Pumpkin porridge with rice and nuts

Pumpkin porridge with rice and nuts

Ingredients

• Rice 125 g
• Milk 150 ml
• Nuts 50 g
• Honey 2 tablespoons
• Butter 2 tablespoons
• Salt pinch
• Sugar 1 tablespoon
• Pumpkin 200 g

Directions

1. Boil the rice as indicated on the package.
2. Peel and cut the pumpkin into small cubes. Cover with water and put on fire. Bring to a boil, add salt, reduce heat and cook pumpkin until tender, about 10 minutes.
3. Mix cooked rice, pumpkin, chopped nuts (almonds, hazelnuts, cashews) and butter. Mix.
4. Put the resulting mass in a baking dish. Mix milk with honey and pour over the porridge. Sprinkle with brown sugar.
5. Send for 15 minutes in an oven preheated to 180 degrees.