Sweet Pumpkin (Kabocha) Porridge with Leftover Rice
A hearty sweet pumpkin (kabocha) porridge that anyone can make with just leftover rice and kabocha squash. Simply steam the squash, blend it smooth with the rice and water, then simmer — an easy dish even for beginners. Adjust the sugar to taste depending on how sweet your kabocha is.
Ingredients
Main
- Kabocha squash1
- Leftover rice250g
- Water800 ml
- Salt1/2 tbsp
- Sugar2 tbsp
Directions
- 1
Cut the kabocha squash into quarters and scoop out the seeds with a spoon.
- 2
Place the kabocha in a steamer over rising steam and steam for 6 minutes. Alternatively, microwave it for 6 minutes.
- 3
Peel the steamed kabocha with a knife, cut it into large chunks, and place it in a pot.
- 4
Add 800 ml of water and 1 bowl of leftover rice to the pot, then blend until smooth. If using a blender, blend everything and pour it back into the pot.
- 5
Place the blended kabocha and rice over medium-low heat and simmer for about 6 minutes, stirring with a wooden spatula. Season with 1/2 tablespoon of salt and 2 tablespoons of sugar to finish.