Pumpkin Congee
Quick, comforting, and fortifying pumpkin congee made with just 6 ingredients. Perfect to warm you up on a cold evening! Top with your favorite savory toppings!
Ingredients
- 1/2 kabocha pumpkin (or sugar pumpkin) seeds and pulp removed
- 1 tbsp oil
- 1 shallot minced
- 1 clove of garlic minced
- 1/2 cup dry basmati rice
- 1/4 cup dry sticky rice soaked in water for 1 hour
- 5 cups water
- 1/4 tsp salt
- 1 tbsp sugar
- 1/8 tsp ground black pepper
- toppings: green onions, soy sauce, vegan meat floss, toasted sesame seeds
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Brush the pumpkin halve with oil and place it cut-side down on the baking sheet. Bake for about 40 minutes or until tender. Let cool for a few minutes. In the meantime, soak the sticky rice in water.
- Next, heat the oil in a deep saucepan. Once hot, add the shallots and garlic, and sauté for 3-5 minutes or until fragrant.
- Scoop out the pumpkin purée from the roasted pumpkin halve and add to the saucepan.
- Add the basmati rice, drained sticky rice, and cover with the water. Season with the salt, sugar, and ground black pepper. Bring to a boil, then lower to a simmer and cook uncovered for 25-30 minutes, or until the rice has broken down. At this point, if you think the congee is too thick, add more water. Taste and adjust saltiness as needed.
- Divide between serving bowls and top with your favorite toppings!
- Congee will keep for up to 4 days in the refrigerator. Reheat over low-medium heat covered, and add more water if it has thickened too much.
Nutrition
Serving: 1 serving | Calories: 229 kcal | Carbohydrates: 42.9 g | Protein: 3.7 g | Fat: 4.2 g | Fiber: 3.9 g | Sugar: 7.6 g