Kabocha Squash (Japanese Pumpkin Pressure Cooker Rice

• Produce

  • 2 cups Kabocha squash

• Pasta & Grains

  • 2 Rice measuring

• Baking & Spices

  • 1 tsp Sea salt

• Oils & Vinegars

  • 4 drops Sesame oil

• Beer, Wine & Liquor

  • 1 tbsp Cooking sake

• Liquids

  • 1 1/2 cup Water

Found on pressurecookrecipes.com

Description

Ingredients

• 2 cups Kabocha squash (Japanese pumpkin), cubed
• 2 rice measuring cups (360 ml) Japanese short grain rice, rinsed
• 1½ cup water
• 1 tablespoon cooking sake (Japanese rice wine)
• 1 teaspoon sea salt
• 4 – 5 drops sesame oil

Directions

• Add rice, water, cooking sake, sea salt, and sesame oil into pressure cooker.
• Mix the ingredients a few times with a wooden spoon.
• Add Kabocha squash quickly into the pot.
• Close the lid and cook at high pressure for 7 minutes with an Electric Pressure Cooker.
• Turn off and wait for 10 minutes, then quick release.
• Remove the lid. Mix the Kabocha squash well with the rice and serve!