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Japanese Kabocha Squash Pumpkin Rice
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Description
Substitute your rice with this perfect bowl of Japanese kabocha squash pumpkin rice. Simple, yet delicious and healthy.
Ingredients
- 2 cups Japanese Short Grain Rice
- 1-½ cup Water
- 1 Tablespoon Cooking Sake
- 1 teaspoon Sea Salt
- 5 drops Sesame Oil
- 2 cups Kabocha Squash
Preparation
First, in your electric pressure cooker, mix all the ingredients (except squash) with a wooden spoon. Add the squash into the pot.
Close the lid, cook at high pressure for 7 minutes, then 10 minutes natural release. Open the lid and mix the squash well with the rice.
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