Pumpkin Congee

Name: Pumpkin Congee
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4
Ingredients: 1/2 kabocha pumpkin (or sugar pumpkin) (seeds and pulp removed); 1 tbsp oil; 1 shallot (minced); 1 clove garlic (minced); 1/2 cup dry basmati rice; 1/4 cup dry sticky rice (soaked in water for 1 hour); 5 cup 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

By Thomas Pagot · Full of PlantsPublic

Your rating · the average is public, yours is not

Quick, comforting, and nourishing pumpkin congee made with 10 easy-to-find ingredients. Perfect to warm you up on a cold evening! Top with your favorite savory toppings!

Prep: 20 min
Cook: 65 min
Total: 85 min
Servings: 4

Start cooking Shopping list Veganize it!

Write a vegan version myself

Save to my cookbook

Add variation

Recipe source

This recipe was taken from Pumpkin Congee · by Thomas Pagot. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

1/2kabocha pumpkin (or sugar pumpkin) (seeds and pulp removed)
1 tbspoil
1shallot (minced)
1 clovegarlic (minced)
0.5 cupdry basmati rice
0.25 cupdry sticky rice (soaked in water for 1 hour)
5 cupwater
0.25 tspsalt
1 tbspsugar
0.13 tspground black pepper
—toppings: green onions, soy sauce, vegan meat floss, toasted sesame seeds

Steps

1
Preheat oven to 205°C (200°C) and line a baking sheet with parchment paper.
2
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.
3
Next, heat the oil in a deep saucepan. Once hot, add the shallots and garlic, and sauté for 3-5 minutes or until fragrant.
4
Scoop out the pumpkin purée from the roasted pumpkin halve and add to the saucepan.
5
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.
6
Divide between serving bowls and top with your favorite toppings!
7
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.

Comments · 0

No comments yet.

Per portion

Calories: ~41.2 kcal
Protein: ~0.2 g
Fat: ~3.3 g
Carbs: ~3.4 g
Fiber: ~0.2 g
Sodium: ~148.4 mg

4 ingredients still need USDA food links. ground black pepper is linked but not in a weighable unit yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Meat
Soy
Sesame

Partial · 7/11 ingredients linked