Milk Rice Porridge with Pumpkin

Oh pumpkin! The most joyful (because it is orange) and the most fabulous (it happens that it turns into a carriage) of all vegetables. Never agrees to a secondary role. So in this recipe, pumpkin is a real queen ... I just want to say "fields". No, really, pumpkin is more important here, not cereal, so choose the sweeter one.

Ingredients

• 300 g of round grain rice
• 1.5 l milk
• 300 g pumpkin
• 100 g butter
• powdered sugar and cinnamon to taste

Directions

1. Boil rice in lightly salted boiling water until half cooked, 7 minutes. Pour in warm milk and set aside.
2. Peel the pumpkin, remove the seeds. Cut the pulp into large cubes.
3. Pour water into a saucepan, bring to a boil, add a pinch of salt and chopped pumpkin. Reduce heat to low and cook pumpkin until slightly tender, 4-5 minutes, then drain in a colander.
4. Place the pumpkin in a pot of rice and cook, stirring occasionally, until the rice is done, about 10 minutes. When the rice and pumpkin are boiled, remove the pan from the heat and let the porridge stand, covered, for 7-10 minutes. Arrange the porridge on plates, put the pieces of butter in the middle. Sprinkle with powdered sugar and cinnamon (optional) before serving.