Recipe: Small yellow rice pumpkin porridge

Home Cooking Recipe: Small yellow rice pumpkin porridge


A nutritious and delicious breakfast porridge is very simple. It is so happy to drink such a bowl in the cold morning.



  1. Wash the pumpkin, cut off the outer skin, remove the seeds with seeds, cut into small pieces and put them in a small bowl and heat them in a microwave oven for 4 minutes. This way the pumpkin is basically soft and rotten, saving time when you cook.

  2. Take out the microwave good pumpkin, add some amount of white sugar and knead it properly. If you think that the pumpkin is a bit more than a meal, you can put a part of it sealed and put it in the refrigerator. You can still get a pumpkin ball or a pumpkin pie to eat. I really have a house, oh haha.

  3. Put the good pumpkin into the pot, add the small yellow rice, and add two or three bowls of water. It depends on how many bowls of water you can drink. The fire is boiled, and the small fire smashes into the small yellow rice fried flowers. Add rock sugar to taste. At this time, put a spoonful of raw powder in a small bowl and add cold water to spread it. Slowly pour into the pan and mix well with a spoon. At this time, you can see that the water in the pot is sticky. Cook for another two or three minutes and turn off the heat. Put the pumpkin porridge in a small stew and enjoy it slowly.


If you drink porridge in the cold, it is better to use a stew to keep it warm, wood, haha. I bought Kangshu's 300ml small stew, which is super easy to use.

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