Slow Cooker Pumpkin Rice Porridge

Tasty, healthy, beautiful — surprise your family with an unusual breakfast. You can turn your morning meal into a real fairy tale if you cook rice porridge in pumpkin in a slow cooker. It turns out incredibly tasty and healthy, and the multicooker greatly simplifies the cooking process.
cook time: 1h
Owen Truitt
Slow Cooker Pumpkin Rice Porridge

Nutrition Facts (per serving)

115
Calories
1g
Fat
23g
Carbs
3g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Sugar 2 tsp
Milk 500 ml
Raisin 50 g
Pumpkin (small, up to 1 kg) 1 kg
Round rice 2 cup

Recipe instructions

Step 1

Step 1
How to cook rice porridge in pumpkin in a slow cooker? Prepare all the necessary ingredients. It is better to take a small, sweet variety of pumpkin so that it can be quickly eaten with porridge. Rice needs to be round to obtain a viscous, tasty porridge. For information on how to choose the right rice, read the hotel article at the link at the end of the recipe. In addition to raisins, you can use any other dried fruit to taste.

Step 2

Step 2
Wash the pumpkin and carefully cut off the top with a sharp knife.

Step 3

Step 3
Using a spoon or knife, peel the pumpkin and remove the seeds.

Step 4

Step 4
Rinse the rice thoroughly, changing the water several times. Pour boiling water over the rice and leave for five minutes. This will remove excess starch and gluten, and the porridge will turn out more crumbly. Then drain the water.

Step 5

Step 5
Rinse raisins (and other dried fruits, if you use them) under running water, pour boiling water over them and leave for 15 minutes to swell. Then drain the water.

Step 6

Step 6
In a bowl, combine rice with cooked dried fruits, add sugar and salt to taste. If desired, sugar can be replaced with honey. Pour milk over everything. If your milk is full-fat, you can replace some of it with water to make the dish less caloric. Mix all ingredients.

Step 7

Step 7
Place a piece of butter on the bottom of the pumpkin. Fill the pumpkin with the milk-rice mixture. The contents should fill the pumpkin three-quarters of the way; during cooking, the rice will swell significantly and the pumpkin will become full. Place another piece of butter on top. You don’t have to add oil if you want the porridge to be less high in calories.

Step 8

Step 8
Grease the bottom of the multicooker bowl with vegetable oil. Place the pumpkin with rice porridge in the multicooker bowl, pour a little water into the multicooker bowl so that the pumpkin does not start to burn to the bottom. Close the lid and use the “Milk porridge” mode for 40 minutes. Time and mode may vary. Be guided by your multicooker. Read more about this in a separate article, link at the end of the recipe. After the signal indicates readiness, leave the pumpkin in the slow cooker for a couple of minutes.

Step 9

Step 9
Remove the pumpkin from the slow cooker. You can cut the pumpkin into segments and serve it with the porridge inside, or you can simply place the porridge on plates. Bon appetit!

Additional rubrics

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