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Pumpkin and brown rice congee recipe
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Prep Time:
15 minutes
Cook Time:
360 minutes
Total Time:
375 minutes
"Global favorite rice porridge, slow-cooked to perfection for a comforting congee."
Ingredients:
  • 6 spring onions
  • 2l chicken
  • 3cm-piece ginger, peeled, thinly sliced
  • 6 garlic cloves, crushed
  • 130g brown rice
  • 1/2 small Kent pumpkin, seeded, cut into thick wedges
  • 20.00 ml tamari or soy sauce
  • 4 Free Range Eggs, at room temperature
  • 2 sheets nori, finely shredded
  • 40.00 ml sunflower seeds, toasted
  • 12.00 gm sesame seeds, toasted
Instructions:
  • Roughly chop 4 spring onions and combine them in a slow cooker with stock, ginger, garlic, rice, and pumpkin. Cook covered on high for 6 hours (or low for 8 hours) until the rice is tender and the mixture thickens.
  • Gently place the pumpkin onto a large plate. Mix in the tamari or soy sauce with the rice in the slow cooker, stirring well to combine. Season to taste.
  • Boil the eggs in a medium saucepan for 6½ minutes for a soft-boiled consistency or until desired doneness. Then, drain and cool them under cold water. Peel and halve each egg.
  • Slice the remaining spring onions lengthwise and soak them in a small bowl of ice water for 10 minutes until they curl. Drain before using.
  • Divide the rice mixture into serving bowls. Add pumpkin and egg on top. Sprinkle with nori, spring onion curls, sunflower seeds, and sesame seeds.

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