Recipe for aromatic rice porridge with pumpkin in a Redmond slow cooker

Time: 60 min.

Servings: 6-8

Difficulty: 2 out of 5

Our ancestors greatly respected porridge: for their ability to satiate, low cost and relative ease of preparation.

And “garbuzovoy” porridge (that’s how a pumpkin dish was called in the old way), cooked in a pot and kept in a Russian oven, was generally considered practically a delicacy.

Mainly because it was prepared not with water, but with milk, and seasoned with butter. Of course, in modern conditions this recipe is almost impossible to reproduce. But rice porridge with pumpkin in a slow cooker is a worthy replacement.

Pumpkin is a relatively inexpensive fruit with many culinary uses. It is used as a filling for pies and other pastries, a base for the most delicate puree soups, and desserts.

This is an amazing product: rich in vitamins, healthy, and with an intoxicating aroma. It's no surprise that the pumpkin porridge recipe is still popular.

For the dish you will need very few ingredients:

Rice porridge with pumpkin: in a slow cooker, with milk, water, with toppings. Delicious recipes

Rice porridge with pumpkin in a slow cooker: a simple recipe

In autumn, you need not only pleasant emotions, but also healthy and tasty dishes. These include pumpkin dishes, a soothing decoction of which is even recommended for hyperactive children at night. Autumn Queen is rich in microelements and goes well with many cereals. Particularly delicious sweet rice porridge with pumpkin, cooked in a slow cooker.

Ingredients for aromatic and healthy deliciousness:

  • Pumpkin – half a small head;
  • Milk – 300 g (you can increase the amount at your own discretion);
  • Rice – 1 cup (for a slow cooker);
  • Butter (butter) – 50 g;
  • Honey (if you don’t have it, you can use sugar to your taste) – 1 tbsp. l.

Wash the pumpkin and cut it into two halves. We remove all the seeds and cut off the peel from half the pumpkin; the second can be stored in the refrigerator or even in the freezer. Cut the peeled half into large pieces and pour into the multicooker bowl. Next, fill with water so that it is slightly visible among the pieces of pulp. You don’t need a lot of it, since the pumpkin is juicy, and there will still be milk.

We set the multicooker to the “stew” mode and do whatever your heart desires for half an hour. After the time has passed, open the lid and stir the pumpkin. Since the variety and maturity of the main ingredient may vary, we decide for ourselves whether the pumpkin needs to be boiled further until soft.

When the pumpkin has softened well, that is, the pieces are crushed with a spoon, add rice. Five minutes later the milk comes out. The thinner you want the porridge to be at the end, the more milk you need to add initially. Now comes the “milk porridge” mode. If you decide to add sugar instead of honey, add it right after the milk.

But you add honey at the end of cooking so that it does not lose its beneficial properties at high temperatures. It is better to add honey when serving the dish, along with butter. The last ingredient serves as an enhancer of the aroma and taste of the porridge. You can also add raisins, nuts and cinnamon to suit your taste.

Rice and millet porridge with pumpkin in a slow cooker

The easiest way to prepare such a dish is using a slow cooker, when you don’t need to keep track of time or worry about the size of the fire on the stove. This miracle device will do it for you. So, to prepare rice and millet porridge with pumpkin in a slow cooker you will need the following amount of ingredients:

  • Pumpkin – 200 g;
  • Rice – 1/2 multi-cup;
  • Millet groats – 1/2 cup;
  • Milk – 3 tbsp;
  • Water – 3 tbsp;
  • Sugar – 2 tbsp. l.;
  • Half tsp. salt;
  • Oil - to taste.

We use the glass that comes with the multicooker.

We rinse the cereals until clear water, and chop the washed pumpkin into cubes. Pour everything into the multicooker bowl, pour in the liquid ingredients, add butter, sugar and salt. We will cook in the “stew” mode, setting it for 1 hour. You can even cook on a delayed start. After closing the multicooker, all you have to do is press the Start button. After cooking, you can leave the porridge to steep for another 30 minutes in the heating mode.

Then you can even go to bed, and in the morning enjoy the finished hot and aromatic porridge. The dish is full of vitamins and microelements, which have a beneficial effect on digestion and the body as a whole. This breakfast will fill you with vivacity and energy for the whole day. Bon appetit!

