Pumpkin Congee

Instructions

1. Prepare the rice
   Rinse the jasmine rice in cold water until the water runs clear. This removes excess starch and prevents the congee from becoming too gummy. Drain well.
2. Start the congee base
   In a large pot, bring the water or chicken stock to a boil. Add the rinsed rice and sliced ginger. Reduce heat to low, cover partially with a lid, and simmer for about 30 minutes, stirring occasionally to prevent sticking.
3. Prepare and add the pumpkin
   While the rice is cooking, heat the vegetable oil in a skillet over medium heat. Add the pumpkin cubes and sauté for 5 minutes until lightly browned. Add the sautéed pumpkin to the congee pot after the initial 30 minutes of cooking.
4. Continue cooking
   Continue to simmer the congee with the pumpkin for another 45-60 minutes, stirring occasionally, until the rice has broken down and the mixture has reached a creamy, porridge-like consistency. Add more water if needed to maintain desired thickness.
5. Season the congee
   Once the congee reaches the desired consistency and the pumpkin is tender, add salt, white pepper, and soy sauce. Stir well and taste, adjusting seasonings as needed.
6. Serve and garnish
   Ladle the hot pumpkin congee into bowls. Drizzle with sesame oil and garnish with sliced green onions, chopped cilantro, and toasted sesame seeds. Serve immediately while hot.