Serves : 3 to 4 servings
Preparation time : 5 minutes
Cooking time : 25 minutes
- 400g pumpkin
- 60ml Calrose rice
- 60ml glutinous millet
- 10 red dates
- 1 small piece of rock sugar
- 1440ml of water
First of all, wash the rice, millet and red dates and set aside. Then peel and dice the pumpkin (about 1.5 cm cubes).
Put rice, millet, red dates, diced pumpkin and a ceramic spoon in a pot and pour the water in. Then put the lid on and bring the congee to the boil.
Once the congee is boiled, turn down to low heat and stir it with a wooden spoon in one direction. Then put the lid back on and cook for 15 minutes. I would place a chopstick above the pot to prevent the congee from overflowing.
The rice and millet would be cooked after 15 minutes. The diced pumpkin would be soft and easy to break.
Add the rest of the diced pumpkin and stir the congee in one direction. The cooked pumpkin would be broken down into the congee. Then put the lid on again and cook for another 5 minutes.
Add a piece of rock sugar in after 5 minutes and stir the congee in one direction again. The congee should be quite thick now. Put the lid back on and cook for another 5 minutes. Make sure you keep an eye on the congee from now on because the congee may stick to the bottom of the pot in the last 5 minutes because of the sugar.
Give the congee another stir before serving.
This lightly sweeten congee goes well with fried bread, buns and pancakes. This is my kids’ favourite congee. I hope you would enjoy it too.
- Choose the right rice and millet. I use Calrose rice and glutinous millet because the congee would be thick and smooth. No one like watery congee.
- No matter how much rice and millet you use, add 12 parts of water. And do NOT add water in the middle of the cooking process. That would make the congee watery.
- Stir the congee more often towards the end to prevent the thicken and sweet congee stick to the bottom of the pot.