Winter
Butternut Squash Brown Rice Porridge
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16 Reviews
manders
June 18, 2020
I am late to this recipe but finally made it and enjoyed it! Instead of - or in addition to - grating the garlic and ginger into the rice, I think this would be delicious with crispy pieces of garlic and ginger like made in step 1 here: https://food52.com/recipes/19490-jean-georges-s-ginger-fried-rice
ifl
January 11, 2020
5 cups water for 1/2C rice? Is that correct? Seems high even for a porridge consistency.
Sharon B.
January 12, 2020
hi! yes, because brown rice requires more water and because w/ congee you want more water because you're breaking down the rice into a porridge not just cooking it. you're always welcome to start w/ a little less and add more as it cooks to the consistency you like! :)
alywit
February 23, 2018
Could I substitute quinoa for rice in this recipe? How do you think that would change the quantity of water or cooking time?
Sharon B.
February 23, 2018
I'm not sure but I'd be interested in the results! :) The rice works because it releases starch so it has a thicker porridge consistency, and because this is brown rice it's even thicker. Quinoa might be a watery/soupy porridge depending on the cook time and water-grain ratio, perhaps google about quinoa porridge? Or maybe do a half rice/half quinoa or half oats mix?
Juliet J.
January 11, 2018
I made for breakfast and doubled the recipe. This was a big hit and very flavorful. I needed two TBS of miso, so I used one white and one chickpea. I also roasted the squash in the oven because I thought that might add more depth, and seems easier to me. Thinking you could easily do that step before hand, but there is plenty of time to kill between steps. It took an hour and half from start to finish but it was SO delicious. I added a 6 minute egg, furikake, soy sauce, red chili peppers and sautéed mushrooms as well as some of the roasted squash in the end. Will be making this many times over. My 16 month old was begging for more too!
[email protected]
March 9, 2017
Trying it tonight and looking forward to it. Wish I had read these comments before I made it, which I did last night for re-warming tonight. Will take the suggestion and add more miso tonight while warming up!
I also doubled the recipe for 4 persons.
I also doubled the recipe for 4 persons.
Mio
November 3, 2016
Sounds delicious but can I suggest you add the miso right at the end to taste? We Japanese never boil miso but add it to warm stock (preferably just before serving miso soup) as boiling it kills the probiotics found in miso which are so good for your digestion and, it seems, for general health!
Sharon B.
November 3, 2016
Thanks for the suggestion! :) I add the miso early here just to give the water some salt and light flavor as opposed to using a chicken or veg stock, but certainly some added miso at the end for all of miso's lovely benefits would be a nice addition.
Elizabeth
November 3, 2016
I successfully halved the recipe to make a single (generous!) serving. If you follow it exactly, it's extremely mild with few distinct flavours- despite the ginger, miso, and garlic (I will double these next time, and use dark miso). But it's a good blank canvas for the other toppings.
Sharon B.
November 3, 2016
Thanks for trying the recipe! I think the flavors might come through a bit more with the recipe done in whole but of course feel free to add more! I probably add more when I make it for myself but erred on the conservative side for this recipe since some people are sensitive to spice and garlic. Bon appetit :)
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