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

Average difficulty

Pumpkin porridge is cooked in milk. With it, the vegetable becomes even more tender, aromatic. During heat treatment, it does not lose its useful properties. On the contrary, boiling makes the pumpkin easier for the body to absorb. 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 in the dish is pumpkin. The taste, consistency and benefits of the final product depend on its correct choice. A sunny vegetable is inexpensive, widely available in the fall. Due to the fact that pumpkin is well stored in winter, it can confidently be considered one of the most useful winter products. But the pumpkin is the pumpkin.

• Choose medium-sized fruits... In our area, one type of vegetable is cultivated - hard-bore. 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, the inside may be dry and tasteless.
• Do not buy the vegetable in slices... The cut pumpkin, although stored well, loses its nutrients. Its pulp dries up and begins to rot. Plus, it is difficult to understand the degree of ripeness from the cut vegetable (a dry stalk testifies to it). If you are planning to buy a piece, choose it with a dense, uniform pulp. This one was cut recently.
• Look at the color... The bright orange hue does not indicate the ripeness of the fruit at all. It is provided by vitamin A, for the content of which pumpkin is the record holder. The more vitamin there is, the brighter the color.
• Touch the peel... It should be firm, but not "wooden". Ideal when it can be pierced with a fingernail. Such a peel speaks of the ripeness of the vegetable and its freshness.

Seeds will help you choose a good pumpkin in a piece. Try one. If it is dense, sweet, crunchy, then the fruit is ripe and has been cut recently. If the seeds have dried up, refuse to purchase.

The subtleties of cooking

So, the vegetable has been selected. How to cook pumpkin porridge? The dish can be cooked on the stove top or in the oven. On the stove, porridge is cooked faster, usually pumpkin and rice porridge is cooked using this technology. In the oven, cereals are steamed better, so components that are poorly boiled can be used 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 finer 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 there is liquid left in the saucepan, you can drain it.
• The saturation of the pumpkin flavor can be controlled... For a persistent taste, leave the water in which the pieces were cooked and pour in less milk. For a delicate taste, the water is completely drained, and the cereals are boiled in fresh milk.
• Millet porridge with pumpkin will be tastier if seasoned with plenty of butter. Rice or corn-based dishes do not require a lot of butter.
• For a creamy flavor, use cream... They can replace part of the milk to make the consistency more tender and to exclude butter from the recipe.
• Change the consistency of the dish as you like... After cooking, the vegetable can be left in pieces. Then the pumpkin porridge with millet or rice will be thicker. You can mash it or mash it with a blender. This dish is perfect for feeding babies.
• Use spices... Don't forget about the ideal 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 healthy additives. Use raisins or prunes, which should be added to the cereal mass. You can add fresh apples by sprinkling them on the cooked porridge or placing them in a saucepan.

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 saucepan.

With millet

The age of pumpkin porridge with millet in Russian cuisine goes back centuries. According to the classic recipe, we will be able to prepare a dish that we ate with pleasure in peasant families and consumed in wealthy houses. We use honey as a tasty addition to it. To add 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.

Preparation

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

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

With rice

The recipe for pumpkin porridge with rice is simple and original. The dish turns out to be 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.

Preparation

1. Peel and chop the pumpkin into small pieces.
2. Place the pieces in a saucepan, pour in the water. She only needs to 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, stir.
6. Simmer the mixture over low heat for 20 minutes, stirring occasionally.

Delicate and aromatic porridge tastes good on its own. But it will not be spoiled by nuts, flax seeds, sesame seeds, raisins.

Now you know the intricacies 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

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The best option for a simultaneously healthy and tasty breakfast is pumpkin porridge. It can be made on the basis of various cereals, choosing a recipe to your liking. Such a bright dish will especially appeal to the smallest members of the family.

Ingredients: 380 g pumpkin pulp, 2 tbsp. fat milk, 1 tbsp. filtered water, a glass with a slide of millet groats, 2 tbsp. l. granulated sugar and the same amount of butter, a pinch of table salt.

1. It is most convenient to cook pumpkin porridge with millet in milk in a slow cooker. The bowl of the device is lubricated with oil on the sides. This will prevent the milk from rising after boiling.
2. First, both liquids are poured into the container. Then - the vegetable pulp is laid out, cut into small pieces.
3. In the Milk Porridge program, the pumpkin is boiled for about half an hour until softened.
4. Millet is washed well with cold water, added to a vegetable cooked and mashed with a crush.
5. The rest of the dry ingredients declared in the recipe are added to the cereals and pumpkin. After mixing the components, the same mode is activated for another half hour.

