Experts often advise starting the day with cereal. This hearty dish energizes you for a long time, not forcing you to have a desire to eat something before lunch. There are many options for cereals. In Russian cuisine, pumpkin is a popular addition to cereals. This vegetable is one of the most affordable, but at the same time very useful. Rice porridge with pumpkin on milk turns out delicious, delicate and fragrant. She likes both adults and children. It can be prepared from rice and pumpkin alone, other fruits can be included in the composition, which allows you to add a new taste to the dish.
Cooking Features
Cooking rice porridge with pumpkin on milk is not a difficult process, but it has certain specifics. Without knowledge of these subtleties of the expected result can not be obtained. Having studied the technology of cooking rice-pumpkin porridge with milk, even a beginning hostess can make this tasty and satisfying dish.
- For rice to cook faster, you can pre-steam it by holding it in hot water.
- If dried fruits are used to make porridge, they are also usually steamed.
- The most delicious rice-pumpkin porridge is obtained from a vegetable of nutmeg. Such a pumpkin can be recognized by its specific shape and bright color. The nutmeg pulp is tender, has a pleasant aroma with hints of nutmeg. Ordinary pumpkin can also be used for cooking porridge, but it will require a longer heat treatment.
- Often, it takes more time to prepare a pumpkin than for cooking rice, so it is first cut into slices and stewed, and then pumpkin and rice are added to it, and the food is cooked until ready. When cooking porridge in the oven allowed simultaneous laying of products.
- A pot with thick walls and a bottom that retains heat well is best suited from dishes for cooking rice porridge with pumpkin. You can use a cauldron or ceramic pot, suitable for cooking in the oven. In a cauldron, porridge can be cooked both on the stove and in the oven.
- Rice porridge with pumpkin, cooked in milk, has a pleasant creamy notes. It will become even tastier and more aromatic if it is flavored with butter.
Rice-pumpkin porridge is nourishing enough to serve it not only for breakfast, but also for dinner or lunch.
A simple recipe for rice porridge with pumpkin in milk
Composition:
- pumpkin pulp - 0, 6 kg;
- rice - 120 g;
- water - 120 ml;
- milk - 0, 3 l;
- sugar - 60 g;
- salt - 3 g;
- butter - 20 g.
Method of preparation:
- Wash, clean, remove pumpkin pulp with seeds.
- Cut pumpkin pulp into cubes about 1, 5 cm in size. Fold them into a cauldron or thick-walled pan.
- Fill the pumpkin with water.
- Put the cauldron on fire. Wait until the water boils. Reduce the intensity of the flame and extinguish the pumpkin under the lid for 10-20 minutes, depending on its variety.
- Pour milk into the cauldron, add salt and sugar, mix. Wait for the milk to boil.
- Sprinkle rice, flatten it with a spoon. Without stirring the porridge, cover the cauldron with a lid. Cook the dish 25-35 minutes.
5 minutes before the porridge is ready, add a piece of butter to it, mix the contents of the cauldron.
Rice porridge with pumpkin on milk in the oven
Composition:
- pumpkin - 0, 6 kg;
- rice - 120 g;
- milk - 0, 2 l;
- cream - 0, 2 l;
- sugar, honey, butter - to taste.
Method of preparation:
- Prepare the pumpkin pulp, cut it into small cubes.
- Spread the pumpkin in batch pots or place it in a bulk baking dish.
- Sprinkle pumpkin with sugar.
- Wash the rice, put it on the pumpkin pieces.
- Mix the milk with the cream. Pour the mixture with pumpkin and rice.
- Cover the pots with lids. If using a form without a lid, cover it with foil.
- Put the pots or form in the oven, turn it on and heat to 180 degrees.
- Boil the pumpkin with rice at the indicated temperature for 60-90 minutes.
When serving, pour porridge with melted honey, put a small piece of butter in each portion.
Rice porridge with pumpkin on milk with raisins
Composition:
- rice - 150 g;
- pumpkin - 0, 2 kg;
- water - 0, 25 l;
- milk - 0, 4 l;
- raisins - 50 g;
- salt, sugar - to taste;
- butter - 50 g.
Method of preparation:
- Rinse the rice, cover with warm water, after 10 minutes drain the water.
- Pour raisins with boiling water. After 15 minutes, drain the liquid.
- Cut pumpkin pulp into cubic pieces about 1 cm in size, put in a saucepan.
- Add sugar and salt, cover with water, bring to a boil. Cook for 5-10 minutes.
- Pour rice into the pumpkin. Wait until the liquid begins to boil again.
- Place raisins with pumpkin and rice. Add milk, mix.
- Cook the porridge on low heat under the lid for about 30 minutes, until both the rice and the pumpkin are completely soft.
Fill the porridge with butter, mix. Leave in the pot for another 10 minutes. After a specified time, the dish can be laid out on plates and served at the table. Part of the rice in this recipe can be replaced with millet, then the porridge will come out even more unusual in appearance, tasty and useful.
Rice porridge with pumpkin and candied milk
Composition:
- rice - 150 g;
- milk - 0, 4 l;
- pumpkin pulp - 0, 2 kg;
- candied pineapple - 100 g;
- candied papaya - 100 g;
- dried dried apricots - 0, 2 kg;
- salt, butter - to taste.
Method of preparation:
- Zaparte dried apricots, the bay for 15 minutes with boiling water, wring out.
- Cut the dried fruits into small pieces the size of raisins.
- Cut the pumpkin into slices, put in a baking dish, send to the oven heated to 180 degrees for 20-30 minutes. Cool, wipe through a sieve or chop with a blender.
- Rice, after washing, cover with milk and boil it for 15-20 minutes.
- Add pumpkin puree, dried apricots and candied fruits, stir. Continue cooking the porridge over low heat under the lid until cooked.
It remains to flavor the porridge with butter and serve. Sugar in this dish can not add, as in its composition a lot of sweet candied fruits and dried apricots.
Rice porridge with pumpkin on milk with orange zest and cinnamon
Composition:
- butternut squash (pulp) - 0, 2 kg;
- water - 0, 2 l;
- milk - 0, 2 l;
- rice - 100 g;
- walnut kernels - 50 g;
- orange peel (ground) - 5 g;
- ground cinnamon - 5 g;
- salt - a large shchipot;
- salt, butter, honey - to taste.
Method of preparation:
- Put the pumpkin into medium saucepan, put into a saucepan, cover with water, stew for 10 minutes.
- Add the pre-washed rice, salt and sugar. Pour in milk.
- Cook the porridge over low heat until cooked, until it is thick enough.
- Pour cinnamon and orange zest into porridge, add butter. Stir. Wait until cooked porridge.
When serving, pour porridge with melted honey, sprinkle with chopped nuts.
Rice porridge with pumpkin is a tasty and healthy dish. They can replace any of the meals, as it is satisfying and satisfies hunger for a long time. Also this dish can be served as a dessert.
