Ascension Casero recipe: Baked rice in pumpkin
RECIPE OF ASCENSIÓN CASERO
It all started as a hobby, but today it has become his true passion.
He studied at the tourism center of Valencia, where he specialized in rice and new technologies related to this career. Over the years he gained experience in preparing various rice dishes and working with different varieties of rice.
His specialty focuses on the preparation of dry and creative rice, for which he has had the honor of receiving multiple awards in professional competitions in the Valencian Community, in which he has had the opportunity to promote Valencian culture and traditions through kitchen.
Currently, he is part of the Original Paella team, cooking giant paellas and popular cauldrons for various events.
Ascensión Casero
Preparation time: 1 hour and 15 minutes, Cooking time: 120 minutes, 4 People
INGREDIENTS:
| 1 Medium Pumpkin  (1,500 kg - 1,800 kg) | 1 Potato |
| Cooked chickpeas | 2 Ribs, bacon, ear and nose (to our liking) |
| Fried onion blood sausage | Rice |
| Sweet paprika | Salt (to your liking) |
| Head of garlic | 100 ml of Olive oil |
| Cinnamon stick | Pear tomato |
| 1 liter and 200 of Meat cooking broth | |
TIME TO PERFORM EACH STEP
| 1- Clean the pumpkin from the outside | 5 Minutes |
| 2- Empty raw pumpkin | 20 Minutes |
| 3- Cook the pumpkin | 20 Minutes |
| 4- Boil the meat | 15 Minutes |
| 5- Saute the meat | 5 Minutes |
| 6- Sauté garlic, potatoes and tomato | 7 Minutes |
| 7- Pearly rice | 3 Minutes |
| 8- Cook all the ingredients inside the pumpkin in the oven | 40 Minutes |
| Total: | 115 Minutes |
STEP BY STEP
WHEN THEY GIVE YOU PUMPKINS... MAKE BAKED RICE!
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The first step to make this rice is to prepare our container and for that we need to empty our pumpkin, the best way is to open it in a circle at the top.
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Once opened, with a spoon, begin to empty the inside of the meat and petites. Recommended to leave a thickness of 1 - 1/2 centimeters thick. Remember to save the meat and seeds, we can use them for other recipes.
BAKED PUMPKIN AND POT ON THE FIRE
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Once you have your pumpkin empty, put it in the oven and roast for 20 minutes. When it is, leave it inside to keep it warm.
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In a separate pot, cook the meat with 1/2 of a cinnamon stick and salt. When it is cooked, drain it and reserve the broth.
TIME TO GOLD AND PEARLS
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While the meat is cooking, brown the heads of garlic, the pumpkin cubes, the tomatoes, potatoes and the meat that we had cooked. Be warned to cover the pan, as it splatters a lot!
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Pearlize the rice with paprika and a pinch of food coloring or saffron. If saffron is used, we infuse it into the broth.
LET'S FILL THE PUMPKIN
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With all our ingredients prepared, we add the chickpeas and rice and mix, when it is well mixed we introduce it into the pumpkin. Following this we place the meat, potatoes, blood sausage, tomato and heads of garlic.
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We add the hot broth and add salt, keep in mind that it will be a little higher than normal, since this rice should not be salty, but sweet.
BAKE AND ENJOY
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The amount of broth that we will use will be somewhat less than usual, because the pumpkin releases water and the cooking time is lengthened due to this.
We will remove 1 part of the broth from what we usually use for this type of rice and put it in the oven at 200 ºC
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If you want to take advantage of all the parts of the pumpkin, we leave you this recommendation that you can use with the dish: Grill the head cover after you have finished with the rice, it will be perfect as a dessert.
PUMPKIN RICE
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With your roasted pumpkin and your baked rice, you can finally enjoy this baked pumpkin rice, delicious and warm, in addition to having an unmatched presentation for the enjoyment of your diners.
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