Russia · Cereal and Pasta Dishes
Pshennaya Kasha with Pumpkin (Russian Millet Porridge)
Pshennaya kasha with pumpkin is a warm Russian millet porridge cooked in milk with sweet pumpkin — an autumn and winter comfort dish.
Ingredients
- millet200 g
- pumpkin500 g
- milk700 ml
- water200 ml
- sugar2 tbsp
- butter30 g
- salt0.25 tsp
Method
- 1Rinse the millet in several changes of water until it runs clear, then scald it with boiling water and drain. This washes out the bitter coating millet is known for.
- 2Peel and dice the pumpkin into 1.5 cm cubes. Smaller pieces melt into the porridge; larger ones keep some bite.
- 3Put the pumpkin in a pot with the milk, water, and salt and simmer for 10–15 minutes until it softens.
- 4Add the rinsed millet, return to a gentle simmer, cover, and cook on low for 20–25 minutes until the grain is soft and the liquid absorbed. Stir occasionally so it doesn't catch on the bottom.
- 5Stir in the sugar. Mash some of the pumpkin into the porridge or leave it chunky, as you like.
- 6Off the heat, add the butter, cover, and rest for 5–10 minutes so the grain swells.
- 7Serve hot with an extra pat of butter, honey, or dried fruit.