Pumpkin porridge
TENDER PUMPKIN PORRIDGE - RICE AND MILLET
Ingredients:
Pumpkin - 900 g (450 g for each porridge)
Round grain rice - 200 g
Millet - 200 g
Water to cover the pumpkin by 1 cm
Milk - 2 cups
Sugar - 1.5 tbsp (to taste)
Salt - 0.5 tsp
Butter - to taste
Preparation:
Peel the pumpkin, cut into cubes, and cover with water by 1-1.5 cm.
Simmer for 7 minutes until soft.
Add salt and sugar to taste.
Mash lightly (not puree, just enough to break up the pieces).
Add washed rice to one pan and washed millet to another.
Cook over low heat for 10 minutes.
Add milk to the millet porridge after 10 minutes.
Add milk to the rice porridge after 15 minutes (or 5 minutes later).
Cook until the desired consistency, then add butter.
Cover and let simmer for 5-7 minutes.
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