What could be better than a bowl of delicious and nutritious warm porridge when you wake up in chilly winter morning. I have a collection of porridge recipes created especially as winter warmer. I like variety in good and prefer seasonal ingredients. Variety is the point, we have to get all the important nutrients that we will need during the day. This millet pumpkin and sultana porridge recipe is one of the favourites in our family, it’s naturally sweetened and has an absolutely amazing texture. The pumpkin just melts in your mouth.
I usually prepare my porridge in the evening time, when preparing dinner. My smart rice cooker do it very quick and easy, and also can keep it warm. So I just woke up and my warm porridge is already waiting for me. Such a great start of the day. Why don’t let smart appliances help if we are living in so high pace and sometimes don’t have a time to care after our health properly.
A few words about millet. Millet is a whole grain that’s packed with protein, antioxidants, and nutrients. It may have numerous health benefits. Plus, it’s gluten-free. I usually buy millet in Asian supermarket, such as the Tai Ping. The millet, and an ancient grains are popular in China. The millet is a remedy in Chinese medicine. Millet foods are also characterized to be potential prebiotic and can enhance the viability of probiotics with potential health benefits.
Millet, pumpkin and sultana porridgeCourse: Breakfast, Gluten Free, Main Course, VegetarianCuisine: Classic, VeganDifficulty: Easy
This millet pumpkin and sultana porridge recipe is one of the favourites in our family, it’s naturally sweetened and has an absolutely amazing texture. The pumpkin just melts in your mouth.
1/2 cup millet, washed, drained
4 cups filtered water
2 cups chopped crown pumpkin or butternut squash
1/2 cup sultanas
pinch of salt
- To serve:
- Pressure cooked or rice cooker method: Combine all ingredients in pressure cooker (rice cooker: Multi cook setting), mix well. Cook for 20 minutes.
- Stove top method: combine all ingredients in sauce pan, bring to a boil. Turn the heat down to the low, cook for about 30 minutes stirring ocassionally so the millet won’t stick to the bottom of the pot. The porridge is ready when the millet is tender but still keeps its shape.
- Divide the porridge between bowls. Drizzle with the maple syrup and cream, sprinkle with some cinnamon powder, garnish with the slices of persimmon. Serve warm. Enjoy.