Method for preparing pumpkin porridge with rice. Pumpkin porridge with rice - a sunny breakfast in the cold

It often happens that we try a product in the wrong place or in the wrong dish, and then forever cross it out of our diet. If you're one of those who don't particularly like pumpkin, give it a chance! The right rice, a piece of butter and sweet pumpkin - just mix them in one plate and it will drive your taste buds crazy. A very creamy, aromatic, tender dish... It seems that we can talk for hours about how tasty it is, but it’s better to show it once. Sign up soon!

"So simple!" invites you to cook immediately pumpkin risotto- You’ve never had such a delicious dinner! Rice and pumpkin not only go well together, they complement each other perfectly: the rice completely absorbs the taste and aroma of all the ingredients, and all you have to do is enjoy the delicate, almost weightless texture of this special autumn treat.

Pumpkin porridge with rice

200 g pumpkin
200 g rice
1/2 onion
50 g olive oil
4 cloves garlic
50 g butter
50 g parmesan
1 liter of boiling water or hot broth (vegetable or chicken)
salt, pepper to taste

Preparation

Since autumn has burst into our everyday lives, we should make the most of its generous gifts and... Even if your family previously couldn’t stand pumpkin, this dish will change their minds: tender, creamy, very, very aromatic!

By the way, if you don’t have pumpkin at home, use zucchini, zucchini, sweet potatoes or any other sweet vegetable.

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Everyone knows that pumpkin porridge comes in two types - rice and millet. I decided to start with the more difficult one, and this is porridge with pumpkin and rice, the recipe turned out to be so successful that everything worked out the first time. I think the main thing in the success of pumpkin porridge is the choice of rice. I took “Kubansky” - in combination with milk it gives such a seemingly creamy texture, so usually after the first portion of such porridge you are immediately asked for a second. Pumpkin not only colors the porridge in a bright autumn color, but also adds a hint of flavor, discreet, delicate, creating the feeling of a cozy, warm home. Overall, a good porridge. I didn't even expect it. And here, of course, the pumpkin variety also plays an important role. I advise you, if you have a choice, to buy butternut squash - it has such a very pronounced watermelon aroma, does not spread when cooked, and in general, once you try it, you will most likely want to cook something else from it. I'm already finishing the second one (and one pumpkin usually makes at least three dishes).

Ingredients:

Round rice - 1 cup,
Pumpkin – 400 grams,
Milk – 2 glasses,
Butter – 40 grams,
Sugar – 2 tablespoons,
Salt - a pinch

How to cook porridge with pumpkin and rice

We will clearly divide the process of preparing porridge into three main steps:
1) pre-boil rice in water;
2) cooking pumpkin;
3) cooking milk porridge.
This way you won’t miss anything and will easily remember the sequence, because you will probably cook this porridge more than once or twice.

We need to rinse the rice thoroughly. Usually it is filled with water, stirred and drained several times until the water becomes clear. I don’t follow this rule - I wash it under running water in a sieve.

Pour water over the rice and cook covered over low heat until the water has completely boiled away. If you do not have a special saucepan for cooking porridge with a double bottom or a cauldron, then I do not recommend leaving short-grain rice to cook in a regular saucepan unattended. Overexpose it a little and it will stick tightly to the bottom. It’s better to let a little bit of water remain at the bottom than to then scrape the bottom of the cooked sticky starch for half an hour.

While the rice is cooking, let's start with the pumpkin. It needs to be peeled, remove seeds and fibers and cut into small cubes.

Next, melt a third of the butter in a frying pan (this is about one tablespoon), add the pumpkin, simmer it a little in this oil, add 2-3 tablespoons of water and simmer, stirring occasionally, until the pumpkin becomes soft.

Meanwhile, our rice had already absorbed all the water. Pour milk into it, add salt, sugar, butter and set to simmer over low heat. Be sure to stir the porridge periodically to prevent it from burning.

The pumpkin has already been stewed.

Place the finished pumpkin in a bowl or ladle and mash with a regular puree masher.

We wait until the rice is boiled. (You can try it; it’s essentially ready-made rice porridge.)

Stir pumpkin puree into rice.

Let's try the porridge. If you think it is not sweet enough or there is not enough salt, then add to taste.

The porridge is obtained without large pieces of pumpkin and feels homogeneous, with an interesting balanced taste.

If desired, you can add some raisins.

Bon appetit!

2015-02-12

Pumpkin porridge with rice, of course, is not baked leg of lamb, but it is also very tasty! It so happens that in our house I’m the only one who eats pumpkin. My husband shudders chilly when I persuade him for the three hundred and twenty-tenth time to try the bright orange miracle on a plate. Having received sworn assurances that someday maybe he will try “THIS”, but it’s absolutely certain that not now, I suffer myself, eating the yummy food alone. This year my pumpkin turned out just great, and my neighbor was kind enough to give me some beautiful specimens. Therefore, a welcome guest often appears on my winter table - pumpkin porridge with rice.

Please admire - a pumpkin autumn idyll.

Today we will look at two options for pumpkin porridge with rice - with water and with milk. First, a note to those who fast - Lent is just around the corner! The second is a great dish for a winter breakfast. Children often love bright, beautiful porridge. So let's get started! First, I give the floor to Vera Ramazova. She inspired me to cook porridge, although I cooked it with milk, and Verochka with water.

Ingredients

1 kg (net) pumpkin;
½ cup round rice;
two handfuls of raisins;
½ glass of water
sugar;
salt.

Cut the pumpkin into narrow slices, peel, cut into medium cubes, add ½ cup of water and put on low heat. When the water is hot, pour rice into the pan and push it deep with a spoon. Cook over low heat, stirring for about 10 minutes. After this, add washed raisins to the pumpkin porridge and cook until the rice is ready.