Pumpkin porridge with rice and milk: a classic of the genre

The dish can really be called a family dish, since pumpkin porridge with rice and milk, rich in nutrients, vitamins and minerals, is loved by both young and old. It can be given even to small children. And preparing it won’t be difficult. All you need from products:

  • Pumpkin – 700-800 g pulp;
  • Water – 1/2 tbsp. (250 ml glass);
  • Milk – 1 ½ tbsp.;
  • Salt – 1/3 tsp;
  • Rice – 1/2 cup;
  • Sugar – 1/3 cup;
  • Butter.

The pumpkin must be washed and cleared of seeds and peel. Cut the pulp into cubes measuring approximately 1.5 by 1.5 cm, maybe a little larger, and place in a saucepan. Pour water in there, put it on the fire and cover the pan with a lid. When the water boils, reduce the heat and cook for 10 minutes. Then pour milk into the pan and bring to a boil again.

After boiling, pour sugar and salt into the pan, mix everything thoroughly. Top the pumpkin with rice washed in several waters and distribute it evenly throughout the pan. But do not stir, as the porridge may burn. Cover the pan with a lid loosely so that our milk does not escape.

Cook the pumpkin and cereal for about half an hour over low heat until the rice is completely cooked. After this, mix all the ingredients well with a spoon, kneading the pumpkin cubes so that the mass becomes homogeneous. If the porridge is too thick, you can dilute it with a small amount of milk. Now you need to mix it well and turn off the heat. Add butter to taste to the dish and scatter on plates. If desired, you can also add sugar, honey, raisins and other healthy foods to the porridge.

Pumpkin porridge with rice and millet: a delicious trio

You can cook pumpkin porridge with two types of cereals or even more at once. The more healthy and nutritious the dish will be. The most popular combination of rice and millet. To prepare pumpkin porridge with rice and millet you will need the following quantities of ingredients:

  • Pumpkin – 1-1.5 kg head;
  • Millet – ¾ cup;
  • Rice – 1 tbsp. (boiled);
  • Water – 1 tbsp.;
  • Milk (3.5% fat) – 1 l;
  • Sugar/salt to taste.

Peel the peel from the washed pumpkin and remove all the seeds. Cut one pulp into large cubes, about 4 cm thick. Then pour the pulp into a saucepan and fill it with water. Boil the pumpkin on the stove until it is still slightly firm. Then add milk to the pan, add millet washed in several waters, add salt and sweeten to your taste.

After mixing the cereal with pumpkin, cook everything until the millet is ready, then add the washed rice. Stir again and simmer the porridge over low heat. Turn it off when the pumpkin becomes completely soft and can be kneaded with a spoon. Mix everything thoroughly, mashing the pumpkin into puree and obtaining a homogeneous mass.

You can serve the dish on the table with frozen berries, honey, nuts, just butter, in general, with everything your heart desires. Bon appetit!

How to cook pumpkin porridge with rice in water: a proven recipe

Of course, milk porridge with pumpkin has a more delicate and mild taste, but you don’t always have milk on hand. Or perhaps someone cannot tolerate this product. For such cases, there is a recipe for how to cook pumpkin porridge with rice in water.

We will need:

  • Rice – ½ tbsp. (steamed);
  • Water – 1.5 tbsp;
  • Pumpkin pulp – 150 g;
  • Butter (butter) – 50 g;
  • Salt and granulated sugar to taste.

Please note that if food is prepared in water precisely because of milk protein intolerance, then butter should be excluded. The same applies to fasting days, if you stick to it.

Place a saucepan with water on the stove. Wash the steamed rice thoroughly and add it to already boiling water. After salting the porridge, cook it for about 15 minutes over low heat until the cereal is almost ready. At this time, cut the pumpkin pulp into small cubes or arbitrary pieces, then add the pumpkin along with the sugar to the rice in a saucepan.

Covering the pan with a lid, boil everything for about 10 minutes. You can add oil to the already prepared porridge or during the last cooking (except for the cases listed above). A dish made with water will be no less aromatic and tasty than with milk. In addition, its usefulness will not change. Bon appetit!

