Rice porridge with pumpkin, prepared according to this recipe in the oven, is not only tasty, but also healthy. This porridge can be safely eaten by both children and adults. For this dish, it is better to take sweet varieties of pumpkin, then you won’t need to add a lot of sugar. The pumpkin cubes turn out to be very soft and tender; if you lightly touch them with a fork, they will immediately turn into puree. Our family loves it when there are whole pieces of pumpkin on a plate. Be sure to try it! Preparing the porridge is very simple, and the result is magnificent.
Ingredients
To prepare rice porridge with pumpkin in the oven you will need:
pumpkin - 600 g;
rice - 150 g;
sugar - 100 g;
milk - 400 ml.
Cooking steps
Remove the skin and seeds from the pumpkin. Cut the dense, seedless pulp into equal cubes (approximately 2x2 cm in size).
Place the pumpkin cubes in a cast iron or thick-walled pan. You can also use a ceramic baking dish for baking in the oven.
Any type of rice will do. I always use long and steamed rice. Rice needs to be washed and poured into a cast iron pot with pumpkin.
Stir so that there is no sugar or rice on top. Close the lid and place the rice porridge with pumpkin in an oven preheated to 160 degrees for 45-50 minutes.
During this time, the rice will cook, but will remain crumbly, and the pumpkin will become tender, juicy and soft.
Arrange the aromatic, delicious rice porridge with pumpkin, cooked in the oven, on plates and serve.
Bon appetit!
Stuffed pumpkin, which can be included in the Lenten menu, is prepared with rice, dried fruits and orange. Even novice cooks can master such an easy-to-prepare dish. The fresh one will be soaked in orange juice, and in combination with dried fruits it will become a very healthy treat. The recipe is a storehouse of vitamins, suitable for both children and all adults, because baked pumpkin is a source of fiber, a large list of microelements and vitamins.
baked in the oven with rice and dried fruits
Ingredients:
- 1 small oblong pumpkin;
- a handful of raisins and prunes;
- 1 large orange;
- 150 grams of round rice;
- 100 grams of butter;
- 100 ml milk;
- a couple of spoons of sugar.
Cooking process:
Wash the pumpkin, remove the seeds and divide it into two approximately equal parts. For a beautiful design, use a knife to make curly edges.
Rinse round rice in several waters to get rid of excess starch.
Cook the rice until half cooked. Lightly salt the water for rice. This cereal does not have a pronounced taste, so when cooking, you can add spices and seasonings to it. Rinse the half-cooked rice to make it even more crumbly.
Rinse raisins and prunes with water and pour boiling water over them. Chop the prunes so that they are not too large. Dried fruits should be approximately the same size.
Peel the orange and separate the pulp from the partitions using a knife. The orange pieces should be small in size.
Combine rice with dried fruits and citrus. Squeeze the juice out of the remaining orange and pour it into the rice filling. 
Place a few pieces of butter into the raw pumpkin. It will make the pulp soft and tender.
Spread rice filling into each pumpkin half.
Sprinkle with sugar or add liquid honey to your taste. Pour milk to steam the rice and make it softer. Cover the pumpkin with foil and place in the preheated oven. The oven temperature should be about 200°. Foil will protect you from burnt edges. Bake the pumpkin in the oven for about 30 minutes so that the rice is cooked and the pumpkin is baked. When the pumpkin pots with filling are ready, remove the foil and wait for the dish to cool slightly.
Serve garnished with orange slices.
This pumpkin can be served as a sweet dish or dessert.
Pumpkin stuffed with rice and dried fruits, baked in the oven is a tasty, bright dietary dish, which in Armenia is called “Khapama”. Holidays and large family feasts are not complete without Armenian khapama. It is customary to serve stuffed pumpkin at weddings: the dish is presented symbolically, wishing the newlyweds prosperity, a life as sweet as honey, and bright, fiery love like the color of the pumpkin itself.
You can add various available dried fruits to the traditional khapama, as well as fresh fruits and berries: cherry plum, pieces of apples, quince. The dish can be prepared not only in a sweet, dessert version, but also in a salty, snack version, adding salt instead of honey or sugar, and pieces of meat, spices and onions instead of dried fruits.
Recipe information
Cuisine: Armenian.
Method of preparation: baking in the oven.
Total cooking time: 2 hours 30 minutes.
Number of servings: 2.
Ingredients:
- rice (basmati and wild mix) - 70 g
- pumpkin (whole) - 400 – 500 g
- honey (or sugar) – 3 tbsp. l.
