Composition / ingredients
Step-by-step cooking
Step 1:
How to cook pumpkin porridge with rice in a slow cooker? Prepare the necessary ingredients for cooking. You can choose any kind of pumpkin. Depending on the variety, the pumpkin pieces will boil stronger or weaker. If you want the porridge to have a pronounced sweet taste, add another 1-2 tablespoons of sugar. With as much sugar as in the recipe, the taste will be slightly sweet.
Step 2:
Peel the pumpkin, cut into medium cubes.
Step 3:
Put half the butter and pumpkin cubes in the bowl of the slow cooker.
Step 4:
Close the lid, set the Baking mode and bake the pumpkin for 15 minutes. I can't set the time for 15 minutes on this mode, so I just finished baking 5 minutes earlier. During baking, carefully, so as not to get burned by steam, open the lid of the slow cooker a couple of times and stir the pumpkin. This is necessary so that it does not burn.
Step 5:
While the pumpkin is baking, sort the rice and rinse until clear water. Put the rice in a colander and let the water drain.
Step 6:
When the pumpkin is ready, add rice, milk, remaining butter, sugar and salt to the bowl. Mix everything well.
Step 7:
Close the slow cooker. Install the program "Quenching" or "Porridge" (I have this mode called "Milk porridge"). The exact name depends on the brand of your slow cooker. Cook for 35-40 minutes. When the time is up, check how much milk has been absorbed.
Step 8:
If the porridge is too thick, you can add a little more milk to it. If, on the contrary, it is too thin, then hold it for another 10-15 minutes on the "Heating" mode. Some of the excess milk will evaporate, and some will be absorbed into the rice.
Step 9:
Porridge should be served to the table in serving plates in a warm form. Honey, dried fruits, such as dried apricots and raisins, as well as fresh berries are well suited to it. If you follow a diet or fast, such porridge can be cooked on water, without adding oil. Enjoy your meal!
Keep in mind that the cooking time and mode are indicated approximately in the recipe. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique.
For this recipe, you can take any kind of rice that you like best. It can be long-grain, round-grain, medium-grain, red or brown, steamed or not. But keep in mind that the amount of water and cooking time may vary depending on the selected rice variety. Read the cooking instructions on the package!
Important! To make rice dishes invariably delicious, read the article about the subtleties of choosing rice and the secrets of its preparation .
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Pumpkin - 29 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
