If you make a table of the popularity of cereals in our country, then rice will occupy only 6th place. And in countries such as China or Japan, rice dishes are included in the daily menu of every resident. We cook with pumpkin just as rarely. The orange beauty appears on our table only in the fall, and not all housewives know how to use this healthy vegetable. Milk porridge with pumpkin and rice is a tasty, healthy and low-calorie dish.
If you use the recipe presented below, the calorie content of a serving of porridge will be about 300 kcal . And the feeling of satiety after eating it will be such that you can easily hold out until the next meal, and you will not have the desire to snack on something unhealthy or sweet. A similar, but more complex recipe is pumpkin porridge with rice.
Pumpkin is a healthy vegetable. It contains a lot of vitamins and minerals and is recommended for those who follow a diet. It will also be incredibly useful for children. Porridge with milk, rice and pumpkin contains vitamins C, E and group B and minerals such as iron, zinc, fluorine and silicon. If you have to limit your diet due to stomach problems, then this dish will ease your condition, since the vegetable contains fiber, which helps to gently cleanse the intestines. Rice porridge with pumpkin is simple and quick to prepare. Your loved ones will love our recipe. We also recommend cooking rice porridge in a slow cooker with milk.
So, how to cook rice porridge with pumpkin in milk?
Preparation progress:
1. Any cereal must be washed. Measure out 1 cup of rice cereal and rinse it with cold water. If possible, you can fill it with water for about 10 minutes. This is not necessary, but this way the porridge with rice and pumpkin will become crumbly, soft, and it will take less time to cook.
2. Add 1 cup of boiling water to the container with rice and place it on the stove. After the water boils, reduce the heat to low. It is necessary to stir the rice periodically as it may stick to the sides or bottom of the pan. All liquid should be absorbed. This recipe with pumpkin does not require long-term heat treatment.
3. While the pan with the rice stock is on the stove, you can start preparing the pumpkin. Cut a piece of the vegetable, remove the skin and grate it on a coarse grater. The pumpkin mass should consist of small pieces.
4. The vegetable does not have to be boiled separately. When grated, the pumpkin mass quickly boils and becomes tender and soft. At the same time, it does not lose vitamins, which are destroyed during long cooking.
5. Mix the cereal that has absorbed water with milk and pumpkin mixture. Add sugar, vanillin and salt. Place the pan with rice on the stove and bring to a boil. Reduce the fire. 15 minutes is enough for the rice grains to completely boil. Turn off the heat and cover the pan with a lid. You can additionally wrap the pan under a towel. Rice porridge with pumpkin should sit for about 15 minutes, so it will be more flavorful.
6. Place the finished dish on plates. Pumpkin rice porridge is served with butter; those with a sweet tooth can add jam to it.
Bon appetit! We hope you enjoy our simple recipe with photos.
Creamy dish in a pot in the oven
Well-cooked porridge is always tasty, and if it is also made in a pot, you can be sure that you will get a lot of pleasure from the result. Of course, if pumpkin is your product, since some, despite many recipes, still cannot accept its taste.
Required Products:
- 40 grams of butter;
- 150 grams of raw rice;
- add the amount of seasonings based on your preferences;
- approximately 350 grams of pumpkin.
Cooking process:
- Before you start cooking the porridge, you need to lightly cook the rice. Place it in a pan of water and cook for about 10 minutes instead of the usual twenty minutes.
- While this process is going on, you can turn on the oven to heat up to 200 degrees and move on to the pumpkin. Cut it into medium pieces.
- We take pots, put a small piece of butter on the bottom, then cover it with rice and pumpkin. It is better to mix all the contents so that the taste is distributed evenly. At the same stage, add salt and sugar. Close the pots and put them in a preheated oven for about 20 minutes.
Rice porridge with pumpkin and milk
Rice porridge with pumpkin in milk is such a delicious dish that both children and adults eat with joy and great pleasure. The color of this porridge alone can lift your spirits in the morning.
How to cook pumpkin porridge
The porridge should be cooked over low heat for a long time, so choose a container so that it does not burn. For example, you can take a saucepan with a thick bottom or cook in a slow cooker.
Which pumpkin to buy
It is best to use homemade pumpkin. If you buy it at the store, ask to make a cut and make sure that the inside of the pumpkin is a rich orange color. Sometimes stores sell pumpkins already cut into halves. This is handy if you need some pumpkin for a recipe. Although I suggest taking a large pumpkin and preparing several more dishes from it, for example, a fragrant compote for the winter, a sweet and tender baked pumpkin with honey, or a delicious pumpkin casserole with cottage cheese.
