Pumpkin porridge in a slow cooker with rice

The specific sweetness of pumpkin cannot be confused with anything else. The bright orange bellied pumpkin is a versatile staple in the kitchen. It makes the most delicate puree soup, a savory side dish and a delicious dessert. And the benefits of autumn gardening for humans can hardly be overestimated. Today we will remember the good old recipes for cooking rice porridge with pumpkin in a slow cooker.

There are a great many dishes to which you can and should add pumpkin. The most simple, but no less appetizing, way to use the solar queen of the garden is to add it to millet, semolina or rice cereals, which are boiled in water or milk. If from time to time you treat your household with rice porridge with pieces of pumpkin, this will have a great effect on the health of the family. Pumpkin stimulates the digestive system, reduces cholesterol levels in the blood and strengthens the walls of blood vessels.

First, a few words about how to choose the right pumpkin. Naturally, we are only interested in ripe specimens. Here are the signs considered indicators of pumpkin quality:

size – average or less than average. Large pumpkin is not suitable because its pulp contains too much fiber;
the stalk is completely dry;
the stripes on the peel are straight, the overall pattern is uniform;
the peel is smooth, glossy, free of dents, rotten and damaged areas. As a rule, pumpkins with ore-yellow or bluish skin color are very sweet. The tasty fruit has flesh that is deep yellow with a reddish tint or juicy orange.

Pumpkin porridge with rice in a slow cooker

Pumpkin porridge with rice is a very tasty and incredibly healthy dish that will be an excellent source of energy and vitamins not only for adults, but also for children. Today we will tell you how to make it using a slow cooker and simplify the cooking process.

Pumpkin porridge with rice in a slow cooker

peeled pumpkin – 350 g;
round rice – 1.5 tbsp;
milk – 3 tbsp;
filtered water – 2 tbsp.;
sugar – 3 tbsp. spoons;
vanillin;
butter – 50 g.

We offer you a proven way to cook pumpkin porridge with rice. So, cut the pumpkin into small cubes, put it in a multicooker bowl, pour in a little water and simmer until soft, setting the “Stew” mode. At the same time, close the lid of the device.

Meanwhile, prepare the rice - wash it thoroughly and pour it onto a towel. As soon as the pumpkin becomes soft, turn it into a puree with a blender, draining the excess liquid. Then put the vegetable mixture with rice in a bowl, add sugar to taste and fill with milk and filtered water. If desired, for the greatest aroma, season the porridge with vanilla and close the device with a lid. After this, select the “Porridge” program on the display and set the time to 1 hour. Having heard the ready signal, we switch the multicooker to the “Heating” mode and wait another half hour. After the specified time, the aromatic and incredibly tasty pumpkin porridge with rice is ready! Serve it with fruit and jam, seasoned with a piece of butter.

Milk porridge with pumpkin, rice and raisins

pumpkin – 450 g;
rice - 1 tbsp.;
milk – 650 ml;
sugar – 2 tbsp. spoons;
water – 1.5 tbsp.;
raisins - a handful.

To prepare porridge with rice, wash the pumpkin, cut it in half, remove all seeds and fibers and chop the pulp into cubes. After this, put the vegetable in the multicooker bowl, fill it with filtered cold water and turn on the “Baking” mode for 30 minutes. Then open the lid of the device and pour in a glass of rice. We wash the raisins and throw them into the slow cooker along with granulated sugar. Next, pour in the milk, mix everything well and turn on the “Milk porridge” program for about 35 minutes. After the sound signal, we transfer the device to the “Warming” program and leave it for another 15 minutes. Now put the porridge into plates and serve, seasoned with butter and garnished with fresh berries if desired.

Pumpkin porridge on water with rice and apples

pumpkin – 600 g;
round rice – 0.5 tbsp;
apples – 2 pcs.;
raisins – 0.5 tbsp;
filtered water – 3 tbsp;
butter – 30 g.

We wash the pumpkin, process it, cut it into pieces and put it in a bowl. We cut the peel off the apples, chop them into thin slices and send them there. We wash the rice and raisins, pour them into the multicooker and fill the contents with filtered water. Add sugar to taste, mix everything thoroughly, close the lid of the device and set the “Pilaf” program on the display. After the beep, add a piece of butter to the porridge, mix and place on plates.

Pumpkin porridge with rice and millet in a slow cooker

millet – 200 g;
rice – 200 g;
pumpkin – 1 kg;
milk – 3 tbsp;
sugar – 150 g;
butter – 120 g;
salt - a pinch;
vanillin - to taste.

