Pumpkin is the real Queen of autumn! However, not everyone likes it... Delicate rice casserole with pumpkin and delicate aroma of vanilla and lemon may well please you and your loved ones for Breakfast or afternoon tea...
3/4 Cup rice (120 g) pour milk (300 ml) put on a small fire, cook until tender, stirring occasionally with a spoon. Should make a thick rice porridge.
The pumpkin clean of the seeds and peel (250g - weight of purified 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 the eggs one by one, punching our weight immersion blender.
Add lemon zest and pumpkin, stir.
Heat-resistant form grease with butter. Put the rice-pumpkin mass and send in 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. Send in the oven for another 10 minutes. If necessary, you can hold under the grill for another 5 minutes until the formation of a Golden caramel crust.