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ingredients
Rice with pumpkins
1 small pumpkin (about 250 gr)
100 g rice with round grain
10 gr parmesan
15 gr butter
5 large leaves basil
little lemon peel
salt, black pepper
Portions: 3
Calories: 189 horse / serving
Preparation
Rice with pumpkins
Cut the pumpkin cane but not very small, so as not to break after baking. Sprinkle with salt and leave to drain for 15-30 minutes, on paper towels. After this time the water is well absorbed.
Place the pumpkin in a heat-resistant vessel, where it can fit on one layer. Sprinkle with black pepper.
Bake at 220C (with a grilling program if you have one) for 30 minutes, mixing once in half.
How to make pumpkin rice boil. Wash in a few waters until the water stays clean on it, it is no longer milky.
Add a lot of water to the boil and salt. When boiling, add the rice and let it simmer for 2 minutes. Then the heat is low, the water does not bubble just now. It is left so until the grain is made but still feels slightly strong in the center. This time depends on the rice you use. You will need to check it periodically. Do not take this time after the boiling time given on the package. When the grain is soft but seems to need a little more, turn off the heat and leave the rice in the water for about 2 minutes. After this time everything should be done.
Boiling it like this, do not risk the round rice boiling too much and becoming sticky or even velvety.
Drain the rice, mix a little salt in it (mix it slightly with two forks, because the hot grain is still fragile) and let stand until the pumpkin is ready.
Remove the pumpkin with the pumpkin. Add boiled rice, finely grated parmesan and butter. Gently mix with two forks until completely melted. We use the heat of the dish and the pumpkin to melt the butter and parmesan. Taste salt during this time and add if necessary.
Add the basil cut into strips and a little lemon peel (as you pass 4-5 times with the small grater - microplane - on the lemon). It is better immediately with all the fresh flavors and the good texture of the rice
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