Pumpkin porridge with rice is my favorite. I put a little rice and cook it for a long time. In the process of cooking, the porridge becomes smooth and homogeneous, acquiring the consistency of a thick cream. In it, you can no longer distinguish where the rice is, and where the pumpkin is.
Very tasty and healthy dish. Butter is not required.
To prepare this porridge, take all the products indicated in the photo.
Peel the pumpkin, wash and cut into small pieces. Place in a heavy bottomed pot or pot. In such dishes, porridge will not burn. Add some water and put on fire.
Wash the rice well and add to the pumpkin in the pan. Cook until the pumpkin is soft. If the liquid boils away, add more water.
When the pumpkin is soft, mash it. Pour milk, add sugar to taste and salt.
Cook on the smallest fire, stirring occasionally. When the porridge thickens and becomes homogeneous, turn off the heat.
Add the butter to the hot porridge and stir.
Pumpkin porridge with rice is ready. Cool it down a bit and serve it for breakfast, afternoon snack or dinner.
Tasty and healthy.
Pumpkin porridge with rice is rich in valuable vitamins, it is fragrant and incredibly tasty. This dish is recommended for both adults and children. The taste of porridge depends on what kind of vegetable is used for its preparation. Butternut squash is usually very tasty, and the 100-pound variety makes the dish look like a dessert.
There are a lot of recipes for pumpkin porridge. The most delicate dish can turn out even if it is boiled in water. And if you use milk, then all the ingredients used retain their benefits.
As stated in various recipes, pumpkin porridge with rice and milk should be cooked in a thick pot. It is also recommended to simmer it in the oven in a pot or refractory dish. You can even cook it in a slow cooker. If the porridge is cooked in a saucepan, then it must be constantly monitored so that it does not run away or burn. But the use of a slow cooker or oven greatly simplifies the process.
For cooking you should take the pulp of a ripe vegetable separated from seeds and peel. Be sure to remove the loose and greenish part of it. The pulp of the pumpkin should be cut into medium-sized pieces of arbitrary shape. Often it is boiled in advance separately in milk or water and, after mashing with a crush or rubbing through a sieve, is combined with rice.
For pumpkin porridge, different varieties of rice are used. To make the dish crumbly, take long-grain rice; for a viscous dish, round-shaped rice is suitable.
Rice groats are a must washed under cold water and dry thoroughly. If the liquid is not drained, the proportions recommended by the recipe will be violated, and the dish will turn out to be a completely different consistency.
You can buy any milk for porridge, but it must be fresh. It should be added then when the pumpkin boiled in water and combined with rice. It should be noted that the dish burns more often if high-fat milk is used. In this case, it is diluted with water.
Oil must be added to the porridge, and this must be done during the cooking process or immediately after.
For such a recipe you will need:
- 0.5 kg of pumpkin;
- 700 ml of milk;
- 100 g of sugar;
- 300 g round-grain polished rice;
- 75 g butter.
For cooking pumpkin porridge it is necessary to cut its pulp into medium-sized sticks or cubes. They should be laid out in three clay pots and pour rice washed in cold water on top. Milk is boiled, salt, sugar are poured into it, mixed and immediately poured into containers.
A spoonful of butter is placed in each clay pot and placed in an oven heated to 180 degrees. Readiness is checked after 25 minutes. If the milk evaporated, you should add it a little more and again put the pots back in the oven for 25 minutes.
This recipe includes the following ingredients:
- 0.5 cups of polished rice and millet;
- 1 liter of medium fat milk;
- 0.5 kg of pumpkin;
- 100 g of sugar;
- 150 g butter or thickened cream.
The preparation of the recipe begins with the fact that pumpkin, cut into small cubes, is placed in the main cooking container. Not thawed butter, about 50 grams, and water are added, after which they press the “quenching” button on the multicooker and set the time to 30 minutes.
The boiled pumpkin is kneaded a little with a crush and rice and washed millet are poured into it. Then pour cold milk, pour salt, sugar and start the “milk porridge” mode for 1.5 hours. It should be stirred periodically. If necessary, add water or milk. 10 minutes before cooking, put the remaining oil in small pieces on the surface of the porridge. Such a dish cannot be served immediately, but should be kept warm for another 25 minutes.
