Pumpkin Porridge with Rice and Coconut

Rinse the rice. Cover with water in a 1:2 ratio (for 2 cups of rice — 4 cups of water). Add sea salt to taste and cook until done. You can cook it in milk instead of water for a more delicate flavor.

Peel the pumpkin and remove the seeds, then grate it. Place it in a pot and pour milk over it so that it completely covers the pumpkin. Simmer over medium heat until completely softened.

Add honey to taste (add generously, as the rice will dilute the sweetness further), vanilla, coconut flakes, ground cinnamon, and raisins. Mix well and heat for 1–2 minutes.

Combine the cooked rice with the pumpkin mixture. Add more milk if needed. Cover with a lid and let it sit for 5–10 minutes so the porridge acquires a uniform consistency.

For caramelized pumpkin: cut the pumpkin into cubes, place on a skillet with a small amount of water. Add sugar to taste and simmer over medium heat until the water evaporates and caramel forms. Add to the finished porridge before serving.