Citrus and Roots

Kabocha Squash Zhou

Rich, savory pumpkin and rice porridge using leftover rice

7 ingredients•Prep: 5 mins•Cook: 25 mins
Jameson Hsu profile picture

Jameson Hsu•Apr 16, 2024

Let’s heal our stomach together ~

Ingredients (7)

Instructions

  1. In a pot, add leftover rice and water. The ratio of water to rice is 1 cup of rice to 2 cups of water (starting out) and you can dilute as needed to your liking of thick or thin porridge.

  2. Lightly salt and let that come to a boil and then reduce to a simmer.

  3. While the rice is coming to a boil, roughly chop up kabocha squash (2 cups). Add in chopped kabocha squash and let that simmer for about 15-20 minutes until the squash has softened and the congee has thickened.

  4. Add in white pepper (1 tsp), yondu or vegetable bouillon (1 ½ Tbsp).

  5. Turn off heat and add spinach (1 cup).

  6. Enjoy!