A classic dish of Russian cuisine should rightfully be present on our table. Bright pumpkin is delicious and beautiful. Any cereal with it becomes a fabulous side dish, and its natural sweetness adds attractiveness to the 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 for preparing pumpkin porridge with popular cereals - rice and millet.
Medium difficulty
Pumpkin porridge is cooked in milk. With it, the vegetable becomes even more tender and aromatic. During heat treatment, it does not lose its beneficial properties. On the contrary, boiling makes pumpkin easier for the body to digest. This can be safely offered to children, who will definitely appreciate the original taste of the dish!
How to choose a pumpkin
The main ingredient of the dish is pumpkin. The taste, consistency and benefits of the final product depend on its correct choice. The sunny vegetable is inexpensive and widely available in the fall. Due to the fact that pumpkin is well stored in winter, it can confidently be considered one of the healthiest winter foods. But pumpkin is different from pumpkin.
- Choose medium-sized fruits. In our area, one type of vegetable is cultivated - hard-bark. Its fruits do not grow large, usually weighing up to 5 kilograms. Optimal for purchasing pumpkins weighing about 3 kilograms. These will taste sweet and juicy. If the fruit is larger, it may be dry and tasteless inside.
- Don't buy vegetables in pieces. Although cut pumpkin is stored well, it loses its beneficial substances. Its pulp dries out and begins to rot. Plus, it is difficult to understand the degree of ripeness of a cut vegetable (this is indicated by a dry stalk). If you are planning to buy a piece, choose one with dense, uniform pulp. This one was cut off recently.
- Look at the color. A bright orange tint does not indicate the ripeness of the fruit. It is provided by vitamin A, the content of which pumpkin holds the record for. The more vitamin, the brighter the color.
- Touch the peel. It should be dense, but not “wooden”. Ideally, it can be pierced with a fingernail. Such a peel indicates the ripeness of the vegetable and its freshness.
Its seeds will help you choose a good pumpkin piece. Try one. If it is dense, sweet, and crunchy, it means the fruit is ripe and was recently cut. If the seeds have dried out, refuse to purchase.
Subtleties of cooking
So, the vegetable has been selected. How to cook pumpkin porridge? The dish can be cooked on the stove or in the oven. Porridge cooks faster on the stove; usually, porridge from pumpkin and rice is cooked using this technology. The cereal steams better in the oven, so you can use ingredients that don’t cook well for the recipe. For the oven, use the recipe for corn porridge with pumpkin, dishes with millet.
Here are a few more subtleties of the dish.
- The smaller you chop the vegetable, the faster the dish will cook.. You can chop the pumpkin into pieces or grate it.
- First, boil the pumpkin until tender., and then they put in the cereal. The vegetable should be boiled in water. If there is any liquid left in the pan, you can drain it.
- The intensity of pumpkin flavor can be controlled. For a lasting taste, you should leave the water in which the pieces were cooked and add less milk. For a 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. Rice or corn based dishes do not require large amounts of butter.
- For extra creamy flavor, use cream. They can replace some of the milk to make the consistency more tender and eliminate butter from the recipe.
- Change the consistency of the dish as desired. Once cooked, the vegetable can be left in pieces. Then the pumpkin porridge with millet or rice will be thicker. You can crush it into puree or mash it in a blender. This dish is suitable for feeding babies.
- Use spices. Don't forget about the ideal notes used in sweet dishes: vanilla, cinnamon, ginger, cardamom. Nutmeg perfectly emphasizes the taste of vegetables and milk.
A delicious dish will become even more interesting with healthy additives. Use raisins or prunes, which should be added to the mixture with cereal. You can add fresh apples by sprinkling them on the finished porridge or placing them in a pan.
Simple recipes
We offer you recipes on how to cook millet porridge with pumpkin and a fragrant dish with rice. We will cook the first in a pot, for the second we will use a pan.
With millet
Pumpkin porridge with millet in Russian cooking dates back centuries. Using the classic recipe, we can prepare a dish that was eaten with pleasure in peasant families and consumed in wealthy homes. We use honey as a tasty addition to it. To give it an original consistency, you can add nuts to it.
You will need:
- millet cereal - 1 cup;
- milk - 200 ml;
- water - 200 ml;
- pumpkin - 600 g;
- honey - 2 tbsp. spoons;
- butter - 40 g.
Preparation
- Rinse and scald millet cereals with boiling water, add water.
- Peel the vegetable and chop finely.
- Place the pumpkin in a saucepan and cover with water. Boil until soft over low heat.
- Place the cereal in a pot and mix with butter. Cover with a layer of soft pumpkin.
