Ingredients:
1 cup short-grain rice
1.1 lb peeled apples
1.1 lb peeled pumpkin
1/2 cup sugar
1 cup milk
1/2 cup sour cream (a thicker, tangier Eastern European-style sour cream)
cinnamon and the zest of half a lemon or orange
Cook the rice in salted water until it’s half done: add the rice to boiling water and simmer for 15 minutes from when it starts boiling, letting it swell a bit.
Slice the apples. Grate the pumpkin as you would for Korean-style salads. Gently combine the grated pumpkin and sliced apples with sugar, cinnamon, and zest (or vanilla sugar) to taste.
Drain the par-cooked rice.
Lightly grease a baking dish with margarine. Layer half the rice, then half the apple-and-pumpkin mixture, then the remaining rice and the rest of the apple-and-pumpkin mixture. Carefully pour a cup of milk over the layers and top with sour cream. Bake at 375°F for about 30-40 minutes (depending on your oven).
