Millet porridge with pumpkin, with milk: all the secrets of cooking

Almost all for breakfast mothers and grandmothers prepared fragrant milk porridges and soups. And of course, every family had its own recipes. And yet one of the favorites was always millet porridge with pumpkin, with milk. True, not everyone knows how to properly cook it, so that the millet is cooked, and the pumpkin is soft. Yes, while still need to save all the benefits of products.

Of course, the preparation of any dish begins with the right choice of ingredients. And millet porridge with pumpkin, with milk - is no exception. And you need to start with millet. This groat, if not properly selected and processed, can greatly spoil the taste of the dish with its bitterness. The fact is that with prolonged storage, oil is released on the surface of the millet, and it gives an unpleasant aftertaste. And to get rid of it, you need to rinse the groats several times first in warm water, and then in hot water. Empty all liquid.

No less important is the pumpkin itself. Sweet varieties are best suited, they usually have a bright orange color. And of course, it should not have external flaws or traces of spoilage. If you can find, it's best to use a muscatel pumpkin. Naturally, the milk should be fresh. But it will be farm or shop, from the package, it does not matter. Naturally, the higher its fat content, the more solid it will be and the millet porridge with pumpkin, with milk. Still need salt, sugar and butter for refueling.

After the necessary products are selected, it remains only to determine their proportions. For medium-viscosity cereal, 3 glasses of milk and 500-600 g of raw pumpkin are usually taken for 1 cup of cereals. Salt, sugar and butter are put to taste. Now, knowing all the necessary recommendations, you can safely cook porridge porridge with pumpkin.

Bring the milk to a boil. Pump the pumpkin, remove the seeds and cut into cubes. Add to the boiling milk. Once again bring to a boil. Allow to pour for 5-10 minutes and pour the already prepared millet croup. Cook the porridge, stirring, for another 30-40 minutes until the millet is ready. Turn off the fire, add salt, sugar and butter to taste, mix. Wrap the pan with a blanket or towel and leave for 15-20 minutes to make millet porridge with pumpkin, steamed with milk, became soft.

This, perhaps, is all the secrets of how to cook the most delicious porridge from childhood. But even this recipe can be diversified by adding to the dish during cooking raisins or sliced dried apricots. You need to do this when the porridge is almost ready. Of course, dried fruits must be washed thoroughly. And in a ready dish instead of sugar, you can put honey. By the way, once did Russian housewives. For those who do not really like pumpkin, you can add spices - cinnamon or ginger. The taste will turn out completely different.

Well, that the millet millet porridge turned out to be festive, you can cook it in the pumpkin itself. To do this, choose a good strong fruit, cut off the top, remove the core, leaving the walls 1-1.5 cm thick. Put millet, sliced pumpkin, pour boiling milk and put in the oven. Bake until the pumpkin is ready at a temperature of 200 ^o C. In this case, one glass of cereal will require no more than 1 cup of milk.

No matter how you prepare the millet porridge with pumpkin, you will always get a delicious and healthy dish at the same time. But not every recipe from the everyday menu can boast of such qualities.