Pumpkin Kasha(A Russian Dish Pudding)
A comforting Russian pumpkin pudding with rice, eggs, and warm spices, perfect for autumn gatherings and those seeking a sweet, hearty dessert with rich flavors.
Ingredients
Instructions
- Parboil rice, rinse in cold water, and drain.
- In a large bowl, mix all ingredients well.
- Pour the mixture into two buttered bowls about two-quart size.
- Sprinkle with a little nutmeg on top.
- Bake in a hot oven at 400°F for about 1 hour or until a knife inserted comes out clean.
Tips & Substitutions
For a creamier texture, consider using Arborio rice instead of regular rice, which can enhance the dish's richness. You can also substitute half of the sugar with honey or maple syrup for a different sweetness profile. If you're short on time, using pre-cooked pumpkin puree can speed up the process. Adding a bit of grated orange zest can brighten the flavors nicely.
Serving Suggestions
Serve Pumpkin Kasha warm, optionally topped with a dollop of Whipped Butter for added richness. It pairs beautifully with a side of fresh fruit or a light salad to balance the sweetness. For an extra treat, drizzle with maple syrup or sprinkle with chopped nuts for added texture.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pudding in a preheated oven at 350°F until warmed through, about 20 minutes. Alternatively, you can microwave individual portions for about 1-2 minutes, stirring halfway for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Kasha(A Russian Dish Pudding) contains roughly 1017 calories, with 11g protein, 134g carbohydrates, and 20g fat. It is an excellent source of vitamin A (48% of the Daily Value), dietary fiber (38% of the Daily Value), and vitamin C (30% of the Daily Value). Note that it is relatively high in sodium, at 920mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Is this recipe suitable for vegetarians?
Yes, this recipe can be made vegetarian-friendly by using a plant-based milk alternative and ensuring the butter is replaced with a vegan margarine. The eggs can be substituted with flax eggs or a commercial egg replacer for a completely vegan option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).