👨‍🍳 作り方

1. 1

   Preheat oven to 180°C (350°F). Lightly grease a baking sheet.

   💡 プロのコツ: Ensures the pumpkin doesn't stick.
2. 2

   Wash the pumpkin. Cut off the top (about 1/4 of the pumpkin) to create a lid. Scoop out the seeds and stringy pulp from the inside.

   💡 プロのコツ: Save the lid for later. Ensure the cavity is clean.
3. 3

   Cook the rice: Rinse the rice. In a saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes, or until water is absorbed and rice is partially cooked. Let it cool slightly.

   💡 プロのコツ: The rice will continue to cook inside the pumpkin.
4. 4

   In a large bowl, combine the partially cooked rice, chopped dried apricots, raisins, chopped walnuts, honey, melted butter, and cinnamon. Mix well.

   💡 プロのコツ: Taste and adjust sweetness if needed.
5. 5

   Carefully stuff the rice mixture into the hollowed-out pumpkin. Do not overfill, as the rice will expand.

   💡 プロのコツ: Leave some space for expansion.
6. 6

   Place the pumpkin on the prepared baking sheet. Place the pumpkin lid back on top.

   💡 プロのコツ: The lid helps to steam the pumpkin and keep the filling moist.
7. 7

   Bake for 1.5 to 2 hours, or until the pumpkin is tender when pierced with a knife. The cooking time will vary depending on the size and type of pumpkin.

   💡 プロのコツ: Check for tenderness by inserting a knife through the side.
8. 8

   Remove from oven. Let it rest for 10-15 minutes before serving. Drizzle with extra honey and a knob of butter if desired.