Pumpkin with rice - the best recipes. How to properly and tasty cook pumpkin with rice.

One of the most underrated and at the same time healthy vegetables is pumpkin. This golden beauty contains many vitamins and minerals necessary for our body. In addition, pumpkin is invaluable as a dietary product, especially if it is cooked with rice. Such dishes are satisfying, tasty and low in calories. Therefore, anyone who wants to lose weight should definitely try to cook pumpkin with rice according to the recipes that you will find in this material.

Classic porridge

This traditional dish is made from pumpkin, rice and milk. The recipe for the delicacy is quite simple, so even a novice housewife can handle it. To prepare classic porridge, stock up on the following set of products:

• 0.5 kg peeled pumpkin;
• 0.5 l of milk;
• 200 g rice;
• 300-350 ml water;
• 30-35 g butter;
• 1-2 tablespoons sugar;
• salt on the tip of a knife.

Cooking steps:

1. Cut the washed and peeled pumpkin into cubes 1 cm thick.
2. Bring the milk to a boil and add the vegetable. Cook for 15-20 minutes on low flame.
3. Pour water over the rice and cook the cereal for 10 minutes over medium heat.
4. Grind the boiled pumpkin in a blender, then add rice and half a glass of water to the mixture.
5. Cook the porridge covered for no more than 5 minutes over low heat.

The finished delicacy is flavored with butter and sugar and served hot.

Recipe for rice with pumpkin in a slow cooker

Preparing tasty and healthy porridge in a slow cooker is even easier than on a regular stove. In addition, the dish turns out incredibly tasty and “simmered”, almost like in the oven. To prepare it you will need the following set of products:

• 200 g pumpkin;
• 200 g rice;
• 600 ml milk;
• 400 ml water;
• 20-25 g butter;
• salt, sugar.

Even a novice cook can handle this pumpkin rice recipe. The main thing is to follow the cooking instructions:

1. Grate the peeled pumpkin, add milk diluted with water, and cook in the “Stew” mode for 30 minutes.
2. Add washed rice, butter, salt and sugar to the mixture.
3. Cook the porridge in the “Stew” mode for 50-60 minutes.

If desired, you can decorate the porridge with mint leaves.

How to cook Rice with Chicken and Pumpkin

Prepare all ingredients.

Cut the chicken into portions and fry on all sides until golden brown with the addition of salt and spices.

Add carrots cut into strips and onions. Fry everything together until the vegetables are soft.

Add the pumpkin cut into large cubes, heat the meat and vegetables for a couple of minutes and place the peeled garlic cloves on top.

Spread the washed rice on top, pour boiling water over it so that the water covers the rice by about 1 cm. Add salt to taste and cook over high heat until the rice is half cooked. Then collect the rice in the center of the cauldron, cover with a plate, cover everything with a lid on top and continue cooking over low heat for another 10 minutes.

Rice with chicken and pumpkin is ready. Bon appetit!

“Nourishing” porridge

Even picky gourmets will appreciate this delicious pumpkin rice recipe. Thanks to the ingredients, the porridge turns out incredibly satisfying, and it is not so difficult to prepare.

Required Products:

• 200 g each of rice and pumpkin;
• 50 g each of butter and hard cheese;
• one medium onion;
• two large bell peppers;
• half a liter of broth;
• salt and seasonings to taste.

Step-by-step cooking recipe:

1. Peel and cut the vegetables into small cubes.
2. Fry the onions and peppers in oil, then add pumpkin and rice to them and mix well.
3. Add broth until the mixture is completely covered and simmer over medium heat for 30-35 minutes.
4. If necessary, add liquid during cooking.

Sprinkle the finished porridge with grated cheese and serve as a side dish for meat or fish dishes.

Casserole

This pumpkin rice pie recipe will appeal to those who follow a healthy lifestyle. Plus, the casserole makes an ideal breakfast dish. To prepare it you need the following products:

• pumpkin – 800 g;
• egg – 6 pcs.;
• sugar – 200 g;
• rice – 200 g;
• butter – 50g;
• 1 cup crushed nuts;
• vanilla and lemon zest;
• a pinch of salt.

Step-by-step cooking instructions:

1. Boil the rice until done.
2. Peel the pumpkin and grate it on a medium grater.
3. Mix half the butter with sugar and egg yolks in a separate bowl.
4. Add vanilla, lemon zest and nuts to this mixture.
5. Add rice, grated vegetables and whites whipped to a thick foam to the resulting mass.
6. Grease the pan thoroughly with the remaining oil and distribute the dough evenly.
7. Bake the dish at 200°C for about 50-60 minutes.

The finished treat should be served with sour cream. Those with a sweet tooth can add a little honey or jam to the casserole - this will only improve the taste of the dish.

Recipe for rice porridge with pumpkin and honey. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “rice porridge with pumpkin and honey.”

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

The energy value of rice porridge with pumpkin and honey is 121.3 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.

Recipe for "Rice in Pumpkin" for the oven

Many people believe that pumpkin can only be cooked in its “sweet” form. In fact, this is not true, because it is also perfect for preparing side dishes. For those who want to experiment, be sure to check out the following pumpkin and rice recipe.

Required set of products:

• A small pumpkin weighing 1 kg.
• Basmati rice – 50 g.
• Two cloves of garlic.
• One medium red onion.
• Finely chopped olives – 2 tbsp. l.
• Chili pepper – 1 pc.
• A pinch of rosemary and ground cinnamon.
• A glass of vegetable broth.
• Dried cranberries – 75 g.
• Zest of one lemon.
• Olive oil for frying.
• Salt, herbs, nutmeg.

