Pumpkin porridge with rice - 6 step-by-step recipes

Pumpkin porridge with rice in milk, cooked in a saucepan

You will need:

• granulated sugar - 55 gr.;
• milk - 0.3 l;
• pumpkin - 800 gr.;
• a piece of butter;
• water - 100 ml;
• salt - 4 g;
• rice - 90 gr.

Algorithm of actions:

1. Remove the crust and seeds from the pumpkin. Chop the pulp into small cubes and place in a deep saucepan.
2. Fill the pieces with water and cook on the stove from the moment of boiling for 10 minutes.
3. Add milk and wait until the liquid boils again.
4. Add sugar and salt and mix the pumpkin mixture.
5. We wash the rice under the tap and add it to the food. It should be evenly distributed over the surface. You can’t mix it with pumpkin, otherwise the cereal will burn.
6. Reduce the heat to low and cook for half an hour with the lid ajar.
7. Now you can mix everything, while pressing down the pumpkin pieces with a spoon. So the porridge turns into a homogeneous puree.
8. Add butter and place the delicious steaming porridge on plates. Bon appetit!

Pumpkin porridge with rice on water without sugar

If you don't like the taste of pumpkin, you're simply out of luck because it was cooked incorrectly or in the wrong dish. But if you try the following recipe, you will definitely change your mind.

Ingredients:

• 300 g pumpkin;
• 200 g rice;
• 2.5 glasses of water;
• 1 onion;
• 4 cloves of garlic;
• 70 ml sunflower oil;
• Table salt according to preference.

Preparation

Peel and cut the pumpkin. Heat a frying pan, pour in sunflower oil and place the pumpkin in it. Lightly fry over medium heat for 10 minutes. Then transfer it to a clean plate.

At the next stage, add the chopped onion to the pan and fry until translucent. Then add the chopped garlic and cook for another minute. Pour the rice into the pan and fry over low heat for 10 minutes, stirring occasionally.

Now add the pumpkin and mix everything. Carefully pour the boiling water and add some salt. Cover with a lid and leave for 20 minutes.

At the end, add a few pieces of butter and turn off the heat. Cover with a lid and leave to steep for 30 minutes.

The crumbly and tasty porridge is ready, you can add any spices. Bon appetit!

Delicious breakfast option in a pot, in the oven

List of ingredients:

• milk - 0.6 l;
• pumpkin - 0.7 kg;
• butter - 50 gr.;
• salt - 6 g;
• rice groats - 80 gr.;
• a handful of raisins - 50 gr.;
• sugar - 60 gr.

How to prepare pumpkin porridge with rice:

1. Place raisins in boiling water. We wait 10 minutes. After this, rinse under the tap. The dark variety of raisins is considered healthier.
2. Chop fresh peeled pumpkin pulp into pieces, place in a blender and grind.
3. Add the washed rice to the pumpkin mixture.
4. Add salt, raisins and sugar. Mix.
5. For this volume of products we will need 4 pots with a capacity of 0.5 liters.
6. Pour 50 ml of milk into the bottom of each of them.
7. Place the pumpkin mixture on top and distribute evenly throughout the pot.
8. Pour 150 ml of milk into each container.
9. The porridge should not be at the very edges of the dish, as it will increase in size during baking. Therefore, this point should be taken into account.
10. Place the pots on a baking sheet and close them in the oven. We are not heating it yet.
11. We set the temperature to 180 degrees for half an hour, then turn the indicator to 150 degrees and cook for another 50 minutes.
12. As soon as the porridge is cooked, add a piece of butter and bake for another 10 minutes.

In a slow cooker

Main products:

• a pinch of salt;
• water - 150 ml;
• pumpkin - 0.5 kg;
• a piece of butter - 70 g;
• milk - 0.32 l;
• granulated sugar - 150 gr.;
• white rice - 160 gr.

