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pie rice pudding and pumpkin

Here is a pie a distinctive flavor, not at all cloying.

A shortbread base topped by rice studded with bits of squash cooked in milk. Covered

then jelly jam pumpkin, orange and ginger . Decorated

Finally, with tufts of whipped cream.

Ingredients for opening a tin of 24 cm

pastry:

• 150 gr. flour
• 100 gr. butter
• 175 gr. icing sugar
• a pinch of salt

Rice and milk

• 1 liter and 1 / 2 milk
• 120 gr. sugar
• a pinch of salt
• 1 vanilla pod open
• 300 gr. Rice
• 400 grams of pumpkin

Gelatin

• 5 sheets of clear jelly
• 300 gr. pumpkin jam
• 200 ml of orange juice

decoration:

• 150 ml cream
• 1 tablespoon sugar
• pumpkin seeds or chopped strip (to taste)

Preparation:

pastry:

Combine all the ingredients of the pastry, to work quickly to mix well. Wrap the dough in plastic wrap and place in refrigerator to cool for at least 1 hour. Roll out the dough with a rolling pin and line a buttered and floured round baking pan. With a fork, prick the base several times. Bake in preheated oven at 180 ° C for about 8-10 minutes, until golden brown. Allow to cool.

Filling:

Bring to a boil in a saucepan, milk, sugar, salt and the vanilla pod open. Add rice. Bring to a boil and simmer for 30 minutes, until rice has absorbed all liquid. Cut the pumpkin into cubes of about half a centimeter in size. After 15 minutes of cooking rice, add the diced pumpkin and mix well. After cooking, remove the vanilla bean and cool.

Composition of sweet

Place the base of pastry on a platter. Wrap cake in a ring. Pour over the cream of rice, level and put in refrigerator to thicken for 2-3 hours.

jelly jam pumpkin:

Soak the gelatin in a little cold water for 10 minutes. Bring to a boil in a saucepan, the pumpkin marmalade and orange juice. Pass the mixture through a colander, then squeeze the gelatine and dissolve in the mixture is still hot. Allow to cool until it begins to jell. Spread evenly on the surface of the cake and allow to cool.

Decorating the cake:

Free the edges of the ring cake for dessert.

Fit cream and sugar.

Fill a sac-a-few with a star tip to decorate the surface of the cake with tufts of whipped cream.