Pumpkin porridge. How to cook with millet, rice, semolina, milk, water, in a slow cooker, oven

Among the different types of porridges, millet is a rare guest on our tables. Despite its high popularity, in Rus' this cereal is inferior in popularity to buckwheat, rice and oatmeal, although it has no less beneficial properties. Millet porridge with pumpkin improves digestion, prevents the development of cancer cells, and is also ideal for those who are on a diet - the calorie content of the dish is per 100 grams. is only 50 kcal.

We need to thank the Chinese for this healthy cereal - from this country millet was brought to Europe, where it took root.

Of all the vegetables, pumpkin goes best with millet - it is moderately sweet, does not change the consistency of the porridge and adds satiety.

Starting the day with a serving of millet porridge with pumpkin in water or milk is an excellent solution if you want to add variety to a boring diet. This dish can also be enjoyed for dinner to avoid heaviness in the stomach.

Total cooking time is 20-50 minutes depending on the recipe.

Lenten porridge with pumpkin

Ingredients

• two glasses of wheat cereal;
• Art. spoon of honey;
• salt;
• pumpkin – 350 g;
• 1 liter of water;
• vegetable oil – 20 g.

Cooking method

1. Sort the grains and rinse until the water is clear. Pour boiling water over wheat cereal.
2. Cut the pumpkin into several pieces and peel. Cut the vegetable into cubes.
3. Heat the oil in a frying pan, place the pumpkin cubes in it and fry.
4. Transfer the fried pumpkin to the cereal, add salt and place on low heat. The porridge should simmer on the fire until cooked. Finally add honey and stir.

Pumpkin porridge on water

If for some reason dishes with milk are not for you, you can prepare delicious pumpkin porridge with water. We'll tell you how to do this.

Dietary recipe for pumpkin porridge

Ingredients:

• pumpkin – 400 g;
• water – 200 ml;
• honey - 2 tbsp. l.;
• raisins – 100 g;
• butter – 30 g;
• salt and sugar to taste.

The pumpkin is cut into medium cubes and placed in a pan. Water is also added there so that it covers the pieces. The dish is simmered over low heat for 20 minutes.

Soak the raisins in warm water for about half an hour. To speed up the steaming process, you can pour boiling water over the berries (but do not soak them in it).

If the dish turns out to be too liquid, you can drain the water. The steamed pulp is crushed to a mushy state; you can use a blender.

Salt, sugar and honey are added to the pumpkin to taste. Before serving, the porridge is seasoned with butter and mixed with raisins.

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26 Nov 2021 at 8:29 PST

Rice pumpkin porridge on water

Ingredients:

• pumpkin – 500 g;
• rice – 200 g;
• water – 400 ml;
• honey, sugar, salt to taste.

The rice is washed with cold water until it becomes clear . The cereal is placed in a saucepan, filled with water, lightly salted and cooked over medium heat until tender.

The pumpkin is cut into cubes, filled with water so that it lightly covers the vegetable and cooked until tender in a separate container. Then the rice and pumpkin are mixed, seasoned with honey and served.

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2 Dec 2021 at 3:25 PST

Lenten rice porridge with pumpkin and dried fruits

Ingredients

• 250 g rice;
• a handful of dried fruits;
• two tablespoons of table sugar;
• vegetable oil;
• pumpkin – 350 g.

Cooking method

1. Cut the pumpkin into large pieces, remove the core and seeds, and cut the pulp into small cubes.
2. We wash the dried fruits and pour boiling water over them. Let it sit for a quarter of an hour, then drain the water and rinse again under the tap. Place on a disposable towel and dry lightly. Grind large dried fruits into strips.
3. Pour oil into a deep saucepan, put it on the stove and lay out the pumpkin. Simmer it over low heat until soft. Sprinkle the pumpkin with sugar and keep it on the fire for another five minutes.
4. Pour the washed rice into the pumpkin and add water so that it completely covers the cereal.
5. Add dried fruits to the almost finished porridge, mix and simmer over low heat for another couple of minutes.

Lenten pumpkin soup

Ingredients

• half a kilogram of pumpkin;
• black pepper and kitchen salt;
• 600 ml vegetable broth;
• three cloves of garlic;
• onion - head.