With the addition of dried apricots and prunes
Raisins are not the only dried fruit that goes well with this dish. And if you don’t really like it, then a great option is to use dried apricots and prunes.
Required Products:
- 400 grams of pumpkin;
- a glass of milk;
- 150 grams of rice;
- 20 grams of butter;
- prunes and dried apricots - quantity at your discretion;
- seasonings of your choice.
Cooking process:
- Peel the pumpkin, cut it into small squares or grate it.
- Let the rice cook, before mixing all the ingredients together, it should cook slightly and become softer. We wait until the cereal boils, cook for about 8 minutes, after which you can begin further cooking.
- Pour all the milk into the pan with the cereal, put the chopped pumpkin and selected spices there.
- Now add pre-chopped dried fruits and chopped butter. Cook everything over low heat for about 15 minutes, until there is no liquid left at all.
- It is not recommended to serve the dish right away; it is better to cover the dish with something warm and let it brew for about 20 minutes, then the taste will be brighter and richer.
This is interesting: how to cook rice porridge
How to cook delicious milk rice porridge with pumpkin
Per 100 g of dish there are:
- Calories: 89.9 kcal. ,
- Proteins: 2 g.
- Fat: 1.3 g.
- Carbohydrates: 19 g.
The amount of ingredients is for 4 servings
Cooking time: 40 minutes
Pumpkin is a popular product from which a wide variety of dishes are prepared. It is a storehouse of fiber, a full range of vitamins and minerals. In terms of beta carotene content, it overtook carrots, and in terms of the amount of antioxidants, it overtook broccoli.
Pumpkin with rice is an incredibly tender and healthy dish. You can prepare rice porridge with pumpkin in milk in various ways. The proposed recipe is the simplest, the dish turns out tasty, juicy, aromatic.
Ingredients
Any type of cereal is suitable for pumpkin porridge. But if you take the steamed type, it will not be as tender and soft as the polished one.
- 1 cup rice grain;
- 0.5 kg pumpkin;
- 1 liter of milk;
- 1-2 tbsp. Sahara;
- 0.5 tsp vanilla sugar;
- 1 tbsp. butter;
- 2 glasses of water.
Cooking process
In order for rice porridge with pumpkin in milk to be tender, the grains must be rinsed several times with cool water, and then poured in for half an hour to an hour to swell.
Next, peel the pumpkin and cut into cubes.
Pour in 1 glass of water (it should just cover the vegetable) and cook for 15 minutes.
In order to make rice porridge with pumpkin more tender, you need to prepare an additional amount of milk. Under no circumstances should it be added cold, so it is heated in a separate saucepan. This is an important subtlety that helps to properly cook milk rice porridge with pumpkin.
Next, in one bowl you need to combine rice with pumpkin and pour boiling milk over them. Add sugar and vanilla (you can add a little cinnamon) and simmer over low heat for 5 minutes.
At this stage, you can add a handful of raisins or dried cranberries to the side dish - it will be even tastier.
After the rice porridge with rice in milk is cooked, it should be left to sit for 10 minutes under the lid, after adding a small piece of butter.
Now you know how to properly cook rice with pumpkin in milk. After 10 minutes, our delicious porridge with pumpkin can be served, divided into portioned plates. This dish will be a great solution for breakfast.
Recipe for pumpkin rice porridge in a slow cooker
Rice is considered the healthiest grain, filling and free of cholesterol and harmful fats. Porridge cooked in milk, with the addition of such a healthy vegetable as pumpkin, will help satisfy the feeling of hunger and will be the optimal solution for simple, easy preparation.
Moreover, cooking can be done in a slow cooker, forgetting about the problems associated with burning or excessive evaporation of milk. To create this wonderful dish you will need:
Article on the topic: How to cook pea soup with pork
- pumpkin pulp – 300 g;
- rice (round grain) – 150 g;
- water – 200 ml;
- milk – 0.4 ml;
- sugar – 25 g;
- vanillin to taste (a pinch of 3 g);
- butter and vegetable oil for greasing – 5 g.
The slightly longer cooking time of fifty minutes pays off well due to the automatic execution of all thermal processes. The nutritional value of one hundred grams of the dish is 90 kcal.
Cut the pumpkin pulp into thin strips and place in a multicooker bowl, in which the entire top should be greased with oil. Pour one hundred milliliters of water into the vegetable, and then turn on the “stew” function for ten minutes and close the lid.
After the time has passed, pour in the rice, add vanillin, sugar, pour in the remaining water, which should be at room temperature, as well as milk.
Then set the “porridge” mode for forty minutes.
At the end of the cooking process, you can stir the porridge and add oil, which can also be distributed into each individual serving.
Rice porridge with pumpkin and milk
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.
