Milk-flavored pumpkin rice

Ingredients:

130 grams of rice, 70 grams of pumpkin, 20 grams of onions, 30 grams of sweet corn kernels, and 20 grams of raisins.

Seasoning:

10 grams of butter (or salad oil), 20 grams of light cream, and a little salt.

Method:

1. Wash the rice and soak it in water for 30 minutes;

2. Wash and peel the pumpkin and cut into small cubes; onion Tear off the inner film, wash and drain, and cut into small dices;

3. Melt the butter in a pot over low heat;

4. Pour in the onions and pumpkin dices, Stir-fry for a while;

5. Pour in the drained rice and stir-fry for a while;

6. Pour in warm water to cover the ingredients, bring to a boil over high heat and then turn down to low Slowly simmer;

7. When the rice is almost cooked and there is still a little moisture, pour in the corn kernels and raisins, then pour in the light cream and stir evenly;

8. Continue to simmer over low heat until the rice is fully cooked and the water has dried out. Finally add a little salt and mix well.