Pumpkin Kasha
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt (peeled) pumpkin
- stakan cream or milk
- куска sugar
- ложка butter
- ложка flour
- stakan rice
Instructions
- Boil pumpkin pieces soft, drain, and dilute with cream/milk, sugar, butter, and optional flour; boil and serve.
- Alternative: sieve boiled pumpkin, cook parboiled rice in milk, combine, add butter and sugar, and bake to brown.