Milk Soup with Pumpkin and Rice

by Editorial Staff

A simple and nutritious dish – milk soup with pumpkin and rice. This milk soup is made without sugar, has a mild flavor, and pumpkin adds a little sweetness. The dish is quite light – a very good option for breakfast or lunch.

Ingredients

  • Milk – 700 ml
  • Pumpkin – 250 g (peeled – 200 g)
  • Rice – 60 g
  • Salt to taste

Directions

  1. Essential products. You can add sugar to your milk soup if you like. Or vice versa, make the soup unsweetened by increasing the amount of salt and adding spices of your choice.
  2. Peel the pumpkin and cut into small cubes.
  3. We send the pumpkin cubes to the pan. Rinse the rice and add to the pumpkin.
  4. Pour in about 300-400 ml of water. We put on maximum heat and bring to a boil.
  5. Then reduce heat to low, cover the pan with a lid and cook for about 15 minutes, until the rice is soft.
  6. Drain off the remaining water.
  7. Add milk and salt.
  8. Cook the milk soup over low heat for about 10 minutes. Then turn off the heat and leave the soup to brew for about 10-15 minutes.
  9. Milk soup with pumpkin and rice is ready. We lay it out on plates and serve it to the table.

    Enjoy your meal!

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