Creamy Pumpkin Rice Porridge for Breakfast

For breakfast for the whole family, the most delicious and healthy! Pumpkin porridge with rice in milk is cooked using an interesting technology that prevents the porridge from sticking to the bottom and, even more so, from burning. The porridge turns out tender, steamed, with a pleasant viscous structure.
cook time: 50 min
Miles Denholm
Creamy Pumpkin Rice Porridge for Breakfast

Nutrition Facts (per serving)

111
Calories
4g
Fat
16g
Carbs
2g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Sugar 1 tbsp
Butter (for filing) 20 g
Water 50 ml
Milk 150 ml
Rice 50 g
Pumpkin 220 g

Recipe instructions

Step 1

Step 1
How to cook pumpkin porridge with rice? Prepare your food. The weight of pumpkin in the ingredients is indicated in peeled form, without peel and seeds. Use natural milk, it is better if it is rustic, and if purchased, it does not have a long shelf life. Take round rice; unlike long-grain rice, it cooks better.

Step 2

Step 2
Cut the pumpkin, previously peeled from skin and seeds, into small cubes. Place it in a saucepan large enough so that the milk does not escape during cooking.

Step 3

Step 3
Add clean water to the pumpkin cubes, cover with a lid, and bring to a boil over medium heat. Then reduce the heat and simmer the pumpkin for about 10 minutes. The pumpkin should become soft.

Step 4

Step 4
Pour milk into well-softened pumpkin pieces, add granulated sugar and salt. If you like, you can add spices: a little ground cinnamon, natural vanilla or vanilla sugar, grated nutmeg.

Step 5

Step 5
Bring to a boil, and here is a very important point! Scatter the rice evenly over the surface of the pumpkin-milk mixture, DO NOT STIR IT! This technique will prevent the porridge from burning. So leave the rice!

Step 6

Step 6
Cover the pan with a lid and simmer the porridge over low heat for about 30 minutes, until the rice is completely cooked.

Step 7

Step 7
Now you can stir the finished porridge. Using a tablespoon, soft pieces of pumpkin can be mashed into a puree, then the porridge will turn out to be a bright, uniform color, or you can leave it as is, rice interspersed with pumpkin slices. When serving, the finished porridge can be flavored with butter, supplemented with aromatic honey, condensed milk, dried fruits (sweet raisins, dried cherries or cranberries), soft nuts (walnuts or cashews).

Additional rubrics

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