The finished dish is flavored with butter.

Classic performance in a multicooker

Ingredients: 530 g of pumpkin pulp, 180 g of white round rice, 360 ml of fat milk, sugar and salt to taste.

1. The vegetable is peeled, gets rid of all that is superfluous and rubs on a grater with the largest holes. Pumpkin shavings are immediately sent to the bowl of the device.
2. A well-washed cereal is laid out on top.
3. Milk is poured into the "smart pan", granulated sugar is added. To sweeten the dish, you can choose not only sugar, but also natural honey. Salt is also poured in.
4. In the mode designed specifically for cooking porridge in a slow cooker, the dish languishes for 40-45 minutes.
5. To make the consistency creamy, delicate, you need to process it with a hand blender. Naturally, this is done in a container with a suitable coating.

Serve deliciously with any steamed dried fruits.

With rice

Ingredients: 720 g of vegetable pulp, a glass with a slide of round white rice, 3-5 tbsp. l. granulated sugar (to taste), half a liter of purified water, 330 ml of fat milk, small. a spoonful of vanilla sugar, ½ small. tablespoons of table salt, a handful of frozen berries.

1. For such a dish, a sweet juicy pumpkin of a rich orange color must be chosen. The vegetable is peeled and removed from the seeds. The remaining pulp is cut into miniature pieces.
2. Pumpkin slices are poured over with milk and brought to a boil. The vegetable pulp is cooked over low heat until completely softened. Different varieties of pumpkin have different cooking times. On average, this process takes 20-25 minutes.
3. The finished vegetable is kneaded in mashed potatoes. If you want to get the most homogeneous mass, you should use a blender. If your family likes it when vegetable pieces come across in a dish, you can use a crush.
4. Rice is sorted out and put into boiled water along with salt. After boiling, the fire decreases, and the cereals are cooked for 20-25 minutes.
5. Next, rice is combined with vegetable puree, salt, two types of sugar, berries are added to it.

After mixing the ingredients, pumpkin porridge with rice languishes for another 6-8 minutes.

With oatmeal

Ingredients: 3 large spoons of oatmeal, a pinch of cinnamon, 1 tsp each. honey and butter, 160 g of ready-made pumpkin puree, milk.

1. The oatmeal is lightly fried in a dry skillet for 2-3 minutes.
2. Then the flakes are poured into a ceramic pot, poured with hot milk so that it completely covers the flakes. Butter is also added there.
3. The base is left under the lid to infuse for half an hour.

The finished dish is combined with vegetable puree, honey, cinnamon and served to the table.

With semolina

Ingredients: a pound of pumpkin pulp, 3 large tablespoons of semolina, a faceted glass of fat milk, 3-4 large tablespoons of granulated sugar, salt on the tip of a spoon, butter to taste.

1. The pumpkin, peeled from all excess, rubs on a medium grater. You can grind it with a combine.
2. First, the vegetable shavings are transferred to a saucepan and poured over with a little water. The liquid should not completely cover the vegetables.
3. The mass languishes for 12-16 minutes, after which milk is poured into it.
4. When the liquid boils, semolina is poured in a thin stream. In the process, the treat is constantly stirred with a fork so that no lumps form.
5. All the remaining bulk components are added to the future porridge.

After 10-12 minutes, the treat will be completely ready. Oil is added to it, and the dish is left to brew for a few minutes.

Oven potted recipe

Ingredients: 1 liter of fat milk, granulated sugar and table salt to taste, a piece of butter, 270 g of pumpkin pulp, 320 g of millet.

1. The groats are poured with warm water and rinsed thoroughly. Next, the millet is reclined in a colander and poured with boiling water 3-4 times. This trick will remove the unpleasant bitterness from the product.
2. The peeled pumpkin is cut into small pieces, and then laid out on the bottom of the pot. The vegetable should fill it almost halfway. Other bulk ingredients from the recipe are added.
3. Millet pours out from above. You can add some more pumpkin if you like.
4. The ingredients in the pot are filled with milk.
5. The container is closed with a lid and sent to a well-heated oven for 45-50 minutes. Then the treat is languished without a lid for another 12-14 minutes. Then you can serve the porridge to the table.

