How to cook
Wash a cup and a half of rice, until the water is clear and soak it for 30 minutes. Then rinse it again and then strain and pour it into the bowl of the rice cooker.
Add the diced pumpkin (about 1 1/2 cups) and 2 tablespoons organic coconut oil.
Season with 1 and 1/2 level top teaspoons of finely ground Himalayan salt, half a teaspoon of Madras curry, turmeric and cumin, 1/3 teaspoon ground black pepper, 1/2 teaspoon of brown cane sugar and 2-3 pinches of ginger powder (or with 1 cm grated fresh root).
Mix all of the ingredients and pour the right proportion of water - 3 cups, which is a ratio of 2:1 to rice (which is twice the amount of the ratio for legumes).
Fill the rice cooker and turn it on. After about half an hour it will turn off automatically and the curry rice is ready.
Serve the curry rice with pumpkin and coconut oil warm, distributed in 3 portions and garnished with a sprig of parsley (optional).
Extremely tasty combination with favorite ingredients!
The delicate creamy pumpkin is wonderfully complemented by the density of the rice and the fragrant coconut oil flavored with oriental spices!