Savory Rice Pudding with Pumpkin

To prepare a delicious pumpkin rice pudding, start by boiling the rice in a large pot, along with the peeled and diced pumpkin. Make sure the water is salty, as this step will add extra flavor. Let everything boil for about 12 minutes. Once the rice is cooked and the pumpkin has softened, drain the mixture in a colander and let it cool slightly.

Meanwhile, in a large bowl, beat the eggs together with the milk, gradually adding the grated cheese. It is important that all the ingredients are well incorporated to achieve a uniform texture. Season the mixture with salt and pepper to taste, keeping in mind that the pumpkin will add a sweet flavor, so a bit of black pepper will balance it excellently.

To bake the pudding, prepare a 26 cm tray if you want a flat-looking pudding, or a 24 cm one for a taller and fluffier version. Line the tray with baking paper, moistening it initially and then squeezing it well in your fist, so it will fit much better on the bottom of the tray. After completing this step, add the rice and pumpkin mixture, ensuring it is evenly distributed.

A special aspect of this recipe is the addition of pumpkin flowers. Clean them with a damp cloth, being careful to remove the pistil, then carefully place them on top of the mixture in the tray. These flowers will not only add a pleasing aesthetic look but will also enrich the flavor of the pudding.

Now, preheat the oven to 180-190 °C. Once the oven is ready, place the tray inside and let the pudding bake for a minimum of 35-40 minutes. It is important to check its state by doing the toothpick test; carefully take the tray out of the oven to avoid burning yourself. If the toothpick comes out clean, the pudding is ready, but if more time is needed, let it bake for a few more minutes. After removing the pudding from the oven, let it cool slightly before slicing. This pudding can be served warm or at room temperature, making it a perfect dish for a family meal or a special occasion. Enjoy every bite!

 Ingredients: 200 g Carnaroli rice, 150 g pumpkin, 100 g grated Parmesan or any other cheese, 3 eggs, salt, 1/4 teaspoon freshly ground pepper, 150 ml milk, 2 zucchini flowers for decoration, baking paper

 Tags:  eggs cheese rice milk pumpkin pudding gluten-free recipes vegetarian recipes