Description
Creamy, sweet kabocha squash meet white and multigrain rice in this hearty and comforting soup – it’s everything you want on a cool fall day.
Ingredients
Units
Scale
- 1/2 cup jasmine rice
- 1/2 cup multigrain or wild rice
- 2 cups of cubed kabocha squash
- 6 cups of water, plus 1-2 cups more at the end to get your desired consistency
- 2 scallions
- 2 tablespoons of neutral oil
- Kosher salt (to taste)
- 1/2 teaspoon white pepper (+ more to taste)
Instructions
- Prepare the produce – cube the kabocha squash if you haven’t yet done so, and slice the scallions. Follow this video (Link the instagram cubed squash hack) for how I like to cube the squash.
- Rinse the rice to remove some of the starchiness.
- In a medium to large sized pot, heat 2 tablespoons of oil on medium high heat. Add the thinly sliced scallions and rinsed rice and toast for 1-2 minutes. Add a big pinch (¼ teaspoon) of kosher salt and the cubed kabocha squash. Toast for another minute, then add the 6 cups of water or broth.
- Bring up to a boil, then reduce to a simmer and cook partially covered for 40 minutes. Add another big pinch of kosher salt and white pepper, taste, and adjust with more seasoning as desired.
- Immersion blend the congee for 15-20 seconds, breaking down the rice, but not completely turning everything into a liquid. This helps break down the rice to get that delicious porridge texture.
- Top with additional scallions (optional), serve immediately, or keep warm until serving.
Equipment
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Asian Inspired
- Method: Stove-top
- Cuisine: Asian