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Before you jump to Rice Cooker Kabocha Potage recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less In The Kitchen.

Remember when the only men and women who cared about the natural environment were tree huggers and hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet and the shared burden we have for turning things around. The experts are agreed that we cannot change things for the better without everyone’s active participation. This must happen soon and living in ways more friendly to the environment should become a mission for every individual family. The kitchen is a good place to start saving energy by going more green.

While it may not taste as good, baking food in the microwave instead of in the oven will save you a packet of money. The energy used by cooking in an oven is definitely greater by 75%, and perhaps this little bit of knowledge will spur you on to use the microwave more frequently. Compared with your stove, you can make boiled water as well as steamed vegetables faster, and use considerably less energy, by using countertop appliances. Many people mistakenly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. Mainly if you make certain the dishwasher is full previous to starting a cycle. Save even more money by air drying or cool drying your dishes rather than heat drying them.

From the above it ought to be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Eco-friendly living is not that difficult. It’s about being practical, more often than not.

We hope you got insight from reading it, now let’s go back to rice cooker kabocha potage recipe. You can cook rice cooker kabocha potage using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Rice Cooker Kabocha Potage:

1. Provide 500 grams ☆ Kabocha squash
2. Take 1/2 large ☆ Onion
3. Take 400 ml ☆ Water
4. Take 15 grams ☆ Butter
5. Use 3 tsp ☆ Soup stock cube
6. Take 1 dash Salt and pepper
7. Take 400 ml Milk
8. You need 100 ml Heavy cream
9. Take 1 to garnish Parsley
10. Provide 1 Black pepper
11. You need 1 Croutons

Steps to make Rice Cooker Kabocha Potage:

1. Wash the kabocha with the skin still on and remove the seeds. Dice it into 2 cm pieces, and separate from the skin. Slice the pieces in half to make them even smaller. (See Step 6)
2. Slice the onion. Put the ingredients marked ☆, the onion and kabocha in a rice cooker, and cook as normal.
3. When it's finished, blend in a mixer while still warm. Transfer to a container, add milk and heavy cream, and mix.
4. Season with salt and pepper, and leave in the fridge until well-chilled or serve warm.
5. If you like, top with heavy cream, parsley, croutons or black pepper for decoration.
6. When removing the skin, put the side that had the seeds in face down. The kabocha may slip, so be very careful.
7. You can use the skin in another recipe, even when cut thickly. - - https://cookpad.com/us/recipes/144744-kabocha-squash-skin-and-bacon-genovese
8. Note: If the kabocha has a high water content, reduce the amount of water you use in the rice cooker, and adjust the consistency at the end by adding milk.

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