How to cook delicious pumpkin rice porridge. Rice porridge with pumpkin: recipes with photos

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 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.

We fill pumpkin puree 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!

Pumpkin porridge with rice and milk - the undoubted leader in the list of healthy dishes and at least sometimes, but should be present in the diet of every person.

How to cook pumpkin porridge with rice and milk - recipe

Ingredients:

  • pumpkin sweet varieties - 700 g;
  • rice groats - 120 g;
  • purified water - 125 ml;
  • milk - 375 ml;
  • salt - a pinch;

Cooking

Since our porridge today will be made from pumpkin, we will first prepare the vegetable for further processing. Wash the pumpkin fruit of the sugar variety thoroughly, wipe dry, get rid of the stalk, cut in half and remove the seeds. Now we will peel the pulp from the hard skin and chop the amount necessary for porridge into medium-sized cubes. Next, put the vegetable cubes in an enameled pan, pour in water, heat the mass to a boil, reduce the heat and simmer for ten minutes.

Now pour in the milk heated to a boil, throw in salt and granulated sugar, stir and pour in the rice, pre-washed thoroughly to clear water, evenly distributing it over the surface. After adding the rice groats, do not interfere with the porridge, but cover with a lid and simmer at the lowest heat for thirty minutes or until the rice is ready.

When ready, mix the porridge, while kneading the pieces of pumpkin, throw in the butter to taste and mix again. If there is a desire to get a porridge that is more liquid in consistency, then add a little more boiled milk and, if necessary, granulated sugar and mix.

Milky pumpkin porridge cooked in combination with rice and millet is very interesting in taste. The proportions and subtleties of its preparation in our next recipe.

Milk porridge with pumpkin, rice and millet

Ingredients:

  • millet groats - 120 g;
  • rice groats - 120 g;
  • pumpkin sweet varieties - 1 kg;
  • whole milk - 850 ml;
  • filtered water - 350 ml;
  • salt - a pinch;
  • granulated sugar - 75 g or to taste;
  • butter.

Cooking

As in the previous recipe, we properly prepare the pumpkin fruit and get the pure pumpkin pulp we need, which we chop into cubes and put in this case in a boiling mixture of water and milk. We flavor the mass to taste with granulated sugar and salt, let it boil again, stirring, reduce the intensity of the fire to a minimum and simmer the vegetable in the milk mixture for fifteen minutes.

Now we thoroughly wash the rice and millet groats until the water becomes completely transparent, pour the millet for one minute with boiling water and rinse again. We send both types of cereals to the pumpkin and simmer at the lowest heat for thirty minutes, stirring occasionally, and, if necessary, adding hot milk or water.

When ready, flavor the porridge with butter and serve hot.

If desired, you can cook such porridge in pots in the oven. To do this, put the stewed pumpkin in a mixture of water and milk into pots, add a mixture of washed rice and millet, cover with lids and place in an oven heated to 190 degrees for about forty minutes.

Cooking pumpkin porridge with rice is greatly simplified by the presence of a slow cooker. The next recipe is for the owners of this miracle device.

How to cook pumpkin porridge with rice and raisins in a slow cooker?

Ingredients:

Cooking

We determine the prepared and chopped pumpkin in a multi-pan, add thoroughly washed rice and raisins, pour in filtered water, milk, throw a pinch of salt, granulated sugar and butter to taste, Close the lid of the device and select the Milk Porridge program. After the signal, we leave the porridge for another ten to fifteen minutes in the “Heating” mode and we can serve.


Rich in rare vitamins, incredibly tasty and fragrant pumpkin porridge with rice is a dish recommended for adults and children. The taste of porridge depends largely on the type of pumpkin: it turns out very tasty from nutmeg pumpkin, and the use of a variety of “hundred-pound” pumpkin makes the dish more like a dessert.

We offer three recipes for cooking porridge from pumpkin and rice: on water, on milk and a dessert option.

Casseroles are very tasty from rice:

How to cook pumpkin porridge with rice on the water?

Recipe Ingredients:

  • steamed rice - half a glass;
  • water - one and a half glasses;
  • pumpkin - 150 g;
  • sugar and salt;
  • sweet cream butter (but it’s good without it).

