Fall Rice in Pumpkin

Soak Black Beans (1/3 cup) in water for 1 hour. Combine Short Grain White Rice (1 1/2 cups), Glutinous Rice (1/2 cup), Black Rice (2 Tbsp), and rinse them until the water gets clear, then soak in the water for 1 hour as well. Drain the water and combine rices and beans in the rice cooker.

Add Walnut (1/3 cup), Almonds (1/3 cup), Dried Red Dates (6), Salt (1/4 tsp), and Canola Oil (1/2 tsp). Pour Water (2 tsp) to the pot and let the rice cooker do the cooking.

Meanwhile cut out the opening on the top of the Pumpkin (1). Keep the top.

Remove the seeds and fiber inside. When the rice is done add the Pine Nuts (2 Tbsp) and toss well with a spoon.

Scoop the rice into the pumpkin. Return the pumpkin top to cover the opening.

Place the pumpkin in the steamer and cover with lid or foil. Steam over medium heat for about 40 minutes depends on the size of your pumpkin.

When a knife goes into the pumpkin effortlessly it is done. Carefully take out the pumpkin and place on the serving platter.

In a small bowl, add the Apple (1/2), Soy Sauce (3 Tbsp), Water (1 Tbsp), Korean Chili Flakes (1 Tbsp), Sesame Oil (1 tsp), Sesame Seeds (1 tsp), and Scallion (1 bunch) Mix well.

Slice pumpkin into wedges and gather up the rice on top of pumpkin wedges. Drizzle the dressing over.