Sweet milk rice casserole with pumpkin from the oven
Ingredients
- 200 g rice
- 500 ml milk
- 500 g pumpkin
- 50 g butter + something for greasing
- 2 tbsp sugar
- ⅓ tsp salt
- 4 eggs
- 3 tbsp sour cream
- dried fruit, to taste
Utensils
- pan
- bowl
- grater
- blender
- casserole
Instructions
- Put the rice in a saucepan with the milk and bring to the boil.
- Cook the rice pudding in the milk for about 15 minutes.
- Let it cool slightly.
- If the rice casserole is to be prepared with dried fruit, put it in a bowl with Pour over the boiling water.
- Leave the fruit to stand for 10-15 minutes.
- Then drain off all the liquid.
- Roughly grate the pumpkin.
- Use a mixer to whip up the softened butter, sugar and salt.
- Add the eggs and sour cream and continue beating until a homogeneous mass is obtained.
- Mix the mixture with rice pudding, pumpkin and dried fruit.
- Distribute the whole thing evenly in a greased casserole dish.
- Bake at 180°C for approx. 45-60 minutes.
- Sweeten Serve the milk rice casserole warm with pumpkin.
