Rice porridge in pumpkin baked in the oven
Description
The dish is prepared without unnecessary complications. When making rice porridge in pumpkin in the oven, try to choose a round, evenly shaped pumpkin resembling a pot. This way, it will be easier to carve out, and the rice will cook evenly in the oven. It's worth noting that you should use sour cream with a high fat content, as this makes the porridge more tender. In addition to raisins, you can also add dried apricots. The porridge turns out very sweet, more like a dessert than a main dish. The finished dish can be served at the table.
Instructions
- 1
Step 1
First, cook the rice: rinse it and boil for about 10 minutes (until half-cooked). Then drain in a colander and let the water drain off.
- 2
Step 2
Wash the pumpkin, carefully cut off the top, and remove all seeds and pulp. Use a spoon to scrape out the flesh, leaving walls about 1.5 cm thick.
- 3
Step 3
In a plate or bowl, mix rice, raisins, sour cream, and sugar. Grate the pumpkin flesh and, if there are very large pieces, add them to the rice as well. Beat the eggs with a mixer and carefully pour them into the rice mixture. Mix everything together.
- 4
Step 4
Place the prepared filling into the pumpkin, cover with the lid, and bake in the oven for one hour at 180 degrees. Let the cooked rice porridge in the pumpkin cool slightly, then serve directly in the pumpkin.