Rice porridge in pumpkin

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make rice porridge in pumpkin? To prepare rice porridge, take a small pumpkin weighing 1.5-2 kilograms. A large pumpkin may not bake through. We will also need regular round Krasnodar rice, milk or cream, butter, raisins, one sour apple, sugar and salt.

2. STEP 2

   

   Wash the pumpkin, carefully cut off the lid, remove the seeds and loose pulp with a spoon. Using a knife or spoon, cut off as much of the hard part of the pulp as possible; we will need it for porridge.

3. STEP 3

   

   Wash the rice under running water. Pour boiling water over the rice, cover the pan with a lid, and leave to swell for 15 minutes.

4. STEP 4

   

   We also wash and steam the raisins with boiling water. Leave for 5 minutes. Then drain the water and dry the raisins with a paper towel.

5. STEP 5

   

   Finely chop the hard part of the pumpkin pulp.

6. STEP 6

   

   Add steamed raisins to the pumpkin.

7. STEP 7

   

   Wash the apple, peel it, remove the core and cut it into small cubes. Add the chopped apple to the pumpkin and raisins.

8. STEP 8

   

   Add salt and sugar. If you don’t like too sweet porridge, then add two tablespoons of sugar. And if you like it sweeter or the pumpkin is not sweet, then you can safely add 3-4 tablespoons.

9. STEP 9

   

   Drain the water from the rice, add it to the rest of the products and mix the future porridge well.

10. STEP 10

    

    Place half the butter at the bottom of the pumpkin pot and spread the rice porridge.

11. STEP 11

    

    Pour a glass of milk over the porridge and put the remaining butter on top. Cover with the cut lid.

12. STEP 12

    

    Wrap the pumpkin in foil, place it on a baking sheet (just in case the milk might run away a little) and put it in the oven to bake at 180-200 degrees for 1.5-2 hours, depending on the size of the pumpkin.

13. STEP 13

    

    It is advisable to leave the pumpkin in the turned off oven for some time. As a result, the pumpkin turns out to be soft and very tender, and the rice porridge itself is crumbly and aromatic. Rice porridge can be eaten along with the walls of the “pot”.

Comments on the recipe

larisa.beg

09.10.2023

4.9

You can bake different dishes in pumpkin. It’s delicious to bake milk corn or millet porridge, I’m sharing the link.

Natalia M

09.10.2023

5

I’ve been wanting to cook porridge in pumpkin for a long time, but I was stopped by the fact that I couldn’t handle a large pumpkin, it’s too difficult to cut out the flesh. Once for Halloween I tried to do this, I suffered a lot cutting out the pieces) But I had small pumpkins and I decided to try to make a mini pot for one person. The small pumpkin, weighing 800 g, turned out to be easy to “carve.” I reduced all the proportions; this is easy to do thanks to the special calculator in the recipe. I used a sweet apple, and instead of raisins, homemade dried cherries. I stuffed the pumpkin and placed it on a heat-resistant mold lid, in case the milk escaped (thanks for the warning). The milk ran away a little, but it's not scary. The pumpkin was baked for 1.5 hours. I didn’t cover it with foil, I wanted the crust to bake too. I think it turned out beautifully. The porridge is crumbly, tender, creamy, all the milk has been absorbed. The fruit complements the rice nicely. Everything fits together perfectly. My husband and I ate for two; it was very unusual to take out the porridge with a spoon along with the pulp of the walls. I made the dish, thanks for the recipe!

KaterinaRylskaya

09.10.2023

4.6

This is the best pumpkin porridge! Delicious! They made it without raisins, but the taste was impeccable even without them.