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Rice porridge with pumpkin in milk

Rice Porridge with Pumpkin in Milk

Very tasty and quick, very easy and simple, for the whole family! This rice porridge with pumpkin and milk is made a little differently than usual — easy enough to nail on the first try. The pumpkin is baked in the oven and added to the bowl of porridge afterward. A light, delicious breakfast!

Julia M.

Recipe author

Composition / ingredients

Servings:

Round rice

Pumpkin

300

Water

Milk (or cream)

Sugar

100

Butter

Orange zest

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 2 g

Fats 14 % 4 g

Carbohydrates 79 % 23 g

136 kcal

GI: 4 / 57 / 39

Cooking method

Cooking time: 40 min

Step 1:

How do you cook rice porridge with pumpkin and milk? Get all the ingredients ready. Peel and seed the pumpkin and cut it into pieces. Short-grain rice is perfect here: it softens a bit and gives the porridge that proper porridge texture — more uniform and slightly creamy. The first step is to prepare the pumpkin.
Step 2:

Line a baking dish with foil. Put the cut pumpkin in the dish. Dot the pumpkin with sliced butter and sprinkle with a little sugar — plain or brown. Brown sugar adds a slight caramel note. Cover the dish with foil and put it in an oven preheated to 375°F (190°C) for about 30 minutes (go by your own oven). The pumpkin will turn soft.
Step 3:

To make the porridge, rinse the rice several times in cold water. Then put it in a pot and add water. Set over the heat and bring to a boil. Cook the rice, covered, over low heat for 15–20 minutes until soft. Watch that it doesn't scorch.
Step 4:

At the end of cooking, stir a little orange zest into the porridge for aroma. You can also add a little ground cinnamon or vanilla extract.
Step 5:

Pour the milk into the porridge and add a little butter. Keep it over the lowest heat for another 5–7 minutes — the rice will absorb the milk and the porridge will become more uniform. You can add a bit more milk depending on the consistency you want.
Step 6:

Spoon the porridge into bowls and top with the baked pumpkin. Hot, it's wonderfully tasty and fragrant. You can also stir the pumpkin right into the porridge in the pot.
Step 7:

Enjoy!

Important! For rice dishes that come out reliably delicious, read the article on the finer points of choosing rice and the secrets of cooking it.
For how to choose the perfect pot for soup, porridge, or pickling cucumbers, read the article on pots.
Instead of sugar, you can use a sweetener that holds up to heat.