Millet rice porridge with pumpkin. Necessary ingredients for millet and pumpkin porridge

Both cereals are combined in a bowl and washed under cold or hot running water. Then pour boiling water. After mixing well, leave the bowl for 15 minutes. Why is this needed? Firstly, rice and millet will be better cleaned, and secondly, they will be steamed, so that the cooking time will be reduced.

The pumpkin is cleaned. Advice! The final taste of porridge depends on how well the pumpkin is chosen. Culinary experts advise: choose a medium-sized pumpkin and preferably a whole one. Because the cut off part, although it is stored for a long time, loses most useful properties. There is always a use for her at home. You should also pay attention to the color! If the pumpkin is bright orange, it does not mean that it is ripe. This color speaks of great content vitamin A. Before buying, be sure to touch the peel, which should be dense, but not wooden. Ideally, if it can be pierced with a fingernail, then the vegetables are worth buying.

The pumpkin pulp is cut into cubes. It is important not to be lazy and chop the vegetable well, then the porridge will cook faster.

First, put the butter in the pan, melt it. Then chopped pumpkin, which is sprinkled with sugar and fried over medium heat for 5 minutes. WITH open lid!

Pour in hot water, close the pan with a lid and simmer for another 5 minutes.

At the same time, milk is boiled, cereals are thrown into a colander. And add it all to the pumpkin. A little salty.

Cook porridge for 30 minutes under the lid. It must be stirred periodically. The dish will be ready when all the liquid has evaporated, and the cereals swell.

The pan is removed from the stove and not opened for another ten minutes. Then the dish will infuse and reach. After that, you can lay out on plates, decorating each with raisins or dried apricots.

Porridge can be prepared with the addition of vanilla or cinnamon, which is more to your liking. You should not stop there, but it is better to use nutmeg, which emphasizes the taste of both vegetables and milk. If you like more liquid or, conversely, dense, experiment with the volume of milk and water. But you can not completely refuse milk! It is what makes the porridge tender and fragrant. Pumpkins are a super healthy vegetable for children, so you can crush them in a blender. Bringing the porridge to a state of puree, even babies can be fed with a dish.

Cream is also added to the porridge instead of butter or part of the milk. Spices such as cardamom and ginger pair perfectly with the sweet dish. Such classic dish it was cooked back in peasant families and wealthy houses, but even today it does not lose its popularity. Recipe for pumpkin porridge with millet and rice you can diversify as you like, add apples, prunes and other dried fruits. She won't lose her refined taste On the contrary, it will only become more useful and richer. All work for very busy hostesses will be done by a slow cooker. It is only required to prepare the ingredients and throw them into the bowl of the device. After the set time for dinner, lunch or even breakfast, a balanced meal will be ready.

Pumpkin is the undisputed leader among vegetables in terms of nutrients. This product has found application in cooking, and in diet food he was given a place. I'll tell you how to cook delicious pumpkin porridge with rice and millet in milk.

Each housewife prepares porridge at home using her own technology. Some recipes are preliminary boiling pumpkin, from which mashed potatoes are subsequently made. Others boil down to cooking porridge in a pot. Regardless of the type of processing, pumpkin retains many useful substances.

It is better to cook from nutmeg varieties of vegetables. This helps to prepare a porridge that is delicious in any form. It is prepared both from a vegetable and with the addition of cereals. Cooks add rice or millet to the dish, although oatmeal with semolina is also good.

It is customary to fill the delicacy with milk, sugar and butter. To improve the gastronomic characteristics of the dish, the hostess uses honey, nuts, prunes, dried apricots and other dried fruits.

Recipe for pumpkin porridge with rice in milk

Pumpkin porridge with rice boasts a low calorie content, which cannot be said about semolina porridge.

Ingredients:

• Pumpkin - 1 kg.
• Rice - 0.5 cups.
• Milk - 2 cups.
• Butter - 100 g.
• Salt, sugar, spices.

