Comments on: Instant Pot Kabocha Squash (Japanese Pumpkin) Rice

By: Felicia

Felicia — Mon, 25 Oct 2021 13:31:04 +0000

In reply to Syliva. Not a stupid question - I was totally wondering the same thing ☺️

By: Madelyn @ FB

Madelyn @ FB — Mon, 29 Mar 2021 03:57:15 +0000

This squash rice was so delicious I had to make it again! It was such an easy and yummy side dish.

By: Leeloo @ FB

Leeloo @ FB — Fri, 19 Feb 2021 22:30:51 +0000

Made this recipe for the first time, so delicious 🙂

By: Amy + Jacky

Amy + Jacky — Mon, 08 Feb 2021 10:45:55 +0000

In reply to Swan. Hi Swan, Happy New Year & thank you for your kind words. In keep warm mode, the heat from the Instant Pot will continue to evaporate the moisture inside the rice and make it harder. I recommend adding a bit more liquid if you want your rice to be softer for longer. For Kabocha congee, the ratio in our chicken congee recipe will work. Please take care & stay safe Jacky

By: Swan

Swan — Sat, 30 Jan 2021 01:44:09 +0000

We just bought our first Instant Pot a few weeks ago. I just tried your kabocha rice recipe, which turned out delicious. However, I noticed that if I let the kabocha rice sit for too long – whether still inside the Instant Pot or even after I take it out & set it on the table, the rice will get hard (this doesn’t happen if I cook the rice in my rice cooker), so I’m not sure if this normally happens with rice cooked in Instant Pot? Also, if I were to make kabocha congee, how would I go about making it — what would be the water to rice ratio, & would I put the rice, water, & kabocha all at once into the Instant Pot & cook it? Thanks!

By: Susan

Susan — Sun, 11 Oct 2020 23:01:19 +0000

We just finished two bowls. Delicious! Followed directions and came out perfectly. I did use 1 tsp Better Than Bouillon chicken instead of salt in the water. I had a Red Kobocha and the color of the rice was so golden!
To cut up the kobocha… I pushed my chef’s knife in to make a few starts to cutting, then gave it one minute at half power in microwave to make it easier to cut into cubes.

By: Ann

Ann — Sat, 10 Oct 2020 21:57:59 +0000

So freezing the kabocha… I’m guessing cut it up raw to freeze it? I was thinking about roasting it in strips and freezing some of it then… Do you think that would make it too mushy? Maybe I could use for a soup or sauce (to use on pasta or pizza (cannot use tomato sauce because of high oxalates (kidney stones)). thoughts?

I have the Instant Pot Duo Crisp.

By: Amy + Jacky

Amy + Jacky — Wed, 19 Aug 2020 07:56:16 +0000

In reply to Jeanie.

Hi Jeanie,

thank you for your kind words. Didn’t see this question until now.

This recipe will freeze well.

Please take care & stay safe
Jacky

By: Amy + Jacky

Amy + Jacky — Wed, 19 Aug 2020 06:54:33 +0000

In reply to Winnie.

Hi Winnie,

I recommend adding the cooked kabocha after the rice is cooked.

Please take care & stay safe!
Jacky

By: Winnie

Winnie — Sun, 16 Aug 2020 07:08:56 +0000

Hello Amy and Jacky! Can I use kabocha that is already cooked (steamed)? How would I modify this recipe?