Autumnal And Delicious Rice Porridge With Pumpkin And Dried Cranberries Recipes

SLOW COOKER PUMPKIN SPICE PORRIDGE

Steps:

• Add the milk, oats, maple syrup, cinnamon, vanilla, salt, pumpkin puree and 4 cups water to the insert of an 8-quart slow cooker and stir until well combined. Cook on low until the oats are tender and the porridge is ultra creamy, 7 to 8 hours.
• Divide the porridge among 4 bowls. Top each serving with pear slices, cranberries and almonds, then drizzle with a little milk and maple syrup.

AUTUMNAL AND DELICIOUS. RICE PORRIDGE WITH PUMPKIN AND DRIED CRANBERRIES RECIPE

Steps:

• Prepare all the ingredients you'll need to make pumpkin porridge with rice. If you want to get a more mushy consistency, then you need not rinse the rice beforehand so as not to wash off the starch.
• Cut the pumpkin into same-sized chunks. Place the pumpkin pieces in a pot, add about 200 ml of water. The pumpkin should not be completely submerged. Cover with a lid and simmer for about 10 minutes.
• Then add the sugar, a cinnamon stick, 350 ml of milk and ½ tsp. salt. Don't skip the salt - it's necessary to balance out the sweetness. Bring porridge to a boil, then reduce heat to medium and cover. Cook for 5-7 minutes. I added about 2 tbsp sugar, but you can add less depending on the sweetness of your pumpkin and your personal preference.
• Add 150 g of rice and spread it out evenly, but do not stir. Cover and simmer for 20-25 minutes.
• Remove the cinnamon stick from the porridge, it has already infused the other ingredients with it's taste. Add the butter and stir everything well with a wooden spoon.
• After the butter, add the dried cranberries and also stir everything once more. Cook the porridge for another 1-2 minutes, then remove from heat and let cool for about 15 minutes.