You can’t confuse the specific sweetness of pumpkin. Bright orange pot-bellied pumpkin is a universal product in the kitchen. It turns out of it the most tender puree soup, a spicy side dish and a delicious dessert. And the benefits of autumn garden culture for humans can hardly be overestimated. Today we will recall the good old recipes to cook rice porridge with pumpkin in a slow cooker.

There are a great many dishes to which you can and add a pumpkin. The most unpretentious, but no less appetizing, way of using the sunny queen of the garden is adding it to millet, semolina or rice groats that are cooked on water or milk. If from time to time to treat household rice porridge with pieces of pumpkin, this will perfectly affect the health of the family. Pumpkin stimulates the digestive system, reduces blood cholesterol and strengthens the walls of blood vessels.

To begin with, a few words about how to choose the right pumpkin. Naturally, we are only interested in ripe specimens. These are the signs considered indicators of the quality of Tykvin:

• size - average or less than average. Large Tywin will not work, since there are too many fibers in her pulp;
• the stalk is completely dry;
• strips on the peel - straight, general pattern is uniform;
• the peel is even, glossy, devoid of dents, rotten and damaged places. As a rule, pumpkin with ore-yellow or bluish color of the peel is very sweet. In a delicious fetus, the flesh has a deep yellow color with a reddish tint or a juicy orange color.

Rice porridge with pumpkin in a slow cooker: note recommendations

Porridge occupies almost a central place in the Being of the Ancient Slavs - our ancestors gave a fair championship to bread. The cereal used to be languished in the bowels of the Russian stove, in clay and cast -iron dishes. First, water was poured into a cast iron and they brought it to a boil in the stove, then they salted and poured crocks there. The porridge was kept in a weak heat until it was completely boiled. Today, the principle of preparing cereals remained the same - porridge, sustained on low heat, is still considered the most tasty. By the way, in modern multi -pers, it is easy to recreate the languor, you just need to take liquid and cereal in the correct proportion.

To make rice porridge adhesive, take 370 ml of milk (water) and 100 g of rice. For a liquid consistency dish, the ratio of products - 500 ml per 100 g. The welded rice will be crumbled if you comply with a proportion of 210 ml per 100 g.

When juicy ingredients (pumpkin, apples) are placed in the porridge, the initial proportions are amended taking into account the amount of juice that they contain: the liquids add less, in proportion to the mass of vegetables and fruits. If rice is prepared with dried vegetables and fruits, water or milk will be required, on the contrary, more, since there are almost no moisture in such products.

Even very sweet porridge requires a small amount of salt - for expressiveness of taste. Porridge will have an amazing taste if, in addition to pumpkin, put honey, apples or prunes there.

Rice grains absorb a lot of salt. The main catch is that in hot form rice seems less salty than in cold, so overcoming the dish is easier than a lung. In order not to get into trouble, you need to salt and tasting the water in which rice is cooked. Rice for porridge is mainly taken long -grain - it is very useful and well boiled.

And these are additional recommendations, thanks to which the flesh of the fruits in the porridge will remain as useful as possible, and the amount of starch released when cooking rice will not be very high:

• fruits and vegetables, including pumpkin, are caused by experimental cooks before adding to porridge: cut into pieces, mix with a certain amount of sugar, and then fry in a pan or baked in an oven;
• rice before cooking is also pre -prepared. Rice grains are thoroughly rinsed under running water until it loses turbidity. Then the cereal is poured with cold water and left so for half an hour. There is another way to prepare rice for cooking: first the grains are washed in warm water (about 40 ^◦C), and then hold 5 - 10 minutes in hot (60 ^◦FROM). They do this to pre -brew the starchy part in the composition of rice grains. After such preparation, the porridge comes out very crumbly. Note that in the second case there are more carbohydrates in the finished dish than in the first.

Pumpkin-rice union is classic for many kitchens of the world. There are a lot of recipes with the addition of these ingredients. So that your households love rice porridge with pumpkin in a slow cooker, go creatively to its creation.

Dairy rice porridge with pumpkin in a slow cooker

Want to feed your family with the right and energetically valuable breakfast? Then put the products on the table that we will use:

• tykvin (pulp) - 300 g;
• fat milk - 3 tbsp.;
• rice - 1.5 tbsp.;
• water - 2 tbsp.;
• butter - to taste;
• salt, sugar - at your discretion.

How to cook rice porridge with pumpkin in milk in a slow cooker:

1. It's time to pour into the bowl with pumpkin rice, and then other ingredients: milk and salt with sugar. Put the "Dairy Porridge" mode for 20 minutes.
2. If there is too much liquid in the stewed pumpkin, remove it, otherwise the porridge will not have the necessary consistency.
3. Rick the rice thoroughly in running water. Only after the water becomes transparent, can we hope that rice porridge will turn out scattered.
4. Fill a bowl of multicooker with pumpkin mass and pour ½ cup of water there and run the “stew” for 10 minutes.
5. Grind the pulp of the sunny fruit by cutting it with neat medium -sized cubes. Thanks to such a cut, the taste of pumpkin will not be “lost” in porridge. If you are a supporter of a healthy diet, but not a fan of pumpkin, grind it in a meat grinder.
6. When the rice porridge with pumpkin in a slow cooker is ready, shake it with a piece of butter and translate the multicooker into the “heating” mode. The dish is served with jam or fresh fruits.