Rice porridge in pumpkin, baked in the oven - a holiday dish

Many people believe that porridge is just a side dish, and it’s not entirely appropriate for the holiday table. But what if you cook rice porridge directly in the pumpkin, bake it in the oven with healthy dried fruits and serve beautifully? It's a completely different matter, isn't it? To bake pumpkin with rice and dried fruits you need:

  • Pumpkin – 1 head 1.5-2 kg;
  • Rice – 2 tbsp;
  • Butter – 30 g;
  • Milk – 0.5 l (cream is possible);
  • Salt/granulated sugar - to taste;
  • Apples - to taste;
  • Nuts - to taste;
  • Dried fruits: dried apricots, raisins and prunes.

A small pumpkin should be washed well, and then the “dome” of the fruit should be carefully cut off from the top. It should look like an edible pot with a lid. Using a spoon, we select the seeds from it; they can be dried, peeled and also added to the dish. But this is at your own discretion. Next, wash the rice cereal in several waters and pour boiling water over it for 5 minutes.

Boiling water will help rid the cereal of gluten, and the rice will be crumbly. Now you can rinse dried fruits and fresh apples. The latter are peeled and seeded, and then cut into cubes or slices. Dried fruits can also be chopped. In a separate bowl, mix cereal, fruit, salt and sugar.

Sugar can be replaced with honey or condensed milk, but this should only be done when adding sweet fruits. If they are sour, the milk may curdle. Next, put half the oil in the pumpkin pot and fill it only 3/4 with the fruit and rice filling, since during the cooking process the cereal will swell and increase in size.

Place the remaining butter on top of the filling and pour in milk or cream. Water will also work, the porridge will just have less calories. We cover our pot with a makeshift lid and wrap it in food foil. Having placed everything in the oven, bake the pumpkin for 40 to 80 minutes, heating to 200-220°C. The baking time will depend on the type of fruit.

Once the pumpkin is baked, you need to take it out and leave it directly in the foil to cool a little. During this time, the porridge will also infuse and become even more aromatic. You can serve it on plates in portions, or you can cut the pumpkin into segments and serve it straight to the table. It will be colorful and festive.

Pumpkin porridge with rice in the oven “Ruddy crust”

Porridges are healthy and tasty, especially when flavored with butter, nuts, dried fruits and other healthy foods. But a special aroma is inherent only in dishes from the oven. One of these recipes is pumpkin porridge with rice, baked in the oven, with a delicious golden brown crust.

To prepare it we take:

  • Pumpkin – 0.5 medium-sized heads (approximately 1-1.3 kg);
  • Medium-sized apples – 2 pcs.;
  • Rice (round grain) – 1.5 tbsp.;
  • Milk (fat content – ​​3.2%) – 1 l;
  • Oil – 100-150 g;
  • Sugar – 1/2 cup;
  • Raisins – 5 tbsp. l.;
  • A pinch of salt.

Wash the rice thoroughly and place it in a colander with a fine mesh. You need to let the water drain from the cereal. Meanwhile, wash the pumpkin and cut it into small cubes. We also peel and seed the apples and then chop them into small cubes. Wash the raisins and mix with chopped apples.

First, oil is placed equally on the bottom of the pots (about 4 of them, 0.5 liters each). Then lay out the pumpkin, pour in 1.5 tbsp. l. rice and sugar. Then again pumpkin, sugar and rice. Place raisins and apples on top of the layers. Add some salt to the milk and pour it into the pots. In this case, you need to leave the pots a little empty - 2 fingers empty.

Cover the filled pots with lids or just foil. Place them in the oven, still cold, on a wire rack, and place a baking sheet underneath. This is necessary if the milk still jumps out. The porridge is baked at 150-160°C for about 1.5-2 hours. When the time is up, check readiness by removing 1 pot. If the rice is ready, turn off the oven. Bon appetit!

Milk rice porridge with pumpkin – recipe with raisins and dried apricots

Pumpkin, cooked in milk, is already full of useful substances and microelements. Dried fruits are also healthy, so why not combine these products into one delicious dish? Moreover, the ingredients go well with milk rice porridge and pumpkin.

To prepare you will need:

  • Rice – 1 tbsp. (round grain);
  • Cream – 1/2 tbsp. (10% fat);
  • Honey – 2 tbsp. l.;
  • Oil – 50 g;
  • Raisins – ½ tbsp.;
  • Dried apricots – 50 g;
  • Sugar (or vanilla) to taste.

Raisins and dried apricots need to be filled with hot water in advance to make them softer. At the same time, we wash them to remove small debris. We also wash the rice until the water becomes clear and boil it separately in water. 1.5 tbsp is enough for this amount of rice. water. Cook the cereal over low heat for 10 minutes, stirring. The water should be completely absorbed into the cereal. Then pour the cream into the rice and cook for another 10 minutes.

After 7-8 minutes of cooking in the cream, add sugar (to your taste). In a separate saucepan, melt the butter, add honey and softened dried fruits to it, mix well. We put the pan on the fire and cook for literally a minute, after which we pour everything into the porridge. Cover the pan with all the ingredients with a lid, remove it from the heat and wrap it up. After about 15 minutes, the porridge brewed and acquired a special taste and aroma. Bon appetit!

All kinds of porridges are delicious, all kinds of porridges are important! And pumpkin porridge is no exception. They are very healthy, included in the menu of many dietary tables and recommended for improving health for people of different ages. Prepare rice porridge with pumpkin in a slow cooker, or with milk, or just with water - any recipe, with due diligence, will not disappoint either you or your loved ones.

Have delicious porridge!


Recipe 7: how to cook pumpkin porridge in a slow cooker

  • Pumpkin 300 g
  • Milk 700 ml
  • Butter 20 g
  • Sugar 2 tbsp. l
  • Salt to taste
  • Vanillin 1 pinch
  • Cinnamon 1 pinch

Cut the pumpkin pulp (300 g) into cubes with a side of approximately 1.5 cm.

Place in a multicooker bowl and fill with milk. Add butter, sugar and salt to taste. You can also add a pinch of vanilla and cinnamon. Stir.

Place the bowl in the multicooker. Close the lid and set the “milk porridge” or “stew” program for 40 minutes.

At the end of the program, stir the porridge, kneading the pumpkin pieces. Bon appetit!

Pumpkin puree soup

First courses, in which all the ingredients are combined into a common mass, are the calling card of many restaurants. Puree soups are healthy and nutritious. This is especially true for those prepared with pumpkin.


  • 500 g pumpkin;
  • 1 large carrot;
  • 1 small onion;
  • garlic - to taste;
  • 1 tbsp. l olive oil;
  • 2 liters of broth;
  • spices, salt - to taste.


  1. We clean all the vegetables. Cut the onion and pumpkin into small cubes, grate the carrots.
  2. Fry in a multicooker bowl. Pour in the broth.
  3. Turn on the “Cooking” mode and continue cooking for 15 minutes.
  4. Pour the finished soup into a blender bowl and beat until a homogeneous mass is formed.

The finished dish is very flavorful. If desired, serve it with pre-prepared croutons.


You can cook the soup without adding garlic five minutes before the end. In this case, children will like its taste more. Adults can be offered a more piquant option.

A selection of useful tips

To prepare pumpkin porridge with rice, it is best to buy round rice. It contains a very large amount of starch even after rinsing with water. Therefore, this variety of rice is ideal for making porridge.

When choosing corn grits, be sure to pay attention to the degree of grinding. Under no circumstances use very finely ground corn, as this is already flour and nothing good will come out of such grains

The color of the cereal, by the way, should be bright yellow.

If the porridge is unsweetened, then you can experiment with additives. For example, you can add a little cheese. Hard varieties like Parmesan work well. You can add garlic or chili flakes for those who like spicy food.

If the porridge is sweet, then you can add spices like anise, cinnamon sticks, and cloves. You can have fresh berries and fruits, dried fruits, nuts. When the porridge is too thick, you can dilute it with milk. This, by the way, is better for children.

Pumpkin porridge is something new in your kitchen. You definitely need to try this porridge. At least because it is prepared very quickly and very simply. And it's very tasty!


