Composition / ingredients
Step-by-step cooking
Step 1:
How to make millet porridge with pumpkin in the oven? Prepare the ingredients. You can choose any kind of pumpkin. Depending on the variety, the pumpkin pieces will boil stronger or weaker. I have a Hokkaido pumpkin. It is quite sweet and fragrant, and in porridge it turns out wonderful at all. If you want the porridge to have a pronounced sweet taste, add another 2-3 tablespoons of sugar. With as much sugar and honey as in the recipe, the taste will be slightly sweet.
Step 2:
Carefully sort the millet and rinse thoroughly until the water becomes completely transparent. Pour boiling water over the millet and leave for 2-3 minutes. This is necessary to remove the bitterness from the cereal.
Step 3:
Then drain the water and dry the grits. This is best achieved if you throw the millet on a sieve.
Step 4:
Peel the pumpkin and cut it into small pieces. That way she'll get ready faster.
Step 5:
Grease the baking dish with butter. Put the sliced pumpkin into the mold. Spread the millet on top. If desired, you can leave everything in layers or mix the millet with pumpkin.
Step 6:
Then you can just sprinkle the pumpkin with millet sugar and put honey on top. Or dissolve honey and sugar in warm milk. In both cases, the result will be the same, since during baking, sugar and honey will disperse throughout the form.
Step 7:
Pour all the milk. It may need more or less. Milk should completely cover the pumpkin and millet, but not reach the edges of the mold. Otherwise, when boiling, the milk will pour out of the mold and begin to burn in the oven. Choose a baking dish so that everything fits into it. Spread the pieces of butter on top.
Step 8:
Cover the mold with foil (or a lid, if you have a mold with an oven lid) and put it in a preheated 180 ° C oven for about 40 minutes. The exact baking time depends on the characteristics of your oven. All the milk should be absorbed into the cereal, and the millet should swell and become soft.
Step 9:
Mix the finished porridge and put it on plates. Serve hot. Bon appetit!
After standing overnight in the refrigerator, the porridge becomes lumpy and dry. To restore its juiciness, you need to heat it in a frying pan or in a microwave with the addition of 20-30 ml (or a little more) of milk.
To make millet porridge delicious, read the article about the subtleties of choice and the secrets of cooking millet groats.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Instead of sugar, you can use a sweetener that is not afraid of heat treatment.
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
- Honey - 400 kcal/100g
- Millet groats - 335 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 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
