Pumpkin porridge with rice and milk. How to cook pumpkin porridge with rice How to cook pumpkin rice porridge

Appetizing, juicy, aromatic pumpkin porridge with rice will be useful for adults and children. You can prepare it in a lean version or traditionally with milk and a variety of ingredients. By adopting a few recipes, you can pamper your family every day with delicious sweet or hearty aromatic dishes made from juicy orange vegetables, available for sale all year round, and rice, served with meat or dried berries.

Pumpkin porridge with rice is a very tender porridge recipe.

Traditionally, pumpkin porridge with rice and milk is prepared from:

• pumpkin pulp – 750 g;
• pure liquid – 0.5 tbsp.;
• milk – 280 ml;
• rice cereal – 70 g;
• a little butter for dressing;
• granulated sugar to taste.

The juicy pulp of the orange fruit is peeled and cut into small cubes. Place it in a saucepan, add water and simmer over moderate heat for about 12 minutes. Further pours in required quantity milk, add sugar and a little salt. Rice cereal, pre-washed, is added after the milk boils. Cook the porridge until the cereal is ready, season with oil at the end and serve.

In a slow cooker

Cooked pumpkin porridge with rice in a slow cooker has a rich taste and delicious aroma. This method of cooking will save time and get tasty dish– in a slow cooker, food will never burn, the food will have the correct consistency.

To prepare, you should stock up on:

• orange fruit pulp – 350 g;
• white round grain cereal – 150 g;
• fresh milk – 350 ml;
• water – 190 ml;
• sugar – approximately 70 g;
• vanilla sugar - 1 tbsp. l.;
• oil for dressing.

Pumpkin pulp is cut into small cubes, placed in a multicooker bowl and filled with water. In the “Stew” mode, cook it for about 8 minutes, then slightly crush the pumpkin pulp that has become soft and the washed rice grains. Next add spices, sugar and salt, a little warm water and milk.

In the “Porridge” mode, cook the dish for about 45 minutes, then season it with oil and serve. It will be the perfect breakfast for the whole family.

How to cook porridge with pumpkin and rice in water?

During Lent, you can cook porridge with pumpkin and rice in water - the dish will not only diversify your diet, but will also help improve the functioning of the immune system.

Appetizing, juicy, aromatic pumpkin porridge with rice will be useful for adults and children.

It is prepared from:

• pumpkins – 270 g;
• water – 400 ml;
• Sahara;
• salt;
• rice - ¼ cup.

The pumpkin should be peeled, chopped, and grated on a coarse grater. The prepared vegetable is placed in a pan along with washed rice and filled with water. Next, the bulk ingredients are sent, and the dish is cooked over low heat for about 30 minutes until the cereal is ready. At the end it is recommended to add a little honey and dried fruits.

With butter in a pot

An easy and healthy dish can be made from simple, affordable ingredients. In particular, porridge with rice and pumpkin, cooked in pots, will be satisfying, nutritious and, in addition, have an excellent presentation.

To prepare it, you should stock up on:

• pumpkin – 0.7 kg;
• rice – 90 g;
• milk – 700 ml;
• raisins – 40 g;
• salt, sugar;
• butter – 45 g.

For this amount of food you will need about 3 0.5 liter pots. If you take smaller containers, you will get more portions.

The pumpkin pulp is ground in a blender, and the cereal is washed. Both products are mixed together with granulated sugar, salt, and pre-soaked raisins.

40 ml of milk is poured into each pot, the pumpkin mixture is laid out and the rest of the milk is added. Do not fill the containers to the top - during baking the volume will increase and the porridge may “escape”, dirtying the oven.

Place the pots on a baking sheet in a cold oven. Bake at 190 degrees for 25 minutes, then at 160 degrees for another 45 minutes.

Take it out, put a piece of butter in each pot and put it in the oven for another 8 minutes.

Rice and millet porridge with pumpkin

Rice and millet porridge with pumpkin is an incredibly aromatic, attractive and tasty dish.

