Rice porridge with pumpkin on milk: properties and recipes of cooking

Hearty rice porridge with pumpkin on milk from ancient times included in the human diet. Many housewives are interested in the rules of cooking, the benefits of the product, opinions and recommendations of people.

A fragrant and unusually tasty dish is saturated with folic, pantothenic, ascorbic acids, thiamine, magnesium, phosphorus, potassium, calcium, zinc, iron, vitamins B, T and K. Pumpkin porridge is well absorbed by the body, helps to cope with fatigue, increases stress resistance, provides a person energy and strength.

Especially the dish must be consumed in winter, when the body needs to replenish vitamins, minerals and nutrients. The product is often included in therapeutic diets, used in baby food. Porridge contains substances needed by children for successful development and growth.

Pumpkin pulp contains dietary fiber, removing toxic toxins from the body. Vitamin T helps to reduce excess weight, as it accelerates lipid metabolism and helps to quickly break down fats. Being a light diuretic, relieves swelling of the cores.

Milk porridge with pumpkin helps to cope with anemia and atherosclerosis. Rice has an absorbent property, and pumpkin contains a large amount of plant fiber. In combination, the product enhances the cleaning effect of the digestive tract. In people with increased acidity of the stomach, heartburn disappears. The laxative properties of pumpkin relieve constipation.

The product does not cause allergic reactions, improves skin condition. Pumpkin pulp has antihelmintic qualities.

Nutritious and healthy porridge can be cooked in different ways.

Pumpkin must be cleaned, remove all seeds. Crumble into cubes about 1.5x1.5 cm in size. Fill with water (2/3 of the liquid), cook under a lid until soft.

Remove excess water in containers, turn cubes into a puree using a press. Pour rice in mashed potatoes, spread evenly over the surface. In order to avoid burning, it is not necessary to mix, again add the poured water to the top again.

Bring 800 ml of milk to a boil in a separate saucepan. Pour the mixture of grits and pumpkin puree with a glass of boiling milk. Boil for 10 minutes, stirring occasionally. As soon as the contents of the pan starts to thicken, immediately add 2 more cups of milk.

Heat the contents of the pan for 15 minutes, stirring regularly. Put some butter. Remove the porridge from the heat, stand under the lid for 15–20 minutes. The dish is ready.

For an unforgettable taste, you can cook the dish in the oven.

First, half a cup of rice is poured with water and incubated for 15 minutes, then the grains are thoroughly washed. In a clay pot, water is poured to the top, left for 20 minutes. The pot absorbed in the liquid will help the contents to warm evenly.

Then you need to warm the oven to 200 degrees Celsius. The washed rice is mixed with 200 g of finely chopped pumpkin pulp, placed in a pot and pour 0.5 liters of milk. Put the container in a heated oven and bake for one and a half hours. Cover should not be covered. A crust should form on the baked mixture.

After removing the pot from the oven, you can add a spoonful of honey or jam, and sprinkle with nuts or raisins on top. It turns out unusually fragrant and tasty dish.

Milk rice porridge can be baked right in the pumpkin.

To do this, wash it thoroughly, cut off the upper part, remove the pulp. Rice cereal (1 cup) is poured with milk, boiled in a pan for a short time. Mix with the crushed pumpkin-pulp pulp, add 2 cups of raisins, 200 ml sour cream, 4 beaten eggs, a little salt and sugar.

Mix thoroughly, fill pumpkin container freed from pulp, cover with cut off top and set to bake in the oven until ready.

You can cook a dish with apples.

First, 200 g of washed rice is poured with 2 cups of milk and half a glass of water and cooked on moderate heat for 15 minutes.

Then 300 grams of pulp of sweet pumpkin, cut into small cubes, evenly laid out on the bottom of another pan. Cook until soft, then using a press turn into a puree. Boiled rice, 2 beaten eggs, 100 grams of sugar, a small piece of butter, 700 grams of apples, cut into slices are added to the pot with pumpkin. Bake until tender.

To prepare a dish with raisins, you must first cook rice (200 g) in water. Then add the grated pumpkin (0.5 kg) and carefully washed raisins (50 g) to the cooked grass. Sprinkle the mixture with sugar, mix well, pour boiling milk (2 cups), cook for 10 minutes.

Add some pieces of butter to the prepared food (30 gr). Cover the mixed dish with a towel for at least 15 minutes.

Finely chopped pumpkin pieces (0.5 kg) are poured over two cups of milk and boiled for 10 minutes. During this time, 80 grams of millet must be thoroughly washed and mixed with 100 grams of washed rice. A mixture of cereals poured into pieces of pumpkin, add another glass of milk and a little salt. Cook, stirring, for another 20 minutes. Then cover with a lid and leave for half an hour to infuse.

Millet (80 g) and rice (100 g) are separately boiled in water. At the bottom of the pot lay out a layer of mixed cereals, then make a layer of pre-cut fine straw and cooked pumpkin. Then again a layer of a mixture of wheat and rice, and again a layer of pumpkin pulp.

Multi-layered porridge is poured with a small amount of cold milk, put pumpkin slices on top. Wrap the pot with foil and put in a preheated oven for 15 minutes (200 degrees). The finished dish is mixed, add butter and honey to taste.

For children prepare a more tender and soft porridge.

Grain (200 g) is washed several times until the clear liquid flows, put into a pan and pour 2 cups of water. Pumpkin pulp (250 g) must be grated, dipped in rice, poured with milk (800 ml) at room temperature, 2 tablespoons of honey are added and boiled for 15 minutes.

It is possible to cook porridge in a multicooker, at the bottom of which 0.5 kg of diced pumpkin is placed, a multistack of water is poured on top. In the "Baking" mode, cook for 25 minutes. Then pour multistack rice. Salt and sugar are added to taste.

The contents of the multicooker are poured with a milk multi-glass Mix thoroughly.

Rice porridge with pumpkin is one of the most favorite dishes of many gourmets. People gladly publish their reviews and give advice:

• To get a fluffy and tender porridge you need to use round rice: it boils quickly;
• it is best to cook the product in milk without adding water at all;
• milk should be added so that rice can be seen through the liquid;
• the dish can be varied raisins, fruits and berries;
• if you get a savory variety of pumpkin and gourd culture has a grassy taste, then you need to add more than normal sugar in the dish, you can add dried apricots and other candied fruits;
• to prevent sticking, stir the contents of the pan while cooking with a wooden spatula;
• pumpkin rice porridge with milk can serve as a good supplement for a child who has not reached a year;
• Do not recommend too often to eat dishes for diabetics and those with stomach ulcers and gastritis.

The recipe for cooking rice porridge with pumpkin in milk, you will learn from the following video.