The following recipe includes the following ingredients:
- a glass of round grain rice;
- sugar, salt;
- glass of water;
- 400 g pumpkin;
- 0.5 liters of non-skimmed milk.
To prepare porridge, the dense pulp of the pumpkin is cut into pieces and placed in a medium-sized container. Then add half a glass of water and simmer over low heat. After 20 minutes, the pieces are checked with a knife. If they become soft, then they are kneaded in mashed potatoes.
The cereal is washed in several waters, pour into a thick-walled saucepan, pour a glass of boiling water and stir immediately. Rice should languish over low heat for 10 minutes and as soon as it absorbs all the water, pour hot milk into it. All mix well and continue to simmer for another 25 minutes. Milk must be boiled.
After that, pumpkin puree is introduced into the rice, sweetened, salted and stirred. The porridge is kept on very low heat for another 10 minutes and turned off. Immediately add oil, mix intensively and wrap the pan with a warm blanket for 30 minutes. The recipe for a simple pumpkin porridge is ready.
To prepare a dish according to this recipe, you need to take the following components:
Peel and core are removed from apples. The pumpkin pulp and apples are cut into 1 cm cubes. They take refractory dishes, its walls and bottom moisturize with a layer of butter, spread the pumpkin in it to half the capacity and sprinkle with sugar. A part of the rice is laid out on top, the remaining pulp of the pumpkin is reported on it, sweetened and everything is covered with rice cereal. The last layer will be chopped apples.
Heat the milk to a warm state, add salt, stir and carefully pour it into the pan. It should not reach the edge about two fingers. Top the container with a lid and put in a preheated oven. After 20 minutes, the porridge should be removed and, if necessary, add milk or water, add oil and bring to readiness by placing the pan back in the oven for another 10 minutes. In this case, the container is not closed with a lid.
Thus, if boil pumpkin with rice, porridge from such ingredients is simply wonderful. Ordinary milk can be replaced with baked milk, and porridge can be diversified with an egg, which is poured in at the end of cooking. Various additives are also used - fruits, honey, nuts, raisins.
Fall is here, and with it, pumpkin season. This means that at least once a week for breakfast we will have porridge with pumpkin and rice, my recipe is simple, I cook it on the stove, not in the oven. And I do everything in one pot or in a cauldron: first I boil the pumpkin, then I mix it with milk and add rice. The taste of rice porridge with pumpkin is even better than when the cereal is cooked separately and then combined with pumpkin puree. This is exactly the case where the simpler the better. I buy the most ordinary rice, unnamed, we sell it under the general name “round”, and I always take a bright, sweet pumpkin.
Recipe for porridge with pumpkin and rice
Ingredients:
- A piece of ripe bright pumpkin - 650-700 g;
- round rice - 2 cups (faceted);
- milk (3.5% fat) - 4 cups (one liter);
- water - 2-2.5 cups;
- sugar - 5-6 tbsp. l (to taste);
- butter - 100 gr;
- salt - 0.5 tsp (to taste).
How to cook pumpkin porridge with rice
Let's do the pumpkin first. We clean it from the crust and seeds. If the middle is soft, fibrous, cut out this part. We have our own pumpkin, country pumpkin, with a very thin skin and a dense center. There is almost no waste, so I weighed the piece along with the crust. In its pure form, I think it turned out 550-600 grams or so. Cut the prepared pulp into medium-sized cubes.
Pour half a glass of water into a cauldron, put pieces of pumpkin, cover with a lid. On low heat, we darken it for about 15 minutes, boil it well, until soft. Mash with a masher into a puree. I do not make it completely homogeneous, I leave small pieces, then they still boil soft, knead when mixed. According to this principle, pumpkin porridge is prepared both rice and millet, although the option using a blender is also appropriate. But for him it is indispensable, you can’t get such a delicate creamy texture with a crush.
Pour pumpkin puree with boiled milk, bring to a boil again. If your milk is not boiled, be sure to boil it first to avoid unpleasant surprises in the form of curdled milk.
