Baked Pumpkin Rice Delight Recipe

About this recipe

A warm and comforting gluten-free dessert featuring spiced pumpkin, creamy rice, and sweet raisins, perfect for a cozy dinner treat.

Ingredients

• 200 g Organigram Chia Seeds
• 250 ml Coco Mama Coconut Milk
• 500 G Kinwaaquinoa
• 5 kg Madhur Sugar M30
• 1 kg Akar Powder Salt
• 45 g On1Y Cinnamon Powder
• 500 g Whole Farm Grocery Raisins 500 G
• 100 g Agro Mantra Cinnamon Powder /Dalchini

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a mixing bowl, combine 1 cup canned pumpkin puree, 3/4 cup sugar, 1/2 teaspoon salt, 2 1/4 teaspoons ground cinnamon, and 1/4 teaspoon cinnamon powder.
3. 3. Stir in 1/2 cup chia seeds mixed with 1 1/2 cups water until fully incorporated.
4. 4. Gradually add 1 cup coconut milk, mixing well to create a smooth batter.
5. 5. Fold in 2/3 cup cooked quinoa and 1/2 cup raisins until evenly distributed.
6. 6. Pour the mixture into a 1 1/2-quart casserole dish.
7. 7. Place the casserole dish in a larger pan and add hot water to the pan until it reaches about 1 inch up the sides of the casserole dish.
8. 8. Bake for 15 minutes, then carefully stir the mixture to ensure even cooking.
9. 9. Continue baking for an additional 50 to 60 minutes, or until a knife inserted in the center comes out clean.
10. 10. Remove from the oven, let cool slightly, and serve warm.