Cooking method

1. Cut the pumpkin into pieces and clean it of fibers and seeds. Place the pumpkin on a deco lined with baking paper and bake the vegetable in the oven at 200 degrees for 15 minutes.
2. Peel the garlic and onion and chop as desired. Place the baked pumpkin, onion and garlic in a blender bowl, and, gradually adding vegetable broth, grind into a puree. Pepper and salt. Heat the soup on the stove and pour into plates. Pour chopped herbs into each plate.

Millet porridge with pumpkin on water

Ingredients:

• 150 g millet cereal
• 150 g pumpkin pulp
• 400 ml water
• 1 teaspoon sugar
• 1/2 teaspoon salt (without top)
• butter (optional)

Preparation:

1. Sort the millet and rinse thoroughly. Place in a saucepan. Add peeled and coarsely grated pumpkin. Add sugar and salt. Pour in hot water or boiling water (the latter will speed up the cooking time).
2. Bring to a boil and simmer over low heat for about 20 minutes. The porridge should not be very thick. When serving, add a piece of butter to the porridge, if necessary.

Classic recipe for millet porridge with pumpkin

Millet on water is a dietary option. To prevent the porridge from seeming bland, pumpkin is added to it.

Ingredients:

• 200 gr. millet;
• 0.5 kg pumpkin;
• 0.5 l of water;
• a pinch of salt;
• butter - butter or sunflower.

Preparation:

1. Peel the pumpkin, remove the seeds and cut the vegetable into medium cubes.
2. Pour in the required amount of water - bring the pumpkin to a boil.
3. Rinse the cereal thoroughly - it’s even better to leave it in cold water for 20-30 minutes.
4. Pour the millet into the boiling pumpkin. Stir the porridge.
5. Add some salt.
6. The porridge in the pan should thicken a little. This usually requires about 20 minutes of cooking.
7. Prepare a fireproof dish and pour the porridge and pumpkin into it. Place in the oven for half an hour.
8. Before serving, add a piece of butter or a little vegetable oil.

Millet porridge with pumpkin, carrots and prunes

Ingredients:

• 200 g millet cereal
• 300 g pumpkin
• 1 carrot
• 2 glasses of milk
• 1 glass of water
• 10-12 prunes
• salt and sugar to taste
• butter

Preparation:

1. Grate the pumpkin and carrots on a coarse grater. Place in a saucepan, add water and simmer over low heat until half cooked.
2. Add millet. Cook until the cereal has absorbed all the water, then add hot milk, sugar and salt.
3. Cook until done. Add prunes 5 minutes before the end of cooking. Stir the finished porridge with butter and serve.

Millet porridge with pumpkin and cinnamon

If you add a little spice while cooking pumpkin, you will get a real delicacy with a caramel taste. If desired, the milk in the recipe can be replaced with water.

Ingredients:

• 300 gr. pumpkins;
• 300 ml milk;
• ½ cup millet;
• 200 ml water;
• ½ teaspoon cinnamon powder;
• 1 tbsp sugar;
• salt - to taste;
• 20 gr. butter.

Preparation:

1. Prepare the pumpkin - cut off the skin and remove the seeds. Cut it into small pieces.
2. Melt the butter in a saucepan and pour the pumpkin into it.
3. While the vegetable is fried until golden brown - this will take 5 minutes, add salt, cinnamon and sugar.
4. Then pour in the milk and simmer over medium heat for 12-15 minutes.
5. While the pumpkin is cooking, rinse the millet and then add it to the pumpkin.
6. Cook the porridge for 40 minutes.

Millet porridge with pumpkin in milk

Ingredients:

• 1 cup millet
• 150-200 g pumpkin
• 2-3 glasses of milk (depending on the desired consistency of the porridge)
• salt and sugar to taste
• butter

Preparation:

1. Pour half the milk into a saucepan and add the pumpkin, cut into pieces. Bring to a boil and simmer the pumpkin over low heat for 5 to 10 minutes. Meanwhile, sort the millet and rinse well.
2. Add the millet to the milk and pumpkin, add the remaining milk, salt and add sugar to taste.
3. Bring to a boil, reduce heat, cover the pan and simmer for about 25 minutes. Then let the porridge sit for about 5 minutes, add butter and serve.

Pumpkin porridge with millet

Pumpkin porridge, which can be cooked with the addition of millet, turns out to be more satisfying. A dish made from these ingredients can be prepared in both sweet and salty versions.

What ingredients will you need?

