Pumpkin porridge: 10 simplest and most delicious recipes

Pumpkin porridge with milk

You can cook this dish with either water or milk; the best option is to dilute it in half. Then the milk porridge with pumpkin will not boil over and will not “run away”. If the vegetable has a lot of juice, less liquid is added. It is recommended to cook in a container with thick walls so that the treat is steamed. A cast iron pot, cauldron, and ceramic pots are suitable.

Ingredients:

• pumpkin – 800 g;
• sugar – 1 tbsp. spoon;
• milk – 2 l;
• butter – 100 g;
• salt – 0.25 teaspoon;
• cinnamon – 0.5 teaspoon.

Preparation

1. Peel the pumpkin and cut into thin slices.
2. Place in warm milk and cook for 40 minutes.
3. Rub through a sieve, season with sugar, salt and butter.

Cooking tips

• To make pumpkin porridge as healthy as possible, replace regular sugar (the recipe assumes refined white sugar) with honey or cane sugar.
• Date paste can also serve as an alternative to sugar. It is easy to make at home and contains many vitamins and nutrients.
• To give rice a spicy taste, add spices to it - vanilla, cinnamon, ginger, cardamom.
• You can prepare a non-lenten version of porridge with rice and pumpkin. To do this, you don’t have to radically change the recipe - just use milk instead of water, and butter instead of vegetable oil.
• You can add nuts to the porridge. Pine nuts are best, but you can take any - almonds, walnuts, cashews. Before adding nuts to the porridge, they need to be chopped.
• The recipe can be slightly adjusted by replacing rice with millet. Millet porridge will be no less tasty and healthy. For those who like rice, you can offer the “50/50” option, that is, half millet, half rice.
• Before serving the porridge, you can decorate it with jam or fresh berries.

Pumpkin porridge with rice

You will need:

• Pumpkin pulp - 700 g;
• Rice - 125 g;
• Water - 150 ml;
• Milk - 350 ml;
• Raisins - 50 g;
• Sugar - 100 g;
• Salt - a third of a teaspoon.

Preparation:

1. Cut the pumpkin into any shape and place it in a saucepan in which the porridge will be cooked. Pour in the required amount of water and cover with a lid. Once the liquid boils, simmer over low heat for about 10 minutes. During this time, the pumpkin will release juice, which will be additional cooking liquid.
2. Pour milk into the saucepan, add salt and boil again.
3. Pour boiling water over the raisins and add to the saucepan.
4. Rinse the rice 5-6 times in cold water and sprinkle on the surface of the pumpkin. At this stage, add sugar to the dish. Do not stir so that the porridge does not burn. Open the lid slightly and cook for half an hour over low heat until the rice is completely cooked. If you prefer porridge with homogeneous pumpkin puree, then mash the pumpkin with a fork, masher or blender before adding rice.
5. Add oil, stir the porridge, kneading the soft pieces of pumpkin with a spoon. If you eat the porridge cold, it will taste like pudding.

Interesting fact about rice porridge

Finland has an interesting tradition associated with rice porridge. December 25 is considered a holiday, and the whole family gathers for a festive breakfast. On this day, rice porridge is cooked in the morning; at the end of cooking, almonds are thrown into the pan. According to legend, almonds will bring happiness to those who get them. Then everyone adds the required amount of sugar and cinnamon to their plate. Some people prefer to eat porridge with dried fruit compote.

Rice porridge with almonds is a kind of analogue of Christmas pudding. This is a tasty and healthy dish that will please the most demanding gourmets.

This Christmas breakfast not only charges you with energy for the whole day, but also creates that magical holiday atmosphere that is so lacking in everyday life.

Porridge with pumpkin in a pot

Another recipe for delicious pumpkin porridge - in the oven, in a pot; readiness is more reliably determined by the pumpkin; when it begins to separate into fibers, it is already ready. This ancient recipe was once cooked in an oven, but now the oven copes with the task quite well. Cereals stewed in milk become very rich and delicate in taste.

