Baked Rice Porridge in Pumpkin
⏳ Time
45 minutes
🥕 Ingredients
9
🍽️ Servings
2
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Butternut Squash - 1 piece
- Boiled White Round Rice - 1 cup
- Sour Cream - 10.6 oz
- Sugar - 3 tablespoons
- Light Raisins, Seedless - ½ cup
- Honey - 2.6 oz
- Ground Cinnamon - 1 teaspoon
- Dried Apricots - 3.5 oz
- Butter - 3.5 oz
Step by Step guide
Step 1
Wash the pumpkin, cut off the top, remove the seeds, and carve out some flesh, leaving walls that are 1 cm thick.
Step 2
Add the rice to boiling water and cook for 15 minutes, then drain and rinse.
Step 3
Mix the cooked rice with the pumpkin flesh grated on a coarse grater, add sour cream, sugar, raisins, cinnamon, and finely chopped dried apricots.
Step 4
Stuff the pumpkin with the prepared mixture, cover with the top, and bake until done in a preheated oven.
Step 5
Before serving, drizzle with melted butter and liquid honey.
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