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A pot of thick and creamy golden pumpkin millet porridge with a wooden spoon scooping it up

Pumpkin Millet Porridge

A creamy, gluten-free Chinese porridge made with millet and pumpkin. Millet to water at 1:8, all the water added at the start, a pinch of baking soda, and a two-stage simmer give you a thick, golden, silky bowl in about 30 minutes. No oatmeal required.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Porridge
Cuisine: Chinese
Calories: 170
Ingredients Method Notes

Ingredients
  

  • ½ cup raw millet about 100 g
  • 3⅓ cups water about 800 ml; use 2½ cups for thicker, 4 cups for thinner
  • 1 cup peeled pumpkin or butternut squash cut into ¼–½ inch cubes, 200–250 g; or 1 cup canned 100% pumpkin puree
  • baking soda about ⅛ tsp or less
  • 1–2 tsp sugar optional, to taste
  • Dried goji berries optional, for garnish

Method
 

  1. Rinse the millet twice in a bowl of water, swishing gently. Drain well and set aside.
  2. Peel and seed the pumpkin, then dice into ¼–½ inch cubes.
  3. Pour 3⅓ cups water into a heavy-bottomed saucepan and heat to about 195°F (90°C). Add all the water at once—do not plan to top it up later.
  4. Add the millet and bring to a boil over high heat.
  5. Add a pinch of baking soda (about ⅛ tsp or less) and stir to dissolve.
  6. Reduce heat to medium-low. Do not skim the foam—it's the millet's natural oil.
  7. Add the diced pumpkin, stir once, and simmer for 12–15 minutes, stirring every few minutes and scraping the bottom.
  8. When the pumpkin has melted and the porridge is golden, turn the heat to the lowest setting and simmer for 5 more minutes.
  9. Add 1–2 tsp sugar if desired, stir, and let dissolve for 2–3 minutes.
  10. Ladle into bowls and serve hot.
    A pot of thick and creamy golden pumpkin millet porridge with a wooden spoon scooping it up

Notes

  • Add all the water at the start. Adding water mid-cook turns the porridge watery and makes the millet and water separate.
  • Baking soda is optional but helps with thickening and color. Keep it to a pinch—too much turns the porridge bitter.
  • Do not skim the foam on top; it's the millet's natural oil.
  • Ratio guide: 1:8 is the default thick-and-spoonable texture; 1:6 is thicker; 1:10 is thinner and more soup-like.
  • Rice cooker: use 3 cups water and the "porridge" setting. Instant Pot: 3 cups water, High Pressure 15 minutes, natural release 10 minutes.
  • Do not substitute pumpkin pie filling for 100% pumpkin puree.