Today we will talk about all the familiar and well-known dish, like pumpkin porridge. You can cook it with millet, oatmeal, semolina and other cereals. But today I'll tell you how to cook it with rice.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The calorie content of porridge for many is the subject of interest, especially those who dream of losing weight and monitor body weight. Indeed, today there are even special "pumpkin" diets that are designed for such purposes. It is also worth remembering the enormous benefits of this vegetable. That is why pumpkin porridge is recommended to many. It is useful for those who suffer from anemia and who have heart problems. The vegetable contains chemical compounds that help normalize cholesterol levels, blood pressure and digestion, improve hair structure, and make the skin look attractive. And pumpkin porridge is especially useful in combination with fats, so it is better to cook it in milk and add a lot of oil. But, of course, this will add calories to the dish.
Perfectly complements the taste and increases the nutritional value of pumpkin porridge, the presence of other components in it, such as white rice. The grains of such rice also contain many vitamins and minerals. Rice is rich in complex carbohydrates that provide a long-term supply of energy to the muscle tissues of the body. Its consumption allows you to lower the daily rate of fat and sugar without losing energy, which is so necessary for the human body. It is also recommended for people with kidney, cardiovascular diseases, and those who want to lose weight. In general, as you can see, this porridge is good for everyone, and is healthy, and tasty, and not particularly high in calories.
- Caloric content per 100 g - 91, 5 kcal.
- Servings - 3
- Cooking time - 40 minutes
Ingredients:
- Rice - 200 g
- Pumpkin - 250 g
- Milk - 500 ml
- Salt - a pinch
- Honey - 2-4 tablespoons
- Butter - 20 g
Cooking pumpkin and rice porridge
1. Peel the pumpkin, cut into slices and place in a cooking pot.
2. Boil the pumpkin for about 15-20 minutes until tender and drain. The liquid in which the vegetable was cooked can not be poured out, but used to make stews, soup or pancakes.
3. Stir the pumpkin, transforming it into puree. This can be done with a potato crush or blender.
4. Rinse the rice under running water. The better you wash it, the more gluten will be washed off, which means it will become less high in calories. Boil the rice in lightly salted water until half cooked to keep the rice slightly undercooked.
5. Add semi-cooked rice to a saucepan with pumpkin puree.
6. Pour milk over the food.
7. Mix the ingredients well and place on the stove. Boil the milk, reduce the temperature and simmer the porridge for about 15 minutes.
8. Add honey and butter to the saucepan. If honey causes an allergic reaction, then replace it with sugar, but then put it in a saucepan with milk so that the crystals dissolve well.
9. Mix the ingredients well.
10. Serve warm or chilled. You can flavor it with orange peel, cinnamon, vanilla. You can also put any fruits, raisins, dried apricots and other flavors.
See also the video recipe on how to cook pumpkin porridge with rice.
