5 cups of rice
1 tablespoon of cashew cream from the land (cocoa) in powder form
9 cups of water
Salt to taste
1/2 cup of butter
250 g of toasted and chopped pumpkin seeds
200 g of seedless raisins
Pumpkin seeds chopped to taste
Acessory
A 25 cm diameter mold with a hole in the middle greased with butter
4 eggs
5 cups of rice
1 tablespoon of cashew cream from the land (cocoa) in powder form
9 cups of water
Salt to taste
1/2 cup of butter
250 g of toasted and chopped pumpkin seeds
200 g of seedless raisins
Pumpkin seeds chopped to taste
Acessory
A 25 cm diameter mold with a hole in the middle greased with butter
4 eggs
Cook the rice with cashew cream in water with salt
After cooking, reserve it
Melt the butter in a pan
Add the rice and mix well
Mix in the pumpkin seeds, raisins, and chopped pumpkin seeds
Add the eggs one at a time, mixing well after each addition
Bake in medium temperature oven
Place the rice mixture in the mold and bake for 20 minutes
Unmold and serve.
