Rice Cooker Pumpkin Rice
 
Prep time
Cook time
Total time
 
One-pot pumpkin rice with shiitake mushrooms and pork. Topped with crispy fried shallots and spring onions.
Author:
Recipe type: Rice Recipes
Cuisine: Chinese
Serves: 6 to 8
Ingredients
  • 2.5 rice cooker cups uncooked rice - washed and drained of water
  • 200 g pork belly - sliced into thin strips
  • 25 g dried shrimps (xia mi) - soaked for 5 mins and drained
  • 15 g dried salted fish - soaked till soften and cut into small pieces
  • 3 shallots - minced
  • 3 cloves garlic - minced
  • 350 g pumpkin - peeled and cut into small cubes (Australian pumpkin preferred)
  • 8 fresh shiitake mushrooms - sliced
  • 3 tbsp cooking oil
  • 450 ml water (or about 400 ml if you prefer 'harder' rice)
Marinade for pork
  • ¾ tbsp light soy sauce
  • ¾ tbsp fried shallot oil (or sesame oil)
  • 1 tbsp corn flour
  • Pinch of white pepper
Seasonings for Rice
  • ½ tbsp dark soy sauce (optional. Add only if you want color for the rice)
  • 1 tbsp light soy sauce
  • Salt to taste
Instructions
  1. Heat up oil in a wok. Using medium heat, fry the salted fish and dried shrimps for about a minute till fragrant. Add garlic and shallots and continue to stir-fry.
  2. Add pork. Fry for about 2 minutes. Followed by pumpkin and mushrooms and stir-fry for about about 1 - 2 minutes.
  3. Add rice and seasonings and mix everything well. Turn off heat. The ingredients do not have to be thoroughly cooked at this stage as the cooking will be completed in a rice cooker.
  4. Transfer everything in the wok into the rice pot. Place the rice pot next to your wok for easy transfer. Put the rice pot into the cooker. Add water and press start to begin the cooking process.
  5. Stir the rice halfway through the cooking process. Once the cooking process is complete, let rest for about 10 - 20 minutes for best results. Optional: garnish with some fried shallots and/or spring onions and serve.
Cooking Notes
1. Don't stir immediately after the rice has finished cooking. Doing so will release more moisture from the pumpkin resulting in gummy rice. If you have to stir, do it while the rice is halfway cooking (and don't stir so vigorously). Then let the cooker continue to do its job right to the end.
2. Cooking time will vary with different rice cookers, type of rice used and the cooking mode selected if using a fuzzy logic rice cooker. I used Jasmine long grain rice for this recipe.
Recipe by Souper Diaries at https://souperdiaries.com/pumpkin-rice-recipe/