During cooking, add salt on the tip of a knife and 2-3 teaspoons of sugar. Mash the porridge with a wooden masher or puree tool. Season the porridge with butter to taste, turn off the heat. Let the porridge sit for a while and serve!

My comments

If you, like me, don’t really like pureed pumpkin mass, then skip the process of turning the porridge into puree.
Pumpkin pulp can have different moisture content - this must be kept in mind when preparing porridge. You may need more or less water.

Pumpkin porridge with rice and milk

400 g pumpkin;
40 grams (2 tablespoons) sugar;
80 g (4 tablespoons) rice;
100 ml (½ cup) water;
250 ml milk;
50 g raisins;
0.25 grams (¼ teaspoon) salt.

Wash the pumpkin, clean it, remove the seeds.

Cut the pulp into medium cubes with a side of approximately 1.5-2 cm.

Place pumpkin, rice, and

pour water.

Bring to a boil over medium heat

Cook the pumpkin and rice until the pumpkin softens, stirring occasionally.

During this time, the rice practically absorbed all the water.

add sugar, salt, cook, stirring,

about 20 minutes, at the end of cooking add the washed raisins.

Add a piece of butter to the finished porridge, close the lid and let it brew a little. And then we serve ourselves a portion of pleasure and eat with great appetite!

My comments

To prepare pumpkin porridge, it is best to use rice, which cooks fairly quickly. I really enjoy working with arborio, bahia and camolino rice. But it happens that porridge turns out great with rice of unknown variety and origin.
If you like pureed porridge, then before adding water you should turn it into a puree, and only then add milk and cook further. I still like individual pieces rather than a homogeneous pumpkin mass.

Pumpkin porridge with rice always competes with the same one, but with millet. I still can’t choose which one I like best. Each has its own shades of taste. I’m thinking of doing an experiment somehow and cooking it with pumpkin. I wonder what will happen? In the meantime, I say goodbye to you. Till tomorrow! I'm looking forward to the hot milk pumpkin porridge with rice!

I want to end our meeting today with magical music^

K.Glyuk. Melody from the opera “Orpheus and Eurydice”

Pumpkin porridge can be prepared with the addition of various cereals, but pumpkin porridge with rice and milk turns out to be especially tender and tasty.

For many housewives, pumpkin survives the winter well. It can be found on the market even in late spring. At the same time, the vitamins in the vegetable are preserved. At a time when vitamin deficiency is worsening, pumpkin dishes become an excellent salvation and variety in a healthy diet.

Recipe for pumpkin porridge with milk and rice

Dish: Main course

Preparation time: 10 minutes

Cooking time: 40 minutes

Total time: 50 minutes

Ingredients

450 g pumpkin
70 g butter
700 ml milk
50 g rice
2 tbsp. l. sugar

Step-by-step recipe with photos

How to cook pumpkin porridge with rice with milk

Often you can buy pumpkin from grandmothers already peeled. If it is whole, then cut it, clean out the seeds with a spoon, and cut off the skin with a knife. First cut into slices. Then cut each slice into very thin slices.

Place the pumpkin slices into a saucepan.

Fill with milk. It should cover the pumpkin, but not rise above the pieces, which should stick out a little from the milk.

Scatter the rice over the surface of the pumpkin. Don't stir, just put it on the fire just like that. If the grains fall to the bottom, the porridge will quickly burn.

Cook over low heat for at least 40 minutes. There is no need to interfere. During this time, the liquid should evaporate. You will need to take out one slice of pumpkin with a fork and try to mash it. If the vegetable gives in easily and has become soft, pour sugar into the porridge and add butter. Mix thoroughly. At the same time, do not remove from the heat. The pumpkin pieces should disintegrate under the spoon and the porridge will acquire its uniform consistency.

Bon appetit.

Pumpkin lovers know that it is a dietary product with a huge range of beneficial properties, a storehouse of vitamins and health. A variety of dishes are prepared from this universal miracle vegetable, one example is pumpkin porridge with milk– an excellent nutritious breakfast for the whole family with a dietary bias, after consumption of which you will not experience an unpleasant heaviness in your stomach.

200 g pumpkin,
300 ml fresh milk,
60 g rice cereal,
1 medium apple
2 tbsp. spoons of raisins,
20-30 g butter,
2 tbsp. spoons of sugar,
Salt, vanilla, cinnamon - to taste.

Since ancient times, milk with various additives has been the main food of the Russian people. How could I know how to cook delicious porridge at home and there were many recipes. So today, such dishes are considered heroic and are recommended for frequent consumption.

Prepare all the necessary ingredients for preparing the dish that you will need during the process.

Wipe the pumpkins with a damp cloth, cut off the elastic skin and cut into small cubes.

Place the chopped vegetable in a deep saucepan, pour in cold water to cover the pumpkin, put on the fire and bring to a boil. Next, cover with a lid and continue to cook over low heat for another 15 minutes.

Drain the water, let cool slightly, then pour in warm milk and add pre-washed rice.

Add a couple of level tablespoons of sugar, a pinch of salt, a little vanilla and cinnamon. Stirring occasionally, cook over moderate heat until the rice has puffed up and the milk has been absorbed.

Then, add dry raisins soaked for 30 minutes in cold water to the thickened porridge of pumpkin and rice.

Peel the apple, chop finely and add it to the dish along with butter. Mix the contents of the saucepan thoroughly and turn off the stove.

Let the porridge brew for 5-10 minutes under a tightly covered lid, then add and serve delicious pumpkin porridge with raisins and rice for breakfast warm.

Pumpkin is used not only in cooking, but also for medicinal purposes, for the treatment of diseases and their prevention. Based on it, our lovely women easily lose weight and try to maintain beauty and youth.