For breakfast in the morning, a light dish of:

• millet and rice cereals – 100 g each;
• pumpkin pulp – 450 g;
• salt, sugar;
• milk – 750 ml;
• butter – 80 g.

Pre-soak the cereal for 18 minutes in separate containers. Peel the pumpkin pulp, chop it and put it in boiling milk. Boil in milk for about 12 minutes, then add soaked cereal without water, a little salt, granulated sugar, cook for another 10 minutes.

Incompletely cooked porridge should be placed in a baking dish, added oil and placed in the oven for 35 minutes at 210 degrees. At the end, decorate with berries or dried fruits.

With added raisins

An excellent tasty dessert can be obtained from the following products:

• round grain rice – 120 g;
• pure liquid – 210 ml;
• homemade milk – 240 ml;
• pumpkin pulp – 270 g;
• raisins – 55 g;
• butter – 30 g;
• granulated sugar and salt.

Sort out the raisins, wash and add water. Rinse the rice cereal, add water and boil until tender. When almost all the water is absorbed, crushed orange pulp, raisins and milk are added to the rice. Everything is seasoned with sugar, salt and cooked until tender. At the end, season with oil, place in portioned plates and serve.

Pumpkin porridge with rice, dried apricots and prunes

Children and those watching their weight will benefit from porridge made from rice, pumpkin and dried fruits. The dish is valuable for the body due to the composition of products rich in vitamins, minerals, and microelements.

Children will really like this sweet porridge.

To prepare the dish you should stock up on:

• rice – 300 g;
• pumpkin – 400 g;
• prunes – 70 g;
• dried apricots – 70 g;
• honey - to taste;
• milk – 0.5 l;
• salt.

Wash the white cereal and soak in warm water for 30 minutes. Mix with grated pumpkin, honey and dried fruits, place in a baking pot, add honey and milk. Bake in the oven at 200 degrees for about 60 minutes. Finally, add oil and serve.

The dish is prepared from:

• pumpkins – 550 g;
• rice – 0.5 cups;
• apples – 2 pcs.;
• raisins;
• Sahara;
• vegetable oil.

The pumpkin is cleaned, washed under running water, and chopped in any convenient way. Rice grains are soaked in hot water, raisins - in cool liquid. The apples are peeled and cut into small slices.

Boil the pumpkin, add rice, sugar, salt and cook for about 15 minutes. Add apples, a handful of raisins, cook until tender for another 12-20 minutes. Season with oil, leave covered for 30 minutes, then serve.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

In autumn, pumpkin appears in almost every home: it can be easily bought at the market or received as a gift from friends. To avoid guessing how to use your vegetable reserves, try to diversify your diet: prepare delicious rice porridge in the morning. If cooked in water, it is suitable for dieting.

How to cook pumpkin porridge with rice

Like other dishes, preparing pumpkin porridge with rice begins with choosing a list of products. The ingredients must be fresh for the delicacy to be tasty and aromatic. The main ones are rice cereal - round grain, because it swells better, and pumpkin pulp. Honey varieties of pumpkin that differ are excellent for cooking: bright color and rich sweetness.

The list of products includes low-fat or homemade milk, with which rice and pumpkin shavings are poured. Add granulated sugar, salt, butter or vegetable oil. It will be especially tasty if the dish is seasoned with dried fruits - dried apricots, raisins, or vanillin, nuts. You can supplement it with any sweet fruits - apples, bananas, apricots.

The easiest way to cook the delicacy is in a saucepan. To do this, the pumpkin is cut into cubes, soaked and cooked for 15 minutes over low heat. Then you need to add milk to it, season with sugar, salt, boil and add washed rice. After boiling again, the dish is infused for 20 minutes on the stove, and when served, 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

A great breakfast would be pumpkin porridge with rice in a slow cooker, cooked with low-fat milk. It is easy to cook if you pour the steamed cereal into the bottom of the bowl along with pumpkin cubes, season with granulated sugar and salt and pour in milk or its mixture with water. All that remains is to select the appropriate mode - cereals, soup or stew - so that the program starts and signals when it is ready.

