SusanL
04-08-2001, 05:59 AM
How do we miss each other? We should go to the Chat Room that Alyshia set up!! Let me when you are going! I thought of you with the Pumpkin Congee. (I have the crockpot on with 10 c. chicken broth, 1/2 c medium grain, 1/2 c arborio rice cooking away. Will add other ingredients as the day goes on.)
Rice Soup with Pumpkin (Makes 4 cups - serves 4)
This soup, known as congee or jook, is found in one form or another in many
Asian countries and is eaten at all times of day. At breakfast ,plain congee is
the norm, served with a variety of strongly flavored accompaniments - such as
pickled turnips, salted fish, and peanuts - to awaken the palate.
We love the flavour and colour the pumpkin gives the soup. Those who like
oatmeal for breakfast might enjoy this with just a touch of sugar; or leave it
plain and top it with the recommended accompaniments.
1/2 cup long-grain white rice, rinsed well
11/4 cups pumpkin, diced in 5 mm pieces
6 cups water
1 T minced fresh ginger
11/2 t salt, or to taste
Accompaniments: thinly-sliced shallots, very finely julienned ginger, chopped
salted peanuts, and Chinese hot oil.
Combine all ingredients in a large, heavy pot and bring to a boil, stirring
occasionally. Simmer, covered, stirring occasionally, until thickened and
creamy, about 11/2 hours.
Rice Soup with Pumpkin (Makes 4 cups - serves 4)
This soup, known as congee or jook, is found in one form or another in many
Asian countries and is eaten at all times of day. At breakfast ,plain congee is
the norm, served with a variety of strongly flavored accompaniments - such as
pickled turnips, salted fish, and peanuts - to awaken the palate.
We love the flavour and colour the pumpkin gives the soup. Those who like
oatmeal for breakfast might enjoy this with just a touch of sugar; or leave it
plain and top it with the recommended accompaniments.
1/2 cup long-grain white rice, rinsed well
11/4 cups pumpkin, diced in 5 mm pieces
6 cups water
1 T minced fresh ginger
11/2 t salt, or to taste
Accompaniments: thinly-sliced shallots, very finely julienned ginger, chopped
salted peanuts, and Chinese hot oil.
Combine all ingredients in a large, heavy pot and bring to a boil, stirring
occasionally. Simmer, covered, stirring occasionally, until thickened and
creamy, about 11/2 hours.