Cook time: 120 mins
Yield: 3 to 4 serves
Ingredients:
- 100 gm rice grains
- 1 tsp oil
- ½ tsp salt
- 8 cups water
- 250 gm pumpkin, peeled and julienned
- 30 gm dried lily bulbs
- Rinse rice and drain well. Mix with oil and salt. Set aside about 30 minutes.
- Soak the dried lily root bulbs until softened. Rinse and drain well. Set aside.
- Bring water to a boil over high heat. Put in the rice. Once it boils again, reduce heat to medium-low heat. Cook until the rice falls apart, about 1½ hours. Add pumpkin and lily bulbs. Continue to cook until the pumpkin becomes tender, about 20 to 25 minutes. Season with salt if necessary. Serve hot.
- If using fresh lily bulbs, no need to soak them in water. Blanch in boiling water instead. Drain out and cook them following step 3 in method section.
- Beware that the congee will spill out while cooking with lid on. You don’t want to lose the most delicious and nutritious part of the congee, or waste any time to clean up the stove. Be careful!
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