Cooking porridge from pumpkin and rice on the water:

We put the washed rice in a saucepan with boiling water (in the absence of a saucepan, you can also use a saucepan). Add salt and keep on low heat until almost ready.

Then add fresh pumpkin cut into cubes and sugar, cover the saucepan with a lid and cook for another 10 minutes: the porridge is ready.

Oil is added during cooking, on a plate or not used at all - it all depends on the desire.

Pumpkin porridge with rice in milk

Recipe Ingredients:

  • pumpkin - 500-600 g;
  • a glass of milk;
  • water;
  • rice - 7-8 tbsp. spoons;
  • butter, sugar optional, salt.

Cooking:

Wash the pumpkin, peel and remove the seeds, cut into cubes, place in a pot of water. Water will need twice as much as pumpkins. Keep the vegetable on low heat until cooked (ready pumpkin is freely pierced with a fork or knife).

Then add the washed rice and increase the heat. As soon as the rice boils and the water evaporates so that it only slightly covers the porridge, you should pour in the milk, add a little sugar and salt.

After boiling the milk, reduce the fire, cook for another 5 minutes. It is better to add butter when the porridge is already in the bowl.

Pumpkin and Rice Dessert Porridge Recipe

Recipe Ingredients:

  • 800 grams of pumpkin varieties "hundred-pound";
  • milk - about 4.5 cups;
  • one and a half glasses of jasmine rice;
  • butter - about 100 g;
  • salt and sugar;
  • whipped cream.

Cooking:

The pumpkin is cleaned, cut into small pieces, put in a saucepan, poured with milk in the amount of 1.5 cups, boiled well, cooled, and then rubbed through a sieve.

Washed rice is poured with three glasses of milk and friable porridge is boiled, mixed with pumpkin, butter is added and placed briefly in a heated oven for browning. When serving, garnish with whipped cream.

In general, any pumpkin porridge, if desired, can be put in the oven for roasting or browning. You can replace ordinary milk with baked milk, diversify porridge with an egg (it is poured in and mixed well at the end of cooking), use various additives in the form of honey, fruits, raisins, nuts.

Step 1: Prepare the ingredients.

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

Step 2: Boil the pumpkin.


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

Step 3: Add Rice.


Pour rice over pumpkin in milk. Attention: do not stir, but scatter the rice in an even layer on top. Cover the pot with a lid, leaving a small gap. And simmer everything for 25-30 minutes or until the rice is ready. In no case should you interfere with porridge during cooking!

Step 4: We bring pumpkin porridge with rice in milk to readiness.


Remove the finished pumpkin porridge from the heat, add butter to it (someone likes it, some more, some less) and now mix thoroughly. You can try to crush all the pieces of pumpkin, turning them into a 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 in milk.


Ready-made pumpkin porridge with rice in milk is 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! Divide the pumpkin porridge among bowls, garnish with pieces of butter or dried fruit, and serve.
Bon Appetit!

In pumpkin porridge, you can add lemon or orange zest, as well as cinnamon and cardamom.

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 you need to add it not during cooking, but to the finished pumpkin porridge when it cools down a bit.

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

For many housewives, the 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 beriberi is exacerbated, pumpkin dishes become an excellent salvation and variety in healthy nutrition.

Recipe for pumpkin porridge with milk and rice

Dish: Main course

Preparation time: 10 minutes

Cooking time: 40 minutes

Total time: 50 minutes

Ingredients

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

Step by step recipe with photo

How to cook pumpkin porridge with rice in milk

Often, pumpkins can be bought from grandmothers already peeled. If it is whole, then cut it, clean the seeds with a spoon, cut off the skin with a knife. Cut into slices first. Then each slice - into very thin slices.

Pour pumpkin slices into a bowl.

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

Scatter the rice over the surface of the pumpkin. Do not mix, put on fire just like that. If the grains fall to the bottom, the porridge will quickly burn.

Cook on the slowest heat for at least 40 minutes. You don't need to mix. During that time, the liquid should evaporate in order. You will need to get one slice of pumpkin with a fork, and try to knead it. If the vegetable lends itself easily and becomes soft, pour sugar into the porridge, add butter. Mix thoroughly. At the same time, we do not remove from the fire. Pieces of pumpkin under the spoon will have to disintegrate and the porridge will acquire its uniform consistency.

Bon Appetit.