Pumpkin Millet Porridge

I believe everyone is familiar with pumpkin millet porridge. Let me summarize it for you below. I hope you like it.

Pumpkin millet porridge ingredients

One cup of millet (the measuring cup that comes with the rice cooker or soy milk maker), an appropriate amount of pumpkin puree, and an appropriate amount of rock sugar.

How to make pumpkin millet porridge

1. Rinse the millet briefly with water and soak it in water for 1 hour;

2. Put the soaked millet and water into the pot, add appropriate amount of water, put in a small piece of rock sugar, boil over high heat, skim off the foam, and simmer over low heat for 1 hour;

3. Add pumpkin puree and bring to a boil, then cook for 10 minutes until the pumpkin puree and millet are fully blended and then turn off the heat.

Tips

1. Soak the millet in a little water for an hour to make it sticky. If you don’t have time, you can leave it alone, but you need to extend the cooking time appropriately.

2. If the millet is wash-free, it is best. If not, just rinse it with water. Repeated washing will cause loss of nutrients.

3. If you don’t like sweet, you don’t need to add rock sugar;

4. Add water as you like. If you like it thicker, add less water. If you like it clearer, add more. But it is best to cook until the rice grains and water are evenly distributed.

5. The pumpkin can also be cut directly into slices or cubes and put into the porridge. If so, it should be put into the pot together with millet.