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.
Recipe by Eat What Tonight at https://eatwhattonight.com/2017/08/dried-scallop-pumpkin-brown-rice-porridge/