Wheat groats– 1/2 tbsp.
Rice– 1/2 tbsp.
Pumpkin pulp– 300 gr.
Milk– 4 tbsp.
Salt– pinch
Sugar– 60 gr.
Butter– 30 gr.

Step 1

It’s traditional to start with cereal. Sort the millet. Rinse several times under cold water until the grains no longer cloud the water. After this, pour boiling water over it for 10 minutes - this will remove unnecessary bitterness.

With rice, you should do as the traditional recipe says - rinse it until the water becomes clear. At the end, drain the water - this particular recipe does not involve soaking the rice.

Step 2

Let's do the pumpkin. If you purchased a whole vegetable, cut it, remove the seeds and separate the slice of the desired size. Next you will need to cut off the peel from it. By the way, you don’t have to throw away the seeds, but dry them.

Perhaps you bought a piece of already peeled product - in this case, you saved yourself the hassle of removing the pumpkin insides. Next, you need to decide what to do with the pulp. It all depends on your preferences.

Step 3

So, place the prepared pulp in a multicooker bowl along with butter. Set the “Baking” mode for 10 minutes, close the lid and wait until the end of the program.

Here the recipe offers a little trick: if you put a few tablespoons of sugar in the multicooker bowl, you can prepare a slightly caramelized pumpkin filling.

The taste of the finished dish will become much richer, because the vegetable is not stewed in sugar, but slightly wilted, acquiring a pleasant caramel crust.

Step 4

After the beep, carefully open the lid - prepared wheat cereal will go into the bowl

After it, place the rice there. Pour warm milk over all the beauty, add salt, add sugar (if you didn’t do this when frying the pumpkin filling) and set the “Milk porridge” mode.

If your multicooker model does not have this option, the recipe from the “Porridge” program will do. The entire cooking process will take about 45 minutes.

Step 5

Although the multicooker has already finished its work, our rice-wheat porridge is not ready yet. Open the lid, put another piece of butter inside and leave the dish in the “Warming” mode for a third of an hour. Only after this can the treat be tasted.

You can feel free to use your imagination when organizing the presentation. Throw a handful of seeds, nuts or toasted sesame directly into the plate. If it is expected that the dish will be consumed by children, you can interest them by flavoring the porridge with jam or condensed milk.

Want to wow your home with restaurant-quality presentation? Garnish the steaming treat with mint leaves and fresh berries. No extra carbohydrates, and very aesthetically pleasing.

This same recipe can be slightly modified. To make rice and millet more crumbly, it is better to boil them in water - 2.5 cups will be enough.

As you can see, you need less water than milk, since milk evaporates much more intensively. But you don’t want to lose the creamy taste either!

At the end of the program, add oil, pour in 1.5 cups of milk and leave the multicooker for half an hour to “Warm up”. During this time, the cereal will absorb the milk.

As a result, you will get a more crumbly porridge than one cooked only with milk.

Watch another version of this dish in the video below:


  • Cooking time: 1 hour 20 minutes.
  • Number of servings: 5 persons.
  • Calorie content of the dish: 116 kcal.
  • Purpose: for breakfast / for children / for an afternoon snack.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

You can even use several grains at once. Millet and rice go well together. The consistency and color of the dish made from them is simply amazing. If you don’t tell us about the composition, then no one will guess that the porridge is made from pumpkin with rice and millet, because the ingredients are boiled and become a homogeneous mass. Vegetables can even be taken from winter preparations. It will be just as delicious with frozen pumpkin.

  • raisins, dried apricots - to taste;
  • millet and rice – 0.5 multi-cups each;
  • butter – 50 g;
  • water – 1 multi-glass;
  • sugar – 1 tsp;
  • frozen pumpkin pulp – 500 g;
  • milk - 3 cups.
  1. Place the frozen vegetable directly on the bottom of the multicooker bowl.
  2. Put 25 g of butter there and cook with the lid open for 10 minutes in the “Oven” or “Baking” mode.
  3. Then add all remaining products. Rinse the cereals in advance.
  4. Turn on the “Multi-cook” program and set the timer for 60 minutes.
  5. When serving, add the remaining butter.

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