Rice, Pumpkin, and Raisin Pie

Rinse the rice thoroughly until the water runs completely clear. Sift the flour to aerate it. Wash the raisins and remove all seeds and fibers from the pumpkin. Prepare the mixer and baking pan so everything is within reach.

Pour 2 cups of water into a saucepan and lightly salt it. Add the rice. Place the saucepan on the stove and bring the water to a boil, stirring constantly. Reduce the heat to low and cook the rice for 20 minutes. Then drain the rice in a colander to remove excess moisture.

Bring 1 cup of water to a boil and pour it over the raisins, letting them soak for 15 minutes. Afterward, drain the water and pat the raisins dry with paper towels until they are no longer sticky and separate easily.

Dice the pumpkin into small, neat cubes. Transfer the diced pumpkin to a bowl.

Add the cooked rice and raisins to the pumpkin. Season with salt to taste and mix all ingredients thoroughly to ensure even distribution.

In a small bowl, combine the remaining 50 ml of water and 3 tablespoons of vegetable oil. Add salt and whisk the mixture with a mixer on low speed until a homogeneous emulsion is formed. Pour this liquid mixture into the flour and knead a soft, elastic dough.

Divide the dough into two unequal portions, with one being slightly larger. Roll out the larger portion and carefully transfer it to a greased pan, forming a rim. Spread the filling evenly over the dough in the pan using a spoon.

Preheat the oven to 180°C. Roll out the second portion of dough and use it to cover the filling. Carefully seal the edges of the dough to prevent the filling from leaking out. Pierce the pie in several places with a fork to allow steam to escape freely. Bake the pie in the oven for 35 minutes. Once baked, let the pie rest under a cloth towel for 15 minutes, then carefully remove it from the pan.

Before serving, garnish the pie with pieces of dried fruit to make it even more appealing.