Ingredients:

• pumpkin – 500 g;
• millet – 300 g;
• milk – 1 l;
• candied fruits – 2 tbsp. spoons;
• dried apricots – 2 tbsp. spoons;
• butter – 50 g;
• sugar – 2 tbsp. spoons.

Preparation

1. Peel the pumpkin, grate it, rinse the millet and scald it.
2. Grease the dishes with oil, pour in milk, boil for 10 minutes. pumpkin chips.
3. Add millet and boil for another 10 minutes.
4. Place into pots and place in the oven.
5. Before the pumpkin porridge is ready, it should simmer in the oven for half an hour.
6. Season with sugar, dried apricots, candied fruits and butter.

Pumpkin-rice porridge in a slow cooker

The advantage of cooking pumpkin porridge in a slow cooker is that there is no need to constantly monitor the process, which will significantly save your time. Also, it is in a slow cooker, where the effect of an old oven is achieved, that you will receive a very tender and aromatic dish.

You will need:

• Pumpkin pulp - 0.5 kg;
• Round rice - 0.15 kg;
• Milk - 0.3 l;
• Water - 0.15 l;
• Sugar - 0.15 kg;
• Butter - 70 g;
• Cinnamon, nuts, raisins - optional.

Preparation:

1. Cut the pumpkin into any shape and place it on the bottom of the bowl.
2. Pour in water, add a piece of butter and cook in the “Baking” mode for 25 minutes with the lid closed.
3. Rinse the rice 5-6 times with cold water and pour into a bowl. Pour in warm milk, add sugar, stir with a silicone spoon. Cook in the “Stew” mode for 40 minutes. The finished dish can be sprinkled with grated nuts or raisins.

Benefits of rice porridge

Complex carbohydrates, which rice porridge is rich in, allow you to retain energy in the body for a long time. This porridge also helps strengthen the cardiovascular system and improve the functioning of the gastrointestinal tract. Rice porridge helps remove toxins and waste from the body. Due to its low calorie content, rice porridge is recommended to be included in the diet of overweight people.

Rice porridge contains microelements and vitamins necessary for the body: B1, B2, E, H, PP, manganese, potassium, phosphorus, iron, calcium, zinc and selenium. Lecithin in rice ensures good brain function, and aminobutyric acid stabilizes blood pressure.

Rice is also a gluten-free cereal, which is very important for people with gluten intolerance.

Millet porridge with pumpkin

You will need:

• 2 tbsp. milk;
• 3/4 tbsp. water or you can also take milk;
• 3 tbsp. diced pumpkin;
• 1 tbsp. millet cereals;
• 1 tsp salt;
• 1 tbsp. spoon of sugar/sweetener (all to your taste).

Preparation:

1. Add 1 glass of milk and water to the pan, place the diced pumpkin in it, and cover with a lid. Cook for 15-20 minutes.
2. Add 1 more cup of milk to the pan. Then pour in millet, salt and sugar. Cook, covered, over medium-low heat until the millet is tender and there is little liquid remaining in the pan. On average it will take about 45 minutes.
3. Mix everything well, add oil. You can serve!

Some tips!

• If the porridge seems too dry, add more water or milk, it all depends on the consistency you like.
• You can use honey or maple syrup as a sweetener.
• You can add various dried fruits and nuts to the porridge.

Pumpkin porridge on water

Pumpkin goes well with any cereal; rice is often added, but it also tastes delicious with millet, corn, semolina, and oatmeal. In sweet dishes, milk can be replaced with cream or condensed milk. Pumpkin porridge with water is suitable for the diet; instead of sugar, add honey, season with raisins, nuts, prunes or dried apricots; it is advisable to add butter.

Ingredients:

• pumpkin – 800 g;
• sugar – 1 tbsp. spoon;
• water – 1 l;
• butter – 50 g;
• salt – 0.25 teaspoons.

Preparation

1. Cut the pumpkin into cubes, add water.
2. Simmer until soft for 20 minutes.
3. Place raisins in hot water for half an hour.
4. Mash the pumpkin into a puree, season with sugar and salt.
5. Stir in raisins and butter.