Rice porridge with pumpkin and raisins in milk in a slow cooker

The ingredients will be needed as follows:

• pumpkin pulp - 500 g;
• round rice - 1 tbsp.;
• sugar - 40 g (however, you can be guided by your own taste);
• water - 500 ml;
• milk - 600 g;
• raisins without bones - 1 handful;
• salt.

Instructions for preparing rice porridge with pumpkin in a slow cooker:

1. Cut the pulp of the typing into small cubes (1x1 cm). Put the chopped product into the multicooker bowl and pour 1 cup of water there. Put multiply in the "baking" mode for half an hour. During this time, the pumpkin will become soft, and excess fluid will boil.
2. Rick rice thoroughly and pour it into a bowl with pumpkin gruel. It is best to cook such a dish with round rice (porridge is uniform), but at the request of the hostess any other grain culture variety can be used.
3. Add milk to the products in slow cooker, ½ cup of water, raisins, salt, sugar. Run the porridge or “porridge with milk” for 35 - 40 minutes.
4. When rice porridge with pumpkin in a slow cooker is ready, be sure to try what you succeed - suddenly there is not enough salt or sugar. When the taste of the dish is adjusted, rearrange the slow cooker for “heating” and leave the porridge languish for 15 minutes. Enjoy your meal!

Dairy rice porridge with pumpkin and apples in a slow cooker

To please your home with a sweet dish, take the following products:

• round -grained rice - 1 tbsp.;
• tykvina pulp - 200 g;
• sweet apple - 1 pc .;
• milk - 200 g;
• water - 300 ml;
• sugar, salt - to taste.

Cooking sweet rice porridge with pumpkin in a slow cooker will be like this:

1. Wash the apple and cut the peel from it, remove the seeds and core and cut into small pieces. The fruit can be rubbed on a coarse grater.
2. Pass the pumpkin's pulp through a meat grinder and combine with an apple. You should get a slurry of a homogeneous consistency.
3. Pour the rice into the bowl, pour it with water and milk, then send an apple-tone mass and all other ingredients. Put the multiple on the porridge or “Milk porridge” program and program the timer for 30 minutes. To the table, finished rice porridge with pumpkin and apple prepared in a slow cooker is served with heat with heat. Enjoy your meal!

Rice porridge with pumpkin on water in a slow cooker

This dietary dish will certainly be appreciated by people who monitor their figure. Also, rice porridge with pumpkin on water is suitable for children and adults with intolerance to dairy products.

Necessary products:

• round rice - ½ tbsp.;
• water - 0.5 tbsp.;
• pumpkin pulp - 150 - 200 g;
• butter - 50 g;
• salt and sugar are to taste.

A step -by -step recipe for making rice porridge with pumpkin on water in a slow cooker:

1. Pour water into the bowl and bring it to a boil.
2. Sort out the rice from the sorcerers, rinse several times in running water and pour into boiling water. Salt to your taste. Cook the grain in the "cook" mode for a quarter of an hour.
3. Cut the pulp of pumpkin in small cubes and add it to the rice. Next, put the required amount of sugar there. Close the lid and prepare the dish in the "porridge" or "extinguishing" for 15 minutes.
4. When rice porridge with pumpkin in a slow cooker is ready, put a piece of butter there and mix well. Enjoy your meal!

Rice-millet porridge with pumpkin in a slow cooker

We will cook the dish using the following products:

• round -grained rice - 180 g;
• millet - 200 g;
• pumpkin pulp - 750 g;
• milk - 3 tbsp.;
• sugar - 150 g;
• salt - to taste;
• butter - 150 g;
• vanilin - 2 g.

Cooking order:

1. Wash the rice thoroughly first in warm water, and then in hot, then pour warm water and leave it for a quarter of an hour.
2. See you millet through a sieve so that the cereal is clean. Then rinse it under running water and pour it for 10 - 15 minutes.
3. Cut the pulp of the typing of medium -sized cubes.
4. Lubricate the multicooker bowl with oil and put the crushed pumpkin pulp there. Also pour 1 cup of milk there. Programm the "soup" mode for a quarter of an hour.
5. After 15 minutes, transfer the boiled pulp into a separate bowl and open a fork into porridge.
6. Mix rice and millet in a bowl of multi -pers. Pour a glass of milk there, add salt and sugar. Put the "cereals" for 20 minutes.
7. Now add pumpkin pulp, 2 glasses of milk and vanillin to the bowl. Stir the products and scresh with butter. Put the "Dairy Porridge" mode for 15 minutes.

Before serving in a table in rice-millet porridge with pumpkin, honey, jam, sweet fruits and dried fruits are placed for the completeness. A delicious dish will bring exceptional benefits to small and large seeds.