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Rice Cooker Braised Pumpkin
Filed Under: 5 or Less Ingredients Chinese Recipes Low Carb Recipes Recipes Rice Cooker Recipes Steaming Step-by-Step Recipes Under 30 Minutes
Rice Cooker Braised Pumpkin Recipe
This recipe uses the hot steam from cooking the rice in the rice cooker to make this dish on top. It is a time and cost effective recipe with only 4 ingredients.
Be careful of hot steam (use gloves and/or a long spoon) when you open the rice cooker at all times.
This recipe is made in a regular-sized rice cooker (1-litre). Adapt the recipe according to the size of your rice cooker and steamer basket.
Check out the ingredients, step-by-step photos and more tips on the previous page.
Ingredients:
- 300g pumpkin flesh cut to bite-sized chunks, skin removed
- 100ml rich chicken broth/stock (I used tetra-pak soup)
- 1 tsp wolfberries soaked in water until plump
- cornstarch slurry 1/2 tbsp cornstarch in 1 tbsp chicken stock; stir through once more just before using
You also need:
- rice cooker with a fitting steamer basket
- a fitting wide bowl for the steamer basket
- kitchen timer
Directions:
- Prepare the set-up. Place pumpkin and chicken stock in the steaming bowl. After you have prepared the rice for cooking in the inner pot, attach the steamer basket to the rice cooker and set the rice cooker to cook. Steam the pumpkin for 10 minutes (use a kitchen timer), starting from the time the rice starts cooking (boiling) in the inner pot.
- Make the dish. Add cornstarch slurry and use a spoon to stir through the contents, making sure all the pumpkin pieces are evenly coated in the chicken stock. Scatter wolfberries over the pumpkin. Continue to ‘Cook’ for about 5 minutes, or longer if you use the ‘Keep Warm’ mode, until the pumpkin is tender to your liking (use a fork to test the softness).
- Points to Note. Take out the steamer basket when the pumpkin is done. Prolonged cooking or keeping the pumpkin warm in the rice cooker will result in overcooked, mushy pumpkin. Keep leftover pumpkin in a covered container for 3 days in the fridge.
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That looks so beautiful and GOOD with wolfberries!
I always use rice cooker to steam pumpkin, and I’m even lazier. I just steam the whole pumpkin in the rice cooker ( no cutting/slicing of the hard-skin pumpkin before cooking). When it’s cooked and softened, then I slice it to serving bites.