Pumpkin does not have a bright, pronounced taste, and many people don’t even like it, despite its beneficial properties. However, the eye-catching orange color of the fruit, against the backdrop of autumnal despondency, makes one wonder that pumpkins can be made.
As a rule, housewives remember about pumpkin porridge with millet, with semolina and rice, on water and on milk. There is nothing beyond these recipes: either there is not enough time to come up with a recipe, or stereotypes interfere, but rice from porridge with a pumpkin in a slow cooker is most often prepared according to the recipe of a grandmother or neighbor, and this recipe does not change, passing from generation to generation.
But, after all, you can add to the pumpkin not only raisins, but also a zest, so that the porridge is not only healthy and bright, but also original, tasty.
Rice with a pumpkin in a multi-cooker - basic technological principles
Porridge in Russian cuisine has always been the main dish, both on holidays and on weekdays. True, rice and pumpkin did not appear in Russia immediately, but the technology of cooking meals from cereals did not change even with the advent of modern household appliances. Ancestors cooked porridge in the Russian stove, in clay and cast-iron pots. A pot of water was placed in a stove, brought to a boil, salt was added, and then grits were added. Porridge was left to languish on the weak heat, covered the pot with a lid or stuck with dough. It is believed that this very method of cooking is the best, and porridge cooked on slow fire is especially tasty.
The principle of operation of the multicooker is such that it can accurately reproduce the mode of languor, as in a Russian stove. It remains only to accurately calculate the required ratio of liquid (milk or water) and cereals.
If we consider the ratio of water (milk) and rice only, then:
For viscous porridge, you must take 370 ml of water per 100 g of cereals;
For liquid - 500 ml per 100 g;
For crumbly - 210 ml per 100 ml.
When juicy and fresh pumpkin pulp, apples and other vegetables are added to the porridge, you need to take into account the amount of juice contained in them and add less liquid in proportion to the weight of vegetables and fruits. Dried vegetables and fruits contain less moisture, so it is necessary, on the contrary, to increase the amount of fluid. Lovers of crumbly porridge should remember some rules for cooking pumpkin porridge with rice in a slow cooker. In order to obtain the desired crumbly texture, in addition to the correct ratio of liquid and cereal, there are some techniques that allow to preserve the integrity of the pulp of the fruit and to ensure a low content of starch formed during the breaking of the grain.
Pumpkin, apples and all fruits with juicy pulp, before cooking crumbly porridge, you need to caramelize. To do this, sprinkle pieces of vegetables with sugar and bake over high heat in the oven, or fry in a pan.
Rice, besides the choice of the variety, is prepared in two ways, one of which is well-known to housewives and is widely used: rice grains are thoroughly washed under running water until it becomes transparent. After that, the rice is aged in cold water. But there is another way to prepare rice when it is first washed in warm water at 40-50 ° C, and then kept for several minutes in hotter water (60-70 ° C). The starchy part of the grain is brewed, and the porridge gets a crumbly consistency. But with the second method of preparing rice in a dish, a greater amount of carbohydrates is preserved.
No more secrets. With regard to the diversity of the range of dishes from pumpkin and rice, then there are incredibly many such options. Pumpkin and rice - one of the most ancient cultures cultivated by mankind for thousands of years. Therefore, in every kitchen in the world there are rice dishes with pumpkin.
In a slow cooker, you can cook a delicious breakfast while you are going to work. Pumpkin has very good storage qualities - you can freeze it, make jam or candied fruits for porridge. You can add any ingredients to rice porridge without repeating a single day. The main thing is to be creative.
1. Pumpkin porridge with rice in a slow cooker - stew with vegetables and chicken breast
Product Composition:
Chicken Breast 450g
Curry 10g
Salt
Basil
Ground pepper (red, hot)
Carrots 150g
200 g long rice Garlic
Juniper (berries) - to taste
Onion, 250 g
Chicken broth 700 ml
Olive oil
Pumpkin 150 g
Green Peas 100 g
Cooking:
After washing, keep rice in cold water for at least two hours. Carrots and onions, preparing, cut into strips. Pumpkin pulp cut into cubes, the size of a pea. Wash chicken breast and cut into cubes (1x1 cm).
Pour the pieces of pumpkin into a hot frying pan and fry quickly, sprinkling them with sugar for caramelization. Fry onions and carrots. In boiling broth pour rice. Cook it until half cooked, add meat, onions and carrots, and after 10 minutes, put fresh or frozen green peas and pumpkin pieces in a saucepan, add garlic and spices, mix. Boil another five minutes in quenching mode. Put the stew in a dish and sprinkle with green basil leaves.
