Dried Scallop & Pumpkin Brown Rice Porridge 瑶柱金瓜糙米粥

Rice has always been a staple diet in our Asian families. But ever since my dad was hospitalised for quite awhile earlier, and having frequented the hospital very often then, I started noticing that some of the patients were served brown rice instead of our conventional white rice. And having checked with the people at the hospital, it was realised that those who were served brown rice were in fact diabetes patients who required a lower sugar content in their diets.

That’s where my concept of eating healthy brown rice becomes more entrenched and I started doing it on a more often basis whenever I could. I suppose many people starting having the “detest look” upon asking them to eat brown rice, after all healthy food are never delicious to begin with. Our general idea of brown rice is often associated with it being tough and dry. So mum always tell me to mix our traditional white rice with some brown rice so that it doesn’t taste so wholesomely of the brown rice right from the beginning.
However, this Kinmemai Better Brown rice retracts all the assumptions mentioned above and proved itself as indistinguishable as compared to our white rice, but without eliminating any of the extra nutritional benefits you can get from the brown rice. 
With a “Healthier Choice” stamp of approval from the Singapore Health Promotion Board, you can be sure that this particular brown rice is packed with all the goodness you can get from its extra fibre, vitamins and minerals right down to its conventional taste that will keep you wanting for more.
With that, I actually prepared a Dried Scallop and Pumpkin Brown Rice Porridge from Kinmemai Better Brown rice and it was so so proven right. The distinguishable toughness of traditional brown rice wasn’t in existence at all and compiled with fragrant scallops and healthy pumpkin, this porridge is geared with all the taste it deserves. In fact, I stir fried the condiments and seasoning together first to bring out the flavours before cooking them on a stew pot thereafter. It was deliciously good !
Hope you guys will enjoy this Dried Scallop and Pumpkin Porridge cooked entirely from Kinmemai brown rice as much as I do ! Enjoy !!
Kinmemai Brown Rice can be found at the following retail points for your info :
– Cold Storage
– Cold Storage Market Place
– Emporium Shokuhin
– Fish Mart Sakuraya
– Isetan Jurong East
– Isetan Scotts
– J-mart
– Jasons The Gourmet Grocer
– The Japanese Association
– Meidi-ya
– Thomson Medical Centre Pharmacy
Dried Scallop & Pumpkin Brown Rice Porridge 瑶柱金瓜糙米粥
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 2
  • 1 cup brown rice (rinsed and drained well)
  • 700-800ml water
  • 3 dried scallops (soak in the water as listed above till softened and drained, retained the scallop water and shred the scallops by tearing them apart)
  • 100g pumpkin puree (cut the pumpkin to chunks, microwave it till softened before blending it till puree form)
  • 100g diced pumpkin
  • 30g preserved radish (soaked in water to remove away the excess salt and drained well)
  • 1 tbsp minced garlic
  • 2 tbsp diced shallots
  • 1 tbsp cooking oil

For the Seasoning:
  • 1 tbsp oyster sauce
  • ½ tsp pepper
  • ¼ tsp salt
  • ½ tsp sesame oil
  • ½ tsp chicken powder (optional)

For Garnishing:
  • some chopped spring onions
  • some toasted peanuts
  • some fried shallots
  1. Heat up 1 tbsp of cooking oil and saute the minced garlic, diced shallots, dried scallops and preserved radish till fragrant.
  2. Add in the pumpkin puree and stir well to mix.
  3. Add in all the seasonings.
  4. Add in the rice followed by the diced pumpkin. Stir to mix well.
  5. Off the flame and transfer the mixture to a rice cooker (if you have one that is able to cook "porridge" function) before adding in the scallop water.
  6. Alternatively, transfer the mixture to a claypot or stew pot that can cook over a stove top and add in the scallop water. If you are using the stove top, stir the mixture occasionally to prevent the porridge from sticking and burning at the bottom of the pot. Cook till the rice turns soft and congee liked or if you prefer a smoother texture, you can add more water and cooked till the grains are non visible or till desired texture.
  7. Garnish as desired and serve hot.

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