In the oven

A delicious option for breakfast or dessert is pumpkin porridge with rice in the oven, cooked in pots or in a 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. The 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 cook can find a recipe for porridge with pumpkin and rice that would meet his level of professionalism. Beginners can easily cope with simple recipe, which is based on milk or water, with the addition of raisins, apples, and other fruits. Experienced housewives will be able to cook the dish in pots, in a whole pumpkin, or diversify it with other types of cereals - millet, barley or semolina.

With milk

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 92 kcal.
• Purpose: for breakfast.
• Kitchen: author's.

Pumpkin porridge with rice and milk is considered a nutritious and healthy breakfast for children and adults. It gives you the right amount of energy for the coming day and fills you with strength for work and study. If desired, it can be supplemented with cinnamon, vanilla or limited added sugar.

Ingredients:

• pumpkin – 750 g;
• rice cereal - half a glass;
• water – half a glass;
• milk – 300 ml;
• salt – 3 g;
• sugar – 60 g;
• butter– 10 g.

Cooking method:

1. Peel and seed the vegetable, wash and cut into cubes.
2. Rinse the rice grains with cold running water a couple of times until the water becomes clear.
3. Place the pumpkin pulp in a saucepan, add water, and bring to a boil over medium heat. After 10 minutes, add milk, boil, add salt and sweeten.
4. Add rice cereal and cover loosely with lid. Cook over low heat for half an hour without stirring.
5. Add butter to the prepared snack and stir.

On the water

• Cooking time: half an hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 58 kcal.
• Purpose: for breakfast.
• Kitchen: author's.
• Difficulty of preparation: medium.

Pumpkin porridge with rice on water has a reduced calorie content, as a result of which it can be consumed during fasting or while on 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 cereal - half a glass;
• raisins – 2 handfuls;
• water – half a glass;
• sugar – 30 g;
• salt – 2 g.

Cooking method:

1. Cut the pumpkin pulp, peeled, into slices, add water, and boil over low heat.
2. Add rice cereal, boil for 10 minutes, stirring.
3. Add the washed raisins and cook until the cereal is soft.
4. Add salt, sweeten, and blend with a blender until smooth.
5. Season with vegetable or butter and let it brew.

In a pumpkin

• Cooking time: 2 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 93 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: difficult.

The pinnacle of culinary excellence is considered to be rice porridge in pumpkin, which is cooked long time. The result is a stewed dish with dried fruits and a milky-creamy taste, which is perfect for lunch or breakfast for an adult or child. How to prepare a delicious delicacy that is appropriate to serve on the festive table to guests is described below.

Ingredients:

• pumpkin – fruit weighing 2 kg;
• rice cereal – 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:

1. Wash the pumpkin, cut off the top part, remove the seeds with a spoon.
2. Rinse the rice grains several times, pour boiling water over the last one, set aside for five minutes to release the gluten and obtain a more crumbly consistency.
3. Wash dried fruits, cut apples into slices.
4. Mix rice cereal, fruit, salt, sweeten with sugar, honey or condensed milk.
5. Place half the butter on the bottom of the pumpkin, stuff it with filling ¾ of the way through, and place the remaining butter on top.
6. Pour milk or cream, carefully close the lid, wrap in foil.
7. Bake in the oven for about an hour at 210 degrees.
8. Before serving, cool, cut into portions, sprinkle with almonds, walnuts or cranberries.
9. The pumpkin lid can be omitted if you cover the hole with foil.

In a pot

• Cooking time: 1 hour.
• Number of servings: 3 persons.
• Calorie content of the dish: 100 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Pumpkin porridge with rice in a pot will be an excellent dinner option that will replace the main course and dessert due to its increased calorie content and sweet taste. An adult can eat a whole pot, but it is better to give a child half or a third of it. The sweetness of the snack is given by condensed milk, raisins and dried apricots - a wonderful combination of delicious products.

