Fragrant Pumpkin Rice

    35 mins

    I was introduced to this delicious rice by my mom recently. These pumpkin rice can be found at quite a few foodcourts in S'pore selling double-boiled soups. I fell it love with it immediately & I knew I just have to make this at home too. The result: We love it!


    North Region, Singapore
    16 people made this

    Serves: 3 

    • 1 cup Rice
    • 200-300g Pumpkin
    • 300g Dried shrimps (hebe)
    • 5 Chinese mushrooms
    • 10 Dried fish (optional)
    • 2 tsp Minced Garlic
    • 150ml Water
    • ½ tsp Oyster sauce
    • 1 tbsp Cooking oil
    • Dash of Chinese wine
    • Seasonings for rice
    • ½ - 1 tsp Salt accordingly to personal preference
    • ¼ tsp Dark soya sauce
    • 1 tsp Light soya sauce

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Soak hebe & mushrooms in water till soft. Cut off mushroom stalks & dice. Marinade with oyster sauce & wine for about 10 mins.
    2. Scrap off seeds from pumpkin & remove skin. Rinse & cut into cubes.
    3. Heat oil. Stir-fry hebe till fragrant. Add mushrooms & garlic & fry for another minute. Set aside.
    4. Rinse rice & drain. Add water, rice, pumpkin & seasonings to steamer bowl & mix well.
    5. Stir in hebe & mushrooms. Steam rice mixture for about 25 mins. Alternatively, you can also use a rice cooker.
    6. Meanwhile, briefly soak fish to remove its saltiness. Drain & pat dry. Deep-fry till golden brown. Drain & set aside.
    7. You can almost smell the aromatic rice when ready. Transfer to serving plate, serve with crispy fish & a bowl of piping hot soup.

    See it on my blog

    Have A Bowl Of Fragrant Pumpkin Rice!

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     -  29 Aug 2011