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If rice is hard add a ¼ cup of water and cover until fully cooked. After rice is cooked, remove from flame and serve. Here is a very useful video by Chef Ricardo, with step by step instructions for making Jamaican pumpkin rice. If playback doesn’t begin shortly, try restarting your device.
Steam: Peel pumpkin and remove seeds, then cut into thin slices. In a pot with a steamer rack, bring 2 inches of water to a boil, then place pumpkin in a plate on the rack and steam for 10 minutes or until tender.
Heat the oil in a large pan and sauté the shallots and garlic for 4–5 minutes. Add the pumpkin, thyme and flaked almonds and sauté for a further 8–10 minutes Add the rice and mix well before pouring in the vegetable stock. At this point you can continue to cook the dish in the pan, covered, for 20–25 minutes, or bake as suggested below
The amount of rice flour will vary based on the water content of your pumpkin. Divide the dough into pieces and roll into balls about 1-inch in diameter (40g) then flatten into a disc with 1/2 inch thickness. For red bean stuffed cakes, prepare 30g balls of red bean paste.
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