1. Pumpkin cleaned, cut into small pieces. Simmer 25 g butter, 2 tbsp sugar and cinnamon (to taste) until soft. Mash with a fork into a puree (grind with a blender). 2. Raisins (you can add dried apricots), pour hot water, drain in a colander. I had a very large raisins, so I still cut. 3. Wash rice, boil until tender in salted water. Drain in a colander. Add 2 tbsp of condensed milk. (Next time I will add 2 spoons of sour cream or egg to the rice to better hold the shape). 4. Curd mix well with 1 egg, 2 tbsp sugar, a sachet of vanilla sugar (I was low fat if cottage cheese is dry, you will need 2 eggs or a little sour cream).

Round form for baking grease with vegetable oil. Put layers: rice-raisins-cottage cheese-pumpkin puree. Put 25 g of chopped pieces of butter. Whisk 1 egg and a sachet of vanilla sugar. Pour this mixture in the casserole. Bake at 180 C. In the journal time 20 minutes, but even after 40 minutes of pumpkin puree I still had the same liquid as in the beginning of baking, so my casserole stood in the oven for about an hour. I think the best in the pumpkin, add 1 tbsp corn starch.

After baking sprinkle with mixture of cinnamon and powdered sugar. Cool and carefully remove from the mold. Serve with sour cream or condensed milk. Very tasty and tender casserole turned out. Bon appetit!!