Korean Pumpkin Porridge

Korean Pumpkin Porridge
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  • 1 1/2 -2 lb pumpkin, seeded and peeled
  • 3/4 C sweet rice or short grain rice
  • 4-5 C water
  • 3-4 Tbsp white sugar
  • 3-4 Tbsp light brown sugar
  • salt to taste
  • chopped walnuts or pine nuts for garnish


  1. Rinse the rice a few times and soak in a big bowl for at least 2 hours.
  2. Slice the pumpkin and put them in a big pot with 4 cup of water. Boil and cook until the pumpkin gets very soft and tender. Puree them with hand blender or in a food processor (Do not discard the broth).
  3. When the rice is fully soaked and hydrated, drain them. Put rice in a blender or food processor with a little bit of water and puree them until they get finely granulated.
  4. Combine the rice puree, pumpkin puree with its broth in a big pot over medium heat, Keep stirring so the rice won’t stick to the bottom of the pot, cook for about 5 minutes. Add more water if the porridge feels too thick. Add sugar and salt to taste, cook for 5-7 more minutes stirring often until the rice granules feels soft.
  5. Taste the porridge and adjust sweetness according to your taste. Do not overcook.
  6. Garnish with some chopped nuts and serve warm.