Korean Rice Porridge with Pumpkin and Dates Recipe
Thick, creamy porridge made from rice and pumpkin, sweetened with dates and slightly nutty thanks to the addition of sesame. In Korea, warm rice porridges are often eaten for breakfast or dinner, especially when someone has a cold or needs something gentle on the stomach. This version is more dessert-like, a bit like a cross between rice pudding and an autumn pumpkin soup.
South Korea
Difficulty: Easy
🌅
Breakfast
🌙
Supper
🍰
Dessert
🌿
Mild
Sweet
Creamy
Warming
Nutty
Filling
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
3
Ingredients
- short-grain rice e.g. for sushi or risotto - 120 g
- pumpkin peeled, deseeded, e.g. hokkaido or butternut - 300 g
- water - 700 ml
- milk dairy or plant-based, e.g. soy - 200 ml
- dates pitted - 6 pieces
- honey or maple syrup - 1.5 tablespoon
- salt - 1 pinch
- sesame seeds toasted in a dry pan - 1 tablespoon
- cinnamon optional, ground - 0.5 teaspoons
- walnuts chopped, for sprinkling - 20 g
Main Ingredient:
rice
Preparation
- Rinse the rice several times in cold water until the water is almost clear. Drain in a sieve.
- Cut the pumpkin into small cubes of about 1.5 cm. Cut the dates into thin strips.
- Put the rice into a pot, add the water and a pinch of salt. Bring to a boil, then reduce the heat to low and cook for 15 minutes with the lid slightly ajar, stirring every few minutes so the rice doesn’t stick to the bottom.
- After 15 minutes add the chopped pumpkin and cook for another 10–15 minutes over low heat, until the pumpkin is very soft and the rice starts to break down. Stir every few minutes; if the porridge is too thick and starts to stick, add a little water.
- Add the milk, dates, honey and cinnamon, if using. Cook for another 5–7 minutes, stirring, until the porridge is thick, creamy and uniform. Some of the pumpkin should break down and turn the whole mixture orange.
- Taste and add more honey if needed. If the porridge is too thick, add a little more milk; if it’s too thin, cook a few minutes longer without a lid.
- Before serving, sprinkle each portion with toasted sesame seeds and chopped walnuts.
Storage
In fridge:
3 days
Freezing:
Yes
Owsiankę przechowuj w lodówce w szczelnym pojemniku. Przy podgrzewaniu dodaj odrobinę mleka lub wody, bo gęstnieje w czasie stania. Możesz ją też zamrozić w porcjach i rozmrażać na noc w lodówce.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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