Calabaza Pumpkin Rice

Calabaza pumpkin is a green pumpkin, which should not be confused with the usual large orange vegetable pumpkin. You can equally use the orange Hokkaido pumpkin, which is available in our market in autumn and winter.

Melt the butter and saute the spring onions, onion, garlic and chili pepper in it until the onions are translucent. Add 200 ml of clear soup and bring to a boil. Then pour in the spices and squash cubes and simmer on low heat with the lid closed for an hour until the squash is soft. Stir occasionally and add a small amount of clear soup if needed. Remove thyme sprigs, add remaining clear soup, bring to a boil and stir in long grain rice.

Stir well and, with the lid on, swell the long-grain rice over a gentle heat for 25 minutes. The liquid should be completely absorbed.

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Tip: Always use aromatic spices to refine your dishes!

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