This recipe is best with
Recipe Ingredient
- 200g long grain rice, washed and drained
- 1 1/2 tbsp margarine
- 2 medium-sized pumpkins
- (A):
- 2cm piece cinnamon stick
- 1 star anise
- 2 cloves
- 2 cardamoms, lightly crushed
- 1 tsp chopped garlic
- 1 onion, finely sliced
- Seasoning:
- 1 tsp salt
- 1 tsp chicken stock granules
- 1 tsp sugar
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- A pinch ground turmeric
- 35g golden raisins
- 50g toasted silvered almonds
- 1/4 cup chopped coriander leaves
- 400ml water
- 2 screwpine leaves, knotted
Instructions
- CUT tops from the pumpkins, remove and discard seeds. Replace lids. Wrap with aluminum foil and place in a baking tray. Bake in preheated oven at 180ºC for about 30 to 40 minutes or until tender.
- Heat margarine in wok. Add ingredients (A) and saute till fragrant. Stir in rice and seasoning; fry well.
- Transfer rice to an electric rice-cooker pot. Add water and screwpine leaves. When rice is cooked, mix in raisins and almonds. Divide rice among pumpkins, cover with lids and wrap in foil. Bake in a moderate oven at 170ºC for 15 minutes or until hot.
- Serve immediately, you may use the pumpkin as a decorative bowl.
