Baked millet porridge with prunes
Description
The dish is prepared without unnecessary complications. I've remembered the taste of this porridge since childhood and cook it quite often, not only with prunes but also with dried apricots or raisins. This porridge is completely different from the one cooked on the stove—it's more like a pie or casserole. Words can't describe it—just cook it and try it :) The finished dish can be served at the table.
Instructions
- 1
Step 1
1. To prevent the millet from becoming bitter, I always pour boiling water over it and let it sit for 5-7 minutes. Then we drain the water and rinse the grain with cold water until the water runs clear.
- 2
Step 2
2. Pour a glass of cold water over the rinsed grain, add salt, and cook over medium heat uncovered, without stirring at all costs.
- 3
Step 3
3. When the water level drops below the grain level by more than half, add the butter. Place small pieces evenly over the entire surface of the porridge, cover with a lid, and turn off the heat under the pot. Let it sit for about 15 minutes. Then, mix the porridge and let it cool.
- 4
Step 4
4. Pour boiling water over the prunes and let them soak for 5-10 minutes, depending on how firm the prunes are. Then drain the water.
- 5
Step 5
5. Mix the milk with the egg.
- 6
Step 6
6. Mix the millet porridge with prunes cut into pieces, regular sugar, and vanilla sugar.
- 7
Step 7
7. Pour in the milk-egg mixture and stir once again.
- 8
Step 8
8. You can bake the porridge in a large dish or in small ones. Grease the dishes with butter and fill them with porridge.
- 9
Step 9
9. Bake in a preheated oven at 200 degrees for about 35-40 minutes. Or a little longer—if you prefer a crispier crust :)
- 10
Step 10
10. And here's such a delicious and fragrant porridge. Not the same as from the stove, but still very tasty :)