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Step 1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2
Brush the pumpkin halve with oil and place it cut-side down on the baking sheet. Bake for about 40 minutes or until tender. Let cool for a few minutes. In the meantime, soak the sticky rice in water.
Step 3
Next, heat the oil in a deep saucepan. Once hot, add the shallots and garlic, and sauté for 3-5 minutes or until fragrant.
Step 4
Scoop out the pumpkin purée from the roasted pumpkin halve and add to the saucepan.
Step 5
Add the basmati rice, drained sticky rice, and cover with the water. Season with the salt, sugar, and ground black pepper. Bring to a boil, then lower to a simmer and cook uncovered for 25-30 minutes, or until the rice has broken down. At this point, if you think the congee is too thick, add more water. Taste and adjust saltiness as needed.
Step 6
Divide between serving bowls and top with your favorite toppings!
Step 7
Congee will keep for up to 4 days in the refrigerator. Reheat over low-medium heat covered, and add more water if it has thickened too much.