Rice and pumpkin casserole

4 servings

80 minutes

Rice-pumpkin casserole is a cozy dish of Russian cuisine that combines the delicate texture of rice porridge with the light sweetness of pumpkin. Historically, casseroles emerged as a way to use available ingredients and create a nutritious meal, and the combination of pumpkin and rice gives it softness and warmth. The casserole has a creamy taste due to milk and butter, while the addition of vanilla sugar highlights the light sweetness of the pumpkin. The finishing touch is a sprinkle of grated chocolate that adds noble cocoa tones. This dish is perfect for breakfast or a light dinner, especially in autumn and winter months when warmth and coziness are desired. It can be served with honey, sour cream, or fruit sauce for an extra flavor accent.

Energy value per serving

• Calories: 450.1
• Proteins: 8.4g
• Fats: 23.1g
• Carbohydrates: 55.8g

Ingredients

• Rice: 150 g
• Pumpkin: 300 g
• Milk: 200 ml
• Butter: 50 g
• Sugar: to taste
• Salt: to taste
• Vanilla sugar: 15 g
• Chicken egg: 1 pc
• Chocolate: 100 g

Cooking steps

1. Wash the rice and add 150 ml of water, cook until the water evaporates. Add milk, salt, and sugar and cook until thickened. Finally, add vanilla sugar and butter.

   Required ingredients:

   • Rice: 150 g
   • Milk: 200 ml
   • Salt:  to taste
   • Sugar:  to taste
   • Vanilla sugar: 15 g
   • Butter: 50 g

2. Peel the pumpkin and grate it on a coarse grater.

   Required ingredients:

   • Pumpkin: 300 g

3. Add an egg to the cooled rice and stir.

   Required ingredients:

   • Chicken egg: 1 piece

4. Grease the mold with butter, layer rice porridge, layer pumpkin, again porridge, again pumpkin. Bake in the oven for 30 minutes at 180 degrees.

   Required ingredients:

   • Butter: 50 g

5. The finished casserole cools down and is sprinkled with grated chocolate.

   Required ingredients:

   • Chocolate: 100 g