Pumpkin porridge with oatmeal - quick and hassle-free

A very tasty and healthy pumpkin porridge is obtained by combining pumpkin puree and oatmeal - try it!

We will need:

• pumpkin puree - 150 g;
• oat flakes - 50 g;
• milk - 120 g;
• salt;
• seasonings (take cinnamon and nutmeg powder) - 1 pinch each;
• honey or sweet syrup - 1-2 teaspoons;
• sugar - to taste;
• pumpkin seeds for sprinkling - 1 teaspoon.

Step by step cooking instructions:

1. First, prepare the pumpkin puree - this can be done simply and quickly. Simmer the pumpkin in a small amount of water until soft, and then puree in a blender. Actually, the cooking principle here is the same as when making pumpkin jam.
2. Pour oatmeal into a saucepan, add milk (you can first pour a little water on the bottom), bring to a boil. Cook over moderate heat, stirring for 3-5 minutes.
3. Add pumpkin puree, cinnamon, nutmeg and cook for a couple more minutes. Remove from heat and add sugar to taste, stir.
4. Serve the porridge sprinkled with honey or sweet syrup. For beauty and usefulness, we decorate with pumpkin seeds.

How to cook rice porridge with milk?

Milk rice porridge is an excellent option for a healthy, tasty and healthy breakfast. But cooking porridge with milk is not always easy. However, cooking porridge with milk is not an easy task. You need to choose the right ratio of ingredients, make sure that the milk does not run away, and the porridge itself does not burn. To avoid all the troubles when cooking porridge with milk, we have compiled detailed instructions, following which you will get the most delicious and healthy milk porridge.

How to cook rice porridge from cereals with milk?

Ingredients:

• 180 ml rice cereal
• 600 ml milk
• 1 tsp. Sahara
• a pinch of salt

Cooking method:

Pour milk into a saucepan and bring to a boil, add rice, add salt, sugar and cook for 20 minutes, stirring constantly until fully cooked. Remove from heat and let the porridge simmer under the lid. Serve along with butter.

How to cook rice porridge with milk from cereal?

Ingredients:

• 100 ml Rice Cereals 1928 Myllyn Paras
• 250 ml milk
• 1 tsp. Sahara
• pinch of salt

Cooking instructions:

Bring the milk to a boil in a saucepan. Pour rice flakes for Myllyn Paras porridge into boiling milk. Add salt, sugar. Cook for 4 minutes, stirring occasionally. Simmer for 1 minute under the lid. Serve the porridge slightly chilled.

Pumpkin porridge with corn grits

Ingredients:

• 1 tbsp. water
• 1 tbsp. milk
• pumpkin - 100 gr.
• 1 tbsp. corn grits
• 1 tbsp. water - extra
• 1 tablespoon brown sugar
• ¼ teaspoon cinnamon
• a pinch of salt

Cooking process:

1. Peel the pumpkin, cut into cubes, place in a saucepan, fill it with milk and water. Place over medium heat and cook for 15-20 minutes until tender. Remove from heat, cool.
2. Grind the cooled pumpkin using a blender in a saucepan and place on low heat.
3. Pour water into a separate bowl and add corn grits. Stirring constantly with a spoon or whisk, pour the corn grits into the pumpkin so that there are no lumps. After you have added all the corn grits, add salt, sugar, stir constantly until the porridge thickens. Cook for 5-7 minutes until the cereal is ready.
4. When serving, add a piece of butter.

Recipe for making pumpkin porridge with rice in milk in the oven

This recipe will take longer than other options. But the result is worth it! This pumpkin porridge with rice and milk is slowly simmered in the oven. Served with a piece of butter and honey. It turns out very beautiful, tender, soft and incredibly tasty!

To prepare we will need:

• Pumpkin (pulp) – 600 gr.
• Rice – 100 gr.
• Milk – 1 l.
• Butter – 30 gr.
• Honey - to taste

1. Cut the peeled pumpkin into small cubes. Transfer to a casserole or other baking dish.

2. Wash the rice well, add to the pumpkin, and smooth with a spatula.

3. Fill with milk.

4. Cover the top with a lid or foil. Let it simmer in a preheated oven at 180 degrees for 1-1.5 hours.

5. To make the porridge more aromatic and tasty, let it sit (without removing the foil) for half an hour. Serve with the addition of butter and honey.

