Millet and Pumpkin Porridge in a Slow Cooker
Wholesome, fragrant, and filling — and quick to make! I've long known how good pumpkin is for you, but I only discovered its flavor recently. My friend's kids devoured this porridge without any coaxing, which really surprised me. They gave me a taste, too, and it was a delightful surprise — such simple ingredients, yet so delicious! Of course, the recipe went straight into my notebook. Now I'm sharing it with you — maybe someone else will discover this little treat!
Cooking method
-
Step 1:
Rinse the millet until the water runs clear, and coarsely grate the pumpkin or chop it very finely. Butter the slow-cooker pot and add the millet, pumpkin, the raisins (scalded with boiling water) or finely chopped dried apricots, the vanilla sugar, and a pinch of salt.
-
Step 2:
Pour in the cold milk.
-
Step 3:
Cook on the "Milk Porridge" setting for 30 minutes.
-
Step 4:
Serve it hot, warm, or cold — it's good any way! Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Pumpkin - 29 kcal/100g
- Millet groats - 335 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Salt - 0 kcal/100g
- Vanilla sugar - 379 kcal/100g
