The process of making this dessert or snack will take You very little time if the fridge is cooked rice. But, if not, then you need to boil the rice until cooked. Just in case, write that to 100g. brown rice 225ml need. water. I use brown rice because it is healthy, tasty and amazingly well with the pumpkin.

If you have fresh pumpkin, just simmered it in a blender. I have the summer are stocks of frozen pumpkin that I cooked in the steamer, and then was milled just a fork.

Molds for souffle put some small amount of butter, sprinkle with sugar and prepare the spices. Actually, my favorite Gordon Ramsay advises coating the molds with oil with a cooking brush, applying it from the bottom up, thus You form a path, which the soufflé rises.

Whisk the cream until stable peaks enter in the pumpkin along with spices. Gently stir so the souffle didn't have the air.

In molds put the pic and then the pumpkin and cream. Send in a preheated 160 degree oven for 30-35 minutes.

Ready to serve the soufflé immediately, before it has settled.