Oven Baked Rice Cooking Ingredients
- Whole pumpkin. (1.5 kg)
- Rice 150 g
- Red onion 1 pc.
- Garlic 1-2 cloves to taste
- Tomato 1 pc.
- Greens 1 bunch
- Butter 100 g
- Salt to taste
- Ground coriander 1 teaspoon. a spoon
- Ground black pepper to taste
- Turmeric 1 tea. a spoon
- Water to taste
- Oil (olive, sunflower) for frying
- Main ingredients: Pumpkin, Rice
- Serving 3 servings
Inventory:Crockery, Cutting board, Foil, Knife, Plate, Baking sheet, Oven, Casserole, Frying pan
Cooking rice in a pumpkin, baked in the oven:
Step 1: Prepare the pumpkin for baking.For stuffing and subsequent baking in the oven, a small pumpkin is suitable. I will not name a certain grade, any will suit, there will simply be some differences in taste. But until you have formed certain preferences, take the one that you liked more visually. We rinse the pumpkin and cut it in one of two ways: either cut in half to get 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 the whole pulp and seeds with a spoon, you can use a knife (but cut carefully so as not to perforate our "dishes"). How much pulp to take is up to you to decide how much patience you have, since the pulp of a raw pumpkin is quite strong. Of course, the more you scrape the flesh, the more space will be left for the filling. We will also use the pulp, so chop it finely and set it aside 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 it to cool completely.
Step 2: Cook the filling for the pumpkin.
Step 3: Stuff and bake the pumpkin.We spread the resulting mixture into a pumpkin, observing some subtleties: do not ram the filling, but put freely, and leave a little space so that the rice can calmly swell during cooking. Otherwise, the pumpkin can simply fall apart, either already in the oven or on your table, which would be very annoying. Add 40-50 ml of water, put a small piece of butter, and shift the pumpkin onto a baking sheet. In order for it to bake sooner, you need to wrap it with foil. We bake pumpkin stuffed with rice in the oven at a temperature of 180-200 degrees, an hour and a half, until cooked. The baking time depends on the size of the pumpkin, so unfortunately it will not work out exactly. Keep an eye on the oven, and when the pumpkin peel is browned, 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 baked pumpkin rice.We serve rice, of course, in a pumpkin, this is exactly what this dish is good for - its spectacular appearance. Rice can be eaten directly from the pumpkin, or cut the pumpkin itself in portioned pieces, then filling the filling is inevitable. But the taste will remain just as wonderful. Enjoy your meal!
- - You can make the filling for the pumpkin sweet, in which case the company of rice will be dried fruits and nuts.
- - So that the melon does not tumble during baking and just is more stable, you can cover it with apples, for example. They absorb the sweetish juice of pumpkins and also surprise guests.
- - Rice can be replaced with millet porridge.
- - Instead of foil, you can cover the pumpkin with a “lid” - cut off the top, or make the simplest dough of flour and water, roll a flat cake and cover the pumpkin with it.