Rice porridge with pumpkin in a slow cooker

Step-by-step cooking

1. Step 1:

   

   Our ingredients. Peel the pumpkin and cut it into small pieces.

2. Step 2:

   

   Put the pumpkin in a bowl of a slow cooker, pour a little water over it so that the water is barely visible between the pieces. Close the lid of the slow cooker, turn on the "quenching" mode for 30 minutes so that the pumpkin becomes soft.

3. Step 3:

   

   After 30 minutes, the pumpkin needs to be crushed. You can crush it, you can grind it through a sieve - who likes which way. The degree of pumpkin grinding, too, choose for yourself - who likes it can feel the pieces of pumpkin, someone may like it to be pureed. I grind very, very finely.

4. Step 4:

   

   It turns out this consistency.

5. Step 5:

   

   Then my fig. It needs to be rinsed very well, 5-10 times we change the water so that the last water is already transparent. The better the rice is washed, the tastier it will be in the porridge. Add the washed rice to the pumpkin.

7. Step 6:

   

   Then salt to taste, add sugar. If you want, add a piece of butter, if someone does not like it, you can put it in portions in a plate. Fill with milk and water (we poured a little water into the pumpkin, pour the rest into the porridge). Add water to the milk so that the porridge does not escape. This is such a trick))

8. Step 7:

   

   Everything was mixed, the lid of the slow cooker was closed and the "porridge" mode was turned on for 1 hour.

9. Step 8:

   

   In an hour the porridge is ready. I advise you to leave it in the slow cooker in the "preheating" mode for at least 15 minutes, it will infuse even better and it will taste excellent!

10. Step 9:

    

    We pour it into plates and call everyone to eat. Bon appetit!