Vegan Kintschin

Instructions

1. Step 1

   Prepare the pumpkin by removing the peel and seeds, then cut the flesh into 2 cm cubes.

   Cookware: Chef Knife, cutting board

2. Step 2

   Place the pumpkin and water in the saucepan. Cover, bring to a simmer over medium heat, then reduce to low heat and cook until the pumpkin is very soft.

   Timer: 15 min (fixed)

   Ingredients used: 900.0 gr Pumpkin, 240.0 ml Water

   Cookware: saucepan

3. Step 3

   Remove the saucepan from the heat and mash the pumpkin into a coarse, even puree.

   Cookware: potato masher, saucepan

4. Step 4

   Stir in the rice, oat milk, sugar, and salt. Return the saucepan to medium heat and bring the mixture to a gentle simmer.

   Timer: 5 min (fixed)

   Ingredients used: 3.0 gr Fine Salt, 50.0 gr Granulated Sugar, 720.0 ml Oat Milk, 150.0 gr White Rice

   Cookware: saucepan, wooden spoon

5. Step 5

   Reduce to low heat and cook uncovered until the rice is tender and the mixture resembles a thick porridge, stirring frequently and scraping the bottom.

   Timer: 25 min (fixed)

   Cookware: saucepan, wooden spoon

6. Step 6

   Remove from the heat and stir in the plant-based butter and cinnamon. Cover and rest before serving warm.

   Timer: 10 min (fixed)

   Ingredients used: 2.0 gr Ground Cinnamon, 28.0 gr Plant-based butter

   Cookware: saucepan, wooden spoon