You will need
- 1 Cup millet;
- 3 cups of milk or water;
- 1 tablespoon of sugar;
- ½ Tsp salt;
- 1 tsp. butter;
- 500 g pumpkin.
Loop cereal to clear it from the remnants of flower films, fruit shells, stones and other debris. Millet can be very dirty, so thoroughly and repeatedly rinse it in cold water, rubbing hands until the water becomes clear, and for the last time in a hot to eliminate the bitterness.
Place the prepared grits in a saucepan, cover with boiling water, stir and drain the water. Then pour the millet in boiling salted water and cook for 5-8 minutes. Again quickly drain the water, add the porridge hot milk, sugar and simmer 20 minutes, stirring occasionally. Wrap the pot in a towel and place under the pillow or warm blanket for uprawiania.
You can cook millet porridge with pumpkin. To do this, cut the cleaned pumpkin into small cubes, place in a saucepan, cover with boiling water or milk and cook for 10-15 minutes. Then add the washed and pre-boiled until half-cooked millet, stir, cook for another 20 minutes until thick and put to aprivate in a slightly heated oven for 25-30 minutes.
Simple crumbly mess will happen if in 2 cups of millet to take 3.5 cups of water, and the sticky – out 5 cups of water or milk. In any case, the rump should be made to cover to boiling liquid and cook over low heat, stirring from time to time.
For children under one year boiled cereals in water, wipe through a sieve or grind with a blender, then add milk, sugar, salt, wipe again and cook for 5 minutes until thick, stirring lightly.
Millet porridge can be cooked in a microwave oven. Prepared grits, cover with water and cook on full power for 4-6 minutes. Drain the water, add milk, sugar, salt and cook for 2 minutes. Be careful that the milk does not run away. Then warm the porridge on medium power for 3 minutes, cover and let stand 10 minutes.
Prepared millet porridge, you can serve with cottage cheese, fruit, raisins. The millet, boiled in water without adding milk and butter, becomes a good Lenten dish for the table.