1. The pumpkin is washed, peeled from rough skins, gets rid of seeds. The pulp is cut into small pieces. It is better to try the vegetable for sweetness in order to know how much sugar to use in the future.
2. The pumpkin is fried in butter until softened. Half of the milk is poured into it. On a slow fire, the mass languishes for 12-14 minutes.
3. The groats are poured with a cup of cold water, added and cooked over a minimum heat for 6-7 minutes. Next, pumpkin is laid out to it, mashed to a state of puree, the remaining milk is poured out.

With a slow heating of the stove under the lid, the delicacy languishes for 10-12 minutes, and is immediately served to the table with melted butter.

The original recipe for buckwheat porridge with pumpkin

Ingredients: 220 g of buckwheat, 290 g of pumpkin pulp, half a liter of milk, black ground pepper, 1 tsp. salt.

1. Buckwheat gets rid of foreign inclusions, is washed until the water becomes clear.
2. The prepared cereal is laid out in a saucepan and poured with milk. You may need a little more liquid than indicated in the recipe.
3. As soon as the mass in the pan boils, it needs to be salted.
4. The pumpkin is cut, after which it is sent to cook in a separate pan until softened. The vegetable is pureed with salt and pepper.
5. Porridge and pumpkin puree combine.

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

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

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

Products:

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

Step by step preparation of milk porridge:

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

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

Advice. A dish cooked with homemade cow's milk will be much more aromatic, nourishing and healthier than a store-bought one.

Recipe for cooking in water

Porridge, boiled in water, tastes slightly more fresh than milk porridge. Nevertheless, it remains just as tasty and healthy. The dish is suitable for those who do not like dairy products or with lactose intolerance.

Ingredients for porridge on water for 6 servings:

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

How to cook millet porridge with pumpkin in water:

1. The first step is to prepare the cereal: rinse through a fine sieve under running water, then you can pour boiling water and leave for a few minutes.
2. Put water in an enamel pot and leave to warm. Dissolve the salt.
3. While the millet is brewing and the water boiling, prepare the pumpkin: peel, rinse and cut into small cubes, 1 * 1 cm in size. Put in boiling water and cook for 10-15 minutes.
4. Pour 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 need to be stirred periodically.
5. Turn off the heat, add oil, close the lid tightly and cover with a towel on top. Leave the dish to evaporate for half an hour. After that, mix thoroughly so that the butter is evenly distributed and can be served.

Important. Be sure to remove seeds and skins when cooking.

Milk millet with pumpkin in a slow cooker

Many housewives have long appreciated the convenience of cooking in a multicooker. This amazing device allows you to cook almost everything - from scrambled eggs to borscht. And pumpkin porridge with millet was no exception.

Ingredients for 3 servings dish:

• 1 stack of millet
• ½ l of water
• 2 stacks of grated pumpkin
• ½ tsp salt
• 1 tbsp sugar
• 2 tablespoons of butter.

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

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

Porridge with milk, baked with pumpkin in the oven

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

Ingredients for 2 servings:

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

Cooking millet porridge with pumpkin in the oven:

1. Preheat the oven 180 degrees. For cooking, it is recommended to use a cauldron or a rooster.
2. Boil water in a saucepan. Dilute salt. When the liquid boils, add washed rice and millet, and boil for 2-3 minutes, then turn off the heat and drain the liquid.
3. Cut the pumpkin, washed and peeled from seeds and peel, into small cubes. Put cereals, raisins, butter in a cauldron. Pour milk over the entire contents so that its level does not completely cover the cereal mixture. Top with pumpkin and sprinkle with sugar.
4. Cover the cauldron with a lid and put in the oven for a third of an hour. Then turn off the oven and leave to brew for another quarter of an hour. Stir the layers before serving.

Recipe with the addition of honey and dried fruits

The dish with honey and dried fruits turns out to be incredibly sweet and healthy. This option is recommended to be cooked in the cold season, when a person's immunity is weakening. Porridge will give a huge amount of vitamins and minerals that energize and strengthen the immune system.

Products for preparing a dish for 2 servings:

• 4 tablespoons rice flakes
• 2 tbsp millet
• 4 dried pears
• 8 dried peaches
• 200 gr dried pumpkin pieces
• 6 pcs dried apricots
• 1 glass of milk
• 4 tbsp honey (better liquid)
• 2 cinnamon sticks
• ½ tsp vanilla extract.

