Composition / ingredients
Cooking method
Rice and pumpkin for the filling will be cooked separately, otherwise our filling will turn into an unsightly mess. But it's worth starting cooking with the preparation of raisins. It needs to be rinsed, filled with hot water and left to swell.
While the raisins are soaking, you can do rice. It should also be thoroughly rinsed, put in a saucepan and pour water 1 cm above the rice level. Simmer under the lid for 15 minutes. The finished rice needs to be cooled.
The time when the rice is cooked can be used to prepare the pumpkin. It is necessary to clean it from the hard skin and seeds and grate it on a coarse grater. Then put it in a saucepan with a thick bottom and pour in as much milk (water is possible) so that it covers the pumpkin up to half. Cook the pumpkin over low heat until tender (soft). If there is excess liquid left in the saucepan at the end of cooking, it must be drained.
The rice and pumpkin have been sorted out, now you can go back to the raisins. You need to drain the water from it and dry it with a paper towel. If you get a large dried fruit, you need to cut it.
The last stage of cooking is the combination of all the ingredients. Add rice, raisins, honey (or sugar) and cinnamon to the pumpkin. Mix everything well and let it brew a little.
Pumpkin filling is ready to use. Bake pies with pleasure!
Bon appetit!
Calorie content of the products possible in the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Pumpkin - 29 kcal/100g
- Honey - 400 kcal/100g
- Cinnamon - 247 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Round rice - 330 kcal/100g
