Pumpkin braised rice

Pumpkin braised rice

Overview

Braised rice is a common way to eat when I was a child, such as pumpkin stewed rice, potato stewed rice, bacon stewed rice, and kidney bean stewed rice. Grandpa always changed the method to cook it for us. Every time, he burned the rice with firewood, and used the residual heat of the firewood to stew the rice into a layer of golden rice. The rice is chewed in the mouth, and the aroma still lingers in my mind!

Tags

Ingredients

Steps

  1. Scrape the pumpkin and cut into slightly thicker pieces.

    Pumpkin braised rice step 1

  2. Shred the ginger.

    Pumpkin braised rice step 2

  3. Shave the leftover rice loosely.

    Pumpkin braised rice step 3

  4. Add lard to hot pan.

    Pumpkin braised rice step 4

  5. Heat the oil, add peppercorns and shredded ginger and stir-fry over low heat until fragrant.

    Pumpkin braised rice step 5

  6. Pour in the sliced pumpkin.

    Pumpkin braised rice step 6

  7. Add salt and stir-fry over high heat.

    Pumpkin braised rice step 7

  8. Spread the remaining rice evenly on top of the pumpkin.

    Pumpkin braised rice step 8

  9. Add a bowl and a half of water to the side where the rice is not covered. The water just covers the side of the rice. Cover the lid and bring to a boil over high heat. Simmer the rice over low heat.

    Pumpkin braised rice step 9

  10. When the water simmers dry and you smell a burnt aroma, turn off the heat and simmer for about 5 minutes.

    Pumpkin braised rice step 10

  11. Uncover the pumpkin rice and mix well.

    Pumpkin braised rice step 11

  12. Serve a bowl of pumpkin braised rice. (I like to eat it with kimchi)

    Pumpkin braised rice step 12