• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 200g long grain rice, washed and drained
  • 1 1/2 tbsp margarine
  • 2 medium-sized pumpkins
  • (A):
  • 2cm piece cinnamon stick
  • 1 star anise
  • 2 cloves
  • 2 cardamoms, lightly crushed
  • 1 tsp chopped garlic
  • 1 onion, finely sliced
  • Seasoning:
  • 1 tsp salt
  • 1 tsp chicken stock granules
  • 1 tsp sugar
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • A pinch ground turmeric
  • 35g golden raisins
  • 50g toasted silvered almonds
  • 1/4 cup chopped coriander leaves
  • 400ml water
  • 2 screwpine leaves, knotted


  1. CUT tops from the pumpkins, remove and discard seeds. Replace lids. Wrap with aluminum foil and place in a baking tray. Bake in preheated oven at 180ºC for about 30 to 40 minutes or until tender.
  2. Heat margarine in wok. Add ingredients (A) and saute till fragrant. Stir in rice and seasoning; fry well.
  3. Transfer rice to an electric rice-cooker pot. Add water and screwpine leaves. When rice is cooked, mix in raisins and almonds. Divide rice among pumpkins, cover with lids and wrap in foil. Bake in a moderate oven at 170ºC for 15 minutes or until hot.
  4. Serve immediately, you may use the pumpkin as a decorative bowl.
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