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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

CaloriesProteinsFatsCarbohydrates

0

kcal

0g

grams

0g

grams

0g

grams

Ingredients

2servings

1

pc

Short-grain (round) rice

1

glass

300

g

3

tbsp

Seedless raisins

0.5

glass

75

g

Ground cinnamon

1

tsp

100

g

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:
1. Summer squash: 1 piece

2
Pour rice into boiling water, cook for 15 minutes, then drain and rinse.
Required ingredients:
1. Short-grain (round) rice: 1 glass

3
Mix boiled rice with grated pumpkin, add sour cream, sugar, raisins, cinnamon, and finely chopped dried apricots.
Required ingredients:
1. Summer squash: 1 piece
2. Sour cream: 300 g
3. Sugar: 3 tablespoons
4. Seedless raisins: 0.5 glass
5. Ground cinnamon: 1 teaspoon
6. 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:
1. Summer squash: 1 piece

5
Before serving, drizzle with melted butter and liquid honey.
Required ingredients:
1. Butter: 100 g
2. Liquid honey: 75 g

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