Description
Brilliant were our ancestors, bake the pumpkin in the oven with rice and cream. This is really something divinely delicious. If you have never tried highly recommend. With multi-colored rice from the Mistral, the dish became brighter, tastier and more attractive. A real firework of colors and taste.
Ingredients
-
Figure
4 Tbsp
-
Pumpkin
400 g
-
Dried apricots
10 piece
-
Raisins
2 Tbsp
-
Sunflower seeds
1 Tbsp
-
Orange zest
1 tsp
-
Almonds
5 piece
-
Cinnamon
0.2 tsp
-
Brown sugar
3 tsp
-
Cream
100 ml
Cooking
Rice aquatics Color Mix is ideal for this recipe, it is bright and delicious, just what we need for dessert. Wash rice, cover with water and cook for 15 minutes. Drain in a colander and rinsed again under running water.
Wash pumpkin, cut off the top part with the tail. We need her as a cover. With a spoon remove the seeds and scrape the walls of the pumpkin, leaving only the wall about 1.5 inches.
Cut part of the pumpkin (1/3) cut into small cubes. Apricots rinse and cut into cubes.
Add washed raisins. No raisins or apricots to soak in hot water is not necessary.
The pumpkin and the dried fruits add the prepared rice.
Add cinnamon powder, orange zest, crushed almonds, and sunflower seeds.
Lay the prepared filling into the pumpkin, pour over the cream. With a spoon lightly stir so that cream can reach the bottom of the pumpkin. Put 3 slices of brown sugar (3 tsp).
To close the "pot" with "lid" :).
Wrap the pumpkin in foil and put on 1.5 hours in the oven. Bake at 180 -200 degrees. In multivarka mode "pastries" - 60 minutes.
20 minutes before end of baking remove the foil from the top and give the pumpkin is browned.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.