Pumpkin Casserole with Rice
by Editorial Staff
Delicious, hearty, and healthy breakfast. Pumpkin casserole with rice is a great substitute for morning porridge for children.
Cook: 20 minutes
Servings: 6
Ingredients
- Rice – 160 g
- Milk – 1 glass
- Pumpkin – 360 g
- Sugar – 1 tbsp
- Chicken eggs – 2 pcs.
- Rusks – 4-5 tbsp (how many will it take)
- Butter – 20 g
- Vegetable oil – 2 tbsp
Directions
- Rinse the rice thoroughly. Peel the pumpkin, cut into cubes about 1×1 cm.
- Put pumpkin and rice in a saucepan, pour over the milk. Put the saucepan on the fire, bring it to a boil. Cook over the lowest heat, covered, until tender (20-30 minutes).
- Turn on the oven to heat up to 190 degrees. Combine eggs, sugar, and soft butter in a bowl. Beat everything well.
- Cool viscous rice porridge, cooked with pumpkin to 60-70 ° С, add the beaten egg-meat mixture. Mix the mixture thoroughly. Crush crackers with a rolling pin. Grease a baking dish or baking sheet generously with vegetable oil and sprinkle with breadcrumbs.
- Put the resulting mass into a mold and send it to an oven preheated to 190 degrees for about 15 minutes (be guided by the characteristics of your oven).
- Pumpkin casserole with rice is ready. Serve pumpkin casserole with sour cream, jam, or sweet sauce.
Enjoy your meal!
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