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Not everyone loves or knows how to cook pumpkin. One of the popular, but also time-consuming, options for using this vegetable for culinary purposes is to cook pumpkin rice in the oven. The result is a fragrant sweet dish that will especially appeal to the younger members of the family. You can serve it in different ways: by cutting the edible “pot” into slices or simply putting the sweet filling into portioned plates.
Recipe for pumpkin and rice baked in the oven
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. 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.
Rice with pumpkin: best recipes with photos
Pumpkin with rice and milk.
Ingredients:
- pumpkin pulp - 520 g - butter - about a glass of milk - rice cereal - 7 tbsp. l. - salt, granulated sugar
Cooking steps:
Carefully wash the pumpkin and remove the seeds and skin. Cut the peeled pieces into cubes, put them in a saucepan, and fill them with water. Take enough water to cover the pumpkin cubes twice as much. Cover with a lid and cook over low heat until the mixture is completely cooked. Turn up the heat a little more and continue cooking until the dish is done. As soon as there is very little water left in the pan, add milk on top, add salt, and throw in a little granulated sugar. Cook the dish until the milk boils. Reduce the heat even lower and continue cooking for 5 minutes. Stir the porridge with a spoon all this time. This time should be enough for the porridge to completely boil. Place a slice of butter in each plate.
Here's another recipe for delicious pumpkin porridge.
Required Products:
- butter - 90 g - sugar and salt - rice cereal - 1.5 cups - milk - 4.6 cups - whipped cream - pumpkin pulp - 790 g
Preparation:
Chop the pulp into small slices, put them in a container, pour one and a half glasses of milk. Before the pumpkin slices are ready, cook over very low heat. Place in a sieve and wipe as soon as the mixture has cooled. Wash the rice, pour three glasses of milk, cook a delicious crumbly porridge. Once it's cooked, stir it into the pumpkin. Put a little oil and place in a preheated oven. When serving, add whipped cream. Recipe with honey.
Peel 300 g of pumpkin, chop the pulp into pieces. Place in a small container, add water, place on the fire, and simmer until soft. Take another pan, pour a glass of granulated sugar into it, pour three glasses of water, put it on the stove, cook the cereal while stirring. You can easily pierce the finished porridge with a knife. Place on plates and mash with a masher. Add pumpkin puree to the finished porridge and stir. Beat the egg into a deep plate, beat it lightly with a fork, pour into the pan, and mix thoroughly. Lastly, add honey and stir.
Stuffed pumpkin.
Required Products:
- water - 190 g - raisins - 45 g - rice cereal - 95 g - pumpkin pulp - 490 g - orange - almond petals - sugar - 45 g - almonds - 45 g
Cooking steps:
Take half of the pumpkin fruit, rinse, carefully remove the seeds, scrape out the pulp with a knife or spoon, leaving only thin walls. Cut the pulp, mix with chopped orange and sugar. Peel the almonds and chop them into large pieces. Boil the cereal and place the pumpkin in a hot oven for 20 minutes. Carefully remove it, let it cool slightly, lay it in layers: rice, nuts, raisins, orange along with pumpkin pulp, repeat the rows several times. Cool the dish a little, garnish with almond petals.
Recipe for baked pumpkin with honey
Baked pumpkin pieces covered with honey will become a delicious delicacy. Such a product, in any form, is suitable for inclusion in a diet for weight loss. Honey does not add extra calories, but gives additional juiciness to the dish. In addition, the vegetable is rich in vitamins.
Pumpkin baked in the oven is tasty and aromatic
Products:
- fresh pumpkin - 400–500 g;
- honey - 2-3 tbsp. l.;
- vegetable oil - 2-3 tbsp. l.
Calculation for 2 servings. Take the vegetable young, it is easier to clean.
Cooking method:
- Peel the pumpkin. Cut the pulp into arbitrary pieces.
- Combine honey and butter, mix thoroughly.
- Dip each vegetable slice in the sauce and arrange in rows on a baking sheet. It is better to first line it with parchment paper.
- Preheat the oven to 180–190 °C.
