Pumpkin Rice Porridge

Name: Pumpkin Rice Porridge
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 lbs kabocha squash, peeled, cubed; 2.5 cups water; 1/2 cup sweet rice flour; 1/2 cup cold water; 2 tbsp granulated sugar; 1/2 tsp fine salt

A smooth, mildly sweet porridge made from cooked kabocha squash and sweet rice flour. It offers a comforting texture that works well for breakfast or a light meal.

40 minEasyServes 4180 cal/serving

KoreanBreakfastStovetop and BlenderVegetarianVeganHigh FiberStandardHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeNightshade-FreeCorn-FreePork-FreeAlcohol-FreeLow-Sodium

Ingredients

2 lbs kabocha squash, peeled, cubed
2.5 cups water
1/2 cup sweet rice flour
1/2 cup cold water
2 tbsp granulated sugar
1/2 tsp fine salt

Instructions

1

Combine 2 lbs peeled, cubed kabocha squash and 2.5 cups water in a pot, cover, and boil for 15 minutes until tender.
2

Transfer cooked squash mixture to a blender and process until smooth.
3

Whisk 1/2 cup sweet rice flour and 1/2 cup cold water together in a small bowl until smooth.
4

Return squash purée to pot, stir in rice flour slurry, and simmer for 5 minutes until thickened.
5

Stir in 2 tbsp granulated sugar and 1/2 tsp fine salt before serving warm.

Questions

How long does Pumpkin Rice Porridge keep?

Blend the base ahead and freeze it for up to a month, then re-blend it briefly before serving. Once assembled it does not keep; the texture goes as it melts, so eat it right away.

Can I halve or double Pumpkin Rice Porridge?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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