Spicy rice porridge with pumpkin and ginger for breakfast

Spicy rice porridge with pumpkin and ginger for breakfast

Portions: 2 persons | Preparation time: 45 minutes

The classic combination of rice and pumpkin gets a new flavor with the addition of a little ginger. This congee is great to make for breakfast or serve as an accompaniment to a variety of dishes.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )
Spicy rice porridge with pumpkin and ginger for breakfast
Spicy rice porridge with pumpkin and ginger for breakfast

Portions: 2 persons | Preparation: 45 minutes

The classic combination of rice and pumpkin gets a new flavor with the addition of a little ginger. This congee is great to make for breakfast or serve as an accompaniment to a variety of dishes.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )

Season: Autumn | Region: Europe | Preparation: Cook | Menu: Breakfast, Porridges, Side dishes | Cuisine: German recipes

Ingredients

  • 150-180 g pumpkin
  • 1 tsp ginger, finely grated
  • 220 g rice, washed
  • Salt, to taste
  • 1400 ml water, or vegetable broth
  • Black pepper, to taste, optional
  • pumpkin seeds, to taste taste, optional
  • chives, to taste, optional
  • coriander, to taste, optional

Instructions

  1. Cut the pumpkin into small to medium-sized pieces.
  2. Put the washed rice, pumpkin and ginger in a saucepan.
  3. Season with salt and add water.
  4. Approx. Simmer on low for 30-40 minutes.
  5. Stir the mixture occasionally.
  6. Remove the finished porridge from the heat.
  7. If desired, sprinkle some ground pepper, pumpkin seeds, chopped chives and coriander over the rice porridge.

Utensils

  • knife
  • cutting board
  • teaspoon
  • pan