1 cup of round rice
1.1 lbs of peeled apples
1.1 lbs of peeled pumpkin
0.5 cup of sugar
1 cup of milk
0.5 cup of sour cream (a thicker, tangier version of sour cream common in Eastern European cuisine)
cinnamon and the zest of half a lemon or orange
Cook the rice in salted water until it’s half done (I add the rice to boiling water and let it simmer for 15 minutes from the moment it starts boiling, allowing it to swell a bit).
Slice the apples, grate the pumpkin (like for Korean salads), and mix them gently with the sliced apples, adding sugar, cinnamon, and zest (or vanilla sugar) to taste.
Drain the soaked rice.
Grease a baking dish lightly with margarine, layer half of the rice, then half of the apple and pumpkin mixture, followed by another layer of rice and another layer of the apple and pumpkin mix. Carefully pour a cup of milk over this, and top it with sour cream. Bake at 375°F for about 30-40 minutes (depending on your oven).