Rice groats are washed. Pour into a large bowl, pour warm water, shake, change the water. And so on until the water is almost clean (it will not become transparent due to starch). There is another way - pour the cereal into a colander, rinse under running water. We shift to a cauldron with boiled milk, stir so that the rice does not stick to the bottom. We put a flame divider under the cauldron (this is such a metal circle with small holes), reduce the heat, steam the grits for 15 minutes. Pour in 1-1.5 cups of water, depending on the cereal. There are varieties that require a lot of liquid, and there are those that quickly steam out and become soft.
Pour sugar, salt, put butter. We stir. Steamed grains will immediately absorb sweetness and oil, rice porridge with pumpkin will have a balanced, very pleasant creamy taste.
Since childhood, I remember that ready-made cereals were always left to infuse, often even wrapped in an old coat or fur coat and kept for at least an hour. When I have time, that's what I do. When not, I let it stand in a cauldron for 10-15 minutes and arrange it on plates.
A couple of pieces of butter can be added to the plates, sugar is also added to taste in the finished porridge.
Look how appetizing porridge with pumpkin and rice turned out, you just want to try it! And there are even small pieces of pulp in it, everything we love. If there is a pumpkin left, do not put it off for a long time, cook it. Very tasty! Cook for health and with pleasure!
I think it's no news to anyone that pumpkin is very useful. In addition, it is also insanely delicious if cooked correctly, which, in fact, is not at all difficult!
Today I suggest you cook rice milk porridge with pumpkin, and I will tell you how to do it quickly and easily - below in the article. Such a very tender and tasty porridge will certainly appeal to adults and children, and is also suitable for those who are on a diet, as it has a low calorie content. Enjoy your meal!
Recipe for pumpkin porridge with rice
Kitchen tools: kitchen stove; a saucepan or cauldron, a tablespoon, a grater, a cutting board, a knife.
Ingredients
How to choose the right ingredients
- Choose pumpkin that is ripe and sweet. The sweeter the pumpkin is, the less sugar you can add to the porridge, and some do not add it at all.
- Rice you can use any you want.
Step by step cooking
Bon Appetit!
video recipe
As you understand, the principle of cooking pumpkin porridge with rice is incredibly simple! Watch the process of its preparation on the stove and in the oven in this video:
How to apply: Pour the hot porridge on the plates, add a piece of butter, as well as, to taste, raisins, nuts or a banana and enjoy the great taste!
Possible cooking and filling options
Another way to cook porridge with pumpkin is to boil rice and pumpkin separately in milk, then combine everything and simmer a little more together. This method will eliminate the likelihood of burning porridge.
Pumpkin porridge, if desired, can be seasoned with cinnamon or cardamom, which will further enrich the already strong alluring aroma of ready-made sweet porridge.
Useful properties of pumpkin
- The pumpkin contains a large number of useful minerals and vitamins, namely: beta-carotene, vitamins B1, B2, C, E, PP. Of the minerals, these are potassium, calcium, magnesium, zinc, fluorine, copper and manganese, iron, cobalt, phosphorus and sodium.
- This vegetable is good for skin and hair. Using this component, you can cook many dishes, and of a completely different kind - it can be pastries, first, desserts, meat and Pumpkin - a real salvation for people with diseases of the cardiovascular system.
- The potassium present in its composition maintains the tone of the heart muscle. Due to the absence of coarse fibers in it that irritate the digestive system, it is recommended for diseases of the gastrointestinal tract and is introduced into complementary foods for babies. Plus, pumpkin is hypoallergenic. even fish dishes
Conclusion
It is also very convenient to cook - those who have such a wonderful device in the kitchen should not even talk about the advantages of this technique. Well, the rest can also read the recipe for cooking in a slow cooker and, perhaps, you decide to get this wonderful helper home!
Do not forget to share your impressions and tips for cooking rice porridge with pumpkin in the comments!
In autumn, a pumpkin appears in almost every home: it is easy to buy it on the market or receive it as a gift from friends. In order not to wonder how to use vegetable stocks, try diversifying your diet: cook delicious rice porridge in the morning. If cooked in water, it is suitable for dieting.
How to cook pumpkin porridge with rice
Like other dishescooking pumpkin porridge with ricestarts by selecting a list of products. The ingredients must be fresh to make the delicacy tasty and fragrant. The main ones are rice groats - round-grained, because it swells better, and pumpkin pulp. Honey varieties of pumpkins are excellent for cooking, they are distinguished by their bright color and rich sweetness.
