Layered Pumpkin Rice Casserole is a simple and delicious recipe, made with rice cooked by absorbing it into a mixture of water, butter, and saffron. It's then placed in a baking dish, layered with a filling of pumpkin puree, pancetta, béchamel sauce, and cheese. The filling is then coated in breadcrumbs and baked until golden brown.
The result is a dish with an irresistible au gratin crust and a soft, chewy center: perfect as a rich and hearty main dish for Sunday lunch, but also ideal for any other occasion.
Ingredients
How to Make Layered Pumpkin Rice Casserole
To prepare the pumpkin rice casserole, put the water, butter and saffron in a saucepan.
To prepare the pumpkin rice casserole, put the water, butter and saffron in a saucepan.
Bring the water to a boil, stirring with a spoon to dissolve the butter and saffron. Add the rice.
Bring the water to a boil, stirring with a spoon to dissolve the butter and saffron. Add the rice.
Mix everything well, cover with a lid and let the rice cook on low heat until it has absorbed all the liquid. Set it aside and let it cool.
Mix everything well, cover with a lid and let the rice cook on low heat until it has absorbed all the liquid. Set it aside and let it cool.
Pour the extra virgin olive oil into a pan and sauté a clove of garlic. Then add the pumpkin pulp, cut into medium-sized cubes, and season with a sprig of rosemary.
Pour the extra virgin olive oil into a pan and sauté a clove of garlic. Then add the pumpkin pulp, cut into medium-sized cubes, and season with a sprig of rosemary.
Pour in the vegetable broth and cook the pumpkin for about 10 minutes, stirring occasionally, until soft. Once soft, season with a pinch of salt and add the pancetta, then continue cooking for 7-8 minutes. If necessary, add another ladle of vegetable broth or water.
Pour in the vegetable broth and cook the pumpkin for about 10 minutes, stirring occasionally, until soft. Once soft, season with a pinch of salt and add the pancetta, then continue cooking for 7-8 minutes. If necessary, add another ladle of vegetable broth or water.
Once ready, remove the garlic and rosemary, then transfer the pumpkin puree and pancetta to a bowl. Let it cool, then add the béchamel sauce and the diced stringy cheese.
Once ready, remove the garlic and rosemary, then transfer the pumpkin puree and pancetta to a bowl. Let it cool, then add the béchamel sauce and the diced stringy cheese.
Mix thoroughly with a spoon to obtain a smooth filling.
Mix thoroughly with a spoon to obtain a smooth filling.
Butter the baking dish and pour in half the rice, compacting the layer with the back of the spoon.
Butter the baking dish and pour in half the rice, compacting the layer with the back of the spoon.
Spread all the filling, covering the rice well.
Spread all the filling, covering the rice well.
Finally, cover the filling with the other half of the remaining cereal.
Finally, cover the filling with the other half of the remaining cereal.
Sprinkle the surface with breadcrumbs and finish with a few pieces of butter, then bake the flan in a preheated oven at 355°F/180°C for 30 minutes. If you prefer, for a crispier, more gratinated surface, you can grill it for 4-5 minutes.
Sprinkle the surface with breadcrumbs and finish with a few pieces of butter, then bake the flan in a preheated oven at 355°F/180°C for 30 minutes. If you prefer, for a crispier, more gratinated surface, you can grill it for 4-5 minutes.
The rice and pumpkin pie is ready: let it rest for a few minutes before bringing it to the table.
The rice and pumpkin pie is ready: let it rest for a few minutes before bringing it to the table.
Enjoy the rice and pumpkin pie in all its irresistible goodness.
Enjoy the rice and pumpkin pie in all its irresistible goodness.
FAQs
What pumpkin should I use for this casserole?
For a flawless result, make sure you use a pumpkin variety with firm, not very watery flesh: Delica, with its irresistible nutty aftertaste, Butternut, Mantovana or Hokkaido, characterised by its "chestnut" consistency, will all work perfectly.
Can I make this casserole vegetarian or vegan?
For a vegetarian version, simply omit the pancetta and replace it, if desired, with sautéed mushrooms. If, however, the dish is intended for vegan or lactose-intolerant guests, fill the flan with a vegan béchamel sauce and use plant-based cheeses and butter.
Storage Instructions
This rice and pumpkin pie is delicious right away, but if you have any leftovers, it can be stored in the refrigerator, covered with plastic wrap or in an airtight container, for up to 1-2 days. When ready to serve, simply reheat it in the oven at 355°F/180°C for about 10 minutes.
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