Rice porridge with pumpkin in milk

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Rice porridge with pumpkin in milk

Ingredients: fresh or frozen pumpkin, round rice (200 g), milk, sugar (30 g), salt, butter

Cooking method:

Pour milk into a saucepan and heat it over medium heat until small bubbles appear. While the milk is heating, you should take care of the pumpkin - it must be peeled and seeds and cut into small cubes. Dip them in milk and bring to a boil. After that, add rice, which should first be washed with cold water. Then you need to put a small amount of salt and sugar.

Cook rice porridge with pumpkin over low heat with a barely noticeable boil until fully cooked for about 25 minutes. The consistency of the porridge should remain slightly liquid, as soon after cooking it will thicken even more.

In the process of cooking, it is imperative to monitor the porridge and stir occasionally so that the milk does not run away and the rice does not burn. To achieve a richer taste and aroma, let the porridge brew under the lid for 15-30 minutes, adding to it butter, although this is optional, as each eater may place butter on their plate according to their wishes.

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