To make porridge from 500 g of pumpkin pulp, use:

• millet (cereals must be carefully sorted from litter and spoiled grains) – 200 g;
• water passed through a purification filter – 800 ml;
• whole cow's milk (it is advisable to use a product with a fat content of 3.2%) - 400 ml;
• butter (without additives and only natural) – 50 g.

The amount of salt and sugar should be varied to taste. It depends on what kind of porridge you want to cook - salty or sweet.

Step-by-step cooking process

When using prepared pumpkin pulp, the process of cooking porridge consists of the following steps:

1. First you need to prepare the millet. It should be placed in a pan of water (400 ml).
2. Place the pan on the fire and bring the contents to a boil.
3. Then you need to remove the pan from the heat and rinse the millet in running water. Thanks to these manipulations, the millet will not taste bitter.
4. Leave the millet in the sieve to drain the water.
5. Next, you need to cut the pumpkin pulp into cubes with a side of 1-1.2 cm.
6. Pour 400 ml of water into a double bottom pan and put the millet in it.
7. Place the pan on the stove. It is recommended to set the heat of the burner to medium.
8. When the water boils, add the chopped pumpkin pulp to the pan.
9. When the contents boil, it is recommended to reduce the heat on the burner and simmer the ingredients for about 10 minutes with the lid on.
10. After 10 minutes, pour milk into the pan, add granulated sugar and salt. Continue cooking the porridge on low heat for another 25-30 minutes. It is important to constantly stir the contents, otherwise the ingredients may burn (especially the milk).
11. After 25-30 minutes, remove the pan from heating and add butter, cut into 2-3 parts, into the porridge. Mix the contents.

After cooking, the porridge should sit for about 10 minutes. If desired, 10 minutes before cooking, you can add dried apricots, raisins or vanilla to the porridge. If the porridge is cooked in a salty version, then grated carrots can be added to it.

Millet porridge with pumpkin, dried apricots and raisins

Ingredients:

• 1/2 cup millet
• 1.5 cups grated pumpkin
• 1/2 cup milk
• 4 glasses of water
• 3 tablespoons raisins
• 2 tablespoons sugar
• 8 pieces dried apricots

Preparation:

1. Grate the pumpkin on a coarse grater. Cut dried apricots into pieces.
2. Place the millet in a saucepan, add water and cook until half cooked. Add pumpkin, dried apricots, raisins and sugar.
3. Bring to a boil, add milk and cook until the porridge is completely cooked.

Recipe Millet porridge with pumpkin without milk. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Millet porridge with pumpkin without milk.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Millet porridge with pumpkin without milk is 78.9 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Lenten pumpkin pancakes

Lenten pumpkin pancakes are a recipe that can be easily varied by adding fruit pulp, spices, and flavors to the dough. Before use, the pumpkin must be peeled and then grated on a fine grater. You can use a blender or food processor to grind the pulp. Live yeast is used here; you can replace it with 10 g of dry fast-acting yeast.

Ingredients:

• water – 250 ml;
• flour – 250-300 g;
• fresh yeast – 25 g;
• sugar – 2 tbsp. spoons;
• pumpkin – 200 g;
• vegetable oil – 2 tbsp. spoons;
• salt, vanilla or cinnamon, oil for frying.

Preparation

1. Grind the yeast with sugar, dilute with warm water.
2. Add salt, oil, vanilla or cinnamon, grated pumpkin, and then flour.
3. Leave the dough to rise for 40-50 minutes.
4. Scoop portions with a spoon and transfer to a frying pan with oil.
5. Fry covered until cooked on both sides.

Lenten pumpkin cutlets

Simple and popular lean pumpkin dishes are vegetable cutlets. The treat will be as tender, tasty and nutritious as possible. Potatoes, boiled in their skins and then cooled and peeled, are used as a binding component; they must be grated through the smallest grater.

Ingredients:

• oatmeal – 1 tbsp.;
• pumpkin – 500 g;
• breadcrumbs;
• jacket potatoes – 1 pc.;
• spices and salt;
• onion – 1 pc.;
• garlic – 1 clove.

Preparation

1. Soak oatmeal in hot water and leave for 15 minutes.
2. Peel the potatoes and pumpkin and finely grate them.
3. Crush the peeled garlic cloves. Coarsely grate the onion.
4. Place the swollen and squeezed flakes into a bowl with vegetables, season with spices and salt, and knead well. Adjust the thickness of the minced meat with flakes.
5. Form lean pumpkin cutlets, roll in breadcrumbs and fry in hot oil until crusty.

