Rice porridge in a pumpkin in a slow cooker

Delicious, healthy, beautiful and easy to prepare dish! Pumpkin is a very healthy vegetable, rich in a lot of vitamins. It is used to prepare many delicious dishes: they cook soups, cook hot, make desserts and pastries. It is very popular to add pumpkin to porridge, it not only makes the dish tastier and more diverse, but also healthier. An ordinary breakfast of rice porridge can be turned into a beautiful, literally, "fabulous" dish by cooking and serving it in a pumpkin. And the cooking process will speed up and simplify such an assistant as a slow cooker at times.

Snezhana

The author of the recipe

Rice porridge in pumpkin in a slow cooker

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Composition / ingredients

servings:

Pumpkin (small, up to 1 kg)

Round rice

Milk

500

Sugar

to taste

Salt

to taste

Raisins

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 3 g

Fats 4 % 1 g

Carbohydrates 85 % 23 g

114 kcal

GI: 4 / 78 / 17

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the ingredients for rice porridge in pumpkin. Pumpkin for such a dish is better to take not large and sweet varieties, so that it is quickly eaten with porridge. Rice needs round to get a viscous delicious porridge.
Step 2:
Wash the pumpkin, carefully cut off the top with a sharp knife.
Step 3:
Clean the pumpkin with a spoon or knife, remove the seeds.
Step 4:
Thoroughly wash the rice, changing the water several times, wash it to clear water. Pour boiling water over the rice and leave it for five minutes to remove excess flour and gluten so that the porridge turns out to be more crumbly. Drain the water.
Step 5:
Add raisins to the porridge. If desired, other dried fruits can be added to the porridge, for example, dried apricots, prunes, which will make the dish more useful and tasty. Dried fruits are washed well under running water, pour boiling water and leave for 15 minutes so that they swell well, then drain the water, cut the dried fruits into small pieces.
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. Fill with milk, if desired, if the milk is fatty, part of the milk can be replaced with water to make the dish less caloric. Mix the ingredients.
Step 7:
Put a piece of butter on the bottom of the pumpkin, fill the pumpkin with milk-rice mass. The contents should fill the pumpkin by three-quarters, during cooking the rice will swell significantly, and the pumpkin will become full. Put another piece of butter on top. You can not add oil if you want the porridge to be less high-calorie.
Step 8:
Lubricate the bottom of the bowl of the multivark with vegetable oil. We put a pumpkin with rice porridge in the bowl of the slow cooker, pour a little water into the bowl of the slow cooker so that the pumpkin does not start to burn to the bottom. We close the lid and put it on the "milk porridge" program for 40 minutes. After the readiness alarm sounds, we leave the pumpkin in the slow cooker until it cools down slightly.
Step 9:
Take it out, cut the pumpkin into segments together with the porridge inside, or put porridge in bowls separately and serve it to the table. Bon appetit!