Chinese Vegetarian Recipes

Rice Porridge with Pumpkin Squares

Rice Porridge with Pumpkin Squares

Introduction:

While looking at the picture at the beginning of this post, you might be wondering where the pumpkin squares are. It’s just some yellow liquid.

You are right though. That’s because the porridge was cooked so long and so good that the pumpkin melted into the porridge.

You may or may not like this but it tastes good. Of course, you can shorten the cooking time a little bit. I cooked 20 minutes. You can take 15 instead in order to keep the shape of the pumpkin intact.

Ingredients:

Pumpkin: 250 g

Polished round-grained rice: 25 g

Seasonings:

Vegetable oil: 1/2 teaspoon

Salt: 1/4 teaspoon

Preparation Work:

1. Peel the pumpkin, wash and cut it into squares;

2. Rinse the rice clean, blend it together with the vegetable oil and salt, and reserve it like that for a while;

Cooking Steps:

1. Put the stockpot with 500 ml water on full flame;

2. Drop the rice and the pumpkin squares into the boiling water when the water boils;

3. Turn to low flame and simmer what’s in the pot into porridge for about 30 minutes;

4. Ready for serving.

Cooking Tips:

1. You can add a few red dates into it. (They should be added to the boiling water together with the rice at the second cooking step;

2. Pumpkin should be eaten in Autumn because of the following reasons:

a. Pumpkin can alleviate the autumn-dryness symptoms such as chapped lips, nose bleeding and xerosis cutis

b. Autumn is the high season for flu. Experts say that the beta carotene contained in pumpkins can be turned into Vitamin A after being absorbed by the human body;

c. The Vitamin E which pumpkins are rich in can help balance the secretion of the pendant which is critical for the human health.

d. Curing diseases such as diabetes. Pumpkins can also reduce the risks and death rate of hives.