Rice porridge baked in pumpkin
2 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories0kcal
Proteins0grams
Fats0grams
Carbohydrates0grams
Summer squash
1
pc
Short-grain (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
1
Wash the pumpkin, cut off the top, remove the seeds, and carve out some flesh so that the walls are 1 cm thick.
- Summer squash: 1 piece
2
Pour rice into boiling water, cook for 15 minutes, then drain and rinse.
- Short-grain (round) rice: 1 glass
3
Mix boiled rice with grated pumpkin, add sour cream, sugar, raisins, cinnamon, and finely chopped dried apricots.
- Summer 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.
- Summer squash: 1 piece
5
Before serving, drizzle with melted butter and liquid honey.
- Butter: 100 g
- Liquid honey: 75 g
