Simple, light and satisfying, tender kabocha squash is a perfect vegetable to finish off a classic congee rice and ginger porridge. Slideshow:  Squash Recipes 

Todd Porter and Diane Cu
October 2014

Gallery

© Todd Porter & Diane Cu

Recipe Summary

total:
1 hr 30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom.

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  • While the congee is simmering prep the kabocha squash: peel, seed and cut the kabocha squash into bite sized pieces, about 1/2-inch cubes.

  • Simmer the congee for about 30 minutes then add the kabocha squash. Add additional water if necessary if the kabocha is not cooked fully.

  • Continue to simmer until the congee is thickened and creamy and the kabocha squash is tender and soft. Add salt to taste. Top with sliced green onions and sesame oil or soy sauce, if desired. Serve the congee hot.

Notes

As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness.