Pumpkin is the real queen of autumn! However, not everyone likes it... A delicate rice casserole with pumpkin and a delicate aroma of vanilla and lemon may well appeal to you and your loved ones for breakfast or afternoon tea...
Pour 3/4 cup of rice (120 g) with milk (300 ml), put on a small fire, cook until tender, stirring occasionally with a spoon. You should get a thick rice porridge.
Peel the pumpkin from the seeds and peel (250 g - the mass of the peeled pumpkin). Grate on a coarse grater.
In the finished porridge, add 3 tbsp. l. with a hill of sugar, vanilla sugar, mix.
Add sour cream and, adding eggs one at a time, beat our mass with an immersion blender.
Add lemon zest and pumpkin, mix.
Grease the heat-resistant mold with butter. Put the rice-pumpkin mass and send it to a preheated 180 degree oven for 30 minutes.
After 30 minutes, put pieces of butter on top of the casserole and sprinkle with brown sugar. We send it to the oven for another 10 minutes. If necessary, you can hold it under the grill for another 5 minutes until a golden caramel crust forms.