Millet porridge

Millet porridge (millet gruel) is one of the simplest Russian dishes. It is usually made with milk (although milk can be replaced with water - as a lenten, dietary option), with the addition of butter and, if desired, honey, nuts and dried fruits. Unsweetened millet porridge, which is made much less often than the sweet one, can be seasoned with vegetable oil or even stewed meat.


  • Millet - 1 cup
  • cottage cheese - 200 g
  • raisins - 100 g
  • milk - 2 cups
  • salt - 1/2 tsp.
  • sugar - 1 tbsp.
  • butter – to taste

Preparation method (receipt)

Sort out millet; rinse in several waters until the discharged water becomes transparent. Put in a saucepan, cover with plenty of water, start heating and bring to a boil. Cover with a lid and simmer for 15 minutes. Remove the pan from fire and drain the water. Pour milk into a saucepan and bring to a boil, then pour it over the millet. Add salt, sugar and butter. Loosely cover with a lid and simmer for 30 minutes. Thoroughly wash raisins. If they are very dry, soak them in hot boiled water for 20 minutes. Drain water. Add cottage cheese and raisins to the porridge and stir thoroughly. Blanket the pan and let the porridge draw for 25-30 minutes.

millet cottage cheese raisins milk butter