Rice Porridge with Pumpkin in Milk
Very tasty and quick, very easy and simple - for the whole family! This rice porridge with pumpkin in milk is cooked in a slightly unusual way that anyone can manage on the first try. The pumpkin is baked in the oven and then added to the bowl of porridge. A light and delicious breakfast!
Updated : 17 December, 2025
Easy
About 20 min.
Ingredients
1 cup
Round rice
300 grams
Pumpkin
2 cup
Water
1 cup
Milk
100 grams
Sugar
50 grams
Butter
1 tablespoon
Orange zest
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to cook rice porridge with pumpkin in milk in a saucepan? Prepare all the ingredients. Peel the pumpkin, remove the seeds and stringy core, and cut it into pieces. Round rice works best - it cooks down a bit and makes the porridge more uniform and slightly creamy. First, prepare the pumpkin.
Step 2
Line a baking dish with foil. Add the pumpkin pieces. Dot with sliced butter and sprinkle with a little sugar (white or brown; brown adds a slight caramel note). Cover with foil and bake in a preheated oven at 190°C / 374°F for about 30 minutes (adjust to your oven), until the pumpkin is soft.
Step 3
To make the porridge, rinse the rice several times in cold water. Transfer it to a pot and add water. Bring to a boil, then cook covered over low heat for 15-20 minutes, until the rice is tender. Make sure it doesn’t burn.
Step 4
At the end of cooking, add a little orange zest for aroma. You can also add a pinch of ground cinnamon or a little vanilla extract.
Step 5
Pour milk into the porridge and add a little butter. Keep it on the lowest heat for 5-7 minutes. The rice will absorb the milk and the porridge will become more uniform. Add a bit more milk if you want a thinner consistency.
Step 6
Spoon the porridge into bowls and top with the baked pumpkin. It’s incredibly tasty and fragrant when hot. You can also mix the pumpkin into the porridge right in the pot.
Step 7
Enjoy!
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