- Bake the pumpkin for 30–40 minutes.
- Baked slices can be served piping hot. When completely cooled, they resemble candied fruits. A great way to add variety to your tea party.
Cooking rice in pumpkin, baked in the oven:
Step 1: Prepare the pumpkin for baking.
A small pumpkin is suitable for stuffing and subsequent baking in the oven. I won’t name a specific variety, any will do, there will just be some differences in taste. But until you have formed certain preferences, take the one that you like visually. We wash the pumpkin and cut it in one of two ways: either lengthwise in half to make two pumpkin “dishes” that can be stuffed both, or cut off the top of the pumpkin to make a pumpkin “pot with a lid”. Then carefully scrape out all the pulp and seeds with a spoon, you can use a knife (but cut carefully so as not to make holes in our “dishes”). How much pulp to remove is up to you, how much patience you have, since the pulp of raw pumpkin is quite strong. Of course, the more pulp you scrape out, the more room there will be for the filling. We will also use the pulp, so chop it finely and put it in a separate plate. For the filling we need a small amount of pulp, and you can use the rest for another dish. To soften the pumpkin a little before stuffing, pour boiling water into it and leave until it cools completely.
Step 2: Prepare the pumpkin filling.
You can also take any rice, depending on what you want the future filling to be like; if it’s more crumbly, then it’s long-grain rice; if it’s in the form of porridge, then it’s more sticky, round rice. We rinse the rice several times so that the water in which we wash it remains clear. Then put the rice into a saucepan, add water (the water should cover the rice by 2 cm) and cook until half cooked for 10 minutes, drain the water and turn off the stove.
Finely chop the tomatoes, onions and garlic. Add oil to the frying pan, preferably olive, but sunflower will do, salt, spices and heat it up a little. When you smell the aroma, add the onion and garlic to the pan and fry them for 2-3 minutes. Then add tomatoes and pumpkin pulp to the vegetables and continue frying. It's time to add rice and finely chopped greens to the frying pan, mix the filling properly, fry for another 1-2 minutes, and then turn off the stove. And turn on the oven to preheat.
Step 3: Stuff and bake the pumpkin.
We spread the resulting mixture into the pumpkin, observing some subtleties: do not compact the filling, but place it loosely
, and leave a little space so that the rice can swell quietly during cooking. Otherwise, the pumpkin may simply fall apart, either already in the oven or on your table, which would be very disappointing. Add 40-50 ml of water, put a small piece of butter, and transfer the pumpkin to a baking sheet. To make it bake faster, you need to wrap it in foil. Bake the pumpkin stuffed with rice in the oven at 180-200 degrees for an hour and a half, until cooked. The baking time depends on the size of the pumpkin, so, unfortunately, it will not be possible to indicate it exactly. Keep an eye on the oven, and when the pumpkin skin browns and it becomes softer, you can open the foil and check the readiness of both the filling and the pumpkin itself.
Step 4: Serve the pumpkin baked rice.
We serve the rice, of course, in a pumpkin, which is what makes this dish so good - its spectacular appearance. You can eat the rice directly from the pumpkin, or cut the pumpkin itself into portions; the filling will then inevitably fall out. But the taste will remain just as wonderful. Bon appetit!
You can make the filling for the pumpkin sweet, in which case the rice will be accompanied by dried fruits and nuts.
Peel the spaghetti squash in half, remove the seeds and cut into 2 to 3 centimeter pieces. For the sauce, chop the onion, garlic, vegetables and green celery very finely. Fry cooks vegetables in a glass bowl, turning. Add the mince and cook until the meat and vegetables are lightly browned. Deglaze with red wine and leave it. Add the meat stock and season the sauce with tomato paste, salt, pepper and nutmeg. Stir and check the liquid periodically. Add the squash pieces to the sauce and simmer uncovered for 30 to 40 minutes until the squash meat forms spaghetti-like strands.
To prevent the melon from collapsing during baking and to simply be more stable, you can surround it, for example, with apples. They will absorb the sweetish pumpkin juice and will also surprise your guests.
