Stuffed pumpkin baked in the oven with rice
Description
Pumpkin porridge prepared according to this recipe is served hot, directly in the pumpkin. Then it is cut into portions and eaten in pumpkin boat-shaped servings. The porridge turns out very juicy and aromatic. The rich flavor comes from the pumpkin and honey. Bright pieces of candied fruits add a special touch to the dish. Look,
Instructions
- 1
Step 1
First, cook the rice, chop the nuts, and soak the raisins. Wash the pumpkin and carefully cut off the top as a lid. Using a spoon, remove the seeds and fibers from the pumpkin, also scooping out the flesh, leaving only the pumpkin bowl.
- 2
Step 2
Sauté the pumpkin pulp with water for 5–10 minutes. Mix cooked rice, pumpkin, candied fruits, nuts, and raisins.
- 3
Step 3
Add the butter. Peel the apples and grate them on a coarse grater, then add to the rice. Also add honey and the egg.
- 4
Step 4
Transfer everything into a pumpkin pot. Cover with a lid. Place the pumpkin in a baking dish and put it in a preheated oven at 200 degrees for an hour and a half.