When east meets west, savoury pumpkin congee rice porridge with corn is born. It's thick and creamy -- the ultimate fall comfort food. Place whole half pumpkin in a steamer to cook for 10 minutes.
It is rich with umami flavor from dried shrimp, dried scallops, and shiitake mushrooms. The congee is a great meal for breakfast, lunch, or dinner! Quick Links:Rice-to-liquid ratio WHAT IS CONGEE/JOOK? Congee is the ultimate comfort food in Asian cuisine.
Congee is the ultimate comfort food in Asian cuisine. The word “congee” derives from Tamil, and different Asian cultures have their own version of this delectable, often savory, rice porridge. In Chinese cooking, congee (粥, pronounced jookin Cantonese or zhou1 in Mandarin) usually involves boiling jasmine rice with a lot of water over low heat.
It’s especially popular among children and older people as it is easy to eat and digest. There are many different versions of this popular Asian rice porridge. Congee is made with white rice that is boiled in a large amount of water until it becomes soft and creamy.