Cooking:

1. First, remove the skin from the pumpkin using a sharp knife. Cut the peeled vegetable into cubes of a square shape and the same size.
2. Pour the pieces big amount water. Half a glass is enough. Put the dishes with pumpkin on the stove, wait for the water to boil and boil for about ten minutes. small fire.
3. Add milk to the porridge. From now on, watch the porridge carefully, as milk is an insidious product. At this point, add salt and sugar according to taste.
4. After boiling the milk, send the prepared rice to the container, due to which the consistency of the porridge will become thick. After boiling, cook for a third of an hour. During this time rice groats get ready.
5. After a while, the porridge will acquire a beautiful orange hue, and the rice will become almost invisible. Send the butter to the pan, and use a spoon to crush the pieces of pumpkin that have not boiled. It remains to mix everything.

Video recipe

My recipe also includes spices. If you like savory dishes, I advise you to add coriander or cardamom. A wonderful addition will be chopped nuts, pieces fresh fruit or dried fruits. What to add sweets or spices, you decide.

Cooking pumpkin porridge in a slow cooker

You can cook in a multicooker variety of dishes, including cabbage rolls, pilaf, boiled pork. Pumpkin porridge in a slow cooker is prepared elementarily and brings a lot of joy to the household.

Pumpkin has been used in cooking since ancient times. Residents of various states baked it at the stake, cooked it in the oven. According to one recipe, pumpkin pieces are kept in the oven for about an hour, then sprinkled with sugar and wait another minute. The result is caramel-covered "sweets" with filling.

Ingredients:

• Pumpkin - 400 g.
• Rice - 50 g.
• Milk - 2 cups.
• Water - 1 glass.
• Butter - 30 g.
• Sugar, salt, vanilla, cinnamon.

Cooking:

1. Wash the pumpkin, cut the peel, remove the seeds and cut into cubes large size. Then send it to the thicket of the multicooker and fill it with water.
2. After activating the baking mode, cook for 20 minutes. Then pour rice into the bowl and cook for another ten minutes. Then pour milk into the bowl, wait until it boils, activate the stew mode and set the timer for an hour.
3. After the time has elapsed, pour the porridge on plates and add a little butter to each serving. If oil is not available, use heavy cream. It remains to season with vanilla and cinnamon, and serve with honey.

Video recipe

This cooking technique helps to make a wonderful treat with whole pieces of pumpkin. If you like uniform consistency Before adding the rice, mash the pumpkin with a wooden spoon.

How to cook pumpkin porridge with millet

After reviewing the recipe described below, you will see that the preparation of the delicacy is simple, but certain knowledge and skills will not interfere. To speed up the cooking process, I pass the pumpkin through a grater. You can also cut the vegetable into slices or chop with a food processor. refuel ready meal I advise with condensed milk, sour cream, cream, nutella or butter.

Ingredients:

• Pumpkin pulp - 350 g.
• Water - 1 glass.
• Milk - 1 glass.
• Millet - 0.5 cups.
• Sugar - 1 tbsp. spoon.
• Cinnamon, salt, vanilla, butter.

Cooking:

1. Sort the cereal, rinse and fill with water. Cut the pumpkin pulp into slices, pass through a medium grater, put in a saucepan, add water and put on gas.
2. When the water comes to a boil, reduce the heat and cook over low heat until soft. This usually takes 15 minutes. Next, send the millet to the pan, mix and cook until the cereal is ready.
3. As soon as the porridge becomes thick, enter the milk along with sugar, salt, a pinch of vanilla and a small amount cinnamon. After mixing, hold the porridge on the stove until the desired consistency is obtained.

Remove the finished dish from the stove, arrange on plates and add oil. Other fillings, which I mentioned above, are also suitable for this purpose. The oil version is considered a classic.

This pumpkin porridge is tasty, healthy and satisfying. The ingredients provided in the recipe are rich in minerals and useful substances, and their mixture makes the dish ideal option for breakfast.

Interesting facts about pumpkin and porridge from it

In conclusion, I will add that pumpkin is a vegetable that has long been grown in Russia and used in cooking. It is prepared from various dishes, including pies, casseroles and cereals.

To date, there are a large number of recipes, and the top of the leadership belongs to porridge in milk with the addition of cereals. It is served hot with butter. The perfect combination milk, cereals and pumpkin provides the body with a large amount useful elements.

There are no fats in pumpkin porridge, but there are many vitamins. This is the medical and nutritional benefit. The dish should be included in the diet of a person who wants to lose weight. Porridge is recommended for use in diseases endocrine system, liver and heart.

