Pumpkin Rice

Yet another one pot meal, introduced by a close friend of mine, easy and simple to cook especially for two people.

the rice is just cooked in the rice cooker .......... give it a stir, add salt to taste 

this is indeed delicious, wholesome, full of pumpkin goodness, protein, all in one ........


Recipe for Pumpkin Rice

Ingredients

• 300 gm Pumpkin, cut into cubes
• 100 gm pork fillet, diced
• 20 gm dried shrimps
• 3 pips garlic, chopped
• *1 cup Taj Mahal Herba Ponni rice
• 3 cups water
• 2 Tbsp ol for frying
• Spring onions for garnishing

Seasoning

• 2  Tsp light soya sauce
• 2  Tsp Oyster sauce
• 1  Tsp sesame oil
• 1/2  Tsp salt
• 1/2  Tsp dark soya sauce
• 1/2  Tsp sugar
• a dash of pepper

Preparation

1. Saute the chopped garlic till fragrant, add in the dried shrimps.
2. Add in the seasoned meat, pumpkin cubes and 2 Tbsp of water and fry till semi-cooked.  Dish out and set aside.
3. Wash and cook rice in rice cooker with 3 cups of water.
4. After cooking for about 10 to 15 mins., place the semi cooked pumpkin, meat on top of the rice.
5. Let rice rest in 'keep warm' cycle for 5 min. 
6. Mix up the rice, add salt, light soya sauce to taste and drizzle in some sesame oil.
7. Garnish with chopped spring onions, a dash of pepper and a sprinkling of shallot crisps, if desired.
8. Serve with some chopped bird's eye/ chilly padi.

Note
*  Taj Mahal Herba Ponni rice absorbs more water and increases in bulk when cooked. 
    Ratio : 1 cup rice to 2.5 or 3 times water
    1 cup rice gives 4 servings.
    For ordinary rice, use 2 cups rice and 3 cups water. 

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