Milk rice porridge with pumpkin
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories762.3kcal
Proteins14.9grams
Fats51.4grams
Carbohydrates67.3grams
Pumpkin flesh
1
kg
Milk
4.5
glass
Rice
1
glass
Heavy (double) cream
200
g
Butter
5
tbsp
Sugar
to taste
Salt
to taste
1
Cut the pumpkin into small pieces, pour in 1.5 cups of milk, and cook on low heat.
- Pumpkin flesh: 1 kg
- Milk: 4.5 glasss
2
Cool the boiled pumpkin and strain it through a sieve.
3
Rinse the rice, pour in salted milk, and cook a fluffy porridge.
- Rice: 1 glass
- Milk: 4.5 glasss
4
Mix the rice porridge with pumpkin, add butter, and place the pot in the oven for a few minutes to brown the porridge.
- Pumpkin flesh: 1 kg
- Butter: 5 tablespoon
5
Pour the ready porridge with cream whipped with sugar.
- Heavy (double) cream: 200 g
- Sugar: to taste
