Ukrainian Pumpkin And Rice Pudding

Instructions

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.

Author's Comments

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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