Thursday, 22 May 2014
Recipe - Pumpkin Rice
The vivid orange flesh hints of the rich antioxidants found in the pumpkin. It is loaded with vitamin A and alpha and beta-carotenes, while also being a good source of vitamins C, K, and E and minerals which include magnesium, potassium and iron.
Antioxidants play a role in cancer prevention while magnesium and potassium help keep muscles functioning at their best.
In this recipe, I just added some pumpkin to the rice and it is good on its own. I had side dishes to go with it. But if you like, some meat can also be added for protein and it can be a one dish meal.
I cook the rice in a rice cooker and just add the cubed pumpkin.
Ingredients (serves 4)
2 cups of rice
3 cups of water
About 150 grams of pumpkins (2 cm cube) and without skin.
Note: some people left the skin on.
Place all ingredients into rice cooker pot and let the rice cooker do the cooking.
Serve when the rice is done.
In this 3 minute video, the pumpkin rice is cooked in a pot.
Good idea to garnish with spring onion.
This next video (11 minutes) is in Taiwanese, a mixture of hokkien and mandarin, pork ribs are cooked together with the pumpkin rice.