Heat the olive oil in a frying pan, pour half the rice, fry until golden brown, pat dry on absorbent paper.
Peel and cut the ginger into a fine brunoise, blanch, drain. Cook the rest of the rice in boiling salted water, drain, add the golden rice, ginger, chopped pimientos, chives, salt, pepper. Book.
Cut the pumpkins into cubes the size of scallops, cook in the milk/cream mixture, drain, sauté in a pan in a little butter. book.
Prick 2 walnuts on a skewer, intersperse with the diced pumpkin.
Sear these skewers (8) in a buttered skillet.
In the center of the plate, place rice with pimientos in a 10 cm circle. Place the skewers on it.
Take the butter sauce out of the heat, adjust the seasoning and coat the skewers, surround with a cord, add paprika and chervil.
A creation of Chef Hubert
