Recipes for cooking pumpkin with rice. Pumpkin porridge with rice Rice with pumpkin and onions

Pumpkin with rice - general principles and methods of preparation

Pumpkin is perfectly absorbed by the body, so dishes made from it are suitable for both baby and medical nutrition. Anyone who cares about their health should definitely have pumpkin dishes in their diet, because it is a real storehouse of vitamins and a leader in iron content among vegetables. Although, those who simply love to eat delicious food have great respect for them.

In turn, rice is also a grain that contains many useful substances and removes excess salt from the body, so eating dishes made from rice cereals improves the condition of the joints. There are even several therapeutic diets based on rice porridge. And scientists have found that the development of intelligence in children who often eat rice porridge occurs more intensively.

Do we need to talk about how healthy dishes are, the main ingredients of which are pumpkin and rice? Moreover, the choice of such dishes is very wide. We present here recipes for lovers of healthy eating and children, who will enjoy light and sweet porridge made from rice and pumpkin, and for gourmets who cannot imagine their diet without aromatic seasonings and more satisfying dishes.

Pumpkin with rice - food preparation

The main ingredients of this dish are rice and pumpkin. To prepare it, peel the pumpkin, cutting it off carefully with a sharp knife, and cut off the tail of the vegetable. Then cut the pumpkin into 4 parts lengthwise, remove the seeds and scrape out the inner cavity with the seeds. Preparing rice consists of washing it and then processing it according to the recipe.

Pumpkin with rice - the best recipes

Recipe 1: Pumpkin with rice

This dish can be safely called dietary. Pumpkin, milk and rice are its main components that will give you energy for the whole day without harming your figure at all. And preparing it is as simple and quick as possible.

Ingredients:

500 gr. peeled pumpkin:
200 gr. milk;
7 tbsp. l. rice;
butter, sugar and salt to taste.

Cooking method:

1. After carefully peeling the pumpkin and seeds, cut it into cubes, put it in a saucepan and fill it with water. In this case, there should be twice as much water as pumpkin.

2. Covering the pan with a lid, cook the pumpkin over low heat until fully cooked, then put the washed rice in the pan and, adding heat, cook the dish until the rice is ready.

3. As soon as the rice is boiled, and the water in the saucepan has boiled down by half and will only cover the porridge, add milk to the saucepan, add sugar, salt and wait until the milk boils. Then reduce the heat and cook the porridge for another 5 minutes with constant stirring (this time should be enough for the rice to boil). It is important to prevent the porridge from burning.

4. Turning off the saucepan with the finished porridge, put a small piece of butter in it. You can eat this porridge hot or cold.

Recipe 2: Pumpkin with rice and apples and prunes

A very tasty and light dish. It is not known what admires more about it - its taste or aroma. Pumpkin, apples, rice and prunes - these ingredients leave no doubt about the usefulness of this recipe. This means that you should definitely try to cook it to please both the adult members of your family and the kids.

Ingredients:

2 cups rice;
700 gr. pumpkins;
2 apples;
200 gr. raisins;
200 gr. pitted prunes;
100 gr. butter.

Cooking method:

1. Peel the pumpkin and remove seeds, then cut into small cubes. After peeling the apples, cut them into pieces. We wash the raisins and soak them in hot water for half an hour. Then drain the water, gently squeeze it out and mix with apples.

2. Having melted the butter in a pot, put the prepared pumpkin in it, then layers of washed rice, fruit and rice again. After pouring butter on top of everything, fill the porridge with lightly salted water so that it completely covers it, and put the pot in the oven to bake for about 40 minutes.

Recipe 3: Pumpkin with rice, tomatoes and cheese

Not everyone loves dietary cuisine. For gourmets who appreciate more satisfying and original dishes, a recipe with pumpkin and rice, which also includes tomatoes, spices and cheese, will be of interest.

Ingredients:

200 gr. rice;
1 onion
2 bell peppers;
1 tomato;
200 gr. pumpkins;
0.5 liters of broth or water;
50 gr. butter;
50 gr. grated cheese;
spices to taste.

Cooking method:

1. Peel the pumpkin and remove seeds and cut it into large cubes. Chop the onion finely, sweet pepper and tomato into small cubes.

2. Melt the butter in a frying pan, fry the onions and peppers for about 5 minutes, then add the pumpkin with pre-washed rice and mix well. If desired, you can add 5 tbsp dry white wine to this rice-vegetable mixture. l.

3. Salt, add spices, then pour water or broth into the pan in portions so that the vegetables and rice are covered all the time, simmer until the liquid is completely absorbed.

4. Before serving, sprinkle the dish with grated cheese. Serve as a side dish for meat or fish.

Recipe 4: Baked pumpkin with rice

A very tasty sweet dish that can be served as dessert. Since it contains nuts, eggs and sour cream, it cannot be called light. However, its wonderful taste and aroma are worthy of pampering yourself with this healthy sweetness.