Ingredients:

• round grain rice - 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:

1. Place butter, cubes of pumpkin pulp, and half of the rice cereal at the bottom of the pot.
2. Add salt, dried apricots, raisins, and the other half of the rice.
3. Pour condensed milk, milk, close the lid.
4. Place in a cold oven, heat to 180 degrees, cook for half an hour.
5. After turning off, leave for 20 minutes.

With raisins

• Cooking time: half an hour.
• Number of servings: 2 persons.
• Calorie content of the dish: 79 kcal.
• Purpose: for breakfast.
• Kitchen: author's.
• Difficulty of preparation: medium.

The recipe for rice porridge with pumpkin and raisins given below will explain to housewives how to prepare a delicious and quick breakfast for the whole family. The secret of production is the combination of pumpkin pulp with raisins and butter. The result is a bright, appetizing dish that will delight your 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:

1. Sort the raisins, wash them, add water to soften them.
2. Rinse the rice cereal, add water, boil, and cook for 10 minutes.
3. Cut the pumpkin pulp into cubes and add to the rice along with milk and raisins.
4. Add salt, sweeten, and after boiling, cook for 15 minutes over low heat.
5. When serving, garnish with berries or jam.

For a child

• Cooking time: half an hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 81 kcal.
• Purpose: for breakfast.
• Kitchen: author's.
• Difficulty of preparation: medium.

Pumpkin porridge with rice for a child, especially if he is small, should be cooked without adding sugar so as not to spoil his teeth. The pumpkin pulp itself is sweet, so your child will be happy to eat it for breakfast or lunch. This vitamin delicacy will come in handy in the fall to protect children’s bodies from colds, strengthen immunity and health due to great content useful substances.

Ingredients:

• pumpkin pulp - 2 slices;
• rice cereal - half a glass;
• butter – 30 g;
• salt - a pinch.

Cooking method:

1. Rinse the rice, add water two centimeters above the level of the cereal, boil, turn off the heat, and let it swell.
2. Coarsely grate the pumpkin pulp, add to the rice, and add salt.
3. Bring the mixture to a boil, season with oil if desired.
4. Serve after cooling slightly.

Lenten

• Cooking time: half an hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 84 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: simple.

Fast and a simple dish considered lean rice porridge with pumpkin in a slow cooker, which is prepared in a time-saving manner due to the absence of the need to monitor it. The smart device does everything for the housewife on her own - all that remains is to prepare the ingredients 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 - glass;
• pumpkin pulp – 200 g;
• sugar – 30 g;
• salt - a pinch.

Cooking method:

1. Cut the pumpkin pulp into pieces and place in a slow cooker.
2. Send sorted and washed rice there.
3. Pour in water, sweeten and salt.
4. Close the lid and set the mode to rice, cereal or pilaf. Upon completion of cooking and receiving a signal, leave in the heating mode for 10 minutes.
5. Serve the appetizer hot, season with vegetable oil if desired.

With apples

• Cooking time: 1 hour.
• Number of servings: 3 persons.
• Calorie content of the dish: 90 kcal.
• Purpose: for dessert.
• Kitchen: author's.
• Difficulty of preparation: medium.

A sweet treat is pumpkin porridge with apple and rice, which can be used as a holiday dessert. The perfect combination of fresh apples with light sourness and aromatic spicy cinnamon gives the dish a unique taste and rich aroma.

Ingredients:

• pumpkin pulp – 200 g;
• apples – 1 pc.;
• butter – 40 g;
• short grain rice – half a glass;
• milk – 2 glasses;
• sugar – 30 g;
• ground cinnamon – 3 g;
• salt - a pinch.

Cooking method:

1. Cut the pumpkin and apple pulp into cubes and lightly fry in half the oil.
2. Pour rice into pots, add fruit, sugar, salt, cinnamon.
3. Pour boiling milk, close the lids, and place in a cold oven.
4. Preheat the oven to 220 degrees, cook for 40 minutes.
5. Serve garnished with berries or coconut flakes.

