Kabocha Squash Congee

1. 1

   In large pot add stock, rice, salt and ginger.

2. 2

   Bring the mixture to a boil, then reduce the heat to a low simmer.

3. 3

   Stir occasionally so that the rice doesn't clump or stick at the bottom.

4. 4

   While the congee is simmering prep the kabocha squash: peel, seed and cut the kabocha squash into bite sized pieces, about 1/2-inch cubes.

5. 5

   Simmer the congee for about 30 minutes then add the kabocha squash.

6. 6

   Add additional water if necessary if the kabocha is not cooked fully.

7. 7

   Continue to simmer until the congee is thickened and creamy and the kabocha squash is tender and soft.

8. 8

   Add salt to taste.

9. 9

   Top with sliced green onions and sesame oil or soy sauce, if desired.

10. 10

    Serve the congee hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.