Pumpkin Rice

Rice, Vegetable October 25th, 2007

pumpkin rice

Pumpkin is a versatile vegetable which can be cooked in many ways. You can fry it, make cakes out of it, steam it or even bake a cake with it. One way of savouring the delicious sweet-tasting pumpkin is to cook it with rice in a rice cooker or claypot over charcoal fire (if you have one). You can also cook it in a pot over a gas stove or electric burner but care is needed to prevent burning.

Pumpkin rice ensures that every taste of the pumpkin is fully absorbed by the rice and the use of other ingredients like dried prawns, mushrooms and belly pork makes this dish a truly satisfying dish to make and eat. You don’t really have to cook anything else as you get your share of carbohydrate, protein, fat and fibre all in one dish. If you like pumpkins, you should try this.

This is my recipe for Pumpkin Rice

 

Ingredients

  • 1 rice bowl measure of pumpkin (cut into cubes of approximately 3cm on each sides)
  • 150 grammes of skinless belly pork
  • 5 to 8 pieces Chinese dried mushroom (pre-soaked in 300 ml hot water to soften it, remove stem and cut into thin strips. Retain the water used for soaking)
  • 50 grammes dried prawns (pre-soaked in 100 grammes water for about 10 minutes. Remove dried prawns and retain the water used for soaking)
  • Water for boiling
  • ¾ rice bowl measure of white rice (rinsed and soaked in water for 15 minutes)
  • 5 shallots (sliced finely)
  • 4 tablespoons palm oil

 

Seasoning

  • 1 ½ tablespoons light soya sauce
  • 1 tablespoon dark soya sauce
  • 1/3 teaspoon of white pepper powder
  • 1 teaspoon salt

 

Method

Fry shallots in oil till golden brown. Remove fried shallots and set aside. Remove oil separately into a bowl.

Bring a pot of water to boil and add belly pork. As the water starts reboiling, remove scum from surface till no more scum appears. Remove pork and allow to cool. Cut the pork into small pieces (just like the mushroom strips), retaining the fat.

Heat up 2 tablespoons of the shallot oil. Add pre-soaked mushrooms and stir fry for 2 minutes. Add pre-soaked dried prawns. Continue stir-frying for another 2 minutes or so till aromatic.

Add belly pork strips and stir well for about 2 minutes. Next, add pumpkin and continue stirring for another 2 minutes. Add a little shallot oil if combined ingredients are drying up.

Add pre-soaked rice followed by seasoning and stir till ingredients are mixed well.

Remove combined ingredients and place into a rice cooker. Add the water previously used to soak mushrooms and dried prawns to cover the rice mixture completely with about 1 cm above the surface of the rice. Switch on the rice cooker and allow it to cook till done.

If you are cooking in the pot / wok, add water to cover the rice mixture, reduce heat to low, cover and allow it to cook slowly, stirring occasionally to prevent burning. Cook till rice is fully cooked.

Serve with a sprinkle of fried shallots.

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Comments

  1. 2
    Miss B
    May 7th, 2010 at 9:48 pm

    Hi,

    Just dropping in to say hi. Thanks for your recipes for cabbage rice and pumpkin rice, I have cooked many times following your recipes. Both are my mum’s favourite dishes and it’s nice to be able to cook them the way my mum did, when i am far from home :)

    Miss B

  2. 3
    pablopabla
    May 12th, 2010 at 10:00 am

    Miss B : I’m glad you’re doing well with the recipes. Thanks for your feedback!

  3. 4
    cantabile
    June 19th, 2010 at 3:00 am

    i googled on pumpkin rice and found your recipe. i must say it’s really awesome! thanks for the recipe! ;-D

  4. 5
    Maureen
    September 17th, 2012 at 1:37 pm

    Hi, may I know what’s the calorie count for pumpkin rice? I’m trying to watch my weight and I love it (i followed your recipe and it works!) but I just want to know how often I can eat it. Thanks!

  5. 6
    pablopabla
    September 20th, 2012 at 2:41 pm

    Maureen : Thank you for trying out the recipe. I’m afraid I have no idea about the calorie count as home-styled cooking in general does not involve taking precise measurements for calorie counts.

  6. 7
    Chun
    August 14th, 2013 at 9:03 pm

    Simply delicious! Thanks alot for sharing ur pumpkin rice recipe! It’s pretty easy. And most importantly, my hubby loves it to the core…????

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