First we prepare the cereal: separate the rice and millet from debris, rinse and fill with warm water for 15 minutes. Process the pumpkin and cut into cubes. Coat the multicooker bowl with oil, lay out the pumpkin and pour in a glass of milk. Select the “Soup” program and cook for 15 minutes. After this, put the vegetable on a plate and mash with a blender. Pour another glass of milk into the bowl, pour in the cereal, set the “Porridge” program and cook for 20 minutes. Then add the pumpkin mass, add the remaining milk, add sugar, vanillin and butter. We leave the device in the same mode and time it for 15 minutes. When serving, decorate the dish with fruits and nuts.

How to make breakfast perfect?

Every homemaker knows that the first meal of the day should be complete, balanced, enriched with vitamins, micro- and macroelements. That is why various cereals are very popular.

Pumpkin with rice in a slow cooker deserves special attention. Rice cereal and pumpkin pulp, which have a neutral taste, are in perfect harmony with each other. Let's discuss how to prepare a delicious dish.

The culinary capabilities of many housewives are limited by imagination, and the entire variety of dishes is pumpkin-rice porridge on a water or milk basis. But not only sweet treats can be made from these products. Often, pumpkin is added to rice porridge along with meat ingredients, other vegetables, and sauces.

The first step is to prepare the rice grains. It is advisable to choose steamed, polished rice. But even the most selected and expensive cereal needs to be sorted out and washed thoroughly before heat treatment.

Advice! If the rice is not washed properly, it will stick together as a result of cooking. To make the porridge crumbly, place the rice grains in a sieve and place under running water. 5-10 minutes are enough for the cereal to be thoroughly washed.

Much depends on the amount of liquid added when cooking rice cereal. Remember a simple rule: to one part of rice you need to add two parts of filtered water, pasteurized cow's milk or broth. These proportions are recognized as standard.

But it could be different. If you like viscous porridge, then add more liquid: approximately 100 g of cereal will require about 370-380 ml of liquid.

On a note! Rice porridge with pumpkin pulp can be prepared exclusively on a water or milk basis. You can combine milk with water, thereby reducing the nutritional value of the treat.

Be sure to peel the pumpkin, leaving only the pulp. To make the porridge even tastier, add granulated sugar and fry the pumpkin pieces in a frying pan until amber brown. This trick will allow you to give the porridge a caramel taste.

Additional Ingredients:

raisin;
fresh apples;
cinnamon powder;
vanilla;
dates;
candied fruit;
dried apricots;
carrot;
chicken fillet;
green pea;
fresh champignons, etc.

As you can see, rice porridge with the addition of pumpkin can be not only sweet. As already mentioned, pumpkin pulp has a neutral taste, so you can play with this product in your own way. Add boiled chicken breast, green beans or cauliflower. A little more seasoning and spices - and you will have an excellent dish for dinner, satisfying and incredibly healthy.

On a note! Choose the optimal program mode. The functions “Pilaf”, “Multi-cook”, “Rice-cereals” are suitable. You can prepare the pumpkin pulp separately, grind it with an immersion blender to a puree consistency, and then combine it with boiled rice.

Culinary experts do not recommend keeping rice grains in automatic heating mode for a long time. In this case, the grains will fall apart. If you like crumbly porridge, then immediately unplug the kitchen appliance after cooking.

Benefits and harms

Rice porridge is popular in many countries. It can easily be combined with various products and consumed not only as a complete breakfast and side dish, but also as a dessert. Rice porridge has a particularly sweet, rich taste when combined with spicy pumpkin. This duet is a powerful complex of beneficial vitamins and microelements that will help energize the body for a long time.

Rice porridge contains starch, proteins and sodium, which have a positive effect on human health. Interestingly, rice does not contain gluten, so this dish can be consumed by people who are particularly sensitive to allergenic substances.

Due to its soft and slimy consistency, the product has a beneficial effect on the intestinal microflora, gently enveloping the intestinal mucosa. It is also recommended for consumption by people with cardiovascular and bone diseases due to the high potassium content in rice. Regular consumption of rice porridge can improve the condition of the skin, nails and hair, so it is especially important to consume this food for those who are on strict diets to recharge the body with nutrients.

