Butternut Squash Rice

Cook with butter and ginger to give a sweet and savoury flavour.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)
Serves 3 Cook: 30 min

Ingredients

Rice 3 gou (450g)
Butternut squash 170g
Butter 30g
Salt 1 tsp
Ginger 2 thumbs

Method

1
This is a butternut squash, also called a pumpkin.
2
You'll recognise it as a pumpkin once you cut it in half.
3
Rinse the rice and keep in a colander for 20-30 minutes.
4
Peel the squash and cut into dice. Finely chop the ginger.
5
Put the rice in a rice cooker and add the right amount of water. Keep for 10 minutes to absorb the water.
6
Add the squash and diced butter evenly onto the rice and add the salt. Cook as usual.
7
When it's cooked, add the ginger and mix well. Put the lid on and leave for a while before serving.

Tips & Note

●If you rinse the rice and keep drained at Step 3, it will absorb the water at Step 5 better, so the rice will be fluffier and tastier. I would recommend to follow this step if you have time.

Butternut Squash Rice

Cook with butter and ginger to give a sweet and savoury flavour.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)

Serves 3

Cook: 30 min

Ingredients

Rice 3 gou (450g)
Butternut squash 170g
Butter 30g
Salt 1 tsp
Ginger 2 thumbs

Butternut Squash Rice

Recipe ID :661 Posted on 03 JUN 2015

Serves 3

Cook 30min
views 1,035
printed 110

saved 2

Cook with butter and ginger to give a sweet and savoury flavour.

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Ingredients

Method

Cook
30min
1
This is a butternut squash, also called a pumpkin.
2
You'll recognise it as a pumpkin once you cut it in half.
3
Rinse the rice and keep in a colander for 20-30 minutes.
4
Peel the squash and cut into dice. Finely chop the ginger.
5
Put the rice in a rice cooker and add the right amount of water. Keep for 10 minutes to absorb the water.
6
Add the squash and diced butter evenly onto the rice and add the salt. Cook as usual.
7
When it's cooked, add the ginger and mix well. Put the lid on and leave for a while before serving.

Tips & Note

●If you rinse the rice and keep drained at Step 3, it will absorb the water at Step 5 better, so the rice will be fluffier and tastier. I would recommend to follow this step if you have time.

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