Composition / ingredients
Cooking method
The name "Friendship" porridge got because it is usually prepared from two different cereals - white rice of any shape and millet. Previously, such porridge was very popular and regularly flashed in the menu of children's educational institutions, for which it was dearly loved by children. This recipe offers a kind of new reading of this dish with a slightly modified cooking method.
To start, turn on the oven at 180-200 degrees Celsius for preheating.
Next, we will wash the rice with running water from dirt and dust several times until the water becomes clean and transparent. Let's drain the excess water.
Fill the millet with hot water and leave it for about 10 minutes. Then we will drain the liquid, rinse the cereal with clean water and again we will drain the liquid.
Put both cereals in a saucepan with a non-stick bottom and pour milk. Add sugar and a pinch of salt, mix. Put the pan on the fire and bring the milk to a boil. After that, reduce the heat to a minimum and cook the porridge under the lid until ready. Periodically open the lid and stir the porridge so that it does not burn to the bottom of the pan.
A pumpkin of a small size and round shape is washed with water and wiped with paper napkins. We put it on the board with the bottom down and carefully cut off the top with the tail so that it can then be used as a lid. With a large metal spoon, we remove the insides from the pumpkin along with the seeds and membranes. Slightly remove the pulp of the fruit to make room for porridge.
We shift the already cooked milk porridge inside the prepared pumpkin and tightly close the pumpkin with the cut top.
Next, wrap the pumpkin with food foil and put it on a baking sheet. Then we send it to the preheated oven for about an hour and a half, depending on the size of the pumpkin.
When the pumpkin is almost ready, remove the top "lid" and bake the porridge for another 10-15 minutes until an appetizing brown crust.
Bon appetit!
Calorie 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
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 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
- Salt - 0 kcal/100g
