Pumpkin rice

I generally make this rice for my baby, but it can easily be a family meal as well, just adjust the quantities, add some salt and pepper and pronto you have a cross between a kichdi (Indian savoury rice porridge/ congee) and risotto that everyone in the family can enjoy

Ingredients
1/2 cup of rice
1 cup of butternut pumpkin roughly chopped
1 teaspoon of olive oil
1 small clove of garlic
1 tablespoon of chopped onion
3 cups of water
A pinch each of salt, turmeric and cinnamon.

The ingredients here have been dictated by things I have already introduced to my baby, or am trying to introduce, like the cinnamon. I also always try and add a pinch of turmeric due to its health benefits -  it is considered to be an anti inflammatory and anti bacterial however, you can choose to leave it out.

Method

Finely chop the garlic and onion. In a pressure cooker (makes life so much easier, if you do not have one, you may consider investing in one and the basic ones are very affordable and last a long time, if not, just use a saucepan and cook covered until all the ingredients are cooked through) add the olive oil and fry the onion and garlic for 1 minute. Add the pumpkin pieces, washed and soaked rice and stir for two minutes to ensure all the rice is coated in the oil. Add the spices if using and 3 cups of plain water. Close the pressure cooker and allow it to come to pressure on high heat. Reduce the heat and allow it to come to pressure again. Do not open the pressure cooker and allow the pressure to subside naturally, this ensures the rice keeps cooking and you end up with a thick, creamier dish similar to a risotto, without any of the hard work of adding and stirring in the stock one ladle at a time.

Open the the pressure cooker and stir the rice to break up the pumpkin pieces. If the consistency of the rice is not to your liking you can add some more water to thin it down or cook on high heat to thicken the rice.

Refrigerate or freeze any unused portion for later. If serving to adults, season with a grinding of salt and pepper, add some chopped chives and drizzle over some extra virgin olive oil.