Pumpkin and Sweet Potato Rice Porridge
A warming, creamy congee made with rice, millet, tender pumpkin, and sweet potato. Perfect for a comforting breakfast or light meal.
Story
This simple porridge combines the natural sweetness of pumpkin and sweet potato with the nutty flavor of millet. The result is a creamy, soothing dish that's perfect for chilly mornings.
Ingredients
pumpkin, peeled and cubed
1 cup
sweet potato, peeled and cubed
1 cup
long-grain rice
1/2 cup
millet
1/4 cup
water
5 cups
pinch of salt
to taste
Instructions
1
Prep the vegetables
Rinse the pumpkin and sweet potato under cool water. Cut both into small cube-sized pieces, about half an inch thick.
2
Rinse the grains
Place the rice and millet in a fine mesh strainer. Rinse under running water until the water runs mostly clear, about 3 times, to remove excess starch.
3
Combine and cook
Add the rinsed grains and vegetables to a medium saucepan. Pour in the water and bring to a rolling boil over high heat. Reduce to medium-low, cover partially, and simmer for 13-15 minutes until the grains have broken down and the porridge reaches a creamy consistency. Stir occasionally to prevent sticking.
4
Season and serve
Remove from heat. Add a pinch of salt and stir well. Let rest for a minute or two, then ladle into bowls. Serve warm.
