Baked Pumpkin Congee

Baked Pumpkin Congee is a comforting and nutritious dish that combines the creamy texture of rice porridge with the natural sweetness of pumpkin. This unique baked version infuses traditional Chinese flavors with a modern twist, perfect for a wholesome breakfast or light meal.

Ingredients

• Jasmine rice - 100 grams
• Pumpkin puree - 200 grams
• Vegetable broth - 500 ml
• Coconut milk - 100 ml
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Spring onions - 2, chopped (for garnish)
• Sesame oil - 1 teaspoon (for drizzling)

Steps

1. Preheat the oven to 180°C (350°F).
2. Rinse the jasmine rice under cold water until the water runs clear, then drain well.
3. In a mixing bowl, combine the rinsed rice, pumpkin puree, vegetable broth, coconut milk, minced garlic, grated ginger, soy sauce, salt, and black pepper. Stir until well combined.
4. Transfer the mixture into a lightly greased baking dish, spreading it evenly.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
6. Remove the foil and bake for an additional 10-15 minutes, or until the rice is tender and the mixture has thickened.
7. Once cooked, remove from the oven and let it cool for a few minutes.
8. Serve warm, garnished with chopped spring onions and a drizzle of sesame oil.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in beta-carotene from pumpkin, supporting eye health.
• High in fiber, promoting digestive health and satiety.

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