Millet Pumpkin Porridge
Millet carries an oily coating that turns bitter with age, and that is where the off taste in this porridge comes from. A minute under boiling water removes it. After that it is all about order: the pumpkin softens in water, and the milk arrives later, once the grain has begun to swell.
- Prep
- 20 min
- Cook
- 40 min
- Rest
- 10 min
- Total
- 1 h 10 min
- Servings
- 4
- Level
- Easy
- Per serving
- 325 kcal
Ingredients
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What to use instead
Short-grain rice can replace the millet weight for weight, but it needs 100 ml more liquid.
Makes: 4 servings, about 1.5 l
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Rinse the millet hot
Wash the grain in cold water until it runs clear, then cover it with boiling water for a minute and drain. That takes off the oily film responsible for the bitter note.
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Step 2: Soften the pumpkin
Put the pumpkin cubes in a heavy pan with the water, cover and cook for 10–12 minutes, until they start to collapse under a spoon.
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Step 3: Add the millet
Stir the millet into the pumpkin, pour in the milk and add the salt and sugar. How much sugar depends on your pumpkin: butternut is sweet on its own, a field pumpkin needs the full spoon.
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Step 4: Cook it low
Bring to the boil and simmer for 25–30 minutes on the lowest heat, stirring across the base every 5 minutes. Milk porridge catches quietly and without warning.
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Step 5: Check the grain
It is ready when a grain of millet crushes easily between your fingers and the pumpkin has disappeared into the porridge. If liquid remains, give it 5 minutes uncovered.
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Step 6: Rest it
Add the butter, cover and leave for 10 minutes. The porridge evens out and the pumpkin comes forward in the flavour.
Tips & variations
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Tip
For visible pieces of pumpkin, hold back a third of the cubes and add them with the milk — they will not have time to break down.
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Variation
Baked in a covered pot at 180°C the same porridge needs 50 minutes, and rewards you with a caramelised rim.
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Swap
Short-grain rice can replace the millet weight for weight, but it needs 100 ml more liquid.
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Storage
Three days in the fridge. It thickens a lot, so loosen it with milk in a pan over low heat rather than in the microwave.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 325 kcal | 1,300 kcal |
| Protein | 9 g | 36 g |
| Fat | 12 g | 48 g |
| Carbohydrates | 45 g | 180 g |
Approximate values calculated from standard ingredient data.
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