The list of products includes low-fat or homemade milk, which is poured over rice and pumpkin flakes. Sugar, salt, butter or vegetable oil are added to taste. It will turn out especially tasty if the dish is seasoned with dried fruits - dried apricots, raisins, or vanilla, nuts. It is allowed to supplement it with any any sweet fruit - apples, bananas, apricots.
The easiest way to cook a treat is in a saucepan. To do this, the pumpkin is cut into cubes, soaked and boiled for 15 minutes on minimum heat. Then you need to add milk to it, season with sugar, salt, boil and add washed rice. After repeated boiling, the dish is infused for 20 minutes on the stove, and when served, it is seasoned with butter and powdered sugar. In addition to using a saucepan, there are options for cooking in a pot in the oven or in a slow cooker.
In a slow cooker
Would be a great breakfastpumpkin porridge with rice in a slow cookercooked with skimmed milk. It is easy to cook if you put steamed cereals on the bottom of the bowl along with pumpkin cubes, season with sugar and salt and pour milk or its mixture with water. All that remains is to select the appropriate mode - cereals, soup or stewing, so that the program starts and gives a signal when ready.
In the oven
Delicious breakfast or dessert optionpumpkin porridge with rice in the ovencooked in pots or whole pumpkin. Pots are preferable because they take less time. In each, you will need to put pre-washed rice, pumpkin pulp and spices. Water or milk is also poured there. A delicacy is prepared without a lid in the oven at 180 degrees for about an hour and a half. Served with liquid honey or melted butter.
Recipe for pumpkin porridge with rice
Any culinary specialist can findporridge recipe with pumpkin and rice, which would correspond to his level of professionalism. Beginners can easily cope with a simple recipe that is based on milk or water, with the addition of raisins, apples, and other fruits. Experienced housewives will be able to cook a dish in pots, in a whole pumpkin, or diversify it with other types of cereals - millet, barley or semolina.
On milk
- Cooking time: 1 hour.
- Calorie content of the dish: 92 kcal.
- Purpose: for breakfast.
- Cuisine: author's.
Pumpkin porridge with rice and milkIt is considered a nutritious and healthy breakfast for a child and an adult. It gives the right amount of energy for the coming day, fills you with strength for work and study. If desired, it can be supplemented with cinnamon, vanilla or limit the added sugar.
Ingredients:
- pumpkin - 750 g;
- rice groats - half a glass;
- water - half a glass;
- milk - 300 ml;
- salt - 3 g;
- sugar - 60 g;
- butter - 10 g.
Cooking method:
- Remove skin and seeds from vegetables, wash and cut into cubes.
- Rinse rice groats with cold running water a couple of times so that the water becomes clear.
- Put pumpkin pulp in a saucepan, pour in water, bring to a boil over medium heat. After 10 minutes, pour milk, boil, salt, sweeten.
- Pour in rice groats, loosely cover with a lid. Cook over low heat for half an hour without stirring.
- Add butter to the finished snack, stir.
On the water
- Number of servings: 6 persons.
- Calorie content of the dish: 58 kcal.
- Purpose: for breakfast.
- Cuisine: author's.
- Difficulty of preparation: medium.
Pumpkin porridge with rice on the waterIt has a low calorie content, as a result of which it can be used in fasting or during a diet. It is also suitable for vegetarians, because it does not contain animal products. How to cook rice porridge with pumpkin is described in the recipe below.
Ingredients:
- pumpkin pulp - 1000 g;
- rice groats - half a glass;
- raisins - 2 handfuls;
- water - half a glass;
- sugar - 30 g;
- salt - 2 g.
Cooking method:
- Pumpkin pulp, peeled, cut into slices, pour water, boil over low heat.
- Pour rice cereal, boil for 10 minutes, stirring.
- Add washed raisins, cook until the cereal is soft.
- Salt, sweeten, grind with a blender until smooth.
- Season with vegetable or butter, let it brew.
in a pumpkin
- Cooking time: 2 hours.
- Servings: 10 persons.
- Calorie content of the dish: 93 kcal.
- Destination: for lunch.
- Cuisine: author's.
- Difficulty of preparation: difficult.