In the oven

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 96 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Rice and millet porridge with pumpkin in the oven has an unusual taste. It turns out to be both sweet and not very sweet, crumbly and aromatic. Dessert lovers will have to add more sugar to the dish, while others can use the appetizer as a side dish or a meal on its own.

Ingredients:

• millet cereal - half a glass;
• rice cereal - half a glass;
• pumpkin pulp – 300 g;
• salt – 3 g;
• butter – 70 g;
• milk – 3 glasses;
• sugar – 15 g.

Cooking method:

1. Wash both types of cereals and soak in warm water for 20 minutes.
2. Grate the pumpkin pulp, pour boiling milk over it, and cook for six minutes.
3. Add cereal, salt, sweeten, cook for eight minutes.
4. Place the contents in a baking dish, decorate with pieces of butter, and cover with a lid.
5. Keep in the oven at 220 degrees for half an hour.

How to cook pumpkin porridge with rice - cooking secrets

To get a tasty and appetizing porridge from pumpkin and rice, listen to professional advice. Here's what famous chefs recommend about how to cook rice porridge with pumpkin at home:

• Before cooking, rice should be rinsed with running water a couple of times so that the liquid becomes transparent - this way all the starch will come out, and the cereal will turn out crumbly and will not stick together;
• The dish goes well with lemon or orange zest, cinnamon and cardamom;
• when adding dried fruits, you don’t need to pre-soak them, because they will still swell during the cooking process;

Rice porridge with pumpkin: recipes with photos

Pumpkin is an incredibly healthy fruit that is used in preparing various dishes. However, not everyone loves pumpkin-based dishes, in particular porridge. What ingredients can be added to this porridge to make it to your liking? Pumpkin porridge with rice with milk is an incredibly aromatic, attractive and tasty dish. It is recommended to be consumed for breakfast, as due to its rich composition it gives the body additional energy and strength. We present the recipe for this wonderful dish. Even in the photo the porridge is excellent. Pumpkin is an interesting creation of nature. We think of it as a vegetable, but it is actually a berry. Yes, yes, such a berry weighs 12 kilograms. This unpretentious vegetable-berry, in addition to its unique biological properties, is also interesting because it is very useful. And the recipe for porridge made from it is very simple.

The benefits of pumpkin are due to its rich composition. The calorie content of this berry is low, but it is considered very nutritious. Most vegetables, fruits and spices contain vitamins, macro- and microelements. But the ratio of these beneficial substances is different everywhere. In pumpkin the quantity and ratio are biologically active substances so high that it has a beneficial effect on vision, digestion, work of cardio-vascular system, hematopoietic function. Moreover, pumpkin promotes weight loss! It perfectly cleanses the gastrointestinal tract of waste and toxins and removes excess fluid. The main thing is to choose the right recipe for low-calorie pumpkin-based dishes.

Today we have pumpkin porridge with rice with milk, which can be prepared both in a slow cooker and on the stove. There is only one recipe. We cook on the stove. To make it clearer, each stage is provided with a photo.

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.

Pumpkin porridge with rice and milk turns out soft and tender, with a beautiful golden hue. You can eat it for breakfast, lunch with meat or vegetables, diversifying your family’s diet.

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!

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.

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.

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!

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.

a pinch of salt;

rice – 380 gr.;

sugar.

Step-by-step instruction:

1. Take a whole round pumpkin. Cut out the bottom part with a knife and scoop out the seeds with a spoon.
2. Boil the washed rice cereal in water. Don't forget to salt it.
3. Rinse the prunes and raisins under the tap and combine with rice.
4. If desired, add sugar to taste.
5. Fill the pumpkin with the resulting rice porridge. We cover it with the cap that we cut off.
6. Place this miracle in the oven and bake for 45 minutes.
7. If you don’t want the dish to come out too dry, pour a little milk or cream into the pumpkin. Bon Appetit everyone!

