Pumpkin porridge with rice and milk

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to cook pumpkin porridge with rice? Prepare your food. The weight of pumpkin in the ingredients is indicated in peeled form, without peel and seeds. Use natural milk, it is better if it is rustic, and if purchased, it does not have a long shelf life. Take round rice; unlike long-grain rice, it cooks better.

2. STEP 2

   

   Cut the pumpkin, previously peeled from skin and seeds, into small cubes. Place it in a saucepan large enough so that the milk does not escape during cooking.

3. STEP 3

   

   Add clean water to the pumpkin cubes, cover with a lid, and bring to a boil over medium heat. Then reduce the heat and simmer the pumpkin for about 10 minutes. The pumpkin should become soft.

4. STEP 4

   

   Pour milk into well-softened pumpkin pieces, add granulated sugar and salt. If you like, you can add spices: a little ground cinnamon, natural vanilla or vanilla sugar, grated nutmeg.

5. STEP 5

   

   Bring to a boil, and here is a very important point! Scatter the rice evenly over the surface of the pumpkin-milk mixture, DO NOT STIR IT! This technique will prevent the porridge from burning. So leave the rice!

6. STEP 6

   

   Cover the pan with a lid and simmer the porridge over low heat for about 30 minutes, until the rice is completely cooked.

7. STEP 7

   

   Now you can stir the finished porridge. Using a tablespoon, soft pieces of pumpkin can be mashed into a puree, then the porridge will turn out to be a bright, uniform color, or you can leave it as is, rice interspersed with pumpkin slices. When serving, the finished porridge can be flavored with butter, supplemented with aromatic honey, condensed milk, dried fruits (sweet raisins, dried cherries or cranberries), soft nuts (walnuts or cashews).

Comments on the recipe

Alisa

29.10.2023

4.7

I love pumpkin porridge with millet, but it’s also very tasty with rice!

Natalia M

29.10.2023

4.6

I myself don’t really like pumpkin porridge, but my daughter asked me to make it) I liked the recipe, especially the unusual technology. After all, rice often burns, especially if you cook viscous porridge. I got a fibrous pumpkin, i.e. after cooking it did not remain in pieces, but broke up into thin threads. At the end, after stirring, the rice and pumpkin mixed together and the porridge turned orange. Thanks to the sweetness of the pumpkin itself, the overall porridge was quite sweet. I took the ratio of water and milk in equal proportions. The porridge turned out thick and viscous, but not dry. It so happened that I cooked the porridge at five in the morning) Therefore, after I took the pan off the stove, I wrapped it in a blanket so that it would not get cold for breakfast. After this, the porridge became even more steamed, and the rice became more tender. My husband and children liked the porridge! Even I ate the plate with pleasure) Very pleasant consistency, sweet and creamy taste. Great for breakfast, it keeps you full for a long time.

Alona

29.10.2023

4.8

Very good recipe, I recommend it to everyone. It turned out exactly like in the picture! And very easy to prepare)))

dimarock70

29.10.2023

4.8

I love watermelon (Ukrainian) porridge, I always eat it with pleasure, and then I wanted to try it, especially since I already have chopped watermelon in the freezer. I cooked it myself, in principle I knew the technology, but just in case I decided to hedge my bets with a recipe from the 1000.menu and I’m glad that I chose your recipe, it turned out to be the same porridge as in childhood) Thank you!

MariaMarar

29.10.2023

4.9

This was the first time I cooked porridge like this, my husband asked, just like in childhood) it’s quite easy to prepare, in fact, I laid everything out in layers and let it cook! It’s very tasty, the only thing is that I replaced the sugar with sakhzam, which requires less of it than regular sugar. Thank you 🙏💕