Pumpkin porridge in a slow cooker with millet and rice

How tender and flavorful it turns out pumpkin porridge in a slow cooker! This dish will please even those who can’t stand bright and useful vegetable. In combination with cereals pumpkin creates a luxurious rich taste. And you can cook it with millet on the classic recipe, rice and cornmeal.

1 hour. 3 portieren complexity

The benefits of pumpkin people learned a long time ago. Vegetable, unpretentious and perfectly amenable to storage, used as food by the Aztecs. A description of their culinary “tastes” was in the middle of the XVI century, the Spanish Explorer Bernardino de Sahagun. According to him, the Indians ate not only the fruit but also the flowers, which are boiled, and the seeds.

Modern nutritionists agree with the Aztecs: pumpkin product is useful. Moreover, its use is recommended in baby food and dietary. The flesh of the vegetable is well absorbed by the body, but only if it was subjected to heat treatment. So pumpkin decided to cook porridge, it can bake, stew. Fresh product is more aggressive to the bowel, but effectively cleanses it of toxins.

Fine cooking

Pumpkin porridge in multivarka will turn out perfectly delicious, if you follow these rules.

  • Use well-ripened vegetable. Pulp sweet taste, and fall apart much faster than unripe fruit. To distinguish this is possible by completely dry stems. If you buy pumpkin by the slice, try a sunflower seed. The Mature fruit seeds sweet, crunchy, full. The dried seed will say that the fruit was cut long ago and managed to lose a lot of moisture, and with it the beneficial properties.
  • Grind the pumpkin as needed. The size of the vegetable pieces depends on the speed of cooking and consistency. So for baby food made grate it on a fine grater. For older children, you can finely chop the fruit pieces or coarsely grate. Adult enough and large cuts. Then the good pieces will retain their shape in the dish and distinct taste.
  • Choose your preferred cereal. Theoretically, with pumpkin you can combine any cereal. However, the classic dishes is the duet of vegetable with millet grains. So it was prepared in Russia a long time tormented in the oven until pumpkin flesh is almost completely dissolved, and Krupa became lush and incredibly soft. Also go well with the product of rice and corn grits. However they are digested by the body in different ways that are important to consider when preparing meals for the children. Give preference to millet porridge with pumpkin in a slow cooker, if you cook a dish for kids. Older kiddies you can offer rice, with shielding and the sorbent effect. On the table the adults will be appropriate porridge corn — this cereal is poorly absorbed by the body, but perfectly cleanses the intestines.
  • Bring the vegetables until tender before planting cereals. The pumpkin is cooked longer than millet and rice. If you want to obtain a uniform structure meals, sweat it for at least 30 minutes until soft. To test just press it with a spoon. If the vegetable is effortlessly ready.
  • Simmer the pumpkin in water and razvarivaya cereal in milk. If after cooking the vegetable water, it can just be drained. But in this case, the pumpkin flavor is not too pronounced.

In multicookings Redmond, Panasonic is convenient to use the “Control” for cooking. Initially you should set the temperature to 160° for 30 minutes to stew a pumpkin. Then 90° for 40 minutes, to have time to prepare grits. If the “Multipower” no suitable mode “Pastries”, “Fire”, “Porridge”.

A classic recipe

Consider the classic recipe for pumpkin porridge in a slow cooker with millet grains. We use the same ingredients that were used mistress in old Russian cuisine. And practically does not change cooking technique. Since the slow cooker tomit products as well as the old Russian oven, only much faster.

You will need:

  • pumpkin pulp, 700 g;
  • milk — 3 multistone;
  • millet groats — 100 g;
  • butter — 30 g;
  • honey — 2 tbsp.


  • Chop the pumpkin flesh in a meat grinder or grater, depending on the desired consistency of the dish.
  • Put in a bowl, season with butter. Set the “Baking” for 10 minutes.
  • Add the honey, cereals. Stir in the milk and set the mode to “Mash” for 45 minutes.
  • Check availability: if the consistency turned out liquid, leave weight on heating for 15 minutes.
  • When serving you can decorate with porridge in the bowls of fresh berries. Well with her raspberries, currants.

    Couscous can taste bitter in the dish. To avoid bitterness, rinse it well to the transparency of the water and pour over boiling water. He will wash away the oil with shell beans, which progorkaet during long-term storage.Original recipes

    Try to cook rice porridge with pumpkin in a slow cooker or dish with grits. The first is suitable for dietary and baby food. It is quickly absorbed, has a mild cleansing effect for intestinal. Therefore, this porridge is recommended for people with disruption of the gastrointestinal tract. The second will help to diversify the daily, healthy and tasty menu.

    With rice

    To make porridge use round polished rice. It softens better than other rice grains, after cooking in a slow cooker from whole kernels of turns in the air mousse.

    You will need:

    • rice cereal — 1 multistake;
    • pumpkin pulp, 700 g;
    • milk — 300 ml;
    • butter — 30 g;
    • honey — 1 tbsp.


  • Peel and cut the pumpkin in pieces.
  • Put in a bowl, pour in the water. It should cover only a little vegetable. Set mode “Fighting” for 30 minutes.
  • Put the washed rice, stir in the milk. Set the mode to “Porridge” for 40 minutes.
  • Add the butter, leave on warm for 10 minutes.
  • Lay in dish, pour melted honey.
  • Well with these products cinnamon, and vanilla. You can add grains during the laying of the washed raisins. So the dish will turn out sweeter.

    Usually the pumpkin is too big to use it fully. The remaining piece can be crushed on a grater and put into the freezer. The next time you prepare Kashi frozen product enough to put in the slow cooker and stew it. Preparation of ingredients it will take less time.With corn

    The most original is considered a corn porridge with pumpkin multivarka. The dish gets its rich yellow color, unusual consistency. We make it to the adult table, so to protosevich vegetable until soft will not. In the dish it will retain the shape of the pieces and the maximum benefit.

    You will need:

    • pumpkin pulp — 300 g;
    • corn groats — 1 multistake;
    • milk — 3 multistone;
    • butter — 30 g;
    • sugar — 1 tbsp. spoon;
    • salt.


  • Chop the vegetables slices of medium size.
  • Stir in the thicket cereal, add milk, sugar, salt.
  • Put a pumpkin.
  • Set the mode to “Porridge” for 40 minutes.
  • Add the butter, leave on warm for 10 minutes.
  • The beauty of the recipe is that the dish is cooked very quickly. Also, cooking it in hibernate mode. Corn grits swell bad, so feel free to pour her milk in the evening, put all ingredients. And in the morning you will expect a flavorful and healthy porridge!

    We hope our recipes are rice, corn, millet porridge with pumpkin in a slow cooker (Polaris, Redmond, and other models) will fall to your liking and taste. A healthy vegetable is a favorite in your family in a perfect combination with hearty grains.

    Pumpkin porridge in a slow cooker with millet and rice

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