Lenten pumpkin manna

Very healthy and tasty Lenten dishes for children made from pumpkin with semolina. Many kids don’t like porridge or vegetables, but will eat it with pleasure in the form of a pie. Considering that this vegetable contains many valuable vitamins, mothers will like the recipe. It is better to take nutmeg pumpkin varieties; they are sweeter and juicier. At the end, the pie is poured with syrup; you can cover it with jam or jelly.

Ingredients:

• semolina – 1.5 tbsp;
• pumpkin – 400 g;
• sugar – 1 tbsp;
• water – 2 tbsp.;
• vegetable oil – 5 tbsp. l.;
• soda – 1 tsp;
• vinegar - 1 tbsp. l.;
• lemon – 1.5 pcs.

Preparation

1. Mix half a glass of water and sugar, squeeze out lemon juice.
2. Boil syrup, cool.
3. Peel and grate the pumpkin.
4. Dissolve butter, sugar and semolina in water.
5. Add pumpkin, soda slaked with vinegar, and zest of half a lemon.
6. Grease the mold, pour out the dough.
7. Bake for 40 minutes.
8. Pour syrup over Lenten manna with pumpkin.
9. Let soak for 30 minutes.

Lenten cookies with pumpkin - recipe

Lenten pumpkin cookies are a recipe based on vegetable oil. If liquid ingredients are required, use water, juices or brine. The most delicious delicacy will be obtained if you add nuts, seeds or dried fruits to the dough. If you need to reduce calories, replace wheat flour with oatmeal or whole grain flour. Honey is used instead of sugar.

Ingredients:

• pumpkin puree – 150 g;
• oatmeal – 150 g;
• whole grain flour – 100 g;
• sugar – 50 g;
• oil – 100 ml;
• baking powder.

Preparation

1. Dry the flakes in a frying pan and chop.
2. Combine with puree.
3. Add flour, sugar, baking powder and add butter.
4. Make cookies and bake for 25 minutes at 180 degrees.

Lenten pumpkin pancakes with apples

Ingredients

• pumpkin – half a kilogram;
• vegetable oil;
• apples - three pcs.;
• cinnamon and sugar;
• lemon juice;
• a bag of baking powder;

Cooking method

1. Peel the apples and pumpkin, remove the core and seeds and coarsely chop. Place them in different bowls. Sprinkle the grated apple with lemon juice to prevent them from turning black.
2. In a deep bowl, mix the grated apple and pumpkin. Add flour and baking powder, add tbsp. l. vegetable oil, season with sugar and cinnamon and knead the dough of medium thickness. Let the dough rest for a quarter of an hour.
3. Heat olive oil in a frying pan. Using a tablespoon, form pancakes and place in hot oil. Fry until golden brown on both sides. Place the finished pancakes on a plate lined with a disposable towel.

Pumpkin porridge with millet on water, lean

Ingredients

• Pumpkin 160 grams
• Millet 85 grams
• Water 150 ml (+ water for boiling and draining)
• Sugar ½ teaspoon

Cooking method

1. Wash the pumpkin, remove peel and seeds, cut into small cubes. Sort the millet, rinse with cool water,
2. Fill with cold water
3. Boil,
4. drain the water.
5. Fill with cold water again (150 ml),
6. Put the pumpkin
7. boil,
8. add salt, add sugar, reduce heat to low, cover and cook.
9. The process took me exactly 12 minutes.

In principle, you can turn off the heat and leave the porridge to steep for another 5-10 minutes under the lid. Or you can mash the pumpkin properly with a spoon and leave it to brew. I tried the prepared porridge - it turned out quite tasty, the pumpkin not only improved the taste situation - it also imparted its unique aroma to the dish.

My comments:

Initially, I wanted to cook porridge with raisins (that’s how I cooked it recently), but today I didn’t have any. I think it will be even tastier with raisins! You may need more water. The cereal in my porridge was ready, but not boiled, because then I wanted to turn it from lean porridge in water to “non-lean” porridge in milk and cooked it further.

Pumpkin porridge with apple in the microwave

Pumpkin and apple porridge can be served for breakfast or as a dessert. The dish turns out very tender and quickly satisfies hunger.

What ingredients will you need?

To create apple-pumpkin porridge, use:

• pumpkin pulp (it is recommended to use nutmeg pumpkin) – 200 g;
• peeled apples (that is, without peel and seeds) – 200 g;
• sesame seeds (you can use both white and black) – 40 g;
• crushed cinnamon – 3 g;
• whole milk (fat content of the product from 2.5%) – 50 ml.