- Pour in the heated milk, cover tightly with foil.
- Place in the oven for 1 hour at medium temperature.
- Serve 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 tightly wrap with foil or cover with a lid. You can serve the dish in it.
With rice
The recipe for pumpkin porridge with rice is simple and original. The dish turns out sweet and 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.
Preparation
- Peel and finely chop the pumpkin.
- Place the pieces in a saucepan, pour in water. It should just cover the vegetable on top.
- Boil the pieces for 30 minutes.
- Place washed rice in a saucepan and pour in milk.
- Add butter, sugar, mix.
- Simmer the mixture over low heat for 20 minutes, stirring occasionally.
Tender and aromatic porridge is delicious on its own. But it will not be spoiled by nuts, flax seeds, sesame seeds, and raisins.
Now you know the subtleties of how to cook pumpkin porridge, and universal recipes for dishes with millet and rice. Use other grains in combination with this healthy vegetable. And your winter diet will always be tasty and rich in vitamins!
Other porridge recipes
Ingredients
- 200 g millet;
- 500 g pumpkin pulp;
- 400 ml water;
- 400 ml milk;
- salt - to taste;
- sugar - to taste;
- 2 tablespoons butter.
Preparation
Place the millet in a saucepan and add water so that there is about 2 times more of it than the cereal. Bring the water to a boil, pour the cereal into a sieve and rinse several times under running water.
Cut the pumpkin into small pieces. Place the millet in a saucepan, add 400 ml of water and bring it to a boil over medium heat. Then add pumpkin.
While stirring, let the water boil again. Reduce heat, cover the pan with a lid and cook the porridge for 10 minutes. Pour in the milk, add salt, sugar and butter and stir.
Reduce heat to low. Cook covered for 25–30 minutes, stirring the porridge frequently to prevent it from burning. Remove the porridge from the heat and leave it covered for another 5-10 minutes.
iamcook.ru Ingredients
- 100 g millet;
- 250 g pumpkin pulp;
- 600 ml milk;
- salt - to taste;
- sugar - to taste;
- 30 g butter.
Preparation
Rinse the millet thoroughly. Pour boiling water over the cereal for 3 minutes and drain the water. Cut the pumpkin into small cubes or grate it on a coarse grater. Place it in a glass or ceramic baking dish.
Spread the millet on top. Fill it with milk or a mixture of milk and water, add salt, sugar and pieces of butter. There should be at least 2 cm left to the edge of the pan. Cover the pan with a lid or foil.
Bake the porridge at 180°C for about an hour. Remove the pan from the oven, leave the porridge covered for another 5-10 minutes and stir.
Ingredients
- 250 g pumpkin pulp;
- 500 ml milk;
- salt - to taste;
- sugar - to taste;
- 100 g white rice;
Preparation
Cut the pumpkin into small cubes. Pour milk into a saucepan, add salt and sugar and place over medium heat.
Rinse the rice thoroughly. As soon as the milk starts to boil, add the pumpkin and rice to the pan. Stir, bring to a boil and reduce heat.
Cover the pan with a lid and cook for 20–25 minutes. Stir and, if desired, use a spoon to crush the pumpkin.
Remove the porridge from the heat and leave covered for 5 minutes. When serving, add a piece of butter.
Ingredients
- 200 g pumpkin pulp;
- 100 g white rice;
- 1½ tablespoons butter;
- salt - to taste;
- sugar - to taste;
- 650 ml milk.
Preparation
Cut the pumpkin into small cubes. Rinse the rice thoroughly. Grease the multicooker bowl with half a tablespoon of oil.
Place rice and pumpkin there, add salt, sugar, milk and the remaining butter. Stir and close the multicooker. Set the “Milk porridge” mode and cook for 30 minutes.
rutxt.ru Ingredients
- 200 g corn grits;
- 400 ml water;
- 100 g pumpkin;
- 300 ml milk;
- salt - to taste;
- sugar - to taste;
- 1 tablespoon butter.
Preparation
Rinse the cereal, place it in a saucepan and cover with water. Place the pan over moderate heat and, stirring, bring its contents to a boil.
Cut the pumpkin into small cubes. Place them in boiling porridge and cook for a couple of minutes, stirring constantly. Add milk, salt and sugar and mix thoroughly.
Cook the porridge, covered, stirring frequently, for 30–40 minutes over low heat. Then add the oil and mix well.
vkys.info Ingredients
- 150 g pumpkin pulp;
- 250 ml milk;
- 4 tablespoons oatmeal;
- salt - to taste;
- sugar - to taste;
- 1 tablespoon butter.
