Recipe

1

Season salmon with salt, coarse black pepper and Italian seasoning spices and set aside.

2

Put the white rice into the inner pot of the rice cooker, then add fresh milk, minced garlic and kabocha squash puree and stir them well.

3

Put the cherry tomatoes, sliced mushrooms, and diced onions in inner pot, then the marinated salmon and fresh thyme.

4

Put 1~1.2 cups of water in the outer pot of the rice cooker, and press the power button. After the power button jumps up, mash the tomato with a spoon and mix well with the rice and other ingredients. Cover and simmer for another 5 minutes to allow the flavors of the ingredients to meld.