Day 6 of Cooking for Mom: Pumpkin Rice Cereal — simple and delicious!

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Breakfast combo: egg, mashed potatoes with carrot and cucumber. Drizzle a bit of light soy sauce and sprinkle black sesame on the mashed potatoes — it tastes even better!

I rarely eat pumpkin — I wouldn’t go out of my way to buy it. But this pumpkin rice porridge is so good! It’s mildly sweet and comforting — drinking a warm bowl in the morning gives you that cozy, happy feeling, like a Teletubby ☀️

🌾 Pumpkin Rice Cereal Recipe

Ingredients:

  • Pumpkin: 150 g

  • Rice: 50 g

  • Water: 750 ml

  • Rock sugar: 2 g

Instructions:

  1. Remove the seeds and peel from the pumpkin. Cut into 2×2×2 cm cubes (about 150 g) and rinse twice.

  2. Rinse 50 g of rice twice.

  3. Add the pumpkin and rice to a soymilk maker.

  4. Pour in 750 ml of water.

  5. Select the “Rice Porridge” mode.

  6. The yield is about two bowls (750 ml total). Add 2 g of rock sugar for a touch of sweetness.

  7. Serve with boiled egg, carrot, cucumber, and mashed potatoes. Drizzle a little light soy sauce and sprinkle black sesame over the potatoes for extra flavor.



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