Preparation
Cut the pumpkin into small pieces and place in a saucepan. Fill it with water and cook for 7-10 minutes until soft. Drain the water and puree the pumpkin with a blender or masher.
In another saucepan, heat but do not boil the milk. Add pumpkin puree and stir. Add oatmeal, salt and sugar and, stirring, bring the porridge to a boil. Cook for another minute over moderate heat.
Remove the pan with porridge from the heat, close the lid and leave for 10 minutes. Then add oil and stir.
fotorecept.com Ingredients
- 100 g pumpkin pulp;
- 400 ml milk;
- 3 tablespoons of semolina;
- salt - to taste;
- sugar - to taste;
- 1 tablespoon butter.
Preparation
Cut the pumpkin into small pieces, place in a saucepan and cover completely with water. Cook for 7-10 minutes until the vegetable is soft. Drain the water and puree the pumpkin with a blender or masher.
Pour the milk into the saucepan with the puree and, stirring, bring to a boil over moderate heat.
Without ceasing to stir, gradually add semolina. Add salt and sugar.
Cook the porridge, stirring constantly, for about 7 minutes. Add butter to the finished dish and stir.
Pumpkin porridge has earned respect not only because of its taste, but also because of the set that is included in the composition. A unique recipe for pumpkin porridge is passed down from generation to generation. By adding dried fruits to it, you will diversify your baby’s menu.
The recipe for pumpkin porridge has many variations: with rice, millet, vanilla, cinnamon. They are all beautiful in their own way. Among them, a gourmet will find one that will become his favorite among other dishes of Russian cuisine.
Classic pumpkin porridge recipe
Should be prepared:
- pumpkin;
- butter;
- milk - a quarter liter;
- sugar, cinnamon - to taste.
Step-by-step preparation:
- First peel the pumpkin and remove the seeds and core pulp.
- Cut the pumpkin into pieces the size of a refined sugar cube.
- Boil the vegetable in water until tender, strain well.
- The immediate process of preparing porridge: put the pumpkin in a saucepan, add sugar, aromatic oil, cinnamon, a glass of milk. Bring the prepared mixture to a boil and simmer over low heat for 7 minutes.
Millet porridge with pumpkin is a traditional dish of Russian cuisine. It is prepared for breakfast and afternoon tea. Porridge sprinkled with your favorite nuts or decorated with dried fruits will become a dessert. Even if cooked in the evening, it will delight you with its rich taste in the morning.
Porridge with pumpkin and millet, the recipe for which will become a unique part of the kitchen piggy bank, will also appeal to those who are not fans of the yellow vegetable.
You should prepare:
- small pumpkin;
- millet -250 grams;
- milk - half a liter;
- water - a glass;
- butter;
- salt, sugar;
- ground cinnamon - half a teaspoon.
Step-by-step preparation:
- Peel the vegetable and cut into cubes.
- Melt the butter in the pan where the porridge will be cooked.
- Add pumpkin, a little salt, sugar, and cinnamon to well-heated oil. Fry the mixture until a pleasant aroma of pumpkin and caramel appears.
- Add milk to the pan.
- Reduce heat and simmer the porridge for 25 minutes.
- Rinse the millet well and add to the pumpkin.
- Pour water into the pan and add more salt.
- Simmer the porridge for 40 minutes over low heat.
- Millet porridge with pumpkin takes more than an hour to prepare. Check periodically to make sure it doesn't burn, as millet grains absorb water.
- Add butter to the prepared porridge and it is ready.
- If desired, add nuts or raisins to the dish.
To prepare it you should prepare:
- pumpkin;
- rice - 200 grams;
- milk – 250 ml;
- water - half a liter;
- butter;
- salt, sugar.
Step-by-step preparation:
- Peel the pumpkin and grate it on a grater, which can be either medium or coarse.
- Pour water into the pan and add the grated pumpkin. Cook over low heat for 15-20 minutes.
- While the pumpkin is cooking, rinse and soak the rice for 30 minutes.
- As soon as the pumpkin becomes soft, place the rice in the pan and add salt.
- After 10 minutes, pour in the boiled hot milk.
- Simmer the porridge over low heat for 15 minutes.
- 2-3 minutes before readiness, add butter and sugar to the porridge.
- The porridge with pumpkin should sit for a while so that all the components are saturated with each other.
Fans of kitchen experiments will love porridge with millet and rice. Millet should be added a little earlier so that the cereal is well boiled. Rice porridge with pumpkin will be a great breakfast that will replenish your strength for a long day.
And buckwheat. But if you consciously pay attention to pumpkin porridge and learn its beneficial properties for human health, then it will be included in the diet for a long time.
