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Pumpkin porridge with rice on milk

Pumpkin and Rice Porridge with Milk

The tastiest, most wholesome breakfast for the whole family! This pumpkin and rice porridge cooked in milk uses a clever technique that keeps it from sticking to the pot—let alone scorching. The porridge comes out tender and steamy, with a pleasantly creamy texture.

MariaS

Recipe author

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Composition / ingredients

Servings:

Pumpkin

220

Water

Milk

150

Rice

Butter (for serving)

Sugar

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 2 g

Fats 18 % 4 g

Carbohydrates 73 % 16 g

111 kcal

GI: 6 / 50 / 44

Cooking method

Cooking time: 50 min

Step 1:

How do you cook pumpkin and rice porridge? Gather your ingredients. The pumpkin weight in the ingredient list is for peeled, seeded flesh. Use fresh milk—farm milk is best, or store milk that isn't ultra-pasteurized. Use short-grain rice; it cooks down softer than long-grain.
Step 2:

Cut the peeled, seeded pumpkin into small cubes. Put it in a pot big enough that the milk won't boil over later.
Step 3:

Add clean water to the pumpkin cubes, cover, and bring to a boil over medium heat. Then lower the heat and simmer the pumpkin for about 10 minutes, until it's soft.
Step 4:

Pour milk over the softened pumpkin and add the sugar and salt. If you like, add spices: a little ground cinnamon, real vanilla or vanilla sugar, or grated nutmeg.
Step 5:

Bring it to a boil—and here's the key step! Scatter the rice evenly over the surface of the pumpkin-and-milk mixture WITHOUT STIRRING. This keeps the porridge from scorching. Leave the rice just like that!
Step 6:

Cover the pot and simmer the porridge over the lowest heat for about 30 minutes, until the rice is fully cooked.
Step 7:

Now you can stir the finished porridge. Mash the soft pumpkin pieces with a spoon for a bright, uniform color, or leave them as is—rice flecked with pieces of pumpkin. To serve, dot the porridge with butter and add fragrant honey, condensed milk, dried fruit (sweet raisins, dried cherries, or cranberries), or soft nuts (walnuts or cashews).

Important! For rice dishes that come out perfect every time, read our article on choosing rice and the secrets to cooking it.
For cooking, it's best to use filtered or bottled water with a neutral taste. Tap water can give the dish an off, characteristic flavor.
Since everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, always add spices and seasonings to your own taste. When trying a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for example).