The pinnacle of culinary excellence isrice porridge in pumpkinwhich takes a long time to prepare. The result is a stewed dish with dried fruits and a milky creamy taste, which is great for lunch or breakfast for an adult or a child. How to prepare a delicious treat that is appropriate to serve guests on the festive table is described below.
Ingredients:
- pumpkin - a fruit weighing 2 kg;
- rice groats - 400 g;
- milk - half a liter;
- butter - 30 g;
- dried apricots - 20 g;
- prunes - 25 g;
- raisins - 30 g;
- nuts - 20 grams;
- apples - 1 pc.
Cooking method:
- Rinse the pumpkin, cut off the top, remove the seeds with a spoon.
- Rinse the rice groats several times, pour boiling water on the last one, set aside for five minutes to release the gluten and obtain a more crumbly consistency.
- Rinse dried fruits, cut apples into slices.
- Mix rice groats, fruits, salt, sweeten with sugar, honey or condensed milk.
- Put half of the butter on the bottom of the pumpkin, stuff ¾ of the filling with the filling, put the rest of the butter on top.
- Pour milk or cream, carefully close the lid, wrap in foil.
- Bake in the oven for about an hour at a temperature of 210 degrees.
- Before serving, cool, cut into portions, sprinkle with almonds, walnuts or cranberries.
- The pumpkin lid can be omitted if the opening is covered with foil.
in a pot
- Cooking time: 1 hour.
- Calorie content of the dish: 100 kcal.
- Purpose: for dinner.
- Cuisine: author's.
- Difficulty of preparation: medium.
Pumpkin porridge with rice in a potwill be an excellent dinner option that will replace the main course and dessert due to the increased calorie content and sweet taste. A whole pot can be eaten by an adult, but it is better for a child to give half or a third of it. Condensed milk, raisins and dried apricots add sweetness to the appetizer - a great combination of gourmet products.
Ingredients:
- round-grain rice groats - a glass;
- butter - 30 g;
- condensed milk - half a glass;
- salt - a pinch;
- milk - a glass;
- dried apricots - a handful;
- raisins - a handful;
- pumpkin pulp - 200 g.
Cooking method:
- At the bottom of the pot put butter, cubes of pumpkin pulp, half of the rice cereal.
- Salt, put dried apricots, raisins, the second half of rice cereal.
- Pour condensed milk, milk, close the lid.
- Put in a cold oven, heat to 180 degrees, cook for half an hour.
- After turning off, leave for 20 minutes.
with raisins
- Cooking time: half an hour.
- Servings: 2 persons.
- Calorie content of the dish: 79 kcal.
- Purpose: for breakfast.
- Cuisine: author's.
- Difficulty of preparation: medium.
Recipe for rice porridge with pumpkin and raisins, below, will explain to hostesses how to prepare a delicious and quick breakfast for the whole family. The secret of making is in the combination of pumpkin pulp with raisins and butter. The result is a bright appetizing dish that delights the household with its aroma.
Ingredients:
- rice - half a glass;
- water - 200 ml;
- milk - 200 ml;
- pumpkin pulp - 300 g;
- raisins - a handful;
- salt - 5 g;
- sugar - 10 g;
- butter - 20 g.
Cooking method:
- Sort raisins, wash, pour water for softness.
- Rinse rice groats, add water, boil, boil for 10 minutes.
- Cut pumpkin pulp into cubes, send to rice along with milk and raisins.
- Salt, sweeten, after boiling, cook for 15 minutes over low heat.
- Garnish with berries or jam when serving.
For a child
- Cooking time: half an hour.
- Servings: 4 persons.
- Calorie content of the dish: 81 kcal.
- Purpose: for breakfast.
- Cuisine: author's.
- Difficulty of preparation: medium.
Pumpkin porridge with rice for a child, especially if it is small, should be cooked without adding sugar so as not to spoil the teeth. By itself, the pulp of the pumpkin is sweet, so the child will be happy to eat it for breakfast or lunch. A vitamin treat will come in handy in the fall to protect the children's body from colds, strengthen immunity and health due to the high content of nutrients.
Ingredients:
- pumpkin pulp - 2 slices;
- rice groats - half a glass;
- butter - 30 g;
- salt - a pinch.