How to prepare pumpkin porridge with rice in milk in a slow cooker:

1. Chop the peeled orange vegetable into small cubes.
2. Place the pieces on the bottom of the multicooker bowl.
3. Fill with water and add oil.
4. In the kitchen appliances menu, click on the “Baking” button and cook for 25 minutes.
5. When the time is up, add sugar, washed rice and salt.
6. Pour in the milk and mix the ingredients.
7. Change the cooking mode: “Milk porridge” or “Stew”. Time - 50 minutes.
8. After the porridge is ready, you can add any dried fruits you wish.

Preparation

1. First of all, you need to peel the pumpkin. Cut the pumpkin into small cubes of equal size, as in the photo.

2. Pour a little water over the chopped pumpkin cubes. Keep in mind that the pumpkin will release juice during cooking. Bring the porridge to a boil. Reduce heat. Cook for 10-15 minutes.

3. Add milk and bring to a boil again. Don't forget to stir. We make sure that the milk does not run away. Add sugar and salt.

4. As soon as the milk boils, pour the pre-cleaned and washed rice into the pan. Rice groats make the consistency thicker. Keep in mind that the more rice you use, the higher the calorie content of the dish. Bring to a boil.

5. Place our pumpkin porridge with rice on low heat. Cook for 20 minutes until the rice is ready. We make sure that the dish does not burn.

6. After 20 minutes, the color of the pumpkin porridge will change, as in the photo. It will turn a beautiful orange color. Add butter, gently knead the remaining uncooked pumpkin pieces.

Our pumpkin porridge with rice and milk is ready. You can add spices to taste. If you like spicy notes in your dishes, you can add cardamom or coriander to the porridge. Pieces of bananas, apples, nuts, and raisins will perfectly complement the porridge. You can also cook pumpkin rice porridge in the oven.

Millet-rice porridge

Recipe ingredients:

• rice - 90 gr.;
• sugar - 25 gr.;
• milk - 0.3 l;
• a pinch of salt;
• water - 0.3 l;
• millet cereal - 80 gr.

Step-by-step preparation:

1. We rinse the millet several times under the tap.
2. Place it in a pan of water and cook for 5 minutes.
3. Add washed rice cereal to it, pour in milk and cook for another 15 minutes.
4. All that remains is to close the dish with a lid and wait until the porridge is soaked for about 10 minutes.

Cooking tips

There are a lot of tips for preparing a dish that contains so few ingredients. The main ones are:

1. The grains chosen for cooking must be washed several times. It is also advisable to leave the rice in clean water for ten minutes before cooking - this will make it softer and more crumbly in the dish;
2. Pumpkin should be cut only according to preference in order to enjoy the dish;
3. The pulp of the vegetable has different juiciness, so during the cooking process you should add water or reduce its amount.

An excellent option is to grind the entire rice porridge to a puree, but individual pieces of pumpkin not only support the beautiful presentation of the dish, but also wonderfully set off the taste of the porridge from the sweet taste of this vegetable.

Pumpkin porridge with rice and milk for children

Babies need softer, more tender, moderately fatty foods. For them we will modify the recipe for regular porridge.

What to take:

• water - 0.4 l;
• pumpkin - 0.25 kg;
• milk - 0.8 l;
• round rice - 180 gr.;
• granulated sugar - 70 gr.

Cooking step by step:

1. Remove seeds and skin from pumpkin. Chop the pulp into large pieces.
2. Rinse the rice grains several times with water.
3. Place it on the bottom of the pan and fill it with water.
4. We pass the pumpkin pieces through a grater with large links and combine them with the cereal.
5. When almost all the water has left the pan with rice, pour milk at room temperature.
6. Pour in granulated sugar. You can use honey instead of sugar.
7. Cook the dish for 15 minutes.
8. Soft, tender porridge for children is ready!

Step-by-step recipe for pumpkin porridge with rice and millet

If you adhere to proper nutrition or are on a diet, then I suggest you use the following option for preparing a healthy dish for every day.

Ingredients:

• 400 g pumpkin;
• 5 tbsp rice;
• 5 tbsp millet;
• 250 ml milk;
• Sugar according to preference.

Preparation

Wash the pumpkin with cold water, peel it and cut it into small pieces. Place in a saucepan and add milk. Cook until the pumpkin becomes soft.

