Ukrainian Pumpkin And Rice Pudding

1. 1

   In nonstick saucepan, heat milk, add rice and salt, and mix lightly.

2. 2

   Bring to boil, reduce heat, cover, and cook 15 minutes.

3. 3

   Rice should be a little undercooked and fluffy.

4. 4

   Plump raisins in hot water, then drain.

5. 5

   Mix raisins, chopped almonds, and almond extract with cooked rice.

6. 6

   Heat butter in a large skillet, mix in pumpkin puree, and add sugar.

7. 7

   Cut top of pumpkin to make a lid, remove seeds and membrane, and butter the inside.

8. 8

   Fill with half of the rice mixture, then add a layer of pumpkin puree, and finish off with rice.

9. 9

   Dot with butter.

10. 10

    Bake in a greased heavy baking platter 325F for about 1 hour, until warmed through.

11. 11

    To serve, spoon out filling.

* Per serving · 4 servings · Values may vary.

No additional tips available.