Porridges with pumpkin are considered low-calorie; they promote gentle cleansing of the intestines, as well as weight loss. Also, the composition of this vegetable is rich in pectins, which help remove toxins from the body. Experts often recommend eating pumpkin porridge for those who have vision problems - the carotene content in pumpkin is higher than in carrots. The sweet taste of pumpkin harmonizes very unusually with the neutral taste of rice, making the dish even more appetizing.

The main harm of rice porridge with pumpkin is that it is not recommended for people with diabetes. The enzyme in rice, if consumed regularly, can aggravate the disease, and pumpkin contains a large amount of fruit sugar.

Cooking technology

Rice porridge with pumpkin in a slow cooker is a very healthy, tasty, sweet and balanced delicacy that both children and adults will enjoy. Pumpkin-rice porridge can be prepared in a Redmond, Polaris, Philips, Scarlet, or Mulinex multicooker. Rice milk porridge turns out equally tasty in any of them. The only difference is that the models are equipped with different functions, power and basic cooking modes.

Rice porridge with pumpkin in milk in a slow cooker turns out to be very aromatic, colorful, healthy, tender and divinely tasty.

Recipes

A slow cooker allows you to preserve all the nutrients of rice and pumpkin, being the most gentle option for preparing a dish. There are many recipes for rice and pumpkin porridge. They differ in the cooking method and the proportions of ingredients depending on the tastes of the consumer.

The most popular recipe includes the following ingredients:

round rice – 150 g;
fresh pumpkin – 450 g;
milk – 300 g;
butter – 50 g;
granulated sugar, salt - to taste.

Average cooking time is 1.5 hours.

Wash, peel the pumpkin and cut into medium-sized cubes.
Place the pumpkin in a slow cooker along with butter on the “stew” mode with a timer for 30 minutes. For ease of use, after cooking, you can mash the pumpkin with a fork or grind it in a blender (especially important for children).
Rinse the rice 2-3 times under running water. Add to the pumpkin along with milk, sugar and salt after time. Set the same mode for 40-50 minutes, depending on the power of the multicooker.

For those losing weight, the most relevant recipe would be porridge with water. It includes:

pumpkin pulp – 200 g;
steamed rice – 150 g;
water – 400-500 ml;
raisins – 1 handful;
butter – 25 g;
sugar, salt - to taste.

The cooking process consists of two stages.

Grate the pumpkin pulp and place it on the bottom of the multicooker along with butter. Cook in the “stew” mode for 15-20 minutes or “baking” for 20-25 minutes.
When the timer signals, place the washed raisins and rice into the multicooker. Add sugar, salt. Stir and add water. Cook for another 30-40 minutes until the rice is completely cooked.

An equally tasty and healthy option would be rice and millet porridge with pumpkin. You will need:

Short grain rice – 200 g;
pumpkin pulp – 700 g;
millet cereal – 220 g;
milk – 500 ml;
butter – 100 g;
vanillin – 2 g;
sugar, salt - to taste.

Rinse the rice in warm water and then leave in cold water for 20 minutes.
Sort and rinse the millet, also pour cool water for 20 minutes.
Cut the pumpkin into cubes and place in a multicooker bowl, which must first be greased with butter. Boil in a glass of milk for 15 minutes in “soup” mode.
Then remove the finished pumpkin from the bowl and turn into puree.
Mix the cereals in a slow cooker with sugar and salt, pour in the remaining milk and cook in the “cereals” mode for 25 minutes.
When the timer signals, add pumpkin to the cereal and cook in “porridge” mode for another 15 minutes.

Ready rice porridge with pumpkin can be supplemented with various ingredients. For example, if you are losing weight, you can replace sugar with honey, and for children you can add an additional source of vitamins - dried fruits. This porridge also goes well with fresh fruit, such as pear.

It is best to eat porridge hot, immediately after cooking. It goes well with dairy products such as yogurt, kefir and milk. The dish is ideal for breakfast in combination with fresh white bread flavored with butter.

You will learn more about how to cook rice porridge with pumpkin in a slow cooker in the following video.

Recipe 7: how to cook pumpkin porridge in a slow cooker

Pumpkin 300 g
Milk 700 ml
Butter 20 g
Sugar 2 tbsp. l
Salt to taste
Vanillin 1 pinch
Cinnamon 1 pinch

Cut the pumpkin pulp (300 g) into cubes with a side of approximately 1.5 cm.

Place in a multicooker bowl and fill with milk. Add butter, sugar and salt to taste. You can also add a pinch of vanilla and cinnamon. Stir.

