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

  1. Rinse the rice thoroughly. Peel the pumpkin, cut into cubes about 1×1 cm.
  2. 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).
  3. Turn on the oven to heat up to 190 degrees. Combine eggs, sugar, and soft butter in a bowl. Beat everything well.
  4. 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.
  5. 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).
  6. Pumpkin casserole with rice is ready. Serve pumpkin casserole with sour cream, jam, or sweet sauce.

Enjoy your meal!

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