Stuffed pumpkin with rice and raisins.
1 pumpkin (1 kg - 1,5 kg / 2,2 lb - 3,3 lb), washed, deseeded.
1 cup pumpkin, grated.
200 g (7 oz) rice, cooked.
200 g (7 oz) sour cream.
100 g (3,5 oz) butter.
200 g (7 oz) raisins.
50 g (1,8 oz) sugar.
5 eggs, separated.
salt, ground cinnamon to taste.
1. Cut top of pumpkin. Take away all seeds.
2. Cook rice with grated pumpkin together. Add remained ingredients, at last stir in eggs yolks and gradually add beaten eggs whites into the mixture. Flavour.
3. Stuff pumpkin with the rice mixture.
4. Bake stuffed pumpkin in the oven until done.
5. Serve hot.