Korean Pumpkin Porridge

Instructions

1. Prepare the kabocha squash
   Place the kabocha squash chunks in a large pot with 2 cups of water. Bring to a boil, then reduce heat to medium-low and simmer for about 15-20 minutes until the squash is very soft and can be easily pierced with a fork.
2. Cook the rice
   While the squash is cooking, heat 1 tablespoon vegetable oil in a separate small pot. Add the drained rice and stir-fry for 1-2 minutes. Add 1 cup of water, bring to a boil, then reduce heat and simmer until the rice is soft and water is absorbed, about 15 minutes.
3. Blend the squash
   Once the squash is soft, remove from heat and let cool slightly. Transfer the squash and cooking liquid to a blender and puree until smooth. Alternatively, use an immersion blender directly in the pot.
4. Combine and thicken
   Return the pureed squash to the pot if needed. Add the cooked rice, remaining 1 cup of water, honey or brown sugar, and salt. If using glutinous rice flour for thickening, mix it with a little cold water to make a slurry, then stir into the porridge. Simmer over low heat for 10 minutes, stirring occasionally.
5. Toast the pine nuts
   In a small dry skillet, toast the pine nuts over medium-low heat until golden brown, about 2-3 minutes, stirring constantly to prevent burning. Set aside for garnish.
6. Finish the porridge
   Stir in the sesame oil and 1 tablespoon of the toasted pine nuts. Adjust the thickness by adding more water if it's too thick, or simmering longer if it's too thin. Taste and adjust sweetness and salt as needed.