Pumpkin fruits contain valuable nutrients. In terms of calorie content, pumpkin is close to cauliflower and can be recommended for dietary nutrition. And there is only one reason - it is capable of removing salts from the body. Porridge can be cooked with different ingredients and in different ways - you will learn about them from the article itself.
Pumpkin porridge with millet is very tasty and healthy for the human body
Preparation:
We start cooking porridge by not taking an enamel pan. In our example, we will cook porridge in a pan with a non-stick coating.
Take 1 glass of prepared millet, clean from impurities. Wash it well and pour it into the pan.
Pour 2.5 glasses of water and put on fire.
Bring to a boil and immediately reduce the heat to the lowest possible setting.
Cook the porridge until all the water has evaporated. Watch carefully, if the millet is not cooked yet, add water and continue cooking. It happens. Be aware that millet needs to be boiled in water (then, with the addition of milk, it will not boil).
Over time, the millet porridge cooked. Don't add salt to the porridge yet.
Separately, the pumpkin was cut into pieces. It is boiled (as we cook potatoes), the water is drained and the pumpkin pieces are mashed with a masher.
We combine pumpkin and porridge together. Mix. Since we did not salt the porridge, now you can salt it in the amount of 0.5 teaspoon of salt.
Then add milk and mix everything. We will cook for 10 minutes.
We look at the thickness of the porridge and add more milk if necessary.
Cover the porridge with a lid and simmer, stirring, until cooked.
Towards the end of simmering, open the lid. The mass has thickened enough. Add a piece of butter to taste.
Add sugar (or not add it - at your discretion) 2 tbsp. spoons.
Mix well. Pumpkin porridge is ready.
Eat delicious and healthy pumpkin porridge for your health!
Millet porridge with pumpkin - a classic recipe with milk
Perhaps readers will like another way of preparing pumpkin porridge with millet. Be careful - the choice is yours.
Ingredients:
- 400 g - pumpkin
- 1 cup - millet
- 2 glasses - water
- 2 glasses of milk
- 3 tbsp. spoons - butter
- 1/2 cup - cream
- Salt - to taste
Preparation:
Peel and cut the pumpkin into cubes, boil in milk and drain in a colander. Then rub through a sieve.
Sort the millet, rinse 5-6 times in boiling water until the water becomes clear after washing. Then pour in hot water, put on fire, add salt, skim off the foam and quickly evaporate all the water before the millet has time to boil.
Then add hot milk and continue to cook the porridge over moderate and then low heat until completely thickened.
Mix millet milk porridge with pumpkin puree, half a portion of butter and transfer to a clay pot coated with oil on the inside. Next, place in the preheated oven for 15 minutes.
Pumpkin porridge is ready. Serve and serve.
Pumpkin porridge with semolina
Ingredients:
- 400 g - pumpkin
- 50 g - semolina
- 50 g - butter
- 60 ml - milk
- 20 g - sugar
- Salt - to taste
Preparation:
Boil peeled and finely chopped pumpkin for 10 - 15 minutes with the addition of milk and butter.
Then add semolina, sugar, salt and cook over low heat until cooked.
When serving, add a piece of butter. Pumpkin porridge with semolina is ready.
Pumpkin porridge with spelled and raisins
Ingredients:
- 500 g - pumpkin
- 1/2 cup - water
- 1/2 cup - milk
- 3/4 cup sugar
- 1 cup - spelt (or rice)
- 100 g - butter
- 70 g - raisins
Preparation:
Boil the rice. Peel the pumpkin and cut into small pieces, put in a saucepan, add hot water and cover with a lid. Cook for 15 minutes.
Then add milk, boiled rice, butter, sugar and simmer for 20 minutes, stirring with a spoon.
Place the raisins in a hot frying pan with butter and, as soon as they swell, transfer them along with the butter into the pan with the pumpkin, stir and remove from heat after 3 minutes.
Serve hot.
Pumpkin porridge with apples and nuts
Ingredients:
- 1 kg - pumpkins
- 600 g - late winter apples
- 2 tbsp. spoons - butter
- 2 tbsp. spoons - sugar
- 1/2 cup - water
- 150 g - crushed nuts
- A pinch of cinnamon (or lemon zest)
- Salt - to taste
Preparation:
Pumpkin and apples need to be peeled and cored, finely chopped, put in a saucepan and add salt, sugar, butter, water. Simmer until done.
Before serving, sprinkle with crushed nuts and cinnamon or finely grated lemon zest.
