Rice porridge baked in pumpkin

2 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 0
• Proteins: 0g
• Fats: 0g
• Carbohydrates: 0g

Ingredients

• Pumpkin Squash: 1 pc
• Round rice: 1 glass
• Sour cream: 300 g
• Sugar: 3 tbsp
• Seedless raisins: 0.5 glass
• Liquid honey: 75 g
• Ground cinnamon: 1 tsp
• Dried apricots: 100 g
• Butter: 100 g

Cooking steps

1. Wash the pumpkin, cut off the top, remove the seeds, and carve out some flesh so that the walls are 1 cm thick.

   Required ingredients:

   • Pumpkin Squash: 1 piece

2. Pour rice into boiling water, cook for 15 minutes, then drain and rinse.

   Required ingredients:

   • Round rice: 1 glass

3. Mix boiled rice with grated pumpkin, add sour cream, sugar, raisins, cinnamon, and finely chopped dried apricots.

   Required ingredients:

   • Pumpkin Squash: 1 piece
   • Sour cream: 300 g
   • Sugar: 3 tablespoons
   • Seedless raisins: 0.5 glass
   • Ground cinnamon: 1 teaspoon
   • Dried apricots: 100 g

4. Stuff the pumpkin with the prepared mixture, cover with the top, and bake until done in a preheated oven.

   Required ingredients:

   • Pumpkin Squash: 1 piece

5. Before serving, drizzle with melted butter and liquid honey.

   Required ingredients:

   • Butter: 100 g
   • Liquid honey: 75 g