Pumpkin and Corn Seafood Congee

• portioner: Serves 4

Ingredienser

3/4 cup uncooked white rice, rinsed and frozen for at least four hours (see note above)

7-10 cups chicken or vegetable stock, preferably homemade, or water

4 slices fresh ginger

2 Tbsp dried scallops (optional)

1 cup pumpkin puree, canned or homemade

1 cup corn kernels, fresh or frozen

1/2 lb firm white fish, cut into 1 inch chunks, seasoned with salt and white pepper

1/4 lb bay scallops

To serve:

Salt and white pepper, to taste

Finely chopped green onion

Fresh ginger, cut in thin matchsticks

Sesame oil

Soy sauce

Chili oil

Vejledning

In a large pot with a lid, add your stock/water, pumpkin puree, and ginger slices. Bring to a boil over medium high heat.

When the liquid is boiling, add your rice straight from the freezer. Keep at a boil, stirring constantly, for 5 minutes. Then turn down to low, add the dried scallops if using, and cover.

Simmer, stirring occasionally (make sure to stir from the bottom to keep the rice from sticking), for about 15 minutes or until the rice has broken down and a creamy consistency is achieved. Add liquid a 1/4 cup at a time if you prefer a thinner consistency.

Add the fish, scallops, and corn, and cook just until seafood is opaque (2-3 minutes). Taste and adjust seasonings.

Serve topped with desired accoutrements. Enjoy!