Steamed Basmathi Pumpkin Rice

Sharing a quick and easy 1 pot meal, steamed Pumpkin Rice. Taste just exactly like yam rice as the ingredients used are mostly similar. Textured wise, just like fried rice, each grain of rice are nicely separated and fluffy.

Ingredients:

65g Pumpkin - diced small

2pcs Dried chinese mushrooms - soaked & diced

15g Chinese Sausage (Lap Cheong) - sliced & half

1 tbsp Dried Shrimp - soaked

1 tsp Dried Scallops - soaked & finely chopped

75g Basmathi Rice

65-70ml Water (** see tips below)

1 tsp Fried Shallot Oil

1 tbsp Cooking Oil

Seasoning:

1 tsp Light Soy Sauce

1/4 tsp Dark Soy Sauce

1/2 tsp Oyster Sauce

Dash of White Pepper

Small Pinch of Salt

** Tips :

1. I always reserve the water from soaking dried shrimp to be added into rice for steaming.

2. Dried scallops - soaked them in water for 20 mins. Then tear apart to loosen up, then finely chopped. You can reserve the soaking water for rice too.

3. Water used for steaming the rice, can include soaking water from dried shrimp and scallops above. Amount of water varies for different type of rice used. Just follow the amount of water that you normally used for cooking your rice.

Step by Step :

1. Rinse rice as usual and place them in steaming pan or casserole (make sure its suitable for steaming)

2. Add in water & all seasoning. Set aside.

3. Heat up 1 tbsp Cooking Oil in pan.

4. Saute Chinese sausage for 30 seconds.

5. Add chopped dried shrimp & dried scallops. Toss for 30 seconds.

6. Add diced pumpkin and mushrooms. Toss for about 1 minute.

7. Dish out and pour ingredients into rice. Add in fried shallot oil as well. Stir to mix evenly.

8. Steamed pumpkin rice in rapid boiling water for 20 minutes. Do not open the cover. Let it sit inside for another 15 minutes.

9. Stir to mix the rice evenly before serving. Garnish with chopped spring onions.

Happy Cooking.