Rice can be replaced with millet porridge.
Instead of foil, you can cover the pumpkin with a “lid” - the cut off top, or make a simple dough of flour and water, roll it out with a flat cake and cover the pumpkin with it.
Add the cream just before the end of the cooking time and let it cook until creamy. Serve with grated cheese. Ingredients 500 g whole wheat flour or durum wheat flour 175 g boiled and pureed pumpkin 1 tablespoon pumpkin seed oil 2 teaspoons chili salt.
Roasted pumpkin with ham and salami
Place all ingredients in a bowl, knead with a little water and salt into a dough and refrigerate the dough for 30 minutes. Roll out the dough with a rolling pin, cut into thin strips and let dry for 30 minutes, add boiling water and cook for 5-7 minutes. Then sprinkle the squash with balsamic, place on a plate and serve with ham and salami.
Mexican pumpkin and zucchini soup
Now add the thyme and corn and cook for about 2-3 minutes. Then add the cream and parsley and season with salt and pepper.
- Serve with cheese sauce or mixed vegetables, if desired.
- Place the baking sheet in the preheated oven for 25 minutes.
- If you want, you can puree the soup.
- Stir in fresh grated Parmesan before serving.
Ingredients 1 medium Hokkaido pumpkin 200 g mascarpone 200 g smoked salmon 1 clove garlic 1 liter vegetable broth Provincial family salt Salt, pepper and nutmeg.
Not everyone loves or knows how to cook pumpkin. One of the popular, but also time-consuming, options for using this vegetable for culinary purposes is to cook pumpkin rice in the oven. The result is a fragrant sweet dish that will especially appeal to the younger members of the family. You can serve it in different ways: by cutting the edible “pot” into slices or simply putting the sweet filling into portioned plates.
Cover the dough and place it in a warm place for about 45 minutes. Once out, first place the bread in a short pan and leave it, then place the bread on a wire rack and let cool.
- Remove skins, seeds and fibers from pumpkin and pumpkin cubes.
- Bring the squash cubes to the boil with 100ml water in a saucepan.
- Then peel the pumpkin meat.
Hokkaido baked goods, also called pumpkin squash, are one of the most prized members of the pumpkin family. Its firm orange flesh contains less water and therefore more nutrients than its larger relatives.
Pumpkin baked with garlic and herbs
Pumpkin is good as a stand-alone snack or in combination with other foods. This is a light side dish for vegetable and meat dishes. Vitamin T in the composition neutralizes the fat content of the adjacent product. Which is ideal for a late and quick dinner. Garlic, seasonings and fresh herbs will add a special piquancy to the taste.
Ingredients:
- pumpkin pulp - 500 g;
- garlic - 3-4 cloves;
- olive oil - 30 ml;
- parsley;
- coriander - 5 g;
- freshly squeezed lemon juice - 20 ml;
- black pepper and salt - to taste.
You will need sour cream as a sauce. You may want to consider another option.
Procedure:
- Cut the washed and peeled pumpkin into slices or large strips.
- Finely chop the parsley and garlic.
- Mix chopped herbs with garlic and spices, add olive oil.
- Pour the resulting sauce over the vegetable preparations. Place in baking foil and wrap.
- Place in an oven preheated to 200°C.
- After 30–40 minutes. open the shell and leave to bake for another 10–15 minutes. You will get a delicious crust.
Serve hot. Can be combined with beef or pork. It will be no less tasty with mashed potatoes or fresh vegetable salad.
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.
Video on how to bake a whole pumpkin in the oven with honey and apples
A dessert that will completely change your idea of pumpkin. A very tasty, incredibly aromatic dish. And most importantly, it will not harm your figure!
- pumpkin;
- apples – 5 pcs.;
- honey – 450 g;
- cloves – 2 pcs.;
- cinnamon stick – 1 pc.
Don’t be afraid of this vegetable, cook pumpkin, make main courses or desserts from it, experiment and you will understand how unusual this gift of nature is. And don’t forget that it is stored for a very long time, so you can enjoy delicious treats throughout the year!
