Pumpkin Corn Congee

A staple at dim sum.  Love the taste and the nice vibrant colour of Pumpkin Corn Congee (Jook).  It’s a great way to use up that pumpkin or any squash.  I’ve made this recipe using butternut squash instead of pumpkin and it comes out just as delicious.




Ingredients:

  • 1 cup Pumpkin purée / Squash puree (eg. butternut)
  • 1/2 can Cream style corn (about 3/4 cup)
  • 3/4 cup (1 full rice measuring cup) Jasmine rice, washed / rinsed
  • 5 Cups of water
  • 1.5 Teaspoon Salt

Prep time: 2 minutes
Cook time: 35 minutes (including time to pressurize)
Ready in: 37 minutes
Serving size: 6-8


Directions:

  1. Place ingredients in the instant pot.
  2. Select Porridge (20-25 min high pressure cooking).
  3. When done, QR (quick release) or NPR (wait for pressure to release naturally). Stir and serve hot.


Leave a Comment