L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

AranciniSicilian cuisine

Paella dish

Icelandic Vinarterta CakeIcelandic cuisine

Paella dish

Rabbit with prunesBelgian cuisine

Paella dish

LobianiGeorgian cuisine

Paella dish

KimchiKorean cuisine

Paella dish

Meat pie fydjynOssetian cuisine

Paella dish

Vol-au-ventsFrench cuisine

Paella dish

Chicken soup from market chicken with home-made noodlesRussian cuisine

Paella dish

Borscht with beansRussian cuisine

Paella dish

Mexican Soup Sopa de LimaMexican cuisine

Ddmakashovi

3 servings

45 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).

Energy value per serving

CaloriesProteinsFatsCarbohydrates

104.4

kcal

1.9g

grams

6g

grams

12.2g

grams

Ingredients

3servings

Pumpkin

150

g

Rice

20

g

Milk

70

ml

Sugar

6

g

Melted butter

15

g

Salt

to taste

Cooking steps

1
Peel and seed the pumpkin, cut it into pieces, place in a pot, pour hot milk over it, add salt, sugar, partially cooked rice, and oil, then mix.
Required ingredients:
1. Pumpkin: 150 g
2. Rice: 20 g
3. Milk: 70 ml
4. Sugar: 6 g
5. Melted butter: 15 g
6. Salt: to taste

2
Cover the pot with a lid and boil the pumpkin until cooked.

3
Pumpkin porridge can be served hot or cold.

Similar recipes