Just drop the pumpkin in! No cutting, no baking [What is an easy and delicious way to eat it]

Hello, I'm cooking expert Frao!
This may be sudden, but don't you have the following impressions about "pumpkin"?

"It's hard and difficult to cut"
"It's a hassle to cook"
"It falls apart when boiled, and seasoning is a chore"

For those who have such impressions, I definitely want you to know about this "no cutting, no boiling, no seasoning" super easy cooking method (recipe) that I will introduce this time.

Ingredients (for 2-4 people)

• Pumpkin... 1/4 piece (300g)

• White rice... 2 cups

• Water... up to the 2-cup mark

• Butter... 20g

*For the pumpkin, use one that is already cut into 1/4 size.

* You can use either salted or unsalted butter.

Instructions

White rice should be washed and water added up to the 2-cup mark.

Remove the seeds and pulp from the pumpkin, rinse it under running water...

Place it as is, skin side down, on top of the white riceand set it.

At this point, it is fine if the whole pumpkin is not submerged in water.

In this state...

Set the rice cooker and start the normal cooking cycle...

Once cooked, you can make the rice and the fluffy steamed pumpkinat the same time.

Then...

Use a rice paddle to break up the pumpkin...

Add butter and mix everything together gently...

The sweetness of the pumpkin and the aroma of the butter match perfectly in this delicious dish, " Pumpkin Butter Rice," is complete!

Sweet potato rice is similar to this, and you can fully enjoy the fluffy texture of the ingredients in this autumn-like rice dish, if you like...

Sesame salt adds a nice salty flavor that will further whet your appetite.

Some people may find that pumpkin has a hard skin and is difficult to cut, but with this method...

Cooking is also easy, and you might find it simple to enjoy pumpkin.

If this recipe serves as a starting point for even one more person to deliciously enjoy seasonal tastes like pumpkin, I would be very happy.

Announcements, etc.

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That is all for this time.
On note, I publish new recipes every Saturday (+α).

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