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Pumpkin porridge with rice in milk
Instructions
I peel the hard skin and seeds off the pumpkin. To remove the skin easily, I pour boiling water over the fruit for 1–2 minutes – the peel softens and comes off easily. I use sweet varieties such as honey pumpkin, butternut or muscat; watery varieties (Hokkaido, fodder pumpkin) make a porridge that is bland in flavour. I cut the flesh into 1.5–2 cm cubes. I cover it with water and put it on the heat.
After the pumpkin has been cooking for 10 minutes, I add the rinsed rice and a pinch of salt to the pan. I cook until the rice is half-done, about 10–12 minutes. I always add salt – it "draws out" and highlights the sweetness of the pumpkin, working in a paradoxical way.
I pour the milk into the pan with the pumpkin and rice. I bring the porridge to the boil and cook everything until done, 10–12 minutes over low heat, stirring from time to time. At the end I add vanilla and sugar to taste. The pumpkin is already sweet, so you need only a little sugar, or none at all.
I spoon the hot porridge into a deep bowl, pour over a little cold milk (it creates an interesting contrast of temperatures) and add a knob of butter – it melts right on the porridge. I serve it with tea or juice, or simply as a breakfast in its own right.
Tips
- 1
Use sweet pumpkin varieties – muscat, butternut, honey pumpkin. A fodder pumpkin will make a porridge that is bland in flavour.
- 2
Pour boiling water over the pumpkin for 1–2 minutes – it makes the hard skin easier to remove and saves you from cutting yourself with the knife.
- 3
Add the milk only after the rice is half-done – that way the porridge won't scorch on the bottom. I cook semolina porridge in milk on a similar principle.
- 4
Serve with butter and cold milk – the contrast of temperatures makes the porridge noticeably tastier.
FAQ
Can I use millet instead of rice? +
Yes, millet works very well and gives the dish a more "Russian" character. The cooking time is roughly the same – 15–20 minutes. Before cooking, be sure to rinse the millet thoroughly 4–5 times and pour boiling water over it – this removes its characteristic bitterness. Buckwheat (a richer flavour), cornmeal (a classic of Moldovan cuisine), spelt or bulgur (a trendy and wholesome option) also work well. Each grain gives the porridge its own character – try different combinations.
Which milk is best to use? +
Medium-fat milk, 2.5–3.2%, is the best choice for a tender, creamy texture without too many calories. Full-fat milk at 6% makes the porridge richer (115–120 kcal per 100 g) but more creamy. Skimmed milk (0.5%) gives a less rich flavour. Plant milk (oat, almond, coconut) suits a vegan version – oat milk is especially good, giving a gentle sweetness. Baked (ghee) milk lends a caramel note and a deeper aroma.
Can I make the porridge without sugar? +
Yes, if you use a sweet pumpkin (muscat or butternut), you may not need any sugar at all. The pumpkin's natural sweetness is enough. Alternatives to white sugar: honey (add it to the finished porridge, don't cook it), maple syrup (gives an interesting aroma), stevia for diabetics, date syrup (a natural thickener and sweetener). You can also add a handful of raisins or dried apricots while cooking – they bring natural sweetness and an interesting fruity accent.
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