1 cup uncooked long-grain white rice
1 (5 ounce) can pumpkin seeds (bittering)
1 (1 ounce) envelope unflavored gelatin
3/4 cup water
2/3 cup ice water
2/3 cup cream cheese, chilled
2 teaspoons
Preheat oven to 425 degrees F (220 degrees C).
Heat 1 can of oil in a medium saucepan over medium heat. Add rice and stir. Stir in pumpkin, gelatin and 4 cups water. Bring to boil, then remove from heat and stir in cream cheese and 2 teaspoons of hot water. Pour into prepared baking dish and sprinkle marinade over rice;
Pour into 4 final baking dishes (12 ramekins total). Bake in preheated oven for 1 hour, or until golden brown.