Sweet Pumpkin Rice Porridge (Kasha)

Indulge in a warm and cozy bowl of rice porridge with pumpkin. This delicious breakfast combines the sweet and nutty flavor of tender pumpkin with creamy, fluffy rice. Each spoonful is comforting and filling, making it the perfect meal for chilly mornings. Enjoy it topped with your favorite nut butter, fresh fruit, or a drizzle of maple syrup for an added touch of sweetness!

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients:

• 150-180 g (~ 1 1/2 cups) pumpkin, peeled and cubed
• 250 mL (1 cup) water
• 500 mL ( 2 cups) milk
• 125 g ( 2/3 cup) arborio rice
• 20 g unsalted butter
• 1/2 tsp salt
• 1 Tbsp vanilla extract
• Cinnamon, nuts, honey, sugar – optional

Directions:

1. Peel the pumpkin, remove the seeds and the soft fibrous part under the seeds. Cut into small pieces. Place the pumpkin in a saucepan and cover with cold water. Bring to a boil, reduce heat to low, and simmer, covered, for 15 minutes, or until the pumpkin is very soft. Open the lid periodically and stir (about every 4-5 minutes). After the pumpkin is cooked, then mash the pumpkin with a potato masher (or blender) until it’s liquid.
2. In another saucepan, add the butter and rice. Stir until the butter is melted and slightly golden.
3. Then, add milk and bring to a boil, reduce to a simmer, and cook covered with a lid for 25 minutes, or until cooked and thickened. Open and stir occasionally. Add a splash of more water or milk if it starts looking dry.
4. When the rice is soft and the porridge is thick and creamy, add the blended pumpkin, butter, cinnamon, and vanilla extract.
5. Remove from the heat and cover with a lid. Let sit for 5 minutes. This helps to soften the grain further.
6. Serve, add toppings as desired, and enjoy!

Notes:

• If you feel the porridge could be sweeter, drizzle over some honey. Chopped nuts are a great addition as well. Feel free to come up with your own toppings.