Hello everyone,
How about some sugar pumpkin rice porridge for breakfast? This recipe is a signature recipe of my Dad, only he knew how to cook it in such a way that huge iron bottomed pot would disappear within a day!
I have warm childhood memories of waking up on Saturday morning by the sweet smell of pumpkin porridge coming from the kitchen. My dad would proudly serve the breakfast and we would happily enjoy it eating rice porridge as is or dipping in some tea cookies and enjoying this happy mess. “Garbuzova kasha” is a Ukrainian transliteration of the name of the dish which is very popular in Ukraine. Recipes differ from region to region, from one family tradition to another, but the tradition to enjoy this meal during all cold winter months stays the same throughout the country. People who have their vegetable garden attached to their home, pick pumpkins in the autumn and preserve them with all root vegetables in “pogreb” or cellar (dug below ground in an unheated area cooled by the surrounding soil). Some “babushkas” would sell these pumpkins on a farm market throughout winter and those pumpkins would get the first place on a scale of organic produce.
Pumpkin porridge is a good source of fiber and one of those vegetables that wins the hearts of picky eaters. If you have kids make the pumpkin porridge for them and “vegetables check” will be as easy as a pie from now on.
A gentle sweet taste of silky, creamy pumpkin rice porridge with a light hint of coconut is among those treats that you want to savor and enjoy without a rush. Delicate, fragrant and so unique taste of sugar pumpkin that is gently highlighted with a subtle taste of coconut milk is going to win your heart!
After eating this incredible meal, you will become a pinch happier, I promise!
Bon Appétit!
Pumpkin rice porridge
Ingredients
- 2 lb sugar pumpkin
- 11/2 cup white rice
- 3 cup water
- 2 tbsp brown sugar or honey
- 1 can coconut milk
- 1/2 tsp salt
Instructions
- Prepare your ingredients
- Add water to a pot, cover with a lid and put on high heat. When water comes to a boil add rice, salt, mix well, reduce heat to a medium-low and cover with lid. Meanwhile, wash, cut the skin off and clean the insides of the pumpkin and grate it using a food processor or a hand grater and add to a rice pot together with sugar right away, mix well. Make sure that pumpkin mixture cooks at least 10 min together with rice.
- After 20 min pass check your rice. If water evaporated completely then its time to add coconut milk and cook for 5 more min. If rice mixture still has the liquid that did not evaporate yet cook for a couple more minutes until it completely evaporates and add the coconut milk after that.
- Mix well, serve warm. Can be kept up to 3 days in the fridge. Bon Appétit!
