Rice porridge with pumpkin in chicken broth
7 servings
90 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Rinse the rice thoroughly and let it drain.
- Rice: 350 g
2
Cut the pumpkin into small cubes.
- Pumpkin flesh: 400 g
3
Wash the apples, peel them, remove the core, and cut into small cubes.
- Apple: 2 pieces
4
Wash the quince, clean it, remove the core, and cut into small cubes.
- Quince: 100 g
5
Melt some butter in a pot, place pumpkin at the bottom, and add a third of the prepared rice on top.
- Butter: 130 g
- Pumpkin flesh: 400 g
- Rice: 350 g
6
Add a mixture of apples and quince, then sprinkle another 1/3 of rice.
- Apple: 2 pieces
- Quince: 100 g
- Rice: 350 g
7
Wash the tomatoes, cut them into small cubes, layer them evenly, and sprinkle with the remaining rice.
- Tomatoes: 2 pieces
- Rice: 350 g
8
Place pieces of the remaining butter on top and pour salted chicken broth so that the top layer of rice is completely covered.
- Butter: 130 g
- Chicken broth: 200 ml
- Salt: to taste
9
Tightly cover the pot with a lid and cook the porridge on low heat for 1 hour.