Ingredients:

300 gr. pumpkins;
100 gr. rice;
20 gr. walnuts;
2 eggs;
100 gr. sour cream;
1 tbsp. l. honey;
0.5 tsp. ground cinnamon.

Cooking method:

1. Cut the peeled pumpkin into slices. Wash the rice and boil until half cooked. Finely chop the nuts.

2. Grease the mold with oil and place rice in it, top with pumpkin, which we sprinkle with chopped nuts.

3. After beating eggs with sour cream, honey and cinnamon, pour this mixture over the pumpkin and place in the oven for baking. When the dish is ready, cool it and cut it into portions. Then, decorated with berries, serve.

Pumpkin with rice - useful tips from experienced chefs

The taste of any pumpkin dish, including rice, is largely influenced not only by the culinary abilities of the hostess, but also by the type of pumpkin that was used for cooking. It is believed that the most delicious dishes are obtained from nutmeg pumpkin.

The “hundred-pound” pumpkin variety is good to use with rice to make hot, sweet desserts.

It is better to season pumpkin and rice dishes with a small amount of butter.

Pumpkin porridge with rice is my favorite. I add a little rice and cook it for a long time. During the cooking process, the porridge becomes smooth and homogeneous, acquiring the consistency of a thick cream. You can no longer tell where the rice is and where the pumpkin is.

A very tasty and healthy dish. It is not necessary to add butter.

To prepare this porridge, take all the products indicated in the photo.

Peel the pumpkin, wash and cut into small pieces. Place in a saucepan or kettle with a thick bottom. The porridge will not burn in such a container. Add a little water and put on fire.

Wash the rice well and add it to the pumpkin in the pan. Cook until the pumpkin is soft. If the liquid boils away, add more water.

When the pumpkin is soft, mash it. Pour milk, add sugar to taste and salt.

Cook over low heat, stirring occasionally. When the porridge thickens and becomes smooth, turn off the heat.

Add butter to hot porridge and stir.

Pumpkin porridge with rice is ready. Cool it a little and serve for breakfast, afternoon snack or dinner.

Tasty and healthy.

Hello dear readers. Again I was drawn to the kitchen. I wanted to cook seasonal dishes. Today, this role is played by pumpkin porridge with rice. Of course, you can use pumpkin not only to make porridge in the fall, but also in the winter and even in the spring. But it just ripens in the fall, and you want to eat such a healthy and tasty pumpkin porridge. You may ask why Elena cannot cook such porridge? It probably runs in our family. My father always cooked pumpkin porridge, and I cook it too.

Firstly, the pumpkin must first be prepared. And in order to peel the pumpkin you need strong hands. That's why I cook myself. Since I started cleaning, I won’t be able to cook porridge. I also chose the pumpkin at the market myself. I liked this one.

As you can see, the pumpkin is not small, and I will not cook from the whole pumpkin. The photo shows a matchbox. Let them eat half of it first, and I mean myself. I also really love pumpkin porridge. And I have loved it for a long time, since childhood.

And then we’ll see what we’ll do next with the pumpkin. Maybe porridge, or maybe bake it in the oven. Do you know how pumpkin can be good for you? If not, then check out the article “.” I think after reading this you will also want to go to the market for a pumpkin.

What I will use, what I will cook from, I will write down the ingredients.

Pumpkin porridge with rice, ingredients:

• peeled pumpkin 2 kilograms
• milk 0.5 liters
• rice 100 grams
• sugar 5 tablespoons
• water 0.5 liters
• butter 50 grams

This is how my preparation process went. Divided the pumpkin in half, peeled the seeds and cut into slices. Don't throw away pumpkin seeds. Separate the seeds from the fibers and place them on newspaper to dry. There is no need to rinse the seeds, just let them dry.

Then we separate the skin from our pumpkin slices. I deliberately cut it into thin slices to make it easier to cut off the skin. I immediately cut it into pieces and put it in a pan.

After we cut all of our prepared half of the pumpkin into pieces, pour in 0.5 liters of water. As you can see in the photo above, you can't even see the water. But don't be afraid. As soon as you put it on the fire, the pumpkin will begin to release juice and all the pieces will be covered with water. Or, more correctly, pumpkin juice.

Now it all depends on the type of pumpkin, or rather not everything, but only the cooking time of the pumpkin. I cooked the pumpkin for 20 minutes. The pumpkin needs to become soft. You can check it with a fork or a knife. After the pumpkin is cooked, I drain all the water. I just don’t drain it into the sink, but into a saucepan, or maybe straight into a jug.

The fact is that we will no longer use the drained pumpkin juice to prepare pumpkin porridge. Our pumpkin juice turns into a drink. I got more than a liter of juice. And even if it is not pure pumpkin, and even if it is boiled and not fresh, it is a tasty and nutritious sweet juice. I started drinking it immediately after it cooled down a little.