Porridge with pumpkin and pearl barley

There is an opinion that pearl barley porridge is not for everyone, and it is not at all possible to combine it with pumpkin. We will try to refute this opinion and prepare pumpkin porridge with barley according to a very simple recipe.

For such a healthy and healthy dish we will need:

• pumpkin (peeled and seeds removed) 400 g;
• pearl barley 150 g;
• salt to taste;
• seasonings (you can also use dry ones): basil, oregano, tarragon;
• vegetable oil.

Cooking technology:

1. First, soak the pearl barley for 10-12 hours, or overnight. This must be done, then the porridge will turn out to be a beautiful color, crumbly and tender. So, pour about a liter of cold water into the pan with the cereal and leave to soak.
2. The next morning, thoroughly rinse the cereal with clean water and drain in a colander.
3. Cook the pearl barley: add water so that the barley is completely covered and two fingers above, add salt and put on fairly high heat. Stir, then reduce the heat from boiling and cook for about 25-30 minutes. To prevent the cereal from burning, you can cook it in a water bath.
4. So, our pearl barley is boiling, and in the meantime we will take care of the pumpkin. As usual, we peel the skin, select the seeds and chop the pulp into cubes.
5. Put the frying pan on the fire, heat it up, pour in sunflower oil (you can use corn or olive oil) and pour the pumpkin in there. When an appetizing crust appears, add salt and spices, mix and fry everything together for another 10 minutes.
6. Meanwhile, our pearl barley had already arrived. Take it and add it directly to the frying pan with the pumpkin. Of course, it’s good to use a cast-iron frying pan or a saucepan with a thick bottom and high sides for this. Mix everything thoroughly and simmer under the lid for another 5-10 minutes.
7. All that remains is the most pleasant and delicious thing - to serve our pumpkin porridge with barley and invite you to the table. Rest assured, you won’t be able to resist taking this supplement!

Ingredients

• Rice – 250 grams;
• Sugar – 2 spoons;
• Pumpkin – 300 grams;
• Dried fruits – 1 handful;
• Vegetable oil.

The recipe does not require a lot of labor and time - this dish is prepared quickly, and its preparation does not take much effort.

1. Tackle the pumpkin first. It needs to be peeled, the seeds and core separated, and the pulp cut into cubes.
2. Rinse dried fruits - in this case raisins and dried apricots - thoroughly with running water and pour boiling water over them. Leave them to stand for a few minutes, then drain the hot water and rinse again under running water. This is necessary in order to remove dust, dirt and sulfur from dried fruits, which is often used to treat this product for better storage.
3. Take a saucepan or saucepan and pour oil into it. When it is hot, place the pumpkin in the pan and leave it to simmer, covered, until it becomes slightly soft. This usually takes about 10 minutes.
4. Add sugar to the pumpkin. Simmer the vegetable under the lid for another 5 minutes.

Advice! The amount of sugar can be reduced if the type of pumpkin you are using is sweet and juicy. Also, the proportions of sugar decrease if the amount of dried fruits increases.

5. Add rice to the pumpkin and fill the dish with water so that the rice is completely covered with it.
6. Dry the dried fruits thoroughly with a paper towel or soft cloth. Cut the dried apricots into small pieces or strips.
7. When the rice is almost ready, season it with dried fruits. At the same time, make sure that the porridge does not burn. To avoid this problem, do not forget to add water as needed. After adding dried apricots and raisins, cook the dish for a few more minutes.

Advice! Remember that lean rice porridge should not be liquid, so do not overdo it with water. The rice should be completely cooked and soft.

8. After the porridge is ready, turn off the heat and let the dish brew for a while.

Lenten rice porridge with pumpkin and dried fruits is not only very tasty, but also rich in vitamins