Ingredients

2 ½ pounds orange pumpkin

3 ½ cups chicken stock

3 ½ cups milk

salt and white pepper

2-3 teaspoons sugar, or to taste

2/3 cup measure of raw rice, but cook it for this recipe

1 teaspoon cinnamon garnish

Method

Remove the peel, seeds and fiber from the pumpkin and cut it into pieces.

Put it into a large pan with the chicken stock and the milk, season with salt and pepper, and sugar and simmer for 15-20 minutes or until tender.

Lift the pumpkin out and puree in a food processor or mash with a potato masher.

Return to the pan.

Bring to a boil once again, add the cooked rice, and simmer to heat through.

Add a little water if necessary to have a light creamy consistency.

Garnish with a dusting of cinnamon.

Cooks Comments and Tips

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