How to cook rice porridge with pumpkin. Rice porridge with pumpkin: recipes with photos. Pumpkin porridge with rice and milk - general principles of preparation

14.01.2024

Step 1: Prepare the ingredients.

Wash the pumpkin pulp, peeled and seeded, and cut into cubes 1-1.5 centimeters thick. If the cubes turn out sloppy, that's okay.
Pour the rice into a sieve with small holes and rinse well several times with cold running water, shake and leave to hang, allowing excess moisture to drain.

Step 2: Cook the pumpkin.

Place the chopped pumpkin pulp in a saucepan and cover with water. Place on medium heat. Cover with a lid, bring to a boil and cook for 10 minutes over medium-low heat.
After the specified time, open the lid and pour milk over the boiled pumpkin. Bring to a boil again over medium heat. Then add salt and granulated sugar to the pan, mix everything well.

Step 3: Add rice.

Add rice to pumpkin in milk. Attention: Do not stir, but scatter the rice in an even layer on top. Cover the pan with a lid, leaving a small gap. And cook everything over low heat for 25-30 minutes or until the rice is ready. Under no circumstances should you stir the porridge while cooking!

Step 4: Bring the pumpkin porridge with rice and milk to readiness.

Remove the finished pumpkin porridge from the heat, add butter to it (some as you like, some more, some less) and now mix thoroughly. You can try to crush all the pieces of pumpkin, turning them into puree.
Attention: If during cooking you see that the porridge is too dry, add a little milk and continue cooking.

Step 5: Serve pumpkin porridge with rice and milk.

Ready-made pumpkin porridge with rice and milk turns out very tasty and sweet. If you love pumpkin as much as I do, then you will definitely like this recipe and come in handy. Just imagine how great it is to start your day with such a sunny and healthy yummy! Place the pumpkin porridge on plates, garnish with pieces of butter or dried fruit and serve.
Bon appetit!

You can add lemon or orange zest, as well as cinnamon and cardamom to pumpkin porridge.

Raisins, dried apricots and other dried fruits are often added to pumpkin porridge to make it even sweeter and tastier.

Instead of sugar, sweeten the porridge with honey, only add it not during cooking, but to the finished pumpkin porridge when it has cooled a little.

Pumpkin lovers know that it is a dietary product with a huge range of beneficial properties, a storehouse of vitamins and health. A variety of dishes are prepared from this universal miracle vegetable, one example is pumpkin porridge with milk– an excellent nutritious breakfast for the whole family with a dietary bias, after consumption of which you will not experience an unpleasant heaviness in your stomach.

200 g pumpkin,
300 ml fresh milk,
60 g rice cereal,
1 medium apple
2 tbsp. spoons of raisins,
20-30 g butter,
2 tbsp. spoons of sugar,
Salt, vanilla, cinnamon - to taste.

Since ancient times, milk with various additives has been the main food of the Russian people. How could I know how to cook delicious porridge at home and there were many recipes. So today, such dishes are considered heroic and are recommended for frequent consumption.

Prepare all the necessary ingredients for preparing the dish that you will need during the process.

Wipe the pumpkins with a damp cloth, cut off the elastic skin and cut into small cubes.

Place the chopped vegetable in a deep saucepan, pour in cold water to cover the pumpkin, put on the fire and bring to a boil. Next, cover with a lid and continue to cook over low heat for another 15 minutes.

Drain the water, let cool slightly, then pour in warm milk and add pre-washed rice.

Add a couple of level tablespoons of sugar, a pinch of salt, a little vanilla and cinnamon. Stirring occasionally, cook over moderate heat until the rice has puffed up and the milk has been absorbed.

Then, add dry raisins soaked for 30 minutes in cold water to the thickened porridge of pumpkin and rice.

Peel the apple, chop finely and add it to the dish along with butter. Mix the contents of the saucepan thoroughly and turn off the stove.

Let the porridge brew for 5-10 minutes under a tightly covered lid, then add and serve delicious pumpkin porridge with raisins and rice for breakfast warm.

Pumpkin is used not only in cooking, but also for medicinal purposes, for the treatment of diseases and their prevention. Based on it, our lovely women easily lose weight and try to maintain beauty and youth.

