Pumpkin rice porridge

Pumpkin rice porridge

Cháo bí ngô

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Although pumpkin is Indigenous to the Americas, it is now well entrenched in South-East Asian cuisine. It works well with Vietnamese herbs, spices and fish sauce.

Ingredients

Quantity Ingredient
300g long-grain white rice
1.25 litres vegetable stock or water
1 tablespoon vegetable oil
750g pumpkin, peeled and grated
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon fish sauce
1/2 teaspoon freshly ground black pepper
2cm knob fresh ginger, julienned
4 spring onions, sliced
4 tablespoons roughly chopped thai basil leaves
4 saw-tooth coriander stems, sliced

Method

  1. Put the rice in a large colander or sieve and rinse under cold running water. Place your hand in the centre of the rice and move it in a circular motion, to ensure the water runs freely over all the rice. When the water runs clear, drain the rice.
  2. Place the rice in a dry frying pan and toast over high heat for 1 minute, moving the rice continuously so it colours evenly. Place one-quarter of the rice in a mortar and break the grains with the pestle.
  3. Bring 1 litre of the stock or water to the boil.
  4. In another saucepan, heat the oil. Add the pumpkin and all the rice and fry over medium heat for 1 minute. Pour in the boiling stock and stir in the sugar, salt, fish sauce and pepper.
  5. Reduce the heat and gently simmer for about 20 minutes, stirring regularly.
  6. Stir the ginger through and simmer for a further 5 minutes, or until the rice is cooked.
  7. Remove from the heat and stir the spring onion and herbs through. Serve in six individual bowls, sprinkled with extra black pepper, if desired.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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