Perfect for a chilly fall evening, the wonderful flavor of this hubble bubble pumpkin rice pot is enhanced by smoked bacon, and cooked entirely in a microwave. Super easy and pretty quick to the table on a busy night.
Even way back in the late 1970s, when my stepfather succumbed to our repeated entreaties and finally bought a microwave, we honestly really only ever used it to reheat leftovers. And I must confess that pattern has generally continued all these years.
Rare is the dish I actually cook in a microwave. This is one of those exceptions. It’s an oldie but a goodie adapted from one on the BBC Good Food website, first published there in January of 2008. It’s a handy one to have in your back pocket for Halloween night.
Hubble Bubble Pumpkin Rice Pot
Know that if you have a little more or less pumpkin or squash, it’ll be fine. Below is the weight I used, pictured on the cutting board for reference. Ditto, the onion. I use already cooked smoked bacon crumbles. If you need to fry and crumble bacon first, you’ll need about 12 normal slices. Is it a lot of bacon? Nope, it is the perfect amount. Bacon is life, people. Live a little. This recipe serves four.
Ingredients
1 medium onion, about 6 1/3 oz or 180g
1 cup or 100g smoked bacon crumbles
550g or 1 lb 3.4 oz pumpkin or butternut squash, weight: peeled and cored
Freshly ground black pepper
Cayenne pepper, optional
2 tablespoons butter
1 ½ chicken stock cubes
1 cup or 200g long grain rice
¼- ½ teaspoon fine sea salt, depending on your taste
Method
Remove the seeds from your pumpkin or butternut squash. Peel it and cut it into small chunks.
Peel and finely chop the onion.
Combine the onion, bacon crumbles and pumpkin together in a large microwaveable bowl. Add a few generous grinds of black pepper and, if desired, a good sprinkle of cayenne.
Mix well then dot the butter on top and cover the bowl with cling film or a plate.
Pierce the cling film a couple of times with a pointy knife, if using, and microwave on High for 6 minutes until everything’s hot and starting to cook.
While the vegetables are cooking, bring a kettle or pot of water to the boil and make 3 cups or 700ml stock using the chicken cubes. Carefully remove the hot bowl from the microwave and uncover one corner to allow the hot steam to escape without burning yourself. Remove the cover entirely.
Add in the rice and season with salt. We try to watch our sodium intake and since the stock cube has so much already, I only put a ¼ teaspoon in my dish. If you like things saltier, by all means, add more.
Stir well to thoroughly mix everything together. Pour in the stock.
Make sure to push any rice grains under the surface of the stock so they’ll cook well in the liquid.
Cover the bowl with a fresh piece of cling film (don’t forget to pierce it two or three times) or the same plate and microwave on High for 10 minutes. Uncover carefully!
Give it a stir. Then microwave for 5-7 minutes or until the rice is cooked. (Mine only took 5 minutes.)
Leave to stand, covered with a plate, for 5 minutes before giving everything a final stir.
Scoop straight into bowls to serve. Or, heck, put it in a pretty covered dish.
Enjoy!
It’s Sunday FunDay and today we are all about recipes with rice! White, brown, black, wild, flat rice, puffed rice or rice flour. Sweet OR savory. Many thanks to our host, Mayuri of Mayuri’s Jikono. Check out the links below.
- Arroz de Pato by Culinary Cam
- Bhuga Chawal by Mayuri's Jikoni
- Cheesy Rice by Amy's Cooking Adventures
- Crab Sushi Bowl by A Day in the Life on the Farm
- Crispy Rice Cereal Brittle by A Messy Kitchen
- Easy Tava Pulav by Sizzling Tastebuds
- Fried Rice with Crab and Peas by Karen's Kitchen Stories
- Hubble Bubble Pumpkin Rice Pot by Food Lust People Love
- Varicha Bhat by Sneha's Recipe
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.
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