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Pumpkin Porridge

Pumpkin Rice & Porridge
One Dish, Two Ways – Pumpkin Rice & Pumpkin Porridge

This recipe came about because when I tried to make Pumpkin Rice again, I accidentally added too much water in the rice cooker. The result was wet, mushy and sticky rice which is not nice at all. Instead of throwing it away, I thought of converting the yucky wet rice to porridge and it works totally! I just dump the half-cooked rice into a thermal cooker, add about 1-2 litres of water, and bravo, we had yummy pumpkin congee that day and this accidental recipe is now a keeper’s. When making pumpkin porridge, increase the quantity of salted fish, lean meat and butter.  With so much water, I wanted the congee to still taste as rich as the Pumpkin Rice. I also added red dates & dried scallops to enhance the taste.

Pumpkin Porridge

(Serves 4)

– 150g pumpkin (without skin), cut to small cubes
– 200g pork belly (aka sam cham bak, 3-layered pork, 3层肉), cut to thin stripes
– 2 portebello or shiitake mushrooms, cut to big cubes
– 3 cloves garlic, minced
– 1/2 large onion, finely chopped
– 1 cup of rice, washed
– 6 dried scallops
– 10 red dates
– 2 litres of water
– 50g butter
– 1 tbsp wolfberries
– 2 tsp of light soy sauce, to taste
– 30g salted fish, cut to small bits


1. Fry pork slices in wok. When pork is entirely cooked on the surface, take out and set aside on a plate.
2. Heat butter in wok. Saute garlic, onions and salted fish until the onions are clear. Add pumpkin, mushrooms and stir fry for a short while.
3. Add uncooked rice and stir fry until the rice is well coated in the ingredients.
4. Transfer contents of the wok to a soup pot. Add wolfberries, red dates, previously cooked pork, water and bring to a boil. Stir the base of the pot frequently to prevent the rice from sticking to the base.
5. Simmer on a low heat for about 20-30 minutes (or longer if you want congee*), while leaving lid partially covered (if you cover fully, the water will spill over). Season with light soy sauce.

* Using a thermal cooker will save you hours of gas consumption if you are making congee, soups & stews!

26 comments on “Pumpkin Porridge”

  1. I’ll take it! What you say is a disaster…is one of my fav food…PORRIDGE!

    Yes. I hate to have the gas stove turned on for so long when I want to cook soup and stew. But I cannot use my slow-cooker (bought in S’pore) in Taiwan. Different voltage le! :(

  2. Clap! Clap! Pumpkin Porridge sounds like a nice wintry dish to eat on a cold chilly day.No winter here but good enough for a wet rainy day. One Dish Two Ways is indeed clever! :D

  3. What an inspired idea to conver that into congee! And it looks great too. I love using my slow cooker for double boiled herbal soups and for stews.

  4. This looks really good! I miss having porridge at home. The husband don’t like porridge. :x

  5. Sometimes the best dishes are the ones that result from “accidents” in the kitchen! Looks like this is one of those great dishes.

  6. Both the pumpkin rice and congee sound really good! Great way to innovate and turn an accident into a success!

  7. Thanks for the comments! =D

    tigerfish, Nilmandra:: I am using a thermal cooker and not slow cooker, so I don’t need electricity as well! :-) It works by putting the inner pot inside an outer pot, the outer pot ‘traps heat’ very much like a vacuum flask and food stays warm and get cooked, slowly, for up to 8 hours! :up:

  8. ahh.. I love comfort food.. I have never thought of using pumkin in congee but that looks like a fab idea. Like the colours as well. Next time I have some left over pumkin, I know what to do. thanks!

  9. Love the transformation. I won’t have pumpkin till the fall but this definitely a dish I’ll try… Thanks for joining in Leftover Tuesdays.

  10. :up: Looks great. I made a rice dish like this with forbidden rice and pureed banana. :up:

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