Place the bowl in the multicooker. Close the lid and set the “milk porridge” or “stew” program for 40 minutes.

At the end of the program, stir the porridge, kneading the pumpkin pieces. Bon appetit!

Pumpkin porridge with rice in a slow cooker

Pumpkin porridge in a slow cooker turns out fragrant and tender. Especially from rice. This recipe is perfect for those people who do not like pumpkin for its unique taste and smell. It is rice and pumpkin that form an unusual dish.

Rice was cultivated on our planet a thousand years ago. And today it is consumed by more than half of the world's population. It is known that rice cereal has absorbent properties and helps cleanse and heal the body. It is often used in dietary and children's recipes.

From millet and rice cereals

This pumpkin porridge in a slow cooker turns out to be especially sunny and not only thanks to the orange queen of autumn. Millet cereals also add a sunny color to the finished dish, which goes perfectly with rice.

So, the list of ingredients used will be as follows:

500 g pumpkin without seeds and peel;
110 g rice cereal;
110 g millet cereal;
1000 ml milk;
100 g sugar;
5 g salt;
100 g butter.

Preparation progress:

Place the pumpkin chopped into small random pieces into a multi-pan and add a small amount of water. Cook in the “Stew” mode until soft (about 30 minutes), and then mash into a puree with a potato masher. If your family doesn’t like it when pumpkin in porridge turns into puree, then you should cut the vegetable into more accurate slices and cook until soft, but half-cooked.
Add washed cereals, salt, sugar to pumpkin puree and pour warm milk over everything. Next, cook using the “Milk porridge” function. Depending on the power of the gadget, the cooking process can take up to an hour and a half.
After the sound signal indicates the end of the device’s operation, add chopped butter to the prepared porridge, stir until it is completely dispersed in the porridge and can be served.

Useful properties of pumpkin

This pumpkin recipe is one of the most popular in the autumn and winter. Scientists say that during the cold season you need to eat a lot of red and orange foods . And pumpkin is the perfect option. After all, it contains the “happiness hormone” and helps fight blues and depression.

Pumpkin was eaten many centuries ago. Mentions of the sunny vegetable were found in the recipes of our ancestors and even the ancient Aztecs. The mentions of the Spanish navigator Bernardino de Sagun indicate that the Indians ate not only the pulp, but also the inflorescences and seeds. And pumpkin porridge is one of our great-grandmothers’ favorite recipes.

Nutritionists and healthy food lovers agree with the Aztecs - this is an exceptional dietary vegetable, several times healthier than oranges and other overseas exotics. Doctors recommend including it in the diet of children and adults.

Pumpkin dishes help cleanse the body , help improve the functioning of the gastrointestinal tract, and promote healthy liver. Pumpkin fruits contain vitamins B2, B3, B12, vitamins A, C, E, T and others. Additionally contains calcium, folic acid, Omega-3, cobalt, zinc. Pumpkin normalizes the functioning of the nervous and circulatory systems, improves brain function, and is indispensable for people with vegetative-vascular dystonia, hypertension and heart disease. And the seeds help in the fight against helminths, strengthen the immune system and saturate the body with essential fats.

If a person’s diet includes pumpkin dishes at least three times a week, this has a positive effect on the color and condition of the skin, rejuvenates, strengthens hair and nails .

The vegetable is best digested after heat treatment, so it is customary to prepare porridge from it, bake it with various spices and fruits. Pumpkin porridge with rice in a slow cooker is quite easy to prepare. The recipe uses the same ingredients as many years ago in Old Russian cuisine.

Unusual porridge for gourmets

Pumpkin-rice porridge with mushrooms and cauliflower will amaze even the most avid gourmet with its extraordinary taste. It will not only satisfy your gastronomic needs, but will also fill you with energy and saturate you with useful ingredients.

Compound:

0.4 kg of mushrooms;
onion;
refined vegetable oil;
0.3 kg pumpkin pulp;
dill;
0.3 kg cauliflower;
blend of spices;
0.8 l ryazhenka;
filtered water;
0.3 kg rice;
soft butter;
30 g flour;
salt.

