This soup, known as congee or jook, is found in one form or another in many Asian countries and is eaten at all times of day. At breakfast plain congee is the norm, served with a variety of strongly flavored accompaniments — such as pickled turnips, salted fish, and peanuts — to awaken the palate.
We love the flavor and color the pumpkin gives the soup. Those who like oatmeal for breakfast might enjoy this with just a touch of sugar; or leave it plain and top it with the recommended accompaniments.
Recipe information
Total Time
2 hrs
Yield
Makes about 4 cups (serves 4)
Ingredients
1/2 cup long-grain white rice, rinsed well
1 1/4 cups (1/4-inch-dice) fresh pumpkin or butternut squash
6 cups water
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons salt, or to taste
Accompaniments: thinly sliced scallion, very finely julienned ginger, chopped salted peanuts, and Chinese hot oil
Preparation
Combine all ingredients in a 3- to 4-quart heavy pot and bring to a boil, stirring occasionally. Simmer, covered, stirring occasionally, until thickened and creamy, about 1 1/2 hours.
