This hearty and warming rice porridge dish is popular in many Asian countries. This variation, which we’ve dubbed Sunrise Congee, incorporates sweet butternut squash. This not only provides the dish with a good amount of vitamins A and C, but also adds a cheerful sunny color.
The sweet life
Bring out the sweet side of this congee by topping it instead with chopped fruit, toasted nuts, a drizzle of coconut milk, a sprinkle of toasted sesame seeds, and some chopped basil and mint.
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Sunrise Congee
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Ingredients
- 1/3 cup long-grain white rice
- 1/2 tbsp grapeseed oil
- 12 oz butternut squash, peeled and grated, about 4 cups loosely packed
- 4 cups low-sodium or homemade vegetable stock, gluten and dairy free if desired
- 1 cup water
- 1 1/2 tsp fish sauce, soy sauce, or tamari gluten free if desired
- 1/4 tsp ground white pepper
- 1 tsp maple syrup
- 1/2 cup kimchi vegan if desired
- 1/3 cup cooked, shelled edamame beans
- Fresh Thai basil leaves and fresh cilantro leaves for garnish
- 2 tsp black sesame seeds for garnish
Instructions
- In fine-mesh strainer, place rice and rinse well under cold water until water runs clear, about 30 seconds. Transfer rice grains to food processor and pulse until finely chopped.
- In medium saucepan, heat oil over medium heat. Add rice and grated squash. Cook, stirring often, for 2 minutes. Add stock, water, and fish sauce or tamari and allow mixture to come to a boil. Reduce heat to medium-low, partially cover with lid, and let simmer, stirring occasionally, until congee is creamy, about 90 minutes. Stir in white pepper and maple syrup.
- Divide warm congee among 4 serving bowls before topping with kimchi, edamame, Thai basil, cilantro, and sesame seeds. Enjoy while warm.
Recipe Notes
Per serving: 166 calories; 4 g protein; 3 g total fat (0 g sat. fat); 31 g total carbohydrates (8 g sugars, 3 g fiber); 435 mg sodium