Preparation:

Wash the rice grains thoroughly.
Peel the onion and chop finely.
Wash the mushrooms, dry them and cut them into small cubes.
We clean the pumpkin. Grind the pulp into cubes.
Let's separate the cauliflower into inflorescences.
Place butter, onions and mushrooms in a multi-bowl.
Let's turn on the "Frying" option. Fry the ingredients for 10 minutes.
Add flour, salt and spices. Stirring, fry until the food is soft.
Add fermented baked milk (you can replace it with baked milk).
Set the “Stew” option and cook the mushroom sauce until thickened.
In the meantime, heat the vegetable oil in a frying pan.
Fry the pumpkin pulp and cabbage inflorescences in it.
Season with spices and salt.
Boil the rice until tender and place in a colander.
Add rice, pumpkin and cabbage to the multicooker container with the mushrooms.
Wash the dill and chop finely. Add it to the rest of the ingredients.
Add some filtered water and stir.
Cook the porridge in the “Stew” mode for ten minutes.

Recipe for pumpkin porridge with rice and milk

To prepare pumpkin porridge with milk in a slow cooker you will need:

pumpkin pulp (400 grams);
1.5 glasses of milk (300 ml);
rice 100 grams;
butter (30 grams);
sugar or honey to taste;
salt;
cinnamon and other spices (optional);
dried fruits: raisins, prunes, dried apricots, figs (optional).

To make rice with pumpkin in a slow cooker tasty, you need to take into account some subtleties of cooking .

Firstly, it is important to choose a ripe, juicy fruit. A ripe vegetable has a dry stalk and sometimes falls off the tops. And the seeds taste crunchy and sweet. Pay attention to the color of the vegetable and its general condition if you buy it at the supermarket. The pumpkin should not have dark spots, dents, etc. Take fresh vegetables, not dried or limp ones. It should be bright yellow and golden. And it is also necessary to take into account the type of pumpkin. Delicious porridge is made from nutmeg pumpkins; the varieties Butternut, Lechebnaya, and Russian are also suitable.
Secondly, in the process of preparing pumpkin porridge, you should finely chop the pulp. For example, grate it on a fine grater or cut it into cubes. These manipulations will reduce the cooking time by half and rid the dish of fibers and grains.
Thirdly, it is recommended to bring the vegetable to readiness before adding the cereal. Vegetables sometimes take longer to cook than millet or rice. The type of vegetable should be taken into account. You can also use pumpkin that has been previously baked in the oven or boiled separately.
Fourth, simmer the pumpkin in water and add milk along with the cereal. Excess water can be drained or mixed with milk. The pulp, cooked in water, will give a rich, bright color to the finished porridge.

How to choose the right products

When choosing rice, you need to know about the characteristics of different varieties. Short and white grains quickly absorb water, which means they swell greatly and become soft and sticky after literally half an hour of intense cooking. As for the elongated and transparent grains of rice, they mainly increase in length during cooking and reach full readiness in about one and a half to two hours. How to choose the right products

I strongly advise you to use steamed rice to implement the recipe - steamed grains retain a large amount of vitamins and minerals. This variety has a yellowish-amber color that turns snow-white during cooking. Steamed rice reaches full readiness after 20-25 minutes of cooking , while the grains do not stick together, but retain their shape. Moreover, the rice remains tasty and fluffy even after reheating the finished dish.

Do not buy rice if you notice a lot of split grains in the package - during cooking they will quickly boil and spoil the taste and appearance of the dish.
When choosing a pumpkin, remember that large specimens have fibrous flesh and a very thick skin. A medium sized pumpkin is much better. The ripeness of a pumpkin can be determined by the stalk - it must be completely dry.
When buying a cut pumpkin, pay attention to the seeds; they should be large and hard. The flesh of a ripe pumpkin is a rich orange color.

With apples

It is better to cook pumpkin porridge with apples in water, because if the fruit has at least a slight sourness, the milk will certainly curdle. For a creamy taste and aroma, you can add a piece of butter to the porridge or use heavy cream diluted with water for cooking.

To prepare dietary pumpkin porridge with water, you need to take:

500 g pumpkin;
200 g apples;
1 multi-cup rice;
50 g raisins;
60-90 g sugar;
30 g butter;
3 multi glasses of water.

Cooking method:

Cut the peel off the orange vegetable and chop into small slices. Core the apples and cut the pulp into slices. Peel the fruit if desired.
Place the pumpkin in an electric saucepan and place the apple slices on it. Rinse the rice until the water is clear; do the same with the raisins. Place these ingredients in a multicooker bowl, add sugar and add water. Water can be used instead of milk or together with milk in different proportions for any recipe in this collection to reduce the calorie content of the finished porridge or make it dietary.
Prepare porridge using the “Pilaf” function. At the end of cooking, add butter and stir the contents of the bowl.