Pumpkin season is starting, and the first thing I will cook from it is pumpkin porridge. They eat any of them with pleasure, both rice and millet. There was no millet in the reserves, the question of choice was resolved by itself - for breakfast there would be rice porridge with pumpkin in milk. There are no special secrets, the recipe is simple, the main thing is that it does not burn and the milk does not escape. And choose a brighter, orange, sweet pumpkin. And any rice will do; from my own experience, I can say that porridge with pumpkin and rice will turn out delicious even from the cheapest cereal. Adjust the thickness to your liking by adding milk or water.

You can add raisins, dried apricots, candied fruits, a couple of pinches of cinnamon, and vanilla to the recipe for rice porridge with pumpkin. I made it without any additives. Usually they are needed if the pumpkin is unripe or unsweetened.

Ingredients

To prepare pumpkin porridge with rice you will need:

• rice cereal - 2 cups;
• pumpkin without peel and seeds – 700-800 g;
• milk – 3 glasses;
• water – 1.5 cups;
• sugar – 4-5 tbsp. l (to taste);
• salt – 0.5 tsp;
• butter – 0.5 packs (80-100 grams).

How to cook rice porridge with pumpkin. Recipe

The ideal option for porridge is a bright pumpkin with dense, sweetish pulp. I advise you to try it before you put it on the boil. If there is a grassy taste (usually unsweetened forage varieties), add more sugar or balance the taste with dried fruit, adding pieces of dried apricots and raisins at the end of cooking. I have a pumpkin from the dacha, very sweet, orange. I cut off the peel and the middle with the seeds. Then cut it into cubes. I weighed it and it was almost 800 grams. This means you need about a kilogram of unpeeled.

I cook rice porridge with pumpkin on the stove in a large casserole with a thick bottom. After pouring pumpkin pieces into the cauldron, he poured in half a glass of water. During the steaming process, the water will evaporate, but initial stage It is necessary to prevent anything from burning. Place on low heat, cover and simmer for 15 minutes until soft.

Both long grain and round rice are suitable for pumpkin porridge. With the first, the porridge will be more “separate”, the grains of rice will not stick together and will not boil too much. With a round one you will get a more viscous consistency, closer to a “smear”. Be sure to rinse the grains several times until the water is clean.

I boil the milk in a separate pan. Mine is fresh, homemade, so boiling is necessary. For pasteurized milk, you can skip this step, but I would still recommend boiling it just in case to avoid an unpleasant surprise in the form of curdled milk.

The water has almost all boiled away and the pumpkin has become soft. When pressed, the pieces should knead easily.

Now I take a potato masher and mash it into a puree. I don’t make it completely homogeneous; we like it better when there are small pieces of pumpkin pulp in the porridge. For a smoother consistency, you can use a blender.

I pour boiled milk into the cauldron, stir and bring to a boil again over low heat.

I pour rice into boiling milk. While stirring, I wait until it starts to boil, then turn the heat down to low. I don’t recommend leaving the cereal unattended until the cereal absorbs the liquid - the milk can easily “run away.”

After ten minutes, the rice will swell, the porridge will become thicker and will seem to separate - the grain will settle to the bottom, the liquid will rise to the top. To prevent it from burning, I place the cauldron on a divider.

After another five minutes, add sugar and salt. The salt will not be noticeable, but will make the taste of the porridge more contrasting; without it it will turn out bland and sweet.

Cover with a lid and leave to simmer for 15-20 minutes until full readiness. It happens that cereal absorbs a lot of liquid and milk rice porridge with pumpkin turns out cool. Then I add a little water during the cooking process (this time I poured in a glass of boiling water). Before turning it off, add butter and stir.

I leave the finished pumpkin porridge to brew on a warm burner. Better yet, wrap the cauldron or saucepan with a thick towel and leave it to rest. You can even undercook it a little and let it steam slowly.

Well, the rice porridge with pumpkin was infused with milk and steamed. Then my eaters woke up - it’s time for breakfast, everyone to the table! The porridge turned out to be very tasty, we couldn’t do without some additives, we ate almost all of it unnoticed. So prepare with reserve! Bon Appetit everyone! Your Plyushkin.

Video version of the recipe