Baked Rice with Pumpkin — creamy and delicious. Today I want to share a simple and very tasty recipe starring my beloved pumpkin. A baked rice with pumpkin cream and lots of stringy mozzarella. A delightful crunchy crust that wins you over with the first forkful! My recipe is really simple and I’m sure that if you make it it will be a success and will please even those who are a little skeptical about pumpkin — that orange color immediately brings joy to the table. Have I convinced you? Let’s run to the kitchen and prepare Baked Rice with Pumpkin together!
DON’T MISS THESE RECIPES TOO:
- Rustic Pie with Pumpkin and Speck — a delicious savory tart
- Tagliatelle with Pumpkin and Speck — super creamy and flavorful
- Risottos with Pumpkin — the creamiest and tastiest risotto recipes
- Pumpkin and Potato Croquettes with an irresistible melty center
- Conchiglioni with Pumpkin and Mushrooms — an irresistible first course
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 4People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 460.05 (Kcal)
- Carbohydrates 65.46 (g) of which sugars 1.99 (g)
- Proteins 17.60 (g)
- Fat 13.71 (g) of which saturated 7.61 (g)of which unsaturated 4.07 (g)
- Fibers 1.42 (g)
- Sodium 1,409.58 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Rice with Pumpkin
- 1 2/3 cups Carnaroli rice
- 4 1/3 cups pumpkin (diced)
- 1/2 cup parmesan (grated)
- 7 oz mozzarella (cubed)
- 1 white onion (medium)
- 2 tablespoons extra virgin olive oil
- to taste salt
- 1 pinch pepper
How to prepare Baked Rice with Pumpkin
Clean the pumpkin by removing the skin, seeds and internal fibers. Cut the pumpkin into small cubes and place them in a pan with the extra virgin olive oil and the peeled, thinly sliced onion. Add a pinch of salt and pepper and let cook over medium heat for 10-12 minutes, stirring often with a wooden spoon and adding a little water if it dries out. Let cool and transfer the pumpkin to a blender or food processor to reduce it to a smooth cream.
While the pumpkin is cooking, prepare the rice. Put the rice into a pot of boiling salted water and cook for about 16-18 minutes or according to the package instructions for the rice you are using. Drain the rice while it is still slightly firm and transfer it to a bowl.
Dress the rice with the pumpkin cream and the cubed mozzarella. Mix well and pour into a baking dish. Sprinkle generously with grated parmesan. Bake the Baked Rice with Pumpkin in a preheated oven at 392°F for 15-16 minutes in conventional mode. In the last minutes of cooking switch the oven to grill (broil) mode to brown the top.
See you tomorrow with a new recipe — hugs, Loredana
Loredana’s Tips
If you have leftover rice you can store it in the fridge for one day or you can also freeze it. You can enrich the rice with cubes of salami, speck or cooked ham.
You can bake the rice in small individual baking dishes as well.
Also read the recipe for my Pumpkin Purée and the recipe for my Pumpkin and Chickpea Patties
