Pumpkin porridge is an ideal dish for breakfast and afternoon tea, they also like to call it in a fashionable "lunch":) Such porridge contains an incredible amount of nutrients that will energize you for the whole day. The porridge turns out to be hearty, tasty and does not require much attention when cooking. For the autumn harvest season, I recommend preparing such a dish and, I am sure, you will want to cook it more than once.
Appointment: For breakfast / For children / For breakfast / For afternoon tea
Main Ingredient: Vegetables / Pumpkin / Cereals / Rice
Dish: Hot dishes / Porridge
Geography of cuisine: Russian cuisine
- Pumpkin - 300 Grams
- Rice - 1 Glass
- Butter - 2 tbsp. spoons
- White wine - 50 Milliliters
- Parmesan - 50 Milliliters
- Salt, sugar, vanillin, cinnamon - To taste
How to cook "Pumpkin porridge (quick and tasty!)"
First, peel the pumpkin. Inside, cut out the layer adjacent to the seeds, which contains mucus and fibers. Cut the pulp into 1.5 cm cubes.
Melt the butter and sauté the pumpkin. Simmer the pumpkin for 10-12 minutes over low heat, covered.
When the cubes are easily pierced with a knife, you can add salt, sugar, vanillin, cinnamon to taste.
Mix everything and add rice.
Fry the rice and pumpkin over medium heat, stirring frequently, so that the rice absorbs all the moisture and becomes covered with a film of oil.
Add wine, cover and simmer until rice has absorbed all wine. Then add vegetable broth or boiling water in small portions. Add the next portion of broth only after absorbing the previous one. Typically 200 grams of rice will absorb 4-6 cups of liquid.
Add the grated Parmesan to the almost cooked rice (soft with a barely noticeable hardness in the middle) and stir. Enjoy your meal!