Sweet Rice Stuffed Baked Pumpkin
Artem Y
4
25 minutes
90 minutes
806
Georgian cuisine
Dessert
Sweet Rice Stuffed Baked Pumpkin is a warm, comforting dish filled with fragrant rice, tender dried fruits, crunchy nuts, and a hint of honey and spice, all baked inside a naturally sweet, golden pumpkin. It’s a rustic, cozy recipe that brings together texture, aroma, and seasonal flavor in every bite. Perfect for autumn gatherings, holiday tables, or anyone craving a beautiful, wholesome treat.
Ingredients
1 pumpkin
1.5 cups rice
3.5 oz prunes
1.75 oz dried apricots or goji berries
1.75 oz raisins
1.75 oz almonds
3.5 oz walnuts
1 Tbs honey
½ Tsp cinnamon
¼ Tsp ground clover
1.75 oz sugar
Directions
Wash and dry the exterior of the pumpkin. Cut the top 1/4 off, save it as it will be used as a lid. Using a spoon scrape out the insides, fiber, and seeds. Rinse the inside of the pumpkin, and pat dry.
Bring 3 cups of water to a boil in a saucepan. Add the rice and reduce the heat to low. Cook the rice for about 15 minutes. Make sure not to cook the rice thoroughly. Drain the remaining water.
Cut the apricot and prunes into small cubes, coarsely chopping the almond and walnuts. In a bowl, mix together the rice, chopped fruit, and nuts. Add raisins, sugar, honey, ground clove, and cinnamon. Mix thoroughly.
Preheat the oven to 350°F. Stuff the filling into the pumpkin pouring the ¼ of cup hot water over the top of the filling. Put the top of the pumpkin back on, place it on a baking sheet, and bake for 1 hour or until soft.
Cut into wedges; serve.