There are a lot of recipes for pumpkin cereals. Delicate pumpkin and rice porridge is excellent, even when cooked on water.
Well, if the dish slowly languishes in milk, then it not only preserves all the benefits of the ingredients used, but also becomes tender and remarkably beautiful.
Pumpkin porridge with rice and milk - general principles of cooking
• Milk pumpkin porridge with rice on the stove is cooked only in a thick-walled pan. Using refractory dishes or pots, they languish in the oven. You can cook such a porridge in a slow cooker. Cooking in a pan requires constant attention. The porridge must be watched so that it does not burn or run away. Using an oven or slow cooker greatly simplifies the process.
• In preparation, the pulp of a mature vegetable separated from the peel and seeds is used. The greenish and loose part of it is also removed. Pumpkin flesh is cut into small pieces of arbitrary shape in pieces or rubbed on a coarse grater and cooked with rice. Often it is pre-boiled separately in water or milk and, grated through a sieve or mashed with a crush, combined with rice.
• Which rice is better to take for porridge? This is most likely a matter of taste. If you want to get a friable dish, use long-grain rice groats, for viscous porridge it is better to take "pot-bellied" rice, round shape.
• Rice groats are thoroughly washed with cold water on a sieve and then dried well, leaving in it. If you do not express the liquid, the proportions recommended by the recipe will be violated and the dish will get a different consistency. Cooking rice to make it crumbly is a science!
• As for milk - anyone will do, if only it is fresh. It is usually added after boiling a pumpkin in water and combining it with rice. Beginning to acidify the product when boiling will curl up, and all products will have to be discarded. It is worth noting - the higher the fat content of milk, the more chances for the porridge to burn. Therefore, excessively fatty, especially homemade, it is better to dilute with water.
• Pumpkin porridge with rice and milk, like any other, loves butter. It is added directly during the preparation or after. You can additionally put a piece in each plate - as they say: "you can’t spoil the porridge with butter," and even more so.
A simple recipe for pumpkin porridge with rice and milk in clay pots
Ingredients:
• a pound of pumpkin;
• 300 gr. round grain, polished rice;
• 700 ml of pasteurized cow's milk;
• 100 gr. Sahara;
• sweet cream butter - 75 gr.
Cooking method:
1. Small, in cubes or cubes, cut the pumpkin pulp separated from the peel and seeds.
2. Arrange the pieces in three clay pots and pour rice washed in cold water on top of the pumpkin.
3. Boil the milk. Add granulated sugar, stir well and immediately pour into clay containers. Milk should be two centimeters above the level of rice cereal.
4. Put a full spoonful of butter in each pot and place the pottery in the middle level of an oven preheated to 180 degrees.
5. After 25 minutes, remove the porridge and check. If all the milk has evaporated, add a little more and place it back in the oven for another quarter hour.
How to cook pumpkin porridge with rice, millet and milk in a slow cooker
Ingredients:
• half a glass of polished rice;
• 500 gr. ripe pumpkin;
• half a glass of millet;
• one liter of medium fat milk;
• sugar - 100 gr.;
• an incomplete teaspoon of salt;
• 150 gr. homemade butter, or thickened cream.
Cooking method:
1. Put the pumpkin sliced into small cubes into the main cooking vessel. Add, without thawing, oil, about a third of the norm. Add a little cold water and do the standard Quenching for half an hour.
2. The boiled pumpkin, slightly knead with a nibble, pour the washed millet and rice to it. Pour in cold milk, salt, sweeten and for 90 minutes. start the "Milk porridge" mode.
3. Periodically open the lid, mix and check the density. Add milk or boiled drinking water if necessary.
4. About 10 minutes before cooking, spread small pieces of the remaining butter on the porridge surface.
5. Do not serve pumpkin porridge right away, hold it even for a quarter of an hour on heating.
Simple pumpkin porridge with rice and milk
Ingredients:
• a full glass of round-grain rice groats;
• 400 gr. a piece of pumpkin;
• one glass of water;
• 500 ml of natural unpasteurized, skim milk;
• Salt and sugar are added to taste.
Cooking method:
1. Dense pulp is cut into medium-sized slices in a small saucepan. Next, add half a glass of cool water and simmer over low heat.
2. After 20 minutes, check the knife with a puncture. If the pieces become soft, mash them in a puree.
3. Pour rice cereal washed in several waters into a thick-walled pan, pour a glass of boiling water and stir immediately.
4. Over low heat, simmer rice for about 10 minutes, and, waiting for it to absorb all the water, then pour hot boiled milk into it. After stirring well, continue to simmer, another quarter of an hour. Be sure to boil milk to make sure it is suitable.
