Rice Porridge with Pumpkin and Cinnamon
by Editorial Staff
The nutritious sweet rice porridge with pumpkin and cinnamon is even tastier when paired with grapes and honey. Such porridge made from rice in milk turns out to be thick, very tender, and similar to an exquisite dessert.
Ingredients
- Pumpkin – 250 g
- Rice – 200 g
- Milk – 250 ml
- Water – 150 ml
- Seedless grapes (quiche-mish) – 80 g
- Honey – 1-1.5 tbsp
- Ground cinnamon – 1/4 teaspoon
Directions
- Prepare foods from the list. I advise you to use grapes without seeds – for example, the kish-mish variety. If you have a regular one, carefully cut the grapes in half and remove the seeds.
- Peel the pumpkin and seeds, grate on a fine grater. Place the pumpkin in a saucepan and cover with water. Put on heat, bring to a boil and cook over medium heat for about 10-15 minutes, until soft.
- Rinse the rice well under running water and add to a saucepan with pumpkin.
- Pour in milk, add heat and bring to a boil. Then reduce heat to low and cook the pumpkin and rice porridge for about 15 minutes, until the rice is soft.
- Add honey and ground cinnamon. Stir.
- Bright rice porridge with pumpkin is ready. If desired, cover the pan with a lid and let it brew for about 10 minutes and the porridge is well cooked.
- Divide the cooked rice porridge into bowls and garnish with grapes.
Enjoy your meal!
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