Pumpkin and Rice Milk Porridge
Creamy short-grain rice porridge with tender pumpkin, milk and a little butter.
The source measures half a kilogram of pumpkin and 150 grams of short-grain rice, with milk for a soft breakfast porridge. Start the peeled pumpkin in 200 ml water so its pieces become tender before the rice goes in. Rinse the rice, add it with the measured 500 ml milk and keep the heat low enough that the milk does not catch on the bottom. Stir often while the rice softens and thickens; top up with a small splash of hot milk only if it becomes too dry before the grains are cooked. Finish with the source’s butter and let the porridge rest covered for five to ten minutes. Use the lesser amount of sugar at first if your pumpkin is already sweet.
Recipe card
Pumpkin and Rice Milk Porridge
Equipment: Heavy saucepan, spoon, sieve
Ingredients
Instructions
Soften pumpkin
Simmer pumpkin cubes in water 15–20 minutes until beginning to soften.
Add rice
Rinse short-grain rice, add to pumpkin and pour in milk.
Simmer
Cook over low heat, stirring often, until rice is tender and porridge creamy, about 20–25 minutes.
Season
Add sugar, optional vanilla and salt; stir in butter and adjust thickness with a little hot milk if needed.
Rest
Cover off heat for 5–10 minutes before serving warm.
How to tell when it is ready
Pumpkin soft and rice fully tender in creamy porridge.
Tips
- Use ripe pumpkin.
- Keep heat low after milk.
- Stir bottom often.
- Rest before serving.
Troubleshooting
- If milk scorches, lower heat and stir more.
- If rice stays firm, add a splash of hot milk and cook longer.
Substitutions
- Use a similar short-grain rice.
- Use a comparable milk alternative with an adjusted flavor.
Variations
- Omit optional vanilla.
- Mash some pumpkin for a smoother base.
Serving suggestions
- Add a little honey.
- Top with fruit.
- Serve with black tea.
- Sprinkle cinnamon if desired.
Make ahead
Prepare ingredients ahead and keep perishable items cold until cooking or serving.
Storage
Refrigerate covered up to 2 days; reheat with a little milk until hot.
Food safety
Cook rice fully and cool milk-and-rice leftovers promptly.
Frequently asked questions
Why cook pumpkin before adding rice?
Pumpkin needs an initial water simmer and the milk can then cook the rice gently.
How should I store pumpkin and rice milk porridge?
Refrigerate covered up to 2 days; reheat with a little milk until hot.
Serve warm once the rice and pumpkin are tender.
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