Sweet Pumpkin Rice Congee Recipe
Sweet pumpkin rice congee is a delicate Chinese breakfast or dessert, especially popular in autumn. It resembles a very thin rice pudding, but cooked in water or plant-based milk, with soft pieces of pumpkin and a gentle sweetness. Perfect when you need something soothing for the stomach and warming.
This sweet pumpkin rice congee combines the lightness of traditional Chinese rice porridge with the natural sweetness and creaminess of pumpkin. It is gentle on the stomach, naturally comforting, and easy to adapt to both breakfast and dessert versions.
Chef's tips
Use short-grain rice such as sushi or risotto rice for the creamiest texture. Cut the pumpkin into small, even cubes so it softens at the same time as the rice. Stir regularly, especially towards the end of cooking, to prevent sticking and to help the rice break down into a silky porridge.
How to serve
Serve in small bowls, topped with sesame seeds or chopped nuts for crunch. For extra richness, drizzle with a little coconut milk or condensed coconut milk. Fresh fruit like banana or mango, or dried fruit such as raisins or goji berries, works very well on top.
Ingredients
- rice can be sushi or risotto rice - 100 g
- pumpkin, peeled and deseeded e.g. Hokkaido or butternut squash - 250 g
- water or replace part of the water with plant-based milk - 900 ml
- sugar or to taste, you can use honey (add at the end) - 2 tablespoon
- salt enhances the flavor - 1 pinch
- milk optional, for creaminess - 100 ml
- fresh ginger small slice, optional - 5 g
- sesame seeds or chopped nuts for sprinkling, optional - 1 tablespoon
Preparation
- Rinse the rice under running water until the water is almost clear. Drain.
- Peel the pumpkin (if it is not Hokkaido), remove the seeds and cut into small cubes of about 1.5 cm.
- Put the rice into a pot, add the pumpkin, pour in the water and add the slice of ginger, if using.
- Bring to a boil, then reduce the heat to very low. Cook with the lid slightly ajar for 35–40 minutes, stirring every few minutes so the rice does not stick to the bottom. The congee should be very thin and the rice almost falling apart.
- If the congee becomes too thick while cooking, add a little hot water.
- Remove the slice of ginger. Add the sugar, a pinch of salt and coconut milk, if using. Cook for another 3–5 minutes over low heat, stirring.
- Taste and sweeten more if needed. If you use honey instead of sugar, remove the pot from the heat and add the honey at the end, stirring.
- Serve the congee warm in bowls, sprinkled with sesame seeds or chopped nuts.
Storage
Kleik przechowuj w lodówce do 3 dni. Gęstnieje po schłodzeniu, więc przy podgrzewaniu dodaj trochę wody lub mleka i mieszaj, aż znów będzie kremowy. Można go też zamrozić do 1 miesiąca w porcjach.
