PUMPKIN PORRIDGE
Dive deep into the creamy, heartwarming embrace of Korean Pumpkin Porridge. An age-old recipe, polished over years in my kitchen, awaits your culinary exploration. Love what you're tasting? Share this delightful recipe with your loved ones and ensure you subscribe to our blog for more comforting, traditional delights.
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Servings: 7 people
Calories: 28kcal
Cost: $50
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Equipment
Electric Cooker Optional
Ingredients
Instructions
- Bring the water to a boil in a stock-pot over high heat. Reduce the heat to medium, add the pumpkin slices, and cook until tender, about 30 minutes.
- With a wooden spatula or spoon, mash the pumpkin into the water left in the pot.
- Reduce the heat to low and stir in the rice powder, sugar, and season with salt, stirring constantly to avoid burning.
- Raise the heat to high and bring to a boil. Remove from the heat.
- Serve hot.
Video
Notes
INGREDIENT TIP: Don’t use the big, round orange pumpkins we carve into jack-o’-lanterns for this dish, because they are watery, pithy, and not very sweet. You can make this dish with canned pumpkin with perfect results, because canned pumpkin in America is usually a mix of pumpkin and different squashes. When selecting canned pumpkin in the baking aisle, be sure not to grab “pumpkin pie filling,” because it has added pie spices.
You can prepare this dish using an electric cooker if you're short on time.
Nutrition
Calories: 28kcal | Carbohydrates: 7g | Fat: 0.02g | Sodium: 4mg | Potassium: 0.1mg | Sugar: 7g | Calcium: 3mg | Iron: 0.004mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.