Monday, September 19, 2016

Pumpkin Porridge with Rice Dumplings

This is one of my fall favorites. Great for cold mornings or evenings. This year we grew a 18 pound pumpkin and decided to make a big batch of pumpkin porridge and a small batch of just pumpkin puree. Pumpkin porridge is very easy to make. The thing that will take you the longest is cutting up the pumpkin, after that it goes by pretty quick. 
Start by cutting up the pumpkin you choose and taking out the seeds. Cut it into cubes about inch or two in size. (side note~no, you do not include the skin of the pumpkin or guts) 
Next place a steamer basket in a pot with a inch or two of water and bring to a boil. Carefully add in the pumpkin. Do not over fill the pot with pumpkin, do more then one batch if needed. For our 18 pound pumpkin I did 4 batches, it filled one crock pot and one bowl when done. Lower the heat to medium and let it cook for 20 mins. When done it should be easy to poke threw with a fork. 
Once done place the pumpkin in a blender and add in 1/4 cup of sweet rice flour, 1/4 cup of brown sugar, 2 cups of water and a pinch of salt and blend until smooth. This is were I took a short cut. There is many recipes online for making homemade rice dumplings but it was a busy day and I bought them from the store. I placed it all in a crock pot and put it on low for few hours to keep everything warm till dinner. You can freeze leftovers and just place back in a crock pot to be warmed again.  
Enjoy :) 
any questions feel free to ask.

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