Ingredients and Weight:
- Pumpkin: 500 grams
- Rice: 2 cups cooked
- Heavy Cream: 1 cup
- Brown Sugar: 1/2 cup
- Salt: 1/4 teaspoon
- Cinnamon Powder: 1 tablespoon
- Nuts (optional): 50 grams (such as almonds or walnuts)
- Raisins (optional): 50 grams
Preparation Time:
- Preparation: 15 minutes
- Cooking: 45 minutes
- Total: 1 hour
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 375°F.
- Peel and cut the pumpkin into small cubes.
- In a baking dish, spread the pumpkin cubes and bake for 20-25 minutes until tender and slightly caramelized.
- Meanwhile, cook the rice according to the instructions on the package.
- In a saucepan, mix the cooked rice, heavy cream, brown sugar, salt, and cinnamon powder. Stir until combined.
- Add the baked pumpkin cubes to the rice mixture and let it simmer for 10 minutes.
- Stir in the optional nuts and raisins.
- Serve warm or chilled with a sprinkle of cinnamon powder on top.
Nutritional Information:
- Calories: Approximately 400 calories per serving (assuming 8 equal parts)
- Fat: 20g
- Carbohydrates: 55g
- Protein: 5g
Dish Characteristics:
- Creamy and sweet, with a strong pumpkin flavor and a hint of cinnamon spice.
- Serve as a dessert or a hearty breakfast option.
User Comments:
- "This is a fantastic way to incorporate pumpkin into a delicious dessert! The combination of flavors is perfect."
- "I love how creamy and rich this rice pudding is. The addition of pumpkin gives it a unique and festive flavor."
- "This dish is a great way to use up leftover cooked rice. It's simple to make and tastes amazing."
Special Precautions and Tips:
- Be sure to use fresh pumpkin for best results. If using canned pumpkin, look for 100% pure pumpkin puree.
- Adjust the amount of cinnamon powder according to your preference.
- For a richer version, you can use full-fat coconut milk instead of heavy cream.
- This dish can be served warm or chilled, so it's great for both fall and winter seasons.
