Pumpkin Congee Rice Porridge With Corn Recipes

PUMPKIN CONGEE RICE PORRIDGE WITH CORN

Pumpkin Congee Rice Porridge with Corn image

When east meets west, savoury pumpkin congee rice porridge with corn is born. It's thick and creamy -- the ultimate fall comfort food.

Provided by Sam | Ahead of Thyme

Time 35m

Number Of Ingredients 7

Ingredients

1/2 Japanese pumpkin (Kent pumpkin), seeds removed
1 cup regular medium-grain white rice
1/2 cup glutinous rice
4 cups water, divided
1 cup sweet corn, thawed if frozen
1 tablespoon soy sauce (or miso paste)
1 tablespoon salt

Steps:

Place whole half pumpkin in a steamer to cook for 10 minutes. This will help to soften and peel off the skin. Cut the pumpkin into strips and remove the skin. Transfer pumpkin to a food processor or mash it manually using a fork or spatula.
In a large pot, add medium-grain white rice, glutinous rice and 3 cups of water. Bring to a boil over high heat. When the water is boiling, turn the heat down to medium-low and continuously stir rice for 5 minutes to avoid it burning at the bottom. After 5 minutes, turn the heat down to low and add 1 more cup of water.
Stir occasionally until the rice has the thick, creamy texture of porridge (this can take up to half an hour, depending on the rice).
Add mashed pumpkin, corn, soy sauce (or miso paste), and salt. Stir for 2 minutes to mix everything together.
Serve warm in a bowl.

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