1. Main Page
  2. For breakfast
  3. Friendship porridge in a pumpkin in a slow cooker

"Druzhba" Rice and Millet Porridge Baked in a Pumpkin (Slow Cooker)

A truly autumnal dish with a delicate flavor! This "Druzhba" (rice-and-millet) porridge baked in a pumpkin in the slow cooker comes out remarkably tasty, with an incredibly tender, airy texture. A hint of ground cinnamon makes it even more inviting, while the pieces of sweet pumpkin and raisins make it heartier and more nourishing. It works as a perfect breakfast, an afternoon snack, or even a light dessert.

LightDiAuthor avatar
Recipe author
Friendship porridge in a pumpkin in a slow cooker
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 12 % 3 g
Fats 12 % 3 g
Carbohydrates 77 % 20 g
107 kcal
GI: 10 / 35 / 55
    1. Rinse the rice (any white rice works) several times, until the water runs clear. 2. Cover the millet with boiling water for about 10 minutes, then drain and rinse it again under cool running water. 3. Put both grains in a nonstick saucepan. Pour in the milk and set it over the heat. Add the sugar and a pinch of salt. Bring to a boil, then lower the heat and cook the porridge until half done, until all the milk is absorbed. 4. Choose a small, compact pumpkin (it needs to fit inside the slow-cooker bowl), wash it under the tap, and pat it dry. Cut off the top to make a "lid." Using an ice cream scoop (or a regular tablespoon) and a sharp knife, remove the core and seeds, then carve out as much flesh as you can to hollow it out. Cut the pumpkin flesh into small pieces. 5. Cover the raisins with boiling water for 10–15 minutes so they plump up and turn fragrant, then drain and rinse them under cold running water. 6. In the saucepan, combine the cooked rice-and-millet porridge, the chopped pumpkin, and the rinsed raisins. Add the ground cinnamon and stir everything together well. 7. Put a pat of butter inside the pumpkin, then spoon in the porridge, pumpkin, and raisin mixture. Set the stuffed pumpkin in the slow-cooker bowl, cover it with its top, close the lid, and select the "Bake" setting. Set the timer for 1.5 hours. When the slow cooker signals, open the lid and carefully lift the pumpkin out, tilting it slightly to the side. Transfer it to a plate and serve right in the pumpkin. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • Fortified boiled white rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Pumpkin - 29  kcal/100g
  • Millet groats - 335  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Raisins - 280  kcal/100g
  • Kishmish - 279  kcal/100g
  • Salt - 0  kcal/100g
  • Ground cinnamon - 247  kcal/100g

Similar recipes

Related and additional categories: