Kabocha Squash Zhou
Rich, savory pumpkin and rice porridge using leftover rice
7 ingredients•Prep: 5 mins•Cook: 25 mins
Ella Mabry•Apr 16, 2024
Let’s heal our stomach together ~
I'm Ella, a London-based food blogger who makes cooking simple and focuses on healthy recipes. I'm passionate about helping others enjoy nutritious meals that are easy and fun to make.
Instructions
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.
Lightly salt and let that come to a boil and then reduce to a simmer.
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.
Add in white pepper (1 tsp), yondu or vegetable bouillon (1 ½ Tbsp).
Turn off heat and add spinach (1 cup).
Enjoy!