Silky Squash Vietnamese Rice Porridge

  • Prep-time: / Ready In:
  • Makes 5 cups
  • Serving size: 2½ cups
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Roasted and mashed squash adds extra body and sweetness to this plant-based take on chao ga, a Vietnamese rice porridge that typically features chicken. The consistency of