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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
:30 |
Total Time: |
1:30 |
Ingredients: |
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2 cups milk
1 cup long grain rice
2 tsp. salt
2 tbsp. butter
2 cups pumpkin puree
2 tbsp. sugar
1 cup raisins
1 well-formed pumpkin with 2 inch stem (small)
1 cup chopped blanched almonds
1/4 tsp. almond extract
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Directions:
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In nonstick saucepan, heat milk, add rice and salt, and mix lightly. Bring to boil, reduce heat, cover, and cook 15 minutes. Rice should be a little undercooked and fluffy. Plump raisins in hot water, then drain. Mix raisins, chopped almonds, and almond extract with cooked rice.
Heat butter in a large skillet, mix in pumpkin puree, and add sugar.
Cut top of pumpkin to make a lid, remove seeds and membrane, and butter the inside. Fill with half of the rice mixture, then add a layer of pumpkin puree, and finish off with rice. Dot with butter. Bake in a greased heavy baking platter 325°F for about 1 hour, until warmed through. To serve, spoon out filling.
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This dish which uses a pumpkin as a casing for a rice, pumpkin, and raisin mixture, is a wonderful accompaniment to game or roast meats. It looks festive and highlights the sideboard or table. It is most appropriate for a winter pick-me up menu.
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