Milk porridge with rice and pumpkin
This delicious and simple breakfast is not difficult to prepare, it would seem. But if moms are used to cooking it «by eye» say, half a cup there, half a cup there, my first «pancake» was a failure, I did not calculate the amount of cereals, then I had to add a lot of milk in the process, and the result was not what I expected. So, the second time I carefully weighed all the ingredients to keep the proportion, and it turned out perfectly – moderately thick, moderately sweet, delicious porridge.
If you prefer, you can replace the rice with millet or combine the two. If you want a more liquid consistency, pour in more water or milk. Adjust the sugar to your liking. Bon appetit!
Composition:
- fresh pumpkin – 200 gr.
- water – 200g.
- rice or millet – 100g.
- milk – 250-300 gr.
- sugar – 2 tbsp.
Cooking milk porridge with pumpkin:
Clean the pumpkin, cut into cubes, pour water to cover the vegetable and cook until softened. This will take about 15-20 minutes, depending on the variety of pumpkin.
Pumpkin.
Meanwhile, rinse the rice or millet. It's tastier to take round-grain rice, it cooks better and creates a creamier consistency, but I didn't have it on hand, so I cooked with long-grain rice. This porridge is also very tasty with millet.
When the pumpkin has softened, mash it directly in the water with a potato masher, add the rice, pour in the milk, add the sugar and bring to the boil.
When the porridge boils, reduce the heat to low and let the groats «steam», become softer. Don't forget to stir the porridge, the groats will stick to the bottom. My mother-in-law usually cooks until the rice is more or less ready, but there is still liquid, remove the pot from the fire and wrap the porridge in a blanket, so that it «reached» already without fire.
In the ready porridge you can, if desired, put butter, add or reduce sugar.
Happy appetite!
Be happy!
