Pumpkin porridge with rice and milk is undoubtedly the leader in the list of healthy dishes and at times, but should be present in the diet of each person.
How to cook pumpkin porridge with rice and milk - a recipe
Ingredients:
- pumpkin sweet varieties - 700 g;
- croup of rice - 120 g;
- purified water - 125 ml;
- milk - 375 ml;
- salt - a pinch;
- granulated sugar - 75 g or to taste;
- butter .
Preparation
Since our porridge today will be from a pumpkin, then we will first prepare the vegetable for further processing. Fruit pumpkin sugar grade washed thoroughly, wipe dry, get rid of the stalk, cut in half and extract the seeds. Now we will clear the pulp from the hard skin and chop the small cubes necessary for the porridge. Further we put vegetable cubes in the enameled pan, we pour in water, heat up the mass to a boil, we subtract the fire and we blow it out for ten minutes.
Now pour in the boiled milk, throw the salt and sugar, stir and pour the rice thoroughly washed before the clear water, evenly spreading it over the surface. After the rice croup is added, we do not interfere with the porridge, but cover it with a lid and keep it on the very minimum heat for thirty minutes or until the rice is ready.
On readiness we mix porridge, simultaneously squeezing pieces of a pumpkin, we throw butter on taste and again we mix. If you want to get a more porridge-like porridge, then add a little more boiled milk and, if necessary, sugar and mix.
Very interesting taste gives milk pumpkin porridge, cooked in combination with rice and millet. The proportions and subtleties of its preparation in our next recipe.
Milk porridge with pumpkin, rice and millet
Ingredients:
- millet cereals - 120 g;
- rice cereal - 120 g;
- pumpkin of sweet varieties - 1 kg;
- whole milk - 850 ml;
- filtered water - 350 ml;
- salt - a pinch;
- granulated sugar - 75 g or to taste;
- butter.
Preparation
As in the previous recipe, we prepare properly the pumpkin fruit and get the pure pumpkin pulp we need, which we shred with cubes and lay in this case a boiling mixture of water and milk. We give a lot of weight to taste with sugar and salt, let's boil again, stirring, reduce the intensity of fire to the minimum and weigh the vegetable in the milk mixture for fifteen minutes.
Now rinse thoroughly with rice and millet cereals until the water is completely clear, pour the millet for one minute with steep boiling water and rinse again. We send both kinds of cereals to the pumpkin and toast in the very minimal heat for thirty minutes, stirring occasionally, and if necessary pouring hot milk or water.
On readiness, we knead the mash with oil and serve it to the table hot.
If you want, you can cook such a mess in the pots in the oven. To do this, the protruded pumpkin in a mixture of water and milk is spread over pots, add a mixture of washed rice and millet, cover with covers and place in a heated to 190 degree oven for about forty minutes.
Preparation of pumpkin porridge with rice is greatly simplified by the presence of a multivark. The following recipe for the owners of this wonder device.
How to cook pumpkin porridge with rice and raisins in a multivariate?
Ingredients:
- rice cereal - 200 g;
- filtered water - 250 ml;
- milk - 750 ml;
- pumpkin - 350 g;
- salt - a pinch;
- granulated sugar - to taste;
- raisins - to taste;
- butter - to taste.
Preparation
Prepared and chopped pumpkin is defined in a multicast pot, add carefully washed rice and raisins, pour filtered water, milk, throw a pinch of salt, granulated sugar and butter to taste, Close the lid of the device and select the program "Milk porridge". After the signal, leave the mash for another ten to fifteen minutes in the "Heating" mode and we can serve.