Pumpkin porridge in a multicooker
People seem either to love pumpkin or dislike it, and I am firmly in the first group. I enjoy it baked with sugar, in salads, as jam or candied pieces, and even raw. Today I made pumpkin porridge for breakfast. It takes a while to cook but needs little attention, so I put everything in the multicooker the night before and had breakfast ready in the morning.
Adjust servings in the full version
You can add a little cinnamon to the porridge. Pumpkin goes very well with it, in my opinion.
First things first, you need to prepare the pumpkin. Peel the skins, remove the seeds and remove the seed fibers. Cut the pumpkin into small pieces.
Grease the multicooker bowl thoroughly with soft butter and pour in the pumpkin pieces.
Rinse the cereal in several waters. I have millet-rice porridge (the ratio of millet and rice is approximately 3:1). I washed the millet thoroughly and doused it with boiling water to remove its inherent bitterness. I just washed the rice. Pour the cereal into the multicooker on top of the pumpkin.
Add milk according to your taste. If you like thicker porridge, then pour 5 multi-cups. I like it thinner, so I poured 6 glasses. By the way, the cereal is also measured using cups from a multicooker.
The “Delayed Start” function is a real godsend for those who like to sleep in the morning. For me for sure! So, select the “Milk porridge” program for 30 minutes and set the start time to 7-8 hours later. Depending on what time the pumpkin porridge should be ready.
After the cooking time has ended, the multicooker will beep, but do not rush to try the porridge. Without opening the lid, let it stand in the “Warming” mode for another 40-60 minutes. During this time, the porridge will reach its condition.