Rice porridge with pumpkin and mascarpone
1 serving
20 minutes
Rice porridge with pumpkin and mascarpone is a delicate and aromatic dish of Russian cuisine that warms the soul. The combination of sweet pumpkin, velvety rice, and creamy mascarpone creates an incredible harmony of flavors. Historically, porridges held an important place in Russian gastronomy, serving as a basis for hearty and healthy breakfasts. In this version, the sautéed pumpkin fills the dish with rich flavor while milk adds softness. Mascarpone adds a light creamy note, making the texture even more pleasant. Garnished with fresh mint, this porridge acquires a refreshing aroma and elegance. Served hot, it is perfect for a cozy morning or relaxing dinner.
1
Boil the rice until half-cooked in water. Drain it. Fry the pumpkin in oil.
- Rice: 50 g
- Water: 120 ml
- Pumpkin: 60 g
- Butter: 20 g
2
Mix rice with pumpkin. Pour in milk. Simmer for 15 minutes until ready.
- Rice: 50 g
- Pumpkin: 60 g
- Milk: 150 ml
3
Serve on a plate, sprinkled with cheese and garnished with mint.
- Mascarpone cheese: 15 g
- Mint: 3 g
