Pumpkin porridge contains proteins, fats, fibre, calcium, iron, beta-carotene, vitamin B and C. It can prevent the hardening of the arteries, and is anti-inflammatory.
In recent scientific studies, it is found to have elements resembling female hormones.
Pumpkin also aids insulin production which means it is beneficial to diabetics. However, excess consumption can lead to jaundice.
Having extolled the health benefits of pumpkin, I must confess that I like pumpkin rice porridge because they are delicious.
Plain pumpkin congee
Ingredients1 cup of rice
12 cups of soup stock
600g pumpkin, peeled and cut into slices
Directions
- Boil the water, add the rice. Bring back to a boil
- Lower heat and simmer for 40 minutes
- Add the pumpkin slices and simmer for another 20 minutes
Recipe link: Plain pumpkin porridge
Pumpkin congee with spring onion
Ingredients1 cup of rice
200g pumpkin
1 stalk spring onion
1/2 tsp salt
2 tbsp cooking oil
Directions
- Wash the pumpkin and cut into bite-sized pieces
- Wash and chop the spring onion
- Wash and soak the rice for 30 minutes
- Place in a pot and add the water
- Bring to a boil and lower heat to a simmer
- Heat the cooking oil in a wok, fry the pumpkin pieces
- When the porridge is cooked, add the pumpkin pieces and cooked till done
- Add salt and sprinkle spring onion before serving
Recipe link: Pumpkin congee with spring onion
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