After we have drained all the pumpkin juice, we will need a regular potato masher. We make puree from our cooked pumpkin.

After we have made our pumpkin a homogeneous mass, add 0.5 liters of boiled milk and put it back on the stove. Immediately add our rice. I added one 100 gram stack of rice. There is approximately 90 grams of rice. In the recipe I wrote that you need 100 grams, it’s up to you to decide. You can add 200 grams of rice.

But not only rice can be added to pumpkin porridge. You can also add semolina. Only here you need to be careful with adding semolina. You must stir constantly when adding so that there are no lumps, semolina is semolina. Moreover, if you cook with semolina, you don’t have to wait extra time for the rice to cook. The porridge is ready almost immediately after adding semolina.

You can also add millet to pumpkin porridge. I just love pumpkin porridge with rice, not rice porridge with pumpkin or millet porridge. The same goes for sugar. I added 5 tablespoons of sugar. You can add more or less sugar. For example, I like sweet pumpkin porridge, although I wouldn’t say that 5 spoons makes it sweet. Sweetness also depends on the type of pumpkin.

After boiling, the pumpkin porridge with rice is cooked for about 25 minutes. The main thing here is to stir the porridge regularly. It’s just that after we added milk, our porridge may burn.

And the last ingredient in our pumpkin porridge with rice is, of course, butter. Of course, you don’t have to add oil, but what kind of porridge is it if you don’t add oil to it. I added about 50 grams of butter. Our porridge has become more aromatic and ultimately tastier.

You can also add vanilla sugar for aroma and taste. Lately my parents have started adding vanilla sugar to their pumpkin porridge.

Before our porridge had even cooled down, less than half was left in the pan. And this despite the fact that it was a little after lunch, and for lunch there was borscht with lard.
Well, in conclusion, I have prepared a slide show for you from photographs of preparing pumpkin porridge with rice. This is if you don’t want to read, but here everything is clearly visible.

Pumpkin porridge with rice is rich in valuable vitamins, it is aromatic and incredibly tasty. This dish is recommended for consumption by both adults and children. The taste of porridge depends on what type of vegetable is used for its preparation. It is usually very tasty from butternut squash, and the “hundred-pound” variety makes the dish look like dessert.

There are a lot of pumpkin porridge recipes. The most delicate dish can be obtained even if it is cooked in water. And if you use milk, then all the ingredients used retain their benefits.

As stated in various recipes, pumpkin porridge with rice and milk should be cooked in a thick-walled pan. It is also recommended to simmer it in the oven in a pot or fireproof container. You can even cook it in a slow cooker. If porridge is cooked in a pan, then it must be constantly monitored so that it does not run away or burn. But using a slow cooker or oven greatly simplifies the process.

For cooking you should take the pulp of a mature vegetable, separated from seeds and peel. Be sure to remove the loose and greenish part. The pumpkin pulp should be cut into small pieces of arbitrary shape. Often it is boiled separately in milk or water in advance and, mashed with a masher or rubbed through a sieve, combined with rice.

For pumpkin porridge, different varieties of rice are used. To make the dish crumbly, take long-grain rice; for a viscous dish, round-shaped rice is suitable.

Rice cereal is a must washed under cold water and dry thoroughly. If the liquid is not drained, the proportions recommended by the recipe will be violated, and the dish will turn out to have a completely different consistency.

You can buy any milk for porridge, but it must be fresh. It should then be added when the pumpkin is cooked in water and combined with rice. It should be noted that the dish is more likely to burn if high-fat milk is used. In this case, it is diluted with water.

Oil must be added to the porridge, and this must be done during the cooking process or immediately after.

For this recipe you will need:

• 0.5 kg pumpkin;
• 700 ml milk;
• 100 g sugar;
• 300 g short grain polished rice;
• 75 g butter.

For preparing pumpkin porridge it is necessary to cut its pulp into small cubes or cubes. They should be placed in three clay pots and rice washed in cold water should be poured on top. Milk is boiled, salt and sugar are added to it, mixed and immediately poured into containers.

Place a spoonful of butter in each clay pot and place in the oven, preheated to 180 degrees. After 25 minutes, check readiness. If the milk has evaporated, you should add a little more and put the pots back in the oven for 25 minutes.

This recipe contains the following components:

• 0.5 cups of polished rice and millet;
• 1 liter of medium fat milk;
• 0.5 kg pumpkin;
• 100 g sugar;
• 150 g butter or thickened cream.

The preparation of the recipe begins by placing pumpkin, cut into small cubes, into the main cooking container. Add unthawed butter, about 50 grams, and water, then press the “stew” button on the multicooker and set the time to 30 minutes.