Porridge cooked with millet is healthier, because cereals have excellent dietary qualities. Millet cleanses blood vessels, normalizes cholesterol levels and reduces the intensity of subcutaneous fat production. After eating a portion of pumpkin porridge, satisfy your hunger, saturate your body with vitamins, enjoy the taste and burn a couple of hundred grams of weight.

The masterpiece also has contraindications. Pumpkin porridge is not recommended for people who suffer from diabetes, low acidity, or pancreatic ailments. It is better to bypass it for people in whom the vegetable causes allergies.

Pumpkin porridge with millet is very healthy 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 repository of all the necessary vitamins that we lack in winter. You can make many different dishes from pumpkin.

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 slow cooker.

• 0.5 kg 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 grate with a pound on a coarse grater.

We take a cauldron. Thoroughly wash the millet. We pour it into a cauldron, pour the cereal with a glass of water and cook it over low heat until half cooked.

The cereal should completely absorb water.

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

IN ready porridge add butter from pumpkin and mix everything until it is completely dissolved. Pumpkin porridge with millet in milk should be infused for about 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 make it.

Arrange pumpkin porridge with millet on plates and serve warm with vitamin juice. Such porridge with juice can be served for breakfast or dinner, and also 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 maximum benefit from porridge, sugar and butter are either not added to it, or they are put, but in a very small amount. Sugar is often replaced with a small amount of 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 you cook pumpkin porridge with millet in milk, you should prepare the pumpkin itself.

cut off the pumpkin small piece. Remove the hard skin from it. You can do this with a vegetable peeler or sharp knife. Then grate the pumpkin on a medium or fine grater. Thanks to finely chopped pumpkin, pumpkin porridge will cook many times faster.

Pour the required amount of milk into the pan in which you will cook the porridge. By the way, about milk. Milk for cooking 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 much fatter than store-bought, then during its use for cooking porridge, it can 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, pour millet groats into it. Salt the porridge.

Stirring with a spoon (shovel), cook the porridge over low heat for 10 minutes. During this time, the millet will become softer, but not quite ready yet. It's time to add grated pumpkin.

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

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

After adding these ingredients, millet porridge with pumpkin should be brought to a boil again. After boiling, it will be possible to say that quick and tasty millet porridge with pumpkin in milk is ready. Divide it among 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 useful in baby food, however, in combination with small, amazing in composition - grains of millet, it turns into something completely unimaginable. All children urgently need 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, core 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 don't 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 fire must be reduced to a minimum and cook for 15-20 minutes.

Rinse the millet thoroughly and add it to the porridge, then bring it over low heat until the cereal is ready (20-30 minutes). Ready porridge can be given a little “upset” - covering the pan with a blanket or several thick towels, leave it alone for 15-20 minutes - the millet will open even better, connect with the rest of the ingredients.

As you can see, everything is easy, simple and fast. And the taste is delicious! This year it was very hot, 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 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 the pumpkin and carrots:

Prepare rice and millet:

In a heavy bottomed saucepan (or cast iron pan) pour water and put on fire:

Meanwhile pumpkin mode with medium-sized cubes:

Carrots cut into smaller cubes:

Put in a bowl:

When the water starts to boil, dip the pumpkin and carrots into it:

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

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

In the meantime, prepare sugar and vanilla sugar:

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

Pour milk into the pan:

We leave to cook for another 15 minutes. It is important to ensure that the milk does not run away.

Carefully add cereals to the pan:

10 minutes later - sugar:

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

Leave to cook on low heat for 10-15 minutes. Periodically stir the porridge from the bottom. At this stage, you can add milk if you see that the porridge is getting too thick.

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

There is no need to push hard. Our goal is not to turn the porridge into a puree, but only to crush the bulk of the pumpkin and carrot cubes:

Many will have a question: “why not initially grate vegetables on a grater?” In my opinion, this is a little bit wrong))) I love it when pieces of pumpkin in porridge are visible, although they are crushed (but still not all and not completely).

We leave the porridge to languish under the lid for another 5 minutes and turn it off.

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

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

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

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

Even the most fastidious eaters will not refuse to try golden porridge - original in appearance and delicious dish. Porridge in pumpkin is not only good in taste, but also healthy.

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

For cooking we need ripe pumpkin orange color 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 cover.

With 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 into a pumpkin "pot".

