Warm, creamy, and naturally sweet, this millet porridge with pumpkin is the coziest way to start your morning. Tender millet simmers in milk with soft pumpkin cubes until spoonably silky — and if you love comforting breakfasts like our Fluffy Cottage Cheese Pancakes, this golden bowl will win you over.
Ingredients
- 100 g (1/2 cup) millet
- 850 ml (3 1/2 cups) milk
- 100 g (3.5 oz) pumpkin, diced
- Salt to taste
- Butter for serving
Instructions
- Put the millet in a multicooker, pour in the milk, add salt and the diced pumpkin.
- Cook on the porridge setting (or simmer on the stovetop) for 40 minutes.
- Switch to keep-warm and let it steep — it turns out wonderfully creamy.
- Stir in butter before serving.
Tips
- Rinse the millet first. A quick rinse washes away dust and any bitter notes, giving you a clean, sweet porridge — Serious Eats recommends the same for whole grains.
- Do not skip the steeping. Resting on keep-warm lets the grains drink up the last of the milk for that signature creamy texture. Prefer something fluffy? Try our Fluffy Coffee-Shop Pancakes.
- Dice the pumpkin small. Half-inch cubes soften in the same 40 minutes as the millet, so every spoonful is evenly tender — a handy ratio guide for grains and liquid is on Allrecipes.
Nutrition (per 100 g): 101 kcal, protein 3.2 g, fat 2.1 g, carbs 16.9 g.