Rice Porridge with Pumpkin

Recipe from Lily Moore

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Cooking time: 20 min

Servings 3

This recipe is for a delicious and creamy bowl of rice porridge, infused with the warm, comforting flavors of orange zest, cinnamon, and vanilla. The baked pumpkin adds a unique and flavorful twist to this classic porridge, making it a perfect choice for cool fall days or anytime you're in the mood for something a little different.

Round rice

1 cup
Pumpkin

10,6 oz.
Water

2 fl. oz.
Milk (or cream)

1 cup
Sugar

3,5 oz.
Butter

1,7 oz.
Orange zest

1 tbsp.

Calories

136 kcal
Protein

2 g
Fat

4 g
Carbohydrates

23 g

Peel the pumpkin and cut it into pieces. Cover the baking dish with a baking paper. Put the chopped pumpkin in the dish. Spread the chopped butter over the pumpkin and sprinkle with a little of sugar. Cover the dish with a foil and put it in the oven, preheated to 374℉ for about 30 minutes.
To prepare the porridge, rinse the rice several times in cold water. Then transfer it to a pot of water. Bring the rice to a boil, cover with a lid and cook over low heat for 15-20 minutes. At the end of the cooking, add some orange zest to the porridge. You can also add some ground cinnamon or vanilla extract.
Pour the milk into the porridge and add a little of butter. Keep the porridge on a low heat for another 5-7 minutes. Divide the porridge into the bowls, and top with the baked pumpkin.

Use a pumpkin variety that is suitable for cooking, such as sugar pumpkin or kabocha squash. These types of pumpkin have a sweet, creamy flesh that is perfect for baking and adding to porridge.