How to make sweet porridge:

1. Dried apricots, pears, pumpkin and peaches cut into small pieces, pour boiling water to the top, add cinnamon and bring to a boil at a slow temperature, stirring continuously. When it boils, add vanilla and honey, stir thoroughly and let it brew.
2. Rinse millet groats and pour boiling water over for 15-20 minutes.
3. While the fruit mixture is infusing, put the milk to boil. When it boils, pour the cereal and cereal over them so that the milk covers the porridge. Cover with a saucer or lid for a few minutes. Then stir with the fruit mixture and serve.

Millet porridge with rice

Delicate, aromatic and very nutritious milk porridge made from rice and millet will be a great dinner for the whole family.

Ingredients for cooking:

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

Cooking a dish:

1. Rinse both cereals under running water and cook in water. After boiling, boil for 10-12 minutes.
2. Heat milk in a separate container and pour into almost finished porridge. If the milk is cold or at room temperature during the infusion, it will curdle into lumps and the dish will not work.
3. Add salt and sugar to the dish. During the cooking process, the porridge must be stirred periodically.
4. 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. After stirring and serving.

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.

Potted pumpkin recipe

Pumpkin and millet porridge, cooked in pots, turns out to be boiled, tender and juicy, saturated with the nutmeg aroma of pumpkin pulp. This option is most close to how the dish was prepared before - in the oven, on fire.

Products for cooking:

• 300 gr pumpkin pulp
• 1 liter of milk
• 300 gr millet groats
• 1.5 tbsp oil
• 2 tbsp sugar (adjust to taste)
• ½ tsp salt
• 1 bag of vanillin or vanilla sugar.

Cooking porridge in pots:

1. The first step is to prepare the pumpkin - peeling and cutting into small pieces.
2. Millet groats must be rinsed with water several times. Thus, dust and small debris are removed from the cereal. Sometimes cereals give a taste of bitterness 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.
3. Put pumpkin sticks and cereals in 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 mixed before eating the dish.
4. Pour milk into containers ⅔ of the volume. Then cover with lids and put in the oven. You need to cook the dish at a low temperature, no more than 180 degrees. For readiness, depending on the temperature, it will take from 30 to 45 minutes.

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 in advance - the filled pots are placed in a cold oven, and then heated at a minimum temperature.

As you know, pumpkin is a very useful product, because it contains many vitamins and minerals necessary for a person. In addition, this vegetable belongs to the low-calorie one, which makes it very popular in the diet. You can cook a lot of dishes from pumpkin, but cereals rightfully occupy a special place among them, in which all the useful substances of this wonderful vegetable are preserved. Perhaps, each housewife has her own answer to the question of how to cook porridge with pumpkin. We decided to summarize all the available recipes and tell you about the most popular ways to prepare this healthy and delicious dish.

with pumpkin, rice and milk: recipe

For this delicious dish, we need 700 grams of pumpkin pulp, 0.5 cups of water and the same amount of rice, one and a half cups of milk, a third of a teaspoon of salt, a third of a glass of sugar and butter.

Chop the peeled pumpkin into small cubes and place in a saucepan. Add water and set it on fire. When the water boils, you need to reduce the heat and continue cooking for another 10-15 minutes, then add milk and bring to a boil. Then add sugar and salt, mix, pour out the washed rice, evenly distributing it over the surface. Now you should not interfere, otherwise the porridge may burn. Cook our porridge for about half an hour until the rice is cooked. Mix well the contents of the saucepan, crushing the boiled pumpkin pieces with a spoon, add butter and serve. Milk porridge with pumpkin and rice is ready! As a tip, I would like to add that if the porridge turned out to be very thick, then you can add a little warm milk to the ready-made dish and stir it.

How to cook porridge with pumpkin and semolina: a recipe

This dish is not only healthy and nutritious, but also delicious. It will appeal to both children and adults. To prepare porridge, we need the following ingredients: peeled pumpkin - 300 grams, semolina - two tablespoons, milk - 200 grams, butter - 1 teaspoon and sugar with salt to taste.

