Delicious and Nutritious Pumpkin Rice Porridge

Unusual, beautiful and very tasty — the height of perfection! Eating dishes made from pumpkin increases the bodyʼs immune functions, improves mood and vision. Such dishes not only have a wonderful taste, but are also low in calories. The nutritional value of pumpkin is only 28 kcal.
cook time: 2h
Caleb Huxley
Delicious and Nutritious Pumpkin Rice Porridge

Nutrition Facts (per serving)

79
Calories
2g
Fat
16g
Carbs
2g
Protein

Ingredients (10 portions)

Basic:

Salt 0.5 tsp
Sugar 2 tbsp
Apples 1 pc
Butter 40 g
Milk 1 cup
Rice 1 cup
Raisin 30 g
Pumpkin 2 kg

Recipe instructions

Step 1

Step 1
How to make rice porridge in pumpkin? To prepare rice porridge, take a small pumpkin weighing 1.5-2 kilograms. A large pumpkin may not bake through. We will also need regular round Krasnodar rice, milk or cream, butter, raisins, one sour apple, sugar and salt.

Step 2

Step 2
Wash the pumpkin, carefully cut off the lid, remove the seeds and loose pulp with a spoon. Using a knife or spoon, cut off as much of the hard part of the pulp as possible; we will need it for porridge.

Step 3

Step 3
Wash the rice under running water. Pour boiling water over the rice, cover the pan with a lid, and leave to swell for 15 minutes.

Step 4

Step 4
We also wash and steam the raisins with boiling water. Leave for 5 minutes. Then drain the water and dry the raisins with a paper towel.

Step 5

Step 5
Finely chop the hard part of the pumpkin pulp.

Step 6

Step 6
Add steamed raisins to the pumpkin.

Step 7

Step 7
Wash the apple, peel it, remove the core and cut it into small cubes. Add the chopped apple to the pumpkin and raisins.

Step 8

Step 8
Add salt and sugar. If you don’t like too sweet porridge, then add two tablespoons of sugar. And if you like it sweeter or the pumpkin is not sweet, then you can safely add 3-4 tablespoons.

Step 9

Step 9
Drain the water from the rice, add it to the rest of the products and mix the future porridge well.

Step 10

Step 10
Place half the butter at the bottom of the pumpkin pot and spread the rice porridge.

Step 11

Step 11
Pour a glass of milk over the porridge and put the remaining butter on top. Cover with the cut lid.

Step 12

Step 12
Wrap the pumpkin in foil, transfer it to a baking sheet (just in case, the milk might run away a little) and put it in the oven to bake at 180-200 degrees for 1.5-2 hours, depending on the size of the pumpkin.

Step 13

Step 13
It is advisable to leave the pumpkin in the turned off oven for some time. As a result, the pumpkin turns out to be soft and very tender, and the rice porridge itself is crumbly and aromatic. Rice porridge can be eaten along with the walls of the “pot”.

Additional rubrics

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