Pumpkin porridge with rice on milk

Step-by-step cooking

1. Step 1:

   

   How to cook pumpkin porridge with rice? Prepare the products. The weight of the pumpkin in the ingredients is indicated in peeled form, without peel and seeds. Use natural milk, it is better if it is rustic, and if purchased, then not for long storage. Take round rice, unlike long-grain rice, it is better boiled.

2. Step 2:

   

   Cut the pumpkin, previously peeled from the skin and seeds, into small cubes. Place it in a saucepan large enough so that the milk does not run away during cooking.

3. Step 3:

   

   Add clean water to the pumpkin cubes, cover with a lid, bring to a boil over medium heat. Then reduce the heat and simmer the pumpkin for about 10 minutes. The pumpkin should become soft.

4. Step 4:

   

   Pour milk to the well-softened pieces of pumpkin, add granulated sugar, salt. If you like, you can put spices: a little ground cinnamon, natural vanilla or vanilla sugar, grated nutmeg.

6. Step 5:

   

   Bring to a boil, and here is a very important point! Evenly scatter the rice over the surface of the pumpkin mixture with milk, WITHOUT STIRRING! This technique will allow the porridge not to burn. So leave the rice!

7. Step 6:

   

   Cover the pan with a lid and simmer the porridge on the lowest heat for about 30 minutes, until the rice is fully cooked.

8. Step 7:

   

   Now you can mix the finished porridge. Soft pieces of pumpkin with a tablespoon can be mashed into a puree, then the porridge will turn out a bright uniform color, or you can leave it as it is, rice with pumpkin slices interspersed. When serving, the finished porridge can be flavored with butter, supplemented with fragrant honey, condensed milk, dried fruits (sweet raisins, dried cherries or cranberries), soft nuts (walnuts or cashews).