Some mornings ask for a bowl that warms you up, does your body a favor, and keeps you satisfied until lunch. This pumpkin rice porridge checks those boxes. It is creamy, gently sweet, and that bright orange color has a way of improving the mood of a gray day. Pumpkin brings vitamins and fiber, rice delivers steady energy, and the whole thing comes together with minimal fuss.
What you need
- Short-grain rice - 100 g
- Fresh pumpkin - 250 g
- Milk - 400 ml
- Water - 200 ml
- Sugar - 2 tbsp (or to taste)
- Salt - 1/4 tsp
- Butter - 20 g
- Ground cinnamon - a pinch (optional)
- Raisins or dried apricots - 30 g (optional)
How to make it
Step 1: Prep the pumpkin: peel it, remove the seeds, and cut it into small cubes. In a pot, combine the water and milk and bring to a boil. Add the salt and the rinsed rice. Cook over medium heat for 10 minutes, stirring occasionally so the rice cooks evenly.
Step 2: Stir in the pumpkin cubes, lower the heat to the minimum, cover, and let it simmer for 20–25 minutes. You are looking for soft pumpkin and fully cooked rice. If you are using raisins or dried apricots, add them about 10 minutes before the end.
Step 3: Add the sugar and, if you like, a pinch of cinnamon. Stir gently, taste, and adjust the sweetness if needed. Let it cook for another 2–3 minutes.
Step 4: Take the pot off the heat, drop in the butter, and fold it through. Cover and let the porridge rest for 5–10 minutes so it turns extra silky and fragrant.
Serve the porridge warm, and a little extra butter on top never hurts. It plays especially well with a cup of tea or cocoa.