Pumpkin Congee
A warm, comforting dish made with rice and pumpkin, perfect for chilly days. This Pumpkin Congee is smooth, creamy, and subtly sweet.
Nutrition
Calories: 150cal
Carbohydrate: 30g
Protein: 3g
Fat: 1g
Cholesterol: – -mg
Sodium: 200mg
Difficulty Level: easy
15 min Prep
1 hr Cook
1 hr 15 min Total
4 Servings
Ingredients
- 1 cup jasmine rice
- 1 pound pumpkin, peeled and diced
- 8 cups water
- 1 teaspoon salt
- 2 tablespoons soy sauce
- 2 green onions, chopped
- 1 tablespoon sesame oil
- Optional garnish: chopped fresh cilantro
Instructions
- Rinse 1 cup of jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the congee from becoming too sticky.
- In a large pot, combine the rinsed rice, 8 cups of water, and 1 teaspoon of salt. Stir well to dissolve the salt.
- Add 1 pound of peeled and diced pumpkin to the pot. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low and cover the pot with a lid, leaving a slight gap to let steam escape. Simmer for about 50 minutes, stirring occasionally to prevent sticking, until the rice breaks down and the congee reaches a creamy consistency.
- Stir in 2 tablespoons of soy sauce and adjust the seasoning to taste. If you prefer a thinner congee, add a little more water and heat through.
- Turn off the heat and drizzle 1 tablespoon of sesame oil over the congee. Stir gently to incorporate.
- Serve hot, garnished with chopped green onions and optional fresh cilantro. Enjoy!