Then knead with a masher or blend with a blender. Add washed millet and rice to the pan, as well as granulated sugar. Mix everything well and cook until fully cooked, about 10-15 minutes.

The dish can be served warm or cold. In any case, it turns out very tasty.

Milk delicacy with pumpkin and apples

If you don't like too sweet porridge, add sour apples. They will give the dish a slightly sour taste and a delicate aroma.

Recipe Ingredients:

• salt - to taste;
• apples - 0.1 kg;
• sunflower oil - 60 gr.;
• pumpkin pulp - 150 g;
• rice - 0.2 kg.

Algorithm of actions:

1. Remove the thin peel, core and seeds from the apple. We chop everything else into cubes.
2. Cut the peeled orange pumpkin into small pieces.
3. Place the chopped pumpkin on the bottom of the pan. Pour in vegetable oil.
4. Wash the rice several times and cook it in a separate bowl for 10 minutes.
5. Add half of its amount to the pumpkin. Do not stir.
6. Pour the apples on top and place the remaining half of the rice on them. It turns out to be a multi-layered porridge.
7. Separately, bring 200 ml of water to a boil, salt it and pour the contents of the pan.
8. Cook the dish until the ingredients become soft. Delicious beautiful porridge is ready.

Rice porridge with pumpkin

1. In order to prepare milk rice porridge with pumpkin, first of all, pour milk into a saucepan and heat it over medium heat until small bubbles appear. It is advisable that the dishes for cooking porridge have thick walls and a bottom, as this allows you to get the richest boiled cereal and also helps prevent the porridge from burning.

2. While the milk is heating, you should start working on the pumpkin - peel and seed it and cut it into small cubes.

Advice! If you had to cut up a large pumpkin to make porridge, you will end up with a lot of pulp that you need to quickly use before it dries out or becomes moldy. I advise you to make a very beautiful, tasty and healthy cottage cheese casserole from the leftover pumpkin, or to make an appetizing dietary dessert from pumpkin with gelatin, but if you have no desire to cook anything like that in the near future, then the pumpkin should be peeled, cut and put in the freezer for storage.

3. The prepared pumpkin slices must be carefully lowered into boiling milk. If you use frozen pumpkin, it will cool the milk noticeably, so you will need to wait for it to bubble again before boiling before the next step.

4. After this, you need to pour in the rice, which should first be rinsed with cold water until a clean, transparent liquid drains from it. I prefer to pour the rice into a colander or sieve and keep it under running water, stirring it with my hands, however, it must be taken into account that round rice is quite small and in order not to wash it down the sink, the dishes for washing must be selected according to size.

5. Next, you need to add a small amount of salt and sugar to the rice porridge.

6. Cook the milk rice porridge with pumpkin over low heat at a barely noticeable boil until the rice and pumpkin are completely cooked, which takes about 25 minutes. The consistency of the porridge should remain slightly liquid, as soon after cooking it will thicken even more. During the cooking process, be sure to keep an eye on the porridge and stir it periodically so that the milk does not run away and the rice does not burn.

7. When the porridge is completely ready, you need to carry out a very simple procedure, which, nevertheless, is extremely important for the correct consistency and taste of this dish - using a spoon, you need to vigorously stir the porridge so that the pumpkin breaks up into individual small fibers. If at the same time you come across stable pieces of pumpkin that do not disintegrate on their own, then you need to crush them with a spoon against the wall or bottom of the pan. As a result, you should have a very tender and appetizing cream-colored rice porridge with many cute splashes of orange pumpkin. To achieve a richer taste and aroma, it is recommended to let the porridge sit under the lid for 15 - 30 minutes, adding butter to it, although this is not necessary, since each eater can put butter on his plate in accordance with his wishes.

Rice porridge with pumpkin in milk, prepared according to this simple and quick recipe, turns out to be incredibly beautiful, tasty and aromatic, and I am sure that even those who are indifferent to traditional milk rice porridge will like it. Sweet and rich pumpkin fits very harmoniously into the structure of a delicate, thick milk porridge, making this dish an ideal nutritious and healthy breakfast. Bon appetit!