Summary

Ingredients

• 400 g pumpkin (se) (e.. nutme, butternut, orane tots, Hokkaido)
• 250 g rice (rice puddin, short rain)
• ml 1,500 milk, (alternatively: soy milk)
• 50 grams sugar
• 30 g butter or mararine
• 2 tablespoon lemon juice
• 1 teaspoon lemon peel, grated
• 1 pinch (s) salt
• 1 teaspoon ginger, freshly grated
• a lot cinnamon, for dusting

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Instructions

1. Peel the pumpkin and cut into small cubes. Cover with a little water and cook over medium heat for approx. 20 minutes until soft.
2. In the meantime a second pot of cold water
3. swing out. Add rice, milk, sugar, butter, lemon juice, lemon zest and salt to the saucepan and bring to the boil, stirring occasionally. Switch back immediately, cover and simmer over low heat for approx. 25 - 30 minutes. Stir it from time to time so that nothing burns.
4. Drain the cooked pumpkin well in a colander. Mix the hot rice pudding with the pumpkin and the freshly grated ginger. Dust with a lot of cinnamon and serve.