Pumpkin porridge: recipe for cooking. Video

To cook pumpkin porridge, you will need: – 800 g of pumpkin; – 1 glass of dried apricots; – 3 apples; – 4 tbsp. granulated sugar; – 2-3 tbsp. butter.

Rinse the pumpkin, peel, cut the pulp into cubes and place with the washed dried apricots in a saucepan. Pour in some cold water, add butter and simmer until tender.

Then place in a greased skillet or ovenproof dish and flatten. Wash the apples, cut in half, remove the seed capsule, then cut into thin slices and spread evenly over the pumpkin porridge with dried apricots. Sprinkle with granulated sugar on top and place in an oven preheated to 180 ° C for 15–20 minutes.

Grease the finished sweet porridge with pumpkin and fruit with butter and serve.

The combination of pumpkin with rice is considered a classic. There are many recipes for this dish, they usually differ only in additional ingredients. To prepare rice porridge with pumpkin and raisins, you need to take: – 500 g of pumpkin; – 1 glass of rice; – ½ cup of raisins; – ½ cup of water; – ½ cup of milk; – 3-4 tbsp. granulated sugar; – 2 tbsp. butter; – salt.

Wash the pumpkin, peel, cut the flesh into small cubes and place in a saucepan. Pour in hot boiled water, cover and cook for 15 minutes.

Boil the rice separately. Then add milk, boiled rice, butter, granulated sugar to a saucepan with pumpkin and simmer for 20 minutes, stirring occasionally.

Melt a tablespoon of butter in a frying pan, remove from heat, put washed and dried raisins on heated oil. Cover the skillet with a lid and let the raisins swell. After 15 minutes, transfer the raisins along with the oil to the saucepan to the pumpkin rice and mix well. After 5 minutes, delicious rice porridge with pumpkin and raisins will be ready.

Rice porridge cooked in pumpkin turns out to be very tasty. It will require: – 1 small pumpkin; – 100 g of honey; – 500 g of apples; – 200 g of rice; – 100 g of pitted prunes; – 100 g of raisins; – 200 g of sour cream; – 200 g of butter; – 5 tbsp .l. granulated sugar; – cinnamon; – salt.

Wash the pumpkin and cut off the top of it. Carefully remove the pumpkin seeds, peel and grind in a blender. Rinse the raisins with prunes well and chop too. Wash the apples, cut them in half, core them and cut them into thin slices.

Pour rice with cold water, salt and boil until half cooked. Then mix rice with raisins, prunes, apples, pumpkin seeds, add sugar, butter, cinnamon and sugar.

Put the resulting mass in a pumpkin, cover with a cut top, place on a baking sheet and place for 30–40 minutes in an oven preheated to 160 ° C to bake until tender.

For rice porridge in pumpkin, it is recommended to separately serve sour cream mixed with honey as a sweet sauce

Among the popular and beloved recipes for making pumpkin in Russia, there is also the option of combining it with millet porridge, which is not only tasty, but also extremely useful. For pumpkin porridge with millet, you will need the following products: – 2 cups of millet; – 300 g of pumpkin; – 4 cups of milk; – ½ cup of water; – 4 tbsp. butter; – 1-2 tbsp. l. granulated sugar;

– vanillin; – salt.

Millet must be rinsed well first with cold and then hot water. This is done in order to wash off impurities from the cereal and eliminate bitterness.

Pour the pre-washed millet with a large amount of hot salted boiled water and cook over medium heat until the cereal is half cooked. This will take 15–20 minutes. Then drain the remaining water, add warm milk, sugar, vanilla on the tip of a knife and small cubed pumpkin pulp. Mix all ingredients thoroughly, bring to a boil and cook for 3 minutes.

After that, close the pan tightly with a lid and put in a water bath or in the oven for 15 minutes to simmer. When serving ready-made porridge with pumpkin and millet, pour melted butter.

Our ancestors loved to cook millet porridge with pumpkin in a Russian oven. This dish tasted amazing. In the absence of a stove, you can make pumpkin porridge with millet in the oven. To prepare a dish according to this recipe, you need to take: – 400 g of millet; – 1 small pumpkin; – 1 liter of milk; – 2 tbsp. sugar; – 2 eggs; – 200 g pitted prunes; – 2 tbsp. sour cream; – 200 g of butter; – salt.

Sort the millet and rinse several times in cold and hot water. Wash the pumpkin, peel and seeds, cut the flesh into small cubes.

Bring milk to a boil, put pumpkin, salt, sugar in it, boil for 2-3 minutes, add prepared millet and cook until tender over low heat. At the end of cooking, add 100 g of butter. Remove the pumpkin and millet porridge from the heat and cool slightly.

At this time, beat the eggs and stir in the porridge. Put half of the millet and pumpkin porridge in a greased ovenproof dish, then a layer of prunes and cover it with the remaining porridge. Smooth the surface, grease with sour cream (you can mix it with one yolk) and put in an oven preheated to 230 ° C. As soon as an appetizing crust forms, the porridge is ready.