Pumpkin Rice Casserole – Detailed recipe cooking. 
Photo of the dish: Дэвид МэлошTime: 2 hours. 20 minutes. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 nutmeg pumpkin of the mace variety weighing 1400-1600 gr.
- 1 tbsp. l softened butter
- 0.25 Art. brown sugar and optionally for sprinkling
- 0.66 Art. instant rice
- 1 can (400 gr.) Of condensed milk
- 1 tbsp. l molasses
- 0.25 tsp vanilla extract
- 0.25 tsp ground cinnamon
Recipes with similar ingredients: pumpkin, rice, milk condensed
Recipe preparation:
- Preheat the oven to 190 ° C. Cut the top of the pumpkin 4 cm. And set aside. Take out the seeds and fibers. Lubricate the pumpkin inside with a creamy oil, then sprinkle 1 tbsp. l brown sugar and a pinch salt.
- Mix rice, condensed milk, molasses, vanilla, cinnamon, the remaining 3 tbsp. l brown sugar and a pinch of salt in a small pan and bring to a boil, stirring occasionally. pumpkin in a baking dish and fill the pumpkin with rice pudding. Cover the pumpkin with the top and add to the form of boiling water for 2 cm.
- Cover with foil and bake until the pumpkin becomes soft and pudding thick, about 2 hours. Remove the pulp from the pumpkin and mix in the pudding. Sprinkle with brown sugar. Rice recipe. pudding with pumpkin.