2. Rice with pumpkin in a multicooker - sweet porridge with dried fruits
Product Composition:
Prunes 150 g
Pumpkin 250 g
Raisin, long (red) 200 g
300 g rice
Orange 200 -250 g
Sugar, salt
Water 450 ml
Cooking Procedure:
Remove the zest from the orange and then squeeze the juice. Wash dried fruits. Prune and pumpkin cut into strips. Boil the water and put the prepared rice in it. Cook until half cooked. Add dried fruit, orange zest, juice, sugar and salt.
3. Milk porridge from pumpkin with rice in a slow cooker
Products:
Milk (3.2%) 300 ml
Boiled rice 500 g
Pumpkin 200 g
Salt
Sugar
Cinnamon
Cooking Method:
Cut the pumpkin into cubes and simmer in its own juice until soft. Put boiled rice in a saucepan, add cinnamon, salt and sugar, mix and pour in milk. Cook in quenching mode.
4. Rice with a pumpkin in a slow cooker - porridge with mushrooms, cauliflower and pumpkin
Product Composition:
Fried mushrooms 400g
Onions, fried 150 g
Vegetable fat 70 g
Pumpkin, Muscat 300 g
Dill, fresh
Cauliflower 300 g
Spice
Water
Ryazhenka (or baked milk) 0.8 l
Steamed rice 300 g Butter 50 g
Flour, wheat 30 g
Cooking Procedure:
For frying, you need to take boiled mushrooms twice the required amount. That is, 800 g of mushrooms (preferably - spongy), fry in butter with chopped onions. In a saucepan, add a spoonful of flour and spices to the mushrooms. Stir and after a couple of minutes, pour in ryazhenka or baked milk. Stew until thick. Separately, fry the sliced pumpkin and cabbage inflorescences, with the addition of fat, spices.
Boil rice in plenty of water and drain. Wash it and flip it through a colander. When the water is drained, transfer to the slow cooker and add mushrooms in milk sauce, roasted pumpkin, chopped greens. Simmer for 10 minutes.
5. Pumpkin porridge with rice in a slow cooker - milk porridge with apple-pumpkin puree
Products:
Pumpkin and apples - 400 g
Cinnamon
Sugar
Salt
Rice, round 200 g
Milk, homemade 250 ml
Cooking:
Washed and peeled fruits, grate and simmer in a slow cooker in their own juice. Season with sugar and salt, add cinnamon. Washed and pre-seasoned rice lay on top after 5 minutes, when the apples and pumpkin will release a sufficient amount of juice. Stew until rice is cooked. Pour in the milk and bring the porridge to a boil. Try again, if necessary, adjust the taste, and let it brew for about fifteen minutes.
6. Rice with pumpkin in a slow cooker - risotto with pumpkin and pesto sauce
Ingredients:
Pumpkin 400 g
Broth, chicken 1.0 l
Olive and butter - 50 g each
Garlic, chopped 50 g
Onions 100g
Parmesan 150 g
For the sauce:
Pine nuts 70 g
Olive oil 200 ml
Garlic 30g
Basil 100 g
Cooking:
Start by preparing the sauce so that it can be well drawn. Wash the basil, dry and chop. Chop roasted nuts with garlic and herbs in a blender. Combine the cooked pasta with olive oil and whisk. Set the bowl aside. Grate the parmesan.
Cut the pumpkin pulp into large cubes, drizzle with olive oil and bake at 200 ° C for ten minutes. Sliced onions in butter until transparent. Washed rice add to the pan with onions and, turning on the maximum fire, fry.
Transfer the rice and onions to the slow cooker and simmer, gradually adding chicken broth. When the rice is ready, add the baked pumpkin and cheese to it. Put in the dish and pour the sauce. Decorate with greens.
Pumpkin porridge with rice in a slow cooker - tips and tricks
Add a small pinch of salt even in a sweet porridge to improve its taste.
Pumpkin is combined with honey, ginger, apples, prunes, many herbs and spices. With a neutral taste, it absorbs flavors added to the dish, turning from Cinderella into an exotic product.
Rice absorbs a lot of salt. But this is not all. Hot rice always seems less salty - so be careful not to over-salt the rice porridge. Add salt to the water and taste it in order not to be mistaken.
Preserve the crumbly texture of porridge allows oil, vegetable or cream, added to the porridge during cooking.
Slightly burnt porridge immediately shift into another pan, trying not to touch the burnt layer with a spoon.
You can warm the cooled porridge without using a microwave and other household appliances using the grandmother's secret: pour a little hot milk or water into the saucepan with the porridge, cover with a lid and heat over low heat. You can also put dishes with porridge in the water bath.
