Sweet Sausage and Pumpkin Stewed Rice

Preparing the ingredients, Sister Crab used locally sourced items. Besides pumpkin and sweet sausages, she also got a handful of tender green beans, which are rich in nutrition and color.

Rinse the rice and put it into a cast iron pot. Add water until it covers the rice by about 1.5 centimeters. Add a little salt to the pot for base flavor, and also add a spoonful of oil. This spoonful of oil can prevent the rice from sticking and also prevent the soup from overflowing.

Bring to a boil over high heat, then simmer the rice over low heat. During the process of boiling over high heat, use a spatula to stir the pot to prevent the rice from sticking to the bottom and uneven heating which can easily burn the pot.

Cut the pumpkin into small cubes, slice the sweet sausage, and blanch the green beans until cooked, then cut them into sections.

When the rice cooker no longer shows rice soup, place the cut pumpkin and sausage on top of the rice, and drizzle some oil around the edge of the pot. This oil can prevent the rice from sticking to the pot and also help form a crust. Cover the lid and continue to steam the rice. We won't add the green beans here for now, because the green beans are already cooked.

Mix sesame oil, light soy sauce, and oyster sauce to make a sauce and set aside.

Note: Afterwards, use low heat throughout.

It needs to continue simmering for about 10 minutes, and during this process, you don't need to open the lid; just make sure to use low heat. After the rice is cooked, add the chopped green beans, then pour the previously prepared sauce on top, and the fragrant pumpkin and sweet sausage braised rice is ready.