Recipe for Tasty Kabocha Rice Made in Rice Cooker

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Also called the kabocha squash, this Japanese pumpkin has the sweetest flavor with a rich, fluffy texture that's similar to a cross between a sweet potato and a pumpkin. Frugal Japanese pumpkin rice is easy, delicious and healthy. Though this Kabocha Squash Rice is simple, it took us many trial and errors with the Instant Pot Pressure Cooker to get the perfect consistency.

You need rice.
You need water.
Prepare salt.
Provide oil (I used fermented garlic & candlenut oil).
Prepare peeled and diced kabocha.
You need to prepare dry sliced garlic (you can use fresh garlic, of course).

Short Tips:

If you are cooking from a recipe, the simplest tip we will offer you is to read through the whole thing all the way through before you begin to cook. Not only will this help you gain a much better understanding of what the final dish should look and taste like, you’ll also be ready to ascertain that cooking utensil you need, as well as catch important instructions.

Combine all ingredients in rice cooker. Stir if necessary..
Press COOK and wait until it's done!.

Start with this basic ratio and the technique we give here, and adjust. Many rice cookers keep the rice warm after it's cooked. There's no need to watch the rice cooker since this appliance comes with an. Reduce water levels next time if the rice is mushy. Simply add rice and water to the cooking pot, select the corresponding program (if applicable), and press the start button.

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