Ingredients
Original recipe: 6 servings. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 2000 gSmall edible baking pumpkin
- 150 gDry long-grain white rice, rinsed
- 300 mlWater
- 70 gDried apricots, chopped
- 50 gRaisins
- 50 gWalnuts, chopped
- 40 gUnsalted butter, divided
- 3 tbspHoney
- ½ tspGround cinnamon
- ½ tspFine salt
Make it
- Heat the oven to 190°C/375°F. Cut a sturdy lid from the pumpkin and scoop out the seeds and stringy fibers, leaving the flesh intact. Rub the cavity with 10 g butter and a pinch of the measured salt.
- Put the rice and water in a saucepan. Bring to a boil, cover and simmer on low for 10 minutes, leaving the rice slightly firm. Drain any excess water.
- Mix the rice with the apricots, raisins, walnuts, remaining butter, honey, cinnamon and remaining salt. Spoon loosely into the pumpkin, leaving a little space for expansion, and replace its lid.
- Set the pumpkin in a roasting dish. Cover loosely with foil and bake for 60 minutes, then remove the foil and bake for 15–30 minutes more, until a knife slides easily through the pumpkin flesh and the filling is steaming hot.
- Rest for 10 minutes. Transfer carefully to a serving board, remove the lid and cut into six wedges, allowing the filling to spill outward.
Ingredients, recipe context & sources
Ingredient flags: Milk, Tree nuts. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.