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Ingredients

Adjust Servings:
800-900 g pumpkin, peeled and seeded
1 cup round rice
1 cup milk (+0,5 cup)
1/2 tbsp sugar
pinch of salt
water
butter
Pumpkin Rice Porridge

Pumpkin Rice Porridge

Features:
  • Gluten-Free
  • Vegetarian
Cuisine:
  • 60
  • Serves 4
  • Medium

Ingredients

  • 800-900 g pumpkin, peeled and seeded

  • 1 cup round rice

  • 1 cup milk (+0,5 cup)

  • 1/2 tbsp sugar

  • pinch of salt

  • water

  • butter

Directions

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Though pumpkin millet porridge is a family tradition, I cook pumpkin porridge with rice more often as rice is my kids’ favorite cereal.

Pumpkin Rice Porridge has a most tender texture and a more intense pumpkin taste as rice is rather neutral cereal in flavor. The recipe for pumpkin rice porridge is practically the same, except for a few moments: there’s no need to rinse rice and drain cooking liquid. This is unrinsed round rice that creates silky and smooth texture of this porridge.

If you like pumpkin millet porridge, you will like a rice variation as well!

Bon appetite!

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Steps

1
Done

Peel and seed the pumpkin. Cut into 1.5x1.5 cm cubes.

2
Done

Place the pumpkin into a pot and cover with water. Bring to a boil and then cook until soft. The time depends on pumpkin and varies from 20 to 40 min.

3
Done

When the pumpkin is done, drain the water. Mash the pumpkin with a fork until smooth or leave some pieces

4
Done

To the pumpkin puree, add millet, 1 cup of milk, salt and sugar. Bring to a boil, and then reduce heat to medium low and cook covered until millet is done (15-20 min). Stir occasionally. If millet is not yet done, but there is no liquid - add some more milk and cook until done.

5
Done

To the cooked porridge add some butter to taste. Done!

How to serve:
Serve warm/hot for breakfast or dinner.

How to keep:
Can be kept refrigerated for up to 1-2 days.

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Pumpkin puree
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Pumpkin Crepes with Cottage Cheese and Apples
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Pumpkin puree
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Pumpkin Crepes with Cottage Cheese and Apples

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