Granulated sugar and fresh honey are also used to decorate the porridge. It is recommended to adjust the amount of these ingredients according to taste preferences.

Step-by-step cooking process

Cook apple-pumpkin porridge in the microwave according to the following points:

1. The pulp of pumpkin and apples should be cut into cubes with a side height of approximately 1 cm.

2. Place the apple and pumpkin slices in a microwave-safe bowl.
3. Season the slices with sesame seeds, cinnamon and granulated sugar with honey. Mix the contents.
4. Carefully pour milk into the ingredients and place the container with the contents in the microwave.
5. Set the device to maximum power and cook the porridge for approximately 20 minutes.

After cooking, cover the bowl with porridge with a lid and let the dish sit for about 20 minutes.

Recipe for pumpkin porridge with millet in a slow cooker

Ingredients:

• millet – 1 tbsp.;
• milk – 3 tbsp;
• sugar – 1.5 tbsp;
• pumpkin – 350 g;
• butter – 25 g;
• salt.

Preparation

1. We wash the pumpkin and remove the peel and seeds. Cut the pulp into small cubes or chop on a coarse grater. We wash the millet and scald it with boiling water so that there is no bitterness left in the cereal. Now place the pumpkin pieces on the bottom of the multicooker, add millet, add sugar and salt to taste.
2. To make the porridge tastier and more aromatic, put a small piece of butter in the pan and stir. Close the appliance with a lid, set the “Milk porridge” program and cook the dish for 1 hour. A sound signal will inform you when the dish is ready.
3. Place the hot pumpkin porridge in a clay cup, add oil, mix and serve.

Pumpkin porridge with milk

A dish prepared with milk is nutritious and has special nutritional value - it is an excellent breakfast option for the whole family.

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29 Nov 2021 at 9:21 PST

Recipe for pumpkin porridge with millet and milk

To prepare porridge you will need the following ingredients :

• pumpkin – 400 g;
• millet – 1 tbsp.;
• milk – 0.5 l;
• prunes – 200 g;
• dried apricots – 200 g;
• dried cherries – 100 g;
• butter – 50 g;
• sugar, salt to taste.

The pumpkin is cut into thin slices and placed in boiling milk. Sugar and salt are added to the pan, everything is mixed and brought to a boil again, and then the heat is reduced to the very minimum.

The porridge simmers for 10 minutes, after which the millet is poured in. Everything is mixed, the pan is covered with a lid. The dish is cooked for half an hour. Oil and dried fruits soaked in water are added to the finished porridge.

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24 Nov 2021 at 6:08 PST

Pumpkin porridge with rice and milk

Ingredients:

• pumpkin – 300 g;
• milk – 0.5 l;
• rice – 100 g;
• butter – 30 g;
• salt, sugar to taste.

Vegetables are cut into small cubes. Milk is poured into the pan, salt and sugar are added. The container is placed on medium heat.

Rice is washed thoroughly in cold water. After the milk boils, add it to the pan along with the chopped pumpkin. Everything is mixed and brought to a boil, after which the heat should be reduced to minimum.

Cover the pan with a lid and simmer the contents for 20 minutes over low heat. It is not recommended to open the lid! After turning off the stove, the porridge is infused under the lid for another 5-7 minutes. Before serving, butter is added .

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22 Nov 2021 at 2:59 PST

Millet porridge with pumpkin in the oven

Ingredients:

• 100 g millet cereal
• 250 g pumpkin pulp
• 600 ml milk
• 1 teaspoon sugar or more to taste
• a pinch of salt
• butter

Preparation:

1. Remove the skin from the pumpkin and cut into pieces. You can also grate the pumpkin on a coarse grater. Place the pumpkin in the form in which the porridge will be prepared.
2. These can also be ceramic pots. Next, lay out the washed millet cereal and pour in the milk. Add a pinch of salt and sugar. Cover the pan with foil or a lid.
3. Cook the porridge in an oven preheated to 200 degrees for about 1 hour. Remove the finished porridge from the oven, add butter, stir and serve.

Pumpkin porridge with semolina

Pumpkin porridge, which is recommended for children to cook with the addition of semolina, quickly and for a long time satisfies hunger, and also promotes the normal functioning of the gastrointestinal tract.

What ingredients will you need?

