Rice and Pumpkin Casserole

by Editorial Staff

A great start to the day is a delicious breakfast. And so that breakfast is also healthy, we offer our recipe for rice and pumpkin casserole.

Cook: 30 minutes

Servings: 6

Ingredients

  • Pumpkin – 1 kg
  • Milk – 3 glasses
  • Rice – 0.75 cups
  • Eggs – 5-6 pcs.
  • Butter – 5 tbsp
  • Sugar – 0.5 cups (to taste)
  • Ground crackers – 50 g (how much will it take)

Directions

  1. Peel the pumpkin and chop finely.
  2. Place the pumpkin in a saucepan, pour in 200-300 g of water, put on fire, bring to a boil and simmer over low heat until the pumpkin becomes soft (15-20 minutes). Rice must be rinsed well. Add the washed rice.
  3. Add milk, bring to a boil and cook for 20-25 minutes. over low heat.
  4. After that, cool the mass, put eggs, melted butter, sugar, and mix thoroughly. Turn on the oven.
  5. Grease the mold with butter and sprinkle with ground breadcrumbs. Put the mass in a greased mold, sprinkled with ground breadcrumbs. Place the form in the oven on the middle shelf, bake the casserole with pumpkin and rice in the oven at 180 degrees until golden brown (about 30-35 minutes).
  6. The rice and pumpkin casserole is ready. Serve the finished rice casserole with pumpkin.

Enjoy your meal!

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