Pumpkin porridge with milk and rice– a very nutritious, tasty and bright dish. It would be very beneficial for both children and adults to eat it for breakfast. Due to the fact that pumpkin is stored for a long time and well, dishes from it can be prepared even in winter, while it also remains healthy and nutritious. Not only porridge is prepared from pumpkin, it is added to pies, salads, and stewed with other vegetables and meat. But it is pumpkin porridge that is one of the favorite dishes among children. Children, as a rule, love sweets, and by preparing a fragrant, tender porridge with pumpkin, rice and milk, adding sugar and butter to it, you are sure to please your beloved child. But not all children like the taste of pumpkin, so I suggest that after it is cooked, grind it in a blender so that there are no pieces. In addition, instead of rice, you can use millet or semolina. At the end of cooking, you can add a couple of spoons of your favorite jam directly to the plate. Cooked according to this recipe for pumpkin porridge with rice and milk It always turns out delicious!

Ingredients for making pumpkin porridge with rice and milk

Step-by-step preparation with photos of pumpkin porridge with rice and milk

Serve healthy and nutritious pumpkin porridge for breakfast to all family members, seasoning it with butter. Bon appetit!

The first recipe is traditional sweet porridge, as it is prepared by many housewives who have mastered the skills and secrets of cooking pumpkin. The second is a very old recipe from the southeastern coast of the Black Sea - this is how the Pontic Greeks have been preparing pumpkin with rice since time immemorial. Let's call it the "old recipe".

Pumpkin with rice: sweet recipe

Ingredients:

pumpkin - 1 kg
milk - 1 liter
sugar - 0.5 cups
rice - 0.5 cups
butter - 70 grams

Pumpkin with rice and tomatoes

Ingredients:

medium size pumpkin - 1 pc.
rice - 300 g
olive oil - 30 g
tomatoes - ½ kg
onions - 2 pcs.
salt pepper

We clean the pumpkin from grains and peel and cut the pulp into medium-sized pieces.

Heat olive oil in a saucepan and fry the onion in it. Add pumpkin and fry again - about 1 minute. Add tomatoes to the pumpkin, salt and pepper.

Stew the pumpkin with vegetables until half cooked. Add the washed rice to the pan, pour in a little hot water and leave on the fire for another 15 minutes - adding more water if necessary (but not much).

On a note:

The cooking time for the pumpkin depends on the size of the pieces you cut it into: the larger the pumpkin, the longer it will take to cook.
If there is still water in the pan after the pumpkin has cooked, drain it before adding the sugar, milk and butter. For lovers of rich pumpkin flavor, I recommend leaving the water and reducing the amount of milk, while increasing the amount of butter - then the rice-pumpkin porridge will not be “empty”, but oily.
If desired, use cream instead of milk or part of the milk.
Leave the boiled pumpkin in pieces or puree it by rubbing it through a sieve or using a masher, and only then add rice and milk.
Simmer the porridge with butter and sugar over low heat on the stove or in the oven, transferring the pumpkin and rice into an appropriate baking dish.
The recipe for pumpkin with rice is universal, and rice can be replaced with any other cereal.
An interesting taste is obtained if you add apples, raisins, and prunes when adding rice.
Ready hot porridge can be seasoned with vanilla, nutmeg, cardamom, and cinnamon.

Pumpkin porridge can be prepared with the addition of various cereals, but pumpkin porridge with rice and milk turns out to be especially tender and tasty.

For many housewives, pumpkin survives the winter well. It can be found on the market even in late spring. At the same time, the vitamins in the vegetable are preserved. At a time when vitamin deficiency is worsening, pumpkin dishes become an excellent salvation and variety in a healthy diet.

Recipe for pumpkin porridge with milk and rice

Dish: Main course

Preparation time: 10 min.

Cooking time: 40 min.

Total time: 50 min.

Ingredients

450 g pumpkin
70 g butter
700 ml milk
50 g rice
2 tbsp. l. sugar

Step-by-step recipe with photos

How to cook pumpkin porridge with rice with milk

Often you can buy pumpkin from grandmothers already peeled. If it is whole, then cut it, clean out the seeds with a spoon, and cut off the skin with a knife. First cut into slices. Then cut each slice into very thin slices.

Place the pumpkin slices into a saucepan.

Fill with milk. It should cover the pumpkin, but not rise above the pieces, which should stick out a little from the milk.

Scatter the rice over the surface of the pumpkin. Don't stir, just put it on the fire just like that. If the grains fall to the bottom, the porridge will quickly burn.

Cook over low heat for at least 40 minutes. There is no need to interfere. During this time, the liquid should evaporate. You will need to take out one slice of pumpkin with a fork and try to mash it. If the vegetable gives in easily and has become soft, pour sugar into the porridge and add butter. Mix thoroughly. At the same time, do not remove from the heat. The pumpkin pieces should disintegrate under the spoon and the porridge will acquire its uniform consistency.

Bon appetit.