Thursday, 22 May 2014

Recipe - Pumpkin Rice

Pumpkin and rice go very well together. The pumpkin gives a cheery bright colour to the rice and add natural sweetness and flavour as well. This is a very nice and easy way to add essential vitamins and minerals to your daily diet.

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.

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