Porridge Friendship in a pumpkin in a slow cooker

1. Wash rice grits (you can take any white rice) several times until the water becomes transparent after it.

2. Pour boiling water over the millet for about 10 minutes. Then drain the water and rinse the cereal again with running cool water.

3. Pour both cereals into a saucepan with a non-stick bottom. Pour in the same milk and put it on the fire. Add sugar and a pinch of salt. Bring the contents of the dishes to a boil, then reduce the heat and cook the porridge until half-cooked, until all the milk is absorbed.

4. The pumpkin is small and compact in shape (it should fit into the bowl of a slow cooker), wash it under the tap and wipe it with a paper towel. Then cut off the top of the fruit in the form of a so-called lid. Using a special ice cream spoon (you can use an ordinary tablespoon) and a sharp knife, remove the core with pumpkin seeds from the melon fruit. Cut out as much pulp as possible from inside the pumpkin and free up space inside. Cut the pumpkin pulp into small pieces.

5. Pour boiling water over the raisins for 10-15 minutes so that it becomes soft and more fragrant. Then drain the water and rinse the raisins with running cold water.

6. Combine the already cooked Druzhba milk porridge, pieces of chopped pumpkin and washed raisins in a saucepan. Add ground cinnamon and mix the ingredients well together.

7. Put a piece of butter inside the pumpkin. Transfer a mixture of milk porridge, pumpkin and raisins with spices from a saucepan to it. Transfer the stuffed pumpkin to the bowl of the slow cooker and cover with the pumpkin top. Then close the slow cooker with a lid and select the "baking" mode in the menu. Set the cooking timer for 1.5 hours.

After the signal of the slow cooker, open the lid and carefully remove the pumpkin from the bowl of the appliance, tilting it slightly sideways. Transfer the pumpkin stuffed with milk porridge and raisins to a plate and serve directly in the pumpkin.

Bon appetit!