To cook porridge from 100 g of pumpkin pulp you need to prepare:

• whole milk (desirable fat content 3.2%) – 400 ml;
• semolina (check for bugs and litter) – 75-80 g;
• granulated sugar (it is recommended to use white) – 30-40 g;
• table salt (it is better to choose fine salt) – 3 g;
• water passed through a filter – 200 ml;
• butter (natural without additives is suitable) – 25-30 g.

Porridge can also be cooked in a neutral version, then you need to change the proportions of sugar and salt. You will need approximately 5 g of salt and 15 g of granulated sugar.

Step-by-step cooking process

When cooking pumpkin porridge with semolina, proceed according to the following scheme:

1. First, you should cut the pumpkin pulp into small pieces.
2. Place the pumpkin slices in a saucepan and cover with filtered water.
3. Place the saucepan on the stove over moderate heat. It takes about 7-10 minutes to cook the pumpkin from the moment it boils. The ingredient should become soft.
4. After boiling, pumpkin pieces should be placed in a suitable container and crushed to a porridge using a blender/masher.
5. Then you need to pour milk into the pan.
6. Place the pan with milk on a burner with moderate heat and wait until it boils. The milk should be stirred periodically.
7. Next, pour semolina into the boiling milk in a thin stream, while constantly stirring the products. Otherwise, the porridge will turn out with lumps.
8. When the ingredients in the pan boil again, add granulated sugar, pumpkin pulp, salt and cook the contents for approximately 7 minutes.
9. After 7 minutes, remove the pan from the heat and add butter to the porridge, stirring the contents.

The article describes step by step how to cook semolina porridge from pumpkin.
It is recommended to serve pumpkin-semolina porridge hot with the addition of strawberries (cut into pieces) or kiwi (also cut into pieces).

Millet porridge with pumpkin, apple and cinnamon

Ingredients:

• 170 g millet
• 500 g pumpkin
• 1 apple
• 600 ml milk
• 50 g butter
• 2-3 tablespoons sugar
• ground cinnamon to taste

Preparation:

1. Cut the pumpkin into medium-sized pieces, place on a baking sheet lined with parchment paper and greased with butter, and sprinkle with sugar.
2. Bake in an oven preheated to 200-220 degrees for about 40 minutes. Meanwhile, pour milk into a saucepan, bring to a boil and add the washed millet. Cover the pan with a lid and cook the porridge over low heat until cooked. When the pumpkin is baked and becomes soft, you need to cut off the skin.
3. Mash the pulp with a fork, grate or chop very finely. Mix millet porridge with pumpkin. Add grated or finely chopped apple, peeled. Add butter, stir, remove the porridge from the stove, cover the pan with a lid and wrap it up.
4. Let the porridge brew for 15-20 minutes. Sprinkle with ground cinnamon before serving.

Pumpkin porridge with rice

Pumpkin porridge can be made with rice grains. In this case, it is recommended to cook the dish in a sweet version.

What ingredients will you need?

To make porridge from 250 g of pumpkin pulp, use:

• whole milk (choose an ingredient with a fat content of 3.2%) – 500 ml;
• table salt (it is better to choose fine salt) – 2 g;
• granulated sugar (cane sugar is used) – 30-50 g;
• round grain rice (grains need to be sorted out from litter) – 100 g;
• butter (not spread) – 30-40 g.

The proportions of sugar should be adjusted to taste.

Step-by-step cooking process

It is recommended to cook pumpkin porridge with rice in the following sequence of steps:

1. First, you need to thoroughly rinse the rice cereal and cut the pumpkin into small cubes.
2. Then pour milk into the pan, add granulated sugar and salt.
3. Place the pan on the stove at slightly below medium heat and wait until it boils. While the milk is boiling, it needs to be stirred periodically. Otherwise, the milk may burn or the forming foam may “run away.”
4. After boiling, you need to carefully add the rice to the milk, stir and wait for the contents to boil again.
5. Then you need to put the pumpkin cubes in the pan and wait for the contents to boil again.
6. After boiling, the heat on the burner should be lowered so that the ingredients of the porridge simmer gently. Cover (do not close completely) the pan with a lid and simmer the porridge for approximately 20-25 minutes.
7. After 20-25 minutes, remove the pan from heating, add oil to the porridge and stir it.

It is advisable that the porridge sit for at least 10 minutes after cooking. When serving, you can add pieces of pickled apples, peaches or coconut flakes to the porridge.