Recipes Soup Porridge Kabocha Squash Congee 3.0 (2) 3 Reviews Simple, light and satisfying, tender kabocha squash is a perfect vegetable to finish off a classic congee rice and ginger porridge. Slideshow: Squash Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on October 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 1 hr 30 mins Yield: 4 Ingredients 1 cup raw long-grain white rice, rinsed 7 cups chicken or vegetable stock 1/2 teaspoon kosher or sea salt, plus more for seasoning One-inch knob of ginger, peeled and sliced thin 1 small kabocha squash (about 2 1/2 pounds) Sliced green onion, for garnish Sesame seed oil or soy sauce, to taste (optional) Directions 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. 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. Rate it Print