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

Pour sugar and salt into milk and bring it to a boil. Pour the milk into the pumpkin, stir the grits with pumpkin pulp, add butter, cover the pumpkin with a “lid” and put in the oven to bake. Pumpkin is best placed in a mold, pan or on a baking sheet with sides in case the milk starts to splash out. If about 2 centimeters remain to the edge of the pumpkin "pot", then usually the milk does not run away.

Porridge is being prepared for a long time, but almost does not require attention. After an hour, remove the “lid” and cook the porridge for another 30-60 minutes, until a ruddy foam appears on the surface, like in baked milk.

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 butter, candied fruits or raisins, but even without any additives, it tastes divine.

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, not without reason all nutritionists recommend starting the day with it. Millet porridge with pumpkin does not require the addition of sugar, so even those who watch their figure can eat it.

• millet groats - 1 cup
• pumpkin - 0.5 kg
• milk - 3 cups
• butter

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

We clean the pumpkin from the peel, take out the seeds and cut into cubes. The smaller we cut, the faster pumpkin weld.

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 her 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, heated to 200 degrees for 20 minutes.

After 20 minutes, we take out the pots. You can transfer the porridge to plates, or serve directly in pots.

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

IN winter cold you 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 orange products that are recommended for daily intake on dull cold days. You can cook both salty and sweet dishes from them, adding butter, honey, sugar, jams 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 at the same time as the cereal, even large pieces will have time to cook.

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

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

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

Peel a piece of pumpkin, rinse and grate with small cells into a salad bowl or on a plate, board.

Put the pumpkin mass on 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 (this way you can reduce the cooking time).

Place the container on the stove, turning on the maximum heat, 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 piece of butter if desired.

Put the porridge on plates, garnish and serve warm.

Recipe 8: how to cook pumpkin porridge with millet

Pumpkin porridge with millet will best recipe For delicious lung breakfast or lunch. Millet and pumpkin by themselves are literally a storehouse of useful elements and vitamins, and by combining them together in one dish, you will get the healthiest and most healthy food, which can only be imagined.

• water - 3 cups
• millet groats - 1 cup
• milk - 1 glass
• pumpkin - 500 gr
• butter - 100 gr
• sugar - 1 tbsp.
• vanilla sugar - 1 sachet
• edible salt - 3 tsp

First we need to clean the pumpkin. After that, we cut it into small cubes, put it 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 cold water, preferably several times. Throw it into the pan, pour two glasses of water and wait until the porridge boils. After that, reduce the heat a little and boil for about 10 minutes. Make sure all the water doesn't boil away! You can tell the cereal is ready when small holes appear on the surface.

And now you should boil the milk, after which it will need to be poured into porridge. Then add two teaspoons of salt and cover the pot with a lid. Reduce the heat to a minimum and let the porridge brew for about 15 minutes.

Pumpkin is healthy, tasty, affordable and versatile vegetable. It can be prepared from great amount dishes: casseroles, pies, puddings, salads. But the most popular dish- milk pumpkin porridge. It can be prepared with any cereal. Do you want to cook something unusual, tasty and healthy for breakfast? Then feel free to cook millet rice porridge with pumpkin in a slow cooker. With its help, you will prepare a fantastically fragrant, tender porridge without extra hassle. In the slow cooker, nothing will escape, burn, or deteriorate. You are required to pour all the products into the multicooker bowl, set the necessary program and wait for the beep. What could be easier?

Everyone knows about the beneficial properties of pumpkin. In the process of cooking with the help of a multicooker, absolutely all vitamins are preserved, useful material and micronutrients. The combination of rice (more) and pumpkin is amazing flavor combination which excites. Millet rice, cooked in a slow cooker, will become a favorite dish of children and adults. This dish will serve great start day.

Millet-rice porridge with pumpkin in a slow cooker cooks very quickly, it turns out much tastier than on the stove. This is due to the fact that the cooking process takes place in a vacuum. So all aromas, tastes and useful substances are preserved. This is important for dietary or baby food. Such a wonderful thing as a slow cooker will become indispensable assistant for everyone who cares about their health and nutrition. For porridge on this the recipe will do any multicooker. We would like to bring to your attention one more original recipe - .

Cooking

1. Prepare the cereal. Rice is carefully sorted out from debris, washed warm water then hot. After this procedure, all gluten and starch will be washed out. Soak in warm water for 15 minutes.

2. sort through, sift through a sieve to get rid of small debris and specks. Rinse under running water. Soak for 15 minutes.

3. Peel the pumpkin from the peel, seeds, fibers. Rinse with running water. Cut into medium cubes for faster cooking. It is advisable to choose a pumpkin of a bright color.

4. Lubricate the bottom and sides of the multicooker bowl with oil. Pour chopped pumpkin into it. Pour 1 glass of milk. Select the "Soup" function, cook for 15 minutes.

5. After 15 minutes, the pumpkin must be mashed with a blender or by hand and set aside for a while. Mix the washed cereals. Add 1 glass of milk, salt, sugar. Select the "Cereals" function, cook for 20 minutes.

6. Then add the pumpkin, the remaining milk, sugar and vanillin to the slow cooker. Stir and add butter. We select the "Milk porridge" mode for 15 minutes.

7. After the beep, the porridge in the multicooker is ready. Fragrant, appetizing, bright, sunny, healthy porridge will become a favorite of your children. When serving, you can decorate with nuts or fruit.

This dish can and should be given to children. It is very satisfying, nutritious, healthy and extremely tasty. You can serve it with or tea.

Video recipe

Beneficial features

Pumpkin porridge with and millet is not only tasty, but also very healthy.

• It is rich in vitamins: A, C, B1, B2, B12, K, PP. Porridge with pumpkin will fill your body with potassium, calcium, phosphorus, sodium, iron and other useful substances.
• Beneficial effect on everyone's work internal organs And general state organism. Increases immunity, helps fight viral diseases.
• Is diet dish thanks to its low calorie content. It is useful to include in the diet and medical menu. Cleanses the body of wastes, toxins, harmful substances, radionuclides.
• One plate of milk pumpkin porridge not only improves health, but also improves mood, produces a hormone of happiness. Therefore, it effectively fights against depressive mood, nervousness, and psychological disorders. It is useful for sleep disorders.
• improves condition and appearance skin, hair, nails. It has a rejuvenating effect on the body.

Harmful properties

This dish is very healthy, but there is certain restrictions and contraindications:

• Allergic reactions to pumpkin in raw, boiled or baked form.
• Individual intolerance to the product.
• It is strictly forbidden for diseases such as diabetes, low stomach acid, ulcer duodenum in the acute stage.

Cook with pleasure.

If this recipe is too complicated for you, it will be a good alternative.

If you didn’t have rice at home, a recipe without it.

The classic dish of Russian cuisine should rightfully be present on our table. bright pumpkin delicious and beautiful. Any cereal with it becomes a fabulous side dish, and natural sweetness adds to its attractiveness for children's table. It is only important to prepare it correctly. How to do it? We will tell you in detail and offer simple recipes cooking pumpkin porridge with popular cereals - rice and millet.

Medium difficulty

Cooked pumpkin porridge in milk. With it, the vegetable becomes even more tender, fragrant. At heat treatment it does not lose its useful properties. On the contrary, boiling makes pumpkin easier for the body to digest. This can be safely offered to children who original taste The food is sure to be appreciated!

How to choose a pumpkin

The main ingredient of the dish is pumpkin. From her right choice depends on the taste, texture and benefits of the final product. sunny vegetable inexpensive, widely available in autumn. Due to the fact that the pumpkin is well stored in the winter, it can confidently be considered one of the most useful winter products. But pumpkins are different pumpkins.

• Choose medium sized fruit. In our area, one type of vegetable is cultivated - hard-core. Its fruits do not grow large, usually up to 5 kilograms in weight. Optimal for buying pumpkins weighing about 3 kilograms. These will taste sweet and juicy. If the fruit is larger, inside it may be dry, tasteless.
• Do not buy vegetables in pieces. The cut pumpkin, although it is stored well, loses useful substances. Its flesh dries up and begins to rot. Plus, it is difficult to understand the degree of ripeness of a cut vegetable (a dry stalk testifies to it). If you plan to buy a piece, choose it with a dense, uniform pulp. This one was cut off recently.
• Look at the color. A bright orange hue does not indicate the ripeness of the fruit. It is provided by vitamin A, according to the content of which pumpkin is a champion. The more vitamin, the brighter the color.
• Feel the peel. It should be dense, but not "wooden". Ideally, when it can be pierced with a fingernail. Such a peel indicates the ripeness of the vegetable and its freshness.

