1 kg pumpkin.
4 eggs.
4 cups milk.
2/3 cup water.
2/3 cup uncooked rice.
1/2 cup sugar.
25g butter.
salt to taste.
Method:
Cut the pumpkin into small pieces,
remove the seeds, combine with water and salt,
and cook until soft enough to remove the skin.
Return the pumpkin to the pot, add the milk and
rice, and cook for another 25 to 30 minutes. Remove
from stove and cool.
Beat the eggs lightly with the sugar and mix thoroughly
with the pumpkin and rice mixture. Melt the butter
and add to the mixture, making sure that all the
ingredients are thoroughly combined.
Pour the mixture in a greased baking dish. Bake
in a moderate oven for 15 minutes or until the
top develops a golden crust.
Serving
Serve as a side dish to any main course.
Serves 6-8.
About this Recipe: Adapted from Kyra Petrovskaya's
recipe as published in her book 'Russian Cookbook'.
