Pumpkin Congee

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.