The process of preparing this delicious delicacy is incredibly simple. But so you don't get confused, use the following step-by-step instructions:

1. Carefully cut off the top of the pumpkin and scrape out the flesh. Don’t throw away the “cap”; you will need it in the future.
2. Remove the seeds from the vegetable and scrape out some of the pulp. Mix it with what came out of the top and add one clove of garlic.
3. Heat 2-3 tablespoons of oil in a frying pan and pour in the garlic-pumpkin mixture. Add chopped onion, half of all the rosemary, olives and fry a little over medium heat for 10 minutes.
4. Crush the remaining garlic and add all the seasonings and spices to it. Rub the inside of the pumpkin with this mixture.
5. Pour rice, zest, berries and nuts into the prepared pumpkin-garlic mixture. Pour in the broth and let the mixture boil. Cook over low heat for 3-4 minutes.
6. Place foil on a baking sheet, but keep in mind that you will have to wrap the vegetable. Therefore, make a piece with a reserve.
7. Place the vegetable on the prepared foil and fill it with the prepared minced meat. Cover the top with a “cap”.
8. Brush the surface of the pumpkin with a small piece of butter, then cover with foil and place in the oven.
9. Bake the dish at 180° for 60 minutes.

To check if the treat is ready, try piercing the pumpkin with a knife. If it goes in easily, then the dish is ready. Before serving, remove the cap and cut the pumpkin into several pieces. Don't forget to garnish with fresh herbs.

Recipe 1: Pumpkin with rice

This dish can be safely called dietary. Pumpkin, milk and rice are its main components that will give you energy for the whole day without harming your figure at all. And preparing it is as simple and quick as possible.

Ingredients:

500 gr. peeled pumpkin: 200 gr. milk; 7 tbsp. l. rice; butter, sugar and salt to taste.

Cooking method:

1. After carefully peeling the pumpkin and seeds, cut it into cubes, put it in a saucepan and fill it with water. In this case, there should be twice as much water as pumpkin.

2. Covering the pan with a lid, cook the pumpkin over low heat until fully cooked, then put the washed rice in the pan and, adding heat, cook the dish until the rice is ready.

3. As soon as the rice is boiled, and the water in the saucepan has boiled down by half and will only cover the porridge, add milk to the saucepan, add sugar, salt and wait until the milk boils. Then reduce the heat and cook the porridge for another 5 minutes with constant stirring (this time should be enough for the rice to boil). It is important to prevent the porridge from burning.

4. Turning off the saucepan with the finished porridge, put a small piece of butter in it. You can eat this porridge hot or cold.

Stuffed squid

Despite the rather unusual combination, squid stuffed with rice and pumpkin turns out tasty and incredibly juicy. To prepare this original dish you will need the following set of products:

• Squid carcasses – 8 pcs.
• Pumpkin – 150 g.
• Sour cream - 300 ml.
• Rice – 200 g.
• Carrots – 2 pcs.
• Mayonnaise – 2 tbsp. l.
• Hard cheese – 200 g.
• Salt, seasonings to taste.

Step-by-step cooking algorithm:

1. Cook the rice for 15 minutes. Then place the cereal in a colander so that excess liquid can drain.
2. We remove the film and entrails from the squid, rinse the carcasses well, and then cook them one at a time for 4 minutes.
3. Boil the peeled and chopped pumpkin for 20 minutes. Mix the vegetable with the prepared rice and add grated cheese and carrots, as well as one or two chopped squid carcasses.
4. Season the mixture with mayonnaise, sprinkle with salt and pepper.
5. Stuff the remaining squids with minced vegetables and coat them thoroughly with sour cream, then place them in the mold.
6. Cover the seafood with foil and bake them for 15 minutes in the oven at 200°C.
7. Remove the foil from the squid and bake for another 5 minutes.

The finished delicacy can be decorated with fresh lettuce, herbs or tomato rings.

Delicate puree soup

To prepare an easy snack creamy soup, stock up on the following products:

• Meat broth – 300 ml.
• Round rice – 100 g.
• Pumpkin pulp – 400 g.
• Cream – 100 ml.
• Hard cheese – 50 g.
• Bread – 150 g.
• Medium bulb.
• Salt pepper.

Cooking process:

1. Pour boiling water over the peeled pumpkin and cook over low heat for half an hour, then drain off the excess liquid.
2. Pour a glass of boiling water over the rice, add chopped onion and simmer for 15 minutes.
3. Mix the prepared cereal with pumpkin and grind the mixture well with a blender.
4. Dilute the rice-pumpkin mixture with broth, add cream and butter. Then bring to a boil over low heat.
5. Cut the bread into strips 2 cm thick and lightly dry in the oven. Sprinkle it with grated rice and bake at high temperature for 5-7 minutes.

Baked croutons are served with the soup in a separate bowl. If desired, you can decorate the dish with fresh herbs.

Cooking recommendations

Rice porridge with pumpkin is very tasty, easy to prepare, and the recipe will not put a dent in your wallet due to the availability of products. These dishes are especially respected in families with small children, since after 2-3 years children can also try this dish.

Rice porridge with pumpkin can be made even healthier and tastier if you follow some simple rules:

1. Preference should be given to round rice, as it cooks faster.
2. The best varieties of pumpkin are honey ones.
3. To prevent the porridge from sticking to the pan when baking, grease the walls with melted butter.
4. The soft and delicate consistency of the porridge will be harmonized with the sourness of five-minute cranberry sauce, which retains most of the beneficial qualities of the berry. It's simple: melt sugar in water, boil for about 5 minutes, then add cranberries and cook over low heat for another 5 minutes. There is no need to sweeten the porridge - all the sweetness comes from the sauce.
5. The amount of liquid in the recipe corresponds to the average consistency, it can be varied. If someone likes the liquid version, add more milk or water, and if you want a thick and crumbly porridge, reduce the recommended volume.