How to cook pumpkin rice using rice cooker?

I was craving for Japanese simmered pumpkin (Kabocha Nimono) that I had in Autumn 2015, but lack of Japanese cooking ingredients made it challenging for me to cook such a dish. However, I thought of an South East Asian-style alternative of one-dish meal of pumpkin rice.


  • 1tbsp dried shrimps
  • 2-3 dried scallops (optional)
  • 3 garlic cloves, chopped to small pieces
  • 1 red onion, chopped to small pieces
  • 1 slice ginger, chopped to small pieces
  • 1 tbsp sesame oil
  • 0.5 pumpkin, cut into chunks
  • 2 cups rice (a mix of white and brown rice in 3:1 ratio)
  • 1 tbsp goji berries (optional) for color variation
  • 1 tbsp almond flakes (optional)
  • coriander / mint leaves for garnishing (optional)
  • mushrooms (optional)
  • meat, pieces (optional)


  1. Wash dried shrimps/scallops, soak in water that is to be re-used for cooking.
  2. Heat oil.
  3. Sauté garlic, onion, ginger, shrimps, scallop until fragrant.
  4. Add pumpkin and shrimp-flavored water.
  5. Transfer softened pumpkin to a bowl/plate.
  6. Add washed rice and water to the rice cooker.
  7. Place the pumpkin on top of the rice.
  8. Stir all ingredients to ensure proper mixing and gentle mashing of pumpkin, after rice is cooked.

20160216 Honey Panda said the pumpkin rice that I cooked this morning smelled great.

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