Pumpkin with rice and eggs
4 servings
30 minutes
Pumpkin with rice and eggs is a cozy and delicate dish of Russian cuisine that combines sweet pumpkin, soft rice, and nutritious eggs. Its roots go back to rural cooking where housewives used available seasonal products to create hearty casseroles. Boiled pumpkin gives the dish a creamy texture while rice absorbs milky notes creating a harmonious flavor. Eggs add lightness and softness while a hint of sweetness from sugar makes it particularly pleasant. Baked in the oven, it acquires an appetizing golden crust and is perfect for breakfast or a cozy dinner. It pairs especially well with cinnamon which enhances the aroma. This dish can be served with a spoonful of sour cream or honey turning it into a true homemade delicacy.
1
Chop the pumpkin finely, pour in water, and boil until soft; then add milk to the pumpkin, put in washed rice, and cook for another 30 minutes.
- Pumpkin: 1 kg
- Water: 0.5 glass
- Milk: 1 l
- Rice: 0.5 glass
2
After that, cool the pumpkin with rice, beat in the eggs, pour in the oil, add sugar, place in a greased form, and bake.
- Chicken egg: 4 pieces
- Sugar: 0.3 glass
- Cinnamon: to taste