The pumpkin has always had a special place in our family, especially during the cold time of the year. Of all my family my father is the one who loves pumpkin the most. My brother and I prefer pumpkin plăcinte traditional pastry made by my mother. However, when my mother wants to bring joy to my father she cooks rice and pumpkin porridge. My father ́s love for pumpkin dates back to his early childhood years.
Sometimes he recalls those hard 1950s years, when his mother, Dunea, went to great lengths to feed her four children. Pumpkin was one of the widely used ingredients in cooking back then. That’s where our weakness for this tasty orange fruit comes from. And let ́s not forget its health benefits.
AuthorNata AlbotCategoryBreakfastDifficultyBeginnerRinse the rice well to get rid of all the starch. Put the rice in a cooking pot with boiling water and a pinch of salt. Stir and simmer for about 3 minutes.
Drain the rice and rinse with hot water. Put the rice into a saucepan and pour 3 cups of milk over it.
(If you want a thicker porridge, use less milk)
Add sugar and medium–diced (2cm) pumpkin. You can also add some vanilla and butter; let the porridge cook over low heat until the rice and pumpkin are done.
Ingredients
Directions
Rinse the rice well to get rid of all the starch. Put the rice in a cooking pot with boiling water and a pinch of salt. Stir and simmer for about 3 minutes.
Drain the rice and rinse with hot water. Put the rice into a saucepan and pour 3 cups of milk over it.
(If you want a thicker porridge, use less milk)
Add sugar and medium–diced (2cm) pumpkin. You can also add some vanilla and butter; let the porridge cook over low heat until the rice and pumpkin are done.
Notes
