Name: Pumpkin And Brown Rice Congee Recipe
Total time: 375 min
Yield: 6
Cuisine: Singaporean

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Rice porridge is a well-loved dish all around the world, and this congee is no exception. Pop on the slow-cooker and let it do its magic

How to make Pumpkin And Brown Rice Congee Recipe

Taste

Crawler

Singaporean

<p>Rice porridge is a well-loved dish all around the world, and this congee is no exception. Pop on the slow-cooker and let it do its magic</p>

Non Vegetarian

Spring onions

Salt-reduced chicken or vegetable stock

Cm-ginger,  peeled,  thinly sliced

Garlic Cloves,  Crushed

Brown Rice

Small kent pumpkin,  seeded,  cut into thick wedges

Tamari or soy sauce

Coles australian free range eggs,  at room temperature

Sheets nori,  finely shredded

Sunflower seeds,  toasted

Coarsely chop 4 spring onions. Place in a slow cooker with stock, ginger, garlic, rice and pumpkin. Cover and cook for 6 hours on high (or 8 hours on low) or until the rice is tender and the mixture thickens.

step 1

Carefully transfer the pumpkin to a large plate. Add the tamari or soy sauce to the rice mixture in the slow cooker and stir to combine. Season.

step 2

Meanwhile, cook the eggs in a medium saucepan of boiling water for 6 mins for soft-boiled or until cooked to your liking. Drain. Refresh under cold water. Peel each egg and cut in half.

step 3

Thinly slice the remaining spring onions lengthways. Place in a small bowl of iced water for 10 mins to curl. Drain.

step 4

Divide rice mixture among serving bowls. Top with pumpkin and egg. Sprinkle with nori, spring onion curls, sunflower seeds and sesame seeds.

step 5