Cooking method:
- Rinse the rice, pour water two centimeters above the level of the cereal, boil, turn off the heat, let it swell.
- Coarsely rub pumpkin pulp, add to rice, salt.
- Boil the mixture, season with oil if desired.
- Serve chilled a bit.
Lenten
- Cooking time: half an hour.
- Number of servings: 6 persons.
- Calorie content of the dish: 84 kcal.
- Destination: for lunch.
- Cuisine: author's.
- Difficulty of preparation: simple.
A quick and easy dish is consideredlean rice porridge with pumpkin in a slow cooker, which is prepared with time savings due to the absence of the need to follow it. The smart device does everything for the hostess on its own - all that remains is to prepare the components and pour them into the bowl, select the appropriate mode and wait for the signal indicating the end of the cooking process.
Ingredients:
- rice - a glass;
- water - a glass;
- pumpkin pulp - 200 g;
- sugar - 30 g;
- salt - a pinch.
Cooking method:
- Cut pumpkin pulp into slices, transfer to a slow cooker.
- Send sorted and washed rice there.
- Pour in water, sweeten, salt.
- Close the lid, set the mode of rice, cereals or pilaf. At the end of cooking and receiving a signal, insist in the heating mode for 10 minutes.
- Serve warm, drizzled with vegetable oil if desired.
with apples
- Cooking time: 1 hour.
- Servings: 3 persons.
- Calorie content of the dish: 90 kcal.
- Purpose: for dessert.
- Cuisine: author's.
- Difficulty of preparation: medium.
The sweet treat ispumpkin porridge with apple and rice, which can be used as a festive dessert. The perfect combination of fresh apples with a slight sourness and fragrant spicy cinnamon gives the dish a unique taste and rich smell.
Ingredients:
- pumpkin pulp - 200 g;
- apples - 1 pc.;
- butter - 40 g;
- round-grain rice - half a glass;
- milk - 2 cups;
- sugar - 30 g;
- ground cinnamon - 3 g;
- salt - a pinch.
Cooking method:
- Cut the pumpkin and apple pulp into cubes, lightly fry in half the oil.
- Pour rice into pots, add fruits, sugar, salt, cinnamon.
- Pour boiling milk over, close the lids, rearrange in a cold oven.
- Preheat the oven to 220 degrees, cook for 40 minutes.
- Serve garnished with berries or coconut flakes.
In the oven
- Cooking time: 1 hour.
- Servings: 4 persons.
- Calorie content of the dish: 96 kcal.
- Destination: for lunch.
- Cuisine: author's.
- Difficulty of preparation: medium.
Has an unusual tasterice-millet porridge with pumpkin in the oven. It turns out at the same time sweet and not very, crumbly and fragrant. Dessert lovers will have to put more sugar in the dish, while the rest can use the appetizer as a side dish or an independent dish.
Ingredients:
- millet groats - half a glass;
- rice groats - half a glass;
- pumpkin pulp - 300 g;
- salt - 3 g;
- butter - 70 g;
- milk - 3 cups;
- sugar - 15 g.
Cooking method:
- Wash both types of cereals, soak in warm water for 20 minutes.
- Grate the pumpkin pulp, pour boiling milk over it, cook for six minutes.
- Add cereals, salt, sweeten, cook for eight minutes.
- Put the contents in a baking dish, decorate with pieces of butter, close the lid.
- Keep in the oven at 220 degrees for half an hour.
How to cook pumpkin porridge with rice - cooking secrets
To make it tasty and appetizingpumpkin and rice porridgelisten to professional advice. Here is what eminent chefs recommend about how to cook rice porridge with pumpkin at home:
- before cooking, rice should be washed with running water a couple of times so that the liquid becomes transparent - this is how all the starch will come out, and the cereal will turn out to be crumbly and not stick together;
- the dish goes well with lemon or orange zest, cinnamon and cardamom;
- when adding dried fruits, they can not be soaked beforehand, because during the cooking process they will still swell;
- the optimal proportion of liquid and cereals is 1: 1;
- instead of sugar, it is allowed to use honey or condensed milk, which are put after cooking, so as not to lose useful properties and not to curdle;
- it is good to decorate the finished dish when serving with crushed walnuts or almonds, add sourness with the help of cranberries or lingonberries.
Video