Choose good pumpkin a piece of her seeds will help. Try one. If it is dense, sweet, crunchy, then the fruit is ripe and has been cut recently. If the seeds have had time to dry out, refuse to buy.

Subtleties of cooking

So, the vegetable is selected. How to cook pumpkin porridge? The dish can be cooked on the stovetop or in the oven. On the stove, porridge cooks faster, usually pumpkin and rice porridge is cooked using this technology. In the oven, cereals are steamed better, so for the recipe, you can use components that are poorly boiled. For the oven, use the recipe corn porridge with pumpkin, dishes with millet.

Here are a few more subtleties of the dish.

• The smaller you cut the vegetable, the faster the dish will cook.. You can grind the pumpkin into pieces or grate.
• First, boil the pumpkin until tender., and then lay the cereal. The vegetable should be boiled in water. If the liquid remains in the pan, it can be drained.
• Saturation pumpkin flavor can be controlled. For a lasting taste, leave the water in which the pieces were cooked and pour less milk. For delicate taste the water is drained completely, and the cereal is boiled in fresh milk.
• Millet porridge with pumpkin will be tastier, if you generously flavor it with oil. Dishes based on rice or corn a large number butter is not required.
• For saturation creamy taste use cream. They can replace part of the milk to make the consistency more tender and eliminate butter from the recipe.
• Change the consistency of the dish at will. After bringing to readiness, the vegetable can be left in pieces. Then pumpkin porridge with millet or rice will be thicker. You can mash it into a puree or mash it with a blender. This dish is suitable for feeding babies.
• Use spices. Don't forget about the perfect notes used in sweet dishes: vanilla, cinnamon, ginger, cardamom. Perfectly emphasizes the taste of vegetables and milk nutmeg.

A delicious dish will become even more interesting with useful supplements. Use raisins or prunes, which should be put into the mass with cereals. Can add fresh apples, sprinkling them with ready-made porridge or putting them in a saucepan.

simple recipes

We offer you recipes on how to cook millet porridge with pumpkin and fragrant dish with rice. The first we will cook in a pot, for the second we will use a saucepan.

With millet

The age of pumpkin porridge with millet in Russian cuisine dates back centuries. By classic recipe we will be able to cook a dish that was enjoyed with pleasure in peasant families and used in wealthy homes. As tasty supplement we use honey for it. To give originality to the consistency, you can add nuts to it.

You will need:

• millet groats - 1 glass;
• milk - 200 ml;
• water - 200 ml;
• pumpkin - 600 g;
• honey - 2 tbsp. spoons;
• butter - 40 g.

Cooking

1. Rinse and scald millet groats with boiling water, cover with water.
2. Peel the vegetable, chop finely.
3. Put the pumpkin in a saucepan, cover with water. Boil until soft over low heat.
4. Put the cereal in a pot, mix with butter. Cover with soft pumpkin.
5. Pour in warmed milk, cover tightly with foil.
6. Keep in the oven for 1 hour at medium temperature.
7. Serve drizzled with honey.

This recipe for how to cook pumpkin porridge is suitable for a family breakfast. Instead of a pot, use a baking dish that you can wrap tightly with foil or cover with a lid. You can serve food in it.

with rice

The recipe for pumpkin porridge with rice is simple and original. The dish turns out sweet, moderately thick.

You will need:

• pumpkin - 800 g;
• rice - 80 g (1/2 cup);
• milk - 1 l;
• sugar - 3 tbsp. spoons;
• salt;
• butter - 70 g.

Cooking

1. Clean and finely chop the pumpkin.
2. Put the pieces in a saucepan, pour in water. It should only cover the vegetable on top.
3. Boil the pieces for 30 minutes.
4. Put the washed rice in a saucepan, pour in the milk.
5. Add butter, sugar, mix.
6. Simmer over low heat for 20 minutes, stirring occasionally.

Delicate and fragrant porridge is delicious on its own. But nuts, flax seeds, sesame, raisins will not spoil it.

Now you know the subtleties of how to cook pumpkin porridge, and universal recipes dishes with millet, rice. Use other grains in combination with this useful vegetable. And you winter diet will always be delicious and rich in vitamins!

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