- dried apricots - 10 – 15 pieces
- raisins - 2 tbsp. l.
- cinnamon, cloves - optional
- cream (33%) - 100 ml.
Preparation
Boil the wild rice and basmati mixture in water until tender (about 30 minutes)
Cut off the “cap” from the pumpkin. Do not throw it away as it will serve as a lid while baking.
Use a spoon to scoop out the seeds from the pumpkin and scrape down the sides of the pumpkin. Cut the pulp into cubes. The thickness of the pumpkin walls should remain 2.5 - 3 cm.
Wash dried apricots and cut into cubes.
Add raisins to dried apricots and pumpkin.
Add any sweetener to taste. It can be any fruit syrup, honey, jam or sugar.
Add cooked rice. Add spices as desired. Mix everything.
Transfer the filling into the cavity of the pumpkin.
Pour in cream. Pry the filling with a spoon so that the cream reaches the bottom freely.
Cover the pumpkin with a “hat”, wrap it in foil and place in the oven for 1.5 – 2 hours. Bake at 180 degrees.
Cool the pumpkin and unwrap it.
Carefully remove the pulp from the sides with a spoon, combining it with the sweet rice.
Only the pumpkin skin should remain.
Divide the pulp with filling into plates. When serving, pour over cream. If you wish, complement the dish with almonds, chopped or whole nuts - walnuts, hazel, pine or any other.
Note to the owner:
- Instead of raisins and dried apricots, you can add other dried fruits to the pumpkin: prunes, pieces of figs, dried cherries or cranberries. Rice can also be combined with pieces of apples or quince, and ground cinnamon can be added as a spice.
- The cream in the dish can be replaced with melted butter.
Pumpkin stuffed with rice and dried fruits, baked in the oven is a tasty, bright dietary dish, which in Armenia is called “Khapama”. Holidays and large family feasts are not complete without Armenian khapama. It is customary to serve stuffed pumpkin at weddings: the dish is presented symbolically, wishing the newlyweds prosperity, a life as sweet as honey, and a bright, fiery life...
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How to cook baked pumpkin with rice
With the onset of autumn, the diet is replenished with another healthy vegetable - pumpkin. Dishes with it help improve immunity, relieve depression and have a positive effect on vision. Along with the standard milk pumpkin porridge, you can please your loved ones with an innovation. Baked pumpkin with rice will pleasantly surprise you not only with its unusual execution, but also with its rich taste. The recipe is so simple that it will become one of the best.
Recipe for pumpkin and rice baked in the oven
Pumpkin with rice baked in the oven turns out especially tasty and fragrant. Rice in this version acquires a crumbly structure and a sweetish taste. However, this does not spoil the overall impression, but only adds spice.
Source: Depositphotos
Baked pumpkin with rice - an original and tasty dish
Product set:
- 1 medium sized pumpkin;
- 200 g rice;
- 500–550 ml milk or cream;
- 20 g honey;
- 30–40 g butter;
- 200 g dried fruits;
- 2 fresh apples;
- salt to taste.
The choice of dried fruits is individual - dried apricots, raisins, prunes. You can add nuts.
Step-by-step preparation:
- Cut off the top of the washed pumpkin using a sharp funnel-shaped knife. Remove the seeds from inside.
- Rinse the rice in several waters, brew with boiling water and leave for 5-10 minutes. This will help remove the gluten and the porridge will turn out crumbly.
- Wash dried fruits. Cut the apples into cubes.
- Mix rice with all ingredients in a separate bowl, add honey.
- Divide the oil into 2 parts, place one on the bottom of the pumpkin. Fill one third of the volume with the prepared rice-fruit mixture, as it will swell during the stewing process. The second piece of butter will go on top.
- Pour in milk or cream. It is permissible to replace it with water, then the calorie content in the finished state will decrease, but the taste will change.
- Cover the vegetable with the previously removed lid. Wrap in foil and place in an oven preheated to 200°C. Bake for 50–80 minutes.
Do not remove the foil immediately. Let the dish cool a little, which will have a better effect on the final result.
Rice porridge baked in pumpkin is suitable for breakfast, dinner or lunch. Prepare for the holiday table, which will become a worthy decoration and surprise for guests. Before eating, cut the vegetable into segments, this makes it easier to serve. Decorate with whipped cream, walnuts or almonds. Pumpkin sweetness can be diluted with sourness in the form of cranberry or any berry juice. Pairs with fresh buns, muffins and other sweet baked goods. Bon appetit!