Silky Kabocha Porridge with Sweet Rice and Red Beans

What you need

• 60 g (1/3 cup) glutinous rice, also sold as sweet rice
• 900 g (2 lb) kabocha squash, ripe, orange-fleshed
• 700 ml (3 cups) water, plus extra if the porridge gets too thick
• 60 g (1/3 cup) red beans, boiled until soft, optional
• 1 1/2 tbsp sugar, adjust to the sweetness of the squash
• 1/2 tsp salt

Method

Restated from the original video

1. 1

   Rinse the rice until the water runs clear, then soak it in cold water for at least 1 hr.

2. 2

   Peel the squash, scoop out the seeds and cut the flesh into 3 cm (1 in) chunks.

3. 3

   Put the squash in a pot with 500 ml of the water. Cover and cook over medium heat until a fork slides in easily, 15-18 min.

4. 4

   Drain the soaked rice and blend it with 200 ml of fresh water into a fine, slightly gritty paste.

5. 5

   Mash the squash right in its cooking liquid with a masher, or blend it until mostly smooth. A few small lumps are fine.

6. 6

   Stir the rice paste into the squash. Cook over medium heat, stirring constantly, until the rice turns translucent and the porridge thickens, 8-10 min.

7. 7

   Reduce the heat to low, cover and simmer for 20 min, stirring every few minutes so the bottom does not catch. Add a splash of water if it gets stiff.

8. 8

   Stir in the red beans, sugar and salt. Cook for 3-4 min, then taste and add a little more sugar or salt if needed.

9. 9

   Ladle into bowls and serve hot. The porridge should fall off a spoon in a slow, thick ribbon.

Imported from veganglobetrotter.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.