Mash the boiled pumpkin a little with a masher and add rice and washed millet to it. Then pour in cold milk, add salt and sugar and start the “milk porridge” mode for 1.5 hours. It should be stirred periodically. If necessary, add water or milk. 10 minutes before readiness, place the remaining butter in small pieces on the surface of the porridge. This dish cannot be served immediately, but should be kept warm for another 25 minutes.

The following recipe calls for the following ingredients:

• a glass of short grain rice;
• sugar, salt;
• glass of water;
• 400 g pumpkin;
• 0.5 liters of non-skimmed milk.

To prepare the porridge, cut the dense pumpkin pulp into pieces and place in a medium-sized container. Then add half a glass of water and simmer over low heat. After 20 minutes, the pieces are checked with a knife. If they become soft, then they are mashed into puree.

The cereal is washed in several waters, pour into a saucepan with thick walls, pour in a glass of boiling water and stir immediately. The rice should simmer over low heat for 10 minutes and as soon as it has absorbed all the water, pour hot milk into it. Stir everything well and continue to simmer for another 25 minutes. Milk must be boiled.

After this, pumpkin puree is added to the rice, sweetened, salted and stirred. The porridge is kept on very low heat for another 10 minutes and turned off. Immediately add the oil, stir vigorously and cover the pan with a warm blanket for 30 minutes. The recipe for simple pumpkin porridge is ready.

To prepare this recipe, you need to take the following ingredients:

Remove the peel and core from the apples. Cut the pumpkin pulp and apples into 1 cm cubes. Take a fireproof dish, its walls and bottom moisten with a layer of butter, put the pumpkin in it up to half the container and sprinkle with sugar. Some of the rice is laid out on top, the remaining pumpkin pulp is added to it, sweetened and covered with rice cereal. The last layer will be chopped apples.

Heat the milk until warm, add salt, stir and carefully pour it into the pan. It should not reach the edges approximately two fingers. Cover the container with a lid and place in a preheated oven. After 20 minutes, remove the porridge and, if required, add milk or water, add butter and bring to readiness, placing the pan back in the oven for another 10 minutes. In this case, the container is not closed with a lid.

Thus, if cook pumpkin with rice, the porridge made from such ingredients turns out simply wonderful. Regular milk can be replaced with baked milk, and the porridge can be varied with an egg, which is added at the end of cooking. Various additives are also used - fruits, honey, nuts, raisins.

How to cook baked pumpkin with rice

With the onset of autumn, the diet is replenished with another healthy vegetable - pumpkin. Dishes with it help improve immunity, relieve depression and have a positive effect on vision. Along with the standard milk pumpkin porridge, you can please your loved ones with an innovation. Baked pumpkin with rice will pleasantly surprise you not only with its unusual execution, but also with its rich taste. The recipe is so simple that it will become one of the best.

Recipe for pumpkin and rice baked in the oven

Pumpkin with rice baked in the oven turns out especially tasty and fragrant. Rice in this version acquires a crumbly structure and a sweetish taste. However, this does not spoil the overall impression, but only adds spice.

Source: Depositphotos

Baked pumpkin with rice - an original and tasty dish

Product set:

• 1 medium sized pumpkin;
• 200 g rice;
• 500–550 ml milk or cream;
• 20 g honey;
• 30–40 g butter;
• 200 g dried fruits;
• 2 fresh apples;
• salt to taste.

The choice of dried fruits is individual - dried apricots, raisins, prunes. You can add nuts.

Step-by-step preparation:

1. Cut off the top of the washed pumpkin using a sharp funnel-shaped knife. Remove the seeds from inside.
2. Rinse the rice in several waters, brew with boiling water and leave for 5-10 minutes. This will help remove the gluten and the porridge will turn out crumbly.
3. Wash dried fruits. Cut the apples into cubes.
4. Mix rice with all ingredients in a separate bowl, add honey.
5. Divide the oil into 2 parts, place one on the bottom of the pumpkin. Fill one third of the volume with the prepared rice-fruit mixture, as it will swell during the stewing process. The second piece of butter will go on top.
6. Pour in milk or cream. It is permissible to replace it with water, then the calorie content in the finished state will decrease, but the taste will change.
7. Cover the vegetable with the previously removed lid. Wrap in foil and place in an oven preheated to 200°C. Bake for 50–80 minutes.

Do not remove the foil immediately. Let the dish cool a little, which will have a better effect on the final result.

Rice porridge baked in pumpkin is suitable for breakfast, dinner or lunch. Prepare for the holiday table, which will become a worthy decoration and surprise for guests. Before eating, cut the vegetable into segments, this makes it easier to serve. Decorate with whipped cream, walnuts or almonds. Pumpkin sweetness can be diluted with sourness in the form of cranberry or any berry juice. Pairs with fresh buns, muffins and other sweet baked goods. Bon appetit!