5. In pumpkin rice, add pumpkin puree, sweeten to your liking, add a little salt and mix thoroughly.
6. Soak pumpkin porridge with rice on the lowest heat for another ten minutes and turn off the heat. Add oil immediately, mix quickly, but not too intensely, and wrap the pan with a baize or terry cover for half an hour.
Oven pumpkin porridge with rice and milk in the oven with apples
Ingredients:
• round-grain rice - 1.5 cups;
• pumpkin pulp - 1 kg;
• two large, without a strong taste, but sweet, apples;
• 100 gr. "Peasant" oil;
• Refined sugar - 1/2 cup;
Cooking method:
1. Be sure to peel the peeler from the apples and cut the core.
2. Cut the pulp and peeled apples into centimeter cubes.
3. Moisten the bottom and walls of the refractory dishes with a thin layer of butter, put half of the prepared pumpkin in it and sprinkle with sugar.
4. On top, evenly spread part of the rice, put the remaining pumpkin pulp on it, sweeten and cover everything with the remaining rice. Put crushed apples with the last layer.
5. Add warm salt to warm milk, stir and carefully pour it into a container. It should not reach the edges, about two fingers.
6. Top cover the dish with a sheet of food foil or a lid and place in a preheated oven.
7. After twenty minutes, remove it. If necessary, add water or milk, add oil and bring to readiness by placing it back for another 10 minutes. Do not close the form.
Pumpkin porridge with rice and milk - "Highlight"
Ingredients:
• pasteurized, short-term storage, milk - 800 ml;
• a small bag of vanillin crystals;
• 200 gr. polished rice of the highest grade;
• a small handful of raisins;
• a pound of ripe pumpkin;
• high quality butter;
• liquid light honey - forbs, floral.
Cooking method:
1. Cut the peeled pumpkin pulp into large pieces and chop them with an average grater.
2. Pour raisins with boiling water, rinse a couple of times and soak in the same boiling water for 20 minutes. Then rinse again and dry well, spreading a thin layer on a towel.
3. Pour milk into a thick-walled pan or cauldron, and put on an intense fire.
4. Dip the crushed pumpkin into boiling milk, wait for boiling again and immediately reduce the heating to a minimum. The contents of the pan should not be seething intensively, but only slightly "worried."
5. Add vanilla sugar, pour in dried rice cereal and continue cooking, slowly stirring for the first three minutes, so that the croup that has settled to the bottom does not stick.
6. Cook under the lid with minimal heat for at least 25 minutes, and be sure to mix well periodically. Porridge cooked in milk quickly burns out.
7. Add dried raisins to pumpkin porridge with rice, slightly salt. Stir, simmer for another three minutes and remove from heat.
8. Wrap the pan with porridge in a blanket for half an hour. Then put on plates and flavor each serving with melted butter, pour honey.
Tasty pumpkin porridge with rice and milk - "Creamy guest"
Ingredients:
• a full glass of polished round-grain rice;
• 800 gr. ripened pumpkin;
• 4.5 cups of homemade cow's milk;
• 100 gr. 72% butter;
• two large spoons of sugar;
• salt - optional;
• 100 ml of natural 22% cream.
Cooking method:
1. Using medium-sized, approximately the same size, cut the pumpkin in small cubes and fill them with one and a half glasses of cold milk.
2. Boil the pumpkin pulp over low heat under the lid, for half an hour, cool. To prevent milk from running out, be sure to leave a small gap between the lid and the pan.
3. Rub the cooled boiled pulp on a fine metal sieve. If there is a blender, kill them.
4. Pour rice with the remaining warmed milk, moderately salt and set to boil. Once it boils, set the minimum heat and continue cooking, covering with a lid. To prevent the sticks from sticking to the walls of the container, continuously stir the cereal for the first five minutes.
5. Mix boiled rice with pumpkin porridge, sweeten to your taste, add oil. Stir well and transfer to a refractory form.
6. Preheat the oven to 180 degrees and place the porridge in it on a grate installed at an average level. Bake for 20 minutes.
7. Lightly whip the cream with sugar and pour over the porridge laid out in portions.
Pumpkin porridge with rice and milk - cooking tricks and useful tips
• Do not chop the softened pumpkin until mashed, with small pieces of vegetable porridge tastes better.
• Do not tightly cover the pan with a lid; milk will certainly escape. On the walls of the tank inside, apply a thin strip of butter around the entire circumference, the milk will not rise above it.
• Make sure you cook the porridge for at least 20 minutes by wrapping it in a blanket or a thick towel. It will be steamed well and will become even tastier.
From the remaining pumpkin you can make pumpkin juice and drinks based on it.
