and pumpkin separately in water.

And transfer it to the pumpkin. Or you can cook rice and millet together and add to the pumpkin.

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

Add a little milk, just enough so that it doesn’t turn out runny. Place in an oven heated to 220 degrees, cover with foil on top. And set it for 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.

Rinse the rice under running water.

Take a multicooker bowl and grate the pumpkin using a coarse grater.

and sprinkle rice there,

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

Grease the sides of the bowl on top of the porridge with oil,

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

Stir the porridge well, you can leave it on the heat for 10-15 minutes. Next, stir with the rest of the butter; children love this porridge.

Pumpkin porridge with semolina and milk recipe

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

Take 150 grams of pumpkin, peel everything, and grate it on a fine grater.

We take out a pan and put the pumpkin in it or just grate our pumpkin right there.

Add a glass of water and milk.

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

When it boils, close the lid and switch the heat to low; when cooked, the pumpkin changes its color. Also, keep an eye on the milk, otherwise it may run away.

It’s 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 in and stir.

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

The heat can be reduced to low so that the semolina does not splash around.

Pumpkin porridge on water with millet

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

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

Ingredients:

Half a pumpkin
1 glass of millet
Water 3 glasses

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

Bring 3 cups of water to a boil, salt to taste

We cut the pumpkin into medium cubes and put it in boiling water and cook for 10 minutes so that our pumpkin does not turn into mush.

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

Pour the drained broth into another pan and add millet porridge there and cook over medium heat; you can add water during the cooking process.

Add the cooled pumpkin on top of the cooked porridge and leave to simmer for about 5 minutes, or alternatively you can put it in the oven to let it sit there.

Mix everything and cover with a lid.

Rice porridge with pumpkin in milk recipe in a saucepan

If you like rice porridge, then you can also cook it with pumpkin. Previously there was a recipe with the addition of rice, but it was purely made from rice, it wasn’t, but with a different porridge. And in this recipe, we will look at it only with rice.

Ingredients

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

Put the pumpkin and water on the fire to boil.

Separately, we will cook the rice porridge, as you usually do.

Mash the boiled pumpkin, do not completely drain the water from the pumpkin, so that the puree becomes soft and tender.

Add rice to the pumpkin and pour in milk and mix well and add sugar and a little salt.

We put it on the fire to cook, preferably on low heat and close the pan with a lid so that the milk boils.

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

Rice porridge with pumpkin in milk in a slow cooker

Now let's look at the recipe for porridge with pumpkin and rice, but with the addition of different flavors, it will be orange zest and raisins, this option is for those who love very sweet things.

Ingredients:

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

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

After this, open and add sugar, boil the milk in advance and then add to the pumpkin,

then rice

and raisins and mix everything well.

Set the rice porridge function for 1 hour.

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

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

Millet porridge in pumpkin in the oven recipe - video

Watch the video for this recipe in pumpkin here. Suitable for Halloween decoration with pumpkin.