Pumpkin Congee

Pumpkin Congee is a comforting and creamy Chinese breakfast dish, perfect for a warm start to your day. This dairy-free congee combines the natural sweetness of pumpkin with fragrant ginger and a hint of coconut milk for a delightful twist.

Ingredients

• Jasmine rice - 100 grams
• Water - 800 milliliters
• Pumpkin puree - 150 grams
• Coconut milk - 100 milliliters
• Fresh ginger - 1 tablespoon, grated
• Salt - 1/2 teaspoon
• Maple syrup (optional) - 1 tablespoon
• Chopped green onions - 2 tablespoons, for garnish
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. In a large pot, combine the rinsed rice and water. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low and cover the pot. Simmer for about 20 minutes, stirring occasionally, until the rice is soft and the mixture is creamy.
4. Stir in the pumpkin puree, grated ginger, coconut milk, and salt. Mix well and cook for another 5 minutes on low heat, allowing the flavors to meld.
5. Taste the congee and add maple syrup if desired for extra sweetness.
6. Serve hot, garnished with chopped green onions and sesame seeds.

Nutrition

• Calories: 300
• Protein: 5 g
• Carbs: 55 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 6 g
• Unsaturated Fat: 1 g
• Water: 0.8 L

Health Benefits

• Rich in antioxidants from pumpkin which support immune health.
• Provides a good source of fiber, aiding digestion and promoting satiety.

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