Rice casserole with pumpkin

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Having tried my next "experienced masterpiece" my mother said: "Wow! Daughter - it's so delicious!" Now I'll cook the pumpkin and so!

Rice casserole with pumpkin

Ingredients: pumpkin, polished rice, milk, chicken eggs, sugar, vanillin, salt, butter for greasing the mold

Cooking method:

I had no other and I took polished rice for cooking. You can replace it with a round one for more gluten. Boil rice in salted water until half cooked. We clean the pumpkin from the peel and only then weigh it.

Cut the pumpkin into small cubes, mix with rice. Spread the mixture on an oiled baking sheet. It is good to use a small form for cooking so that the casserole is tall.

Turn on the oven to heat up to 180 C. In a separate bowl, break the eggs, add sugar, vanillin, beat together a little.

Add milk to eggs, mix well.

Pour rice with pumpkin with a mixture of eggs and milk, mix a little. Cover the baking sheet with foil and bake in the oven for 30-40 minutes. After the time has elapsed, remove the foil and let the casserole brown a little.

Here is such a casserole. It is moderately sweet and the rice is not dry. If you have a sweet tooth, I recommend adding more sugar. Bon Appetit!

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