Pumpkin porridge with lentils
Ingredients:
- 1 kg - pumpkins
- 1 - 11/2 cups - lentils
- 4 - 5 onions
- 150 g - ghee or butter
- 1/2 liter - sour milk or curdled milk
- 3 teaspoons - sugar
- 3 tbsp. tablespoons - chopped celery and parsley
- Salt - to taste
Preparation:
Chop the peeled pumpkin, boil in salted water, discard, add sugar.
Boil the lentils separately without salt. Fry the onion in oil.
Combine all ingredients in a saucepan and cook over low heat for 10 - 15 minutes.
Sprinkle pumpkin porridge with spicy herbs and serve with sour milk.
Pumpkin porridge in a slow cooker - useful video recipe
Nowadays, recipes for pumpkin porridge cooked in milk are gaining popularity among housewives. After several experiments, we concluded that the Muscat pumpkin variety is best suited. Porridges with pumpkin made from this variety have the best taste, both cold and hot. By the way, you can make delicious pumpkin porridge without a slow cooker, in any simple kitchen. Porridge can be prepared not only from pure pumpkin, but also diluted with various cereals. This is done in order to remove excess moisture that the porridge with pumpkin releases during the cooking process.
Millet, rice, semolina or corn grits and oatmeal are best suited for these characteristics. Different recipes use various additives, such as honey, nuts, prunes and dried apricots, as well as traditional raisins, but there is no disagreement on how to cook pumpkin porridge.
We present to your attention a recipe with accompanying photographs from the “Pumpkin porridge with milk” category. So, how to cook pumpkin porridge with milk? You can also add oatmeal and cook with milk.
Preparation progress
1. The pumpkin must be peeled, cut into approximately equal small cubes and placed in a pan.
2. Then pour water there (there should still be a little so that it has time to boil) and cook the pumpkin over high heat with the lid closed, about 10 minutes (until the pumpkin becomes soft).
3. If there is excess water left, drain it. Then mash the boiled pumpkin, turning it into a homogeneous mass (as in the photo).
4. Then pour milk (after lowering the gas under the pan) and wait until this mixture boils (about 10 minutes).
5. Place the pre-prepared rice on top, add sugar and salt (optional) and leave to cook for about half an hour, until the rice is completely cooked.
6. As soon as the pumpkin porridge is ready, remove it from the heat, put butter on top, cover with a lid and leave to steep for about 15 minutes. As you can see, preparing pumpkin porridge is not at all difficult.
Video recipe
Porridge with pumpkin allows you to preserve all the necessary elements in a slightly changed form. Pumpkin is especially famous as a storehouse of potassium, calcium and carotene (the orange pigment of plants). Every housewife has her own personal recipe for pumpkin porridge. For some dishes, the vegetable must be boiled or stewed in advance; some recipes require pureeing healthy pumpkin in a blender.
And some dishes can be cooked and placed in the pumpkin itself! And the abundance of additives makes pumpkin porridge one of the family’s favorites. Especially after indicating its immediate benefits. But don’t get your hopes up too much – even such harmless milk pumpkin porridge can cause some harm.
Benefits and harms
There is no doubt about the benefits. It occupies a leading position among vegetables in terms of the amount of substances necessary for the body, various minerals, as well as vitamins of several groups (B, E, C), including even vitamin T, which is very rare in vegetables. Its low calorie content puts it at the top of the food list for dieters. P benefits of pumpkin porridge just obvious. Another plus is the large list of recipes that include pumpkin as an important and healthy component. But it is worth noting that pumpkin porridge is at the top of this list.
Also, pumpkin porridge: lowers blood pressure, strengthens the heart muscle, as it contains calcium. A large number of microelements, such as magnesium, sodium, sulfur, iron, fluorine and copper, allow pumpkin to strengthen the nervous system and blood vessels, cleanse the kidneys, stomach and liver (but do not overdo it - excess benefits are also harmful!). Helps in normalizing metabolic processes and hematopoietic processes. But there is a small list of diseases that are incompatible with eating pumpkin porridge (especially on!). Failure to take certain precautions may harm your health.
If you suffer from diabetes, gastritis with a low level of acidity, or stomach or duodenal ulcers, you should refrain from preparing recipes that include this orange vegetable - this can cause potential harm. But it is small enough to show how useful it is as a nutritional and dietary product.
And yet, how many calories are in pumpkin porridge? If you use a recipe in which, it is worth noting that the calorie content of pumpkin porridge is amazingly low. 100 g of such milk porridge contains only 20th of the daily calorie intake for an adult. It turns out that you can eat such pumpkin porridge a day in any reasonable quantity - the calorie content allows. It is on the low calorie level that most pumpkin diets are based.
If you want something more original, cook for your loved ones.