Time: 2 hours 20 minutes
Complexity: easily
Servings: 4

Rice casserole with pumpkin - a detailed recipe.

Ingredients:

• 1 butternut squash of the mace variety weighing 1400-1600 g.
• 1 tbsp softened butter
• 0.25 cups brown sugar, plus extra for sprinkling
• 0.66 cups instant rice
• 1 can (400 g) of condensed milk
• 1 tbsp. molasses
• 0.25 tsp vanilla extract
• 0.25 tsp ground cinnamon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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butternut squash, rice, condensed milk

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Preparation:

Step 1
• Preheat oven to 190°C.
  
  Cut off 4 cm of the top of the pumpkin and set aside. Scoop out the seeds and strings. Brush the inside of the pumpkin with butter, then sprinkle with 1 tablespoon of brown sugar and a pinch of salt.
Step 2
• Combine rice, condensed milk, molasses, vanilla, cinnamon, the remaining 3 tablespoons brown sugar, and a pinch of salt in a small saucepan and bring to a boil, stirring occasionally.
  
  Place the pumpkin in a baking dish and fill it with rice pudding mixture. Cover the pumpkin with the top and add boiling water to a depth of 2 cm.
Step 3
• Cover loosely with foil and bake until the pumpkin is tender and the pudding is thick, about 2 hours. Scoop out the pumpkin flesh and stir it into the pudding. Sprinkle with brown sugar.
  
  Recipe rice pudding with pumpkin.

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