Cut the pumpkin into small cubes. Pour half a glass of milk into a saucepan, wait until it boils, and add the pumpkin. Cook until the pumpkin is soft. Mix the remaining milk in equal proportions with boiled water and bring this mixture to a boil. Pour the semolina, salt and sugar and cook the semolina porridge over low heat, not forgetting to stir constantly. When the semolina is ready, add boiled pumpkin and butter to it, mix everything well, cover with a lid and leave to brew for several minutes. After that, the ready-made porridge can be served on the table.

How to cook porridge with pumpkin and millet: a recipe

To prepare this very tasty and healthy porridge, we need: 400 grams of pumpkin, 200 grams of millet, 800 ml of milk, 50 grams of sugar and cinnamon with cardamom to taste.

Put the well-washed millet in a saucepan, fill it with cold water and bring to a boil. After that we drain the water. Grate the peeled pumpkin, add sugar, cardamom and cinnamon to it, mix thoroughly. Put in a ceramic or clay pot first pumpkin, then millet, and then pumpkin again. Fill the contents of the pot with milk and send it to the preheated oven for 50-60 minutes.

Recently, a multicooker has appeared at the disposal of many housewives. with pumpkin, cooked in it, it turns out to be very tasty and does not lose its beneficial properties. For such a porridge, we need a glass of rice cereal, 300 grams of already peeled pumpkin, two glasses of water, three glasses of milk, a couple of tablespoons of sugar and a little salt.

Put the finely chopped pumpkin together with the washed rice in a multicooker saucepan. Add sugar, salt, water and milk. Cooking the dish in the "milk porridge" mode.

In this article, we suggest that you familiarize yourself with several cereals.

How to cook pumpkin porridge: method one

Required products:

• cream (low-fat) or milk in a volume of 300 ml;
• pumpkin (peeled pulp) weighing 500 g;
• a cube of butter (50 grams);
• a couple of tablespoons of sugar and some cinnamon for flavor.

Cooking technology

Cut the peeled pumpkin into small slices. Pour cream (milk) into a saucepan, put pumpkin pulp, sprinkle with sugar and cinnamon. Put the saucepan on low heat and cook for 20 minutes. Then turn off the gas, wrap the container with porridge with a towel and let it steam for half an hour.

How to cook pumpkin porridge: method two

Let's cook porridge with millet. This will require:

How to cook pumpkin porridge in a slow cooker: technology

A multicooker is a universal thing. You can steam, fry, boil in it. Porridge in this device is especially tasty. We suggest making a pumpkin. To do this, put the chopped pumpkin pulp into a bowl and pour water over it. Set the "Bake" function for 40 minutes. After half of the indicated period has passed, pour the washed millet into the bowl, close the lid and cook for another 10 minutes. Then pour in the milk and simmer the porridge until you hear a beep. Add salt, sugar, raisins, dried apricots, sprinkle with cinnamon and stir. Switch the device to the "Braising" or "Milk porridge" mode and cook for another 30 minutes. Serve with butter.

How to make cinnamon pumpkin porridge

Cinnamon is a spice that gives food a special flavor. If you cook porridge with it, then it will turn out to be especially fragrant. Here's what you need to do this:

• pumpkin (chopped pulp) in the amount of 250 g;
• milk (any fat content) with a volume of 200 ml;
• cinnamon - half a dessert spoon;
• salt, sugar.

Pumpkin porridge with milk: cooking technology

Pour a glass of milk into an aluminum saucepan and bring to a boil over low heat. Then place the pumpkin, cut into small cubes. Add sugar, salt to the boiling mixture and add a little cinnamon to taste. Stir the mixture until smooth, cook over low heat. Porridge is considered ready when the pumpkin cubes are completely boiled. Put it on plates, serve with butter. For flavor and extra sweetness, you can pour melted honey over the pumpkin porridge.

How to cook pumpkin porridge with rice

Ingredients required for the recipe:

• pumpkin (chopped pulp) in amounts of 600 g;
• washed rice - 2 large spoons (with top);
• washed raisins weighing 100 g;
• a few tablespoons of sugar;
• milk (any fat content) with a volume of 100 ml;
• a piece of butter (50 g).

Cooking technology

Place the pumpkin pieces in a heavy-bottomed saucepan. Add washed rice and raisins. Sprinkle sugar on top and pour milk over all the ingredients. Set the saucepan to the slowest heat. Cook the pumpkin and rice until soft, stirring occasionally. Once the pumpkin is cooked, remove the pan from the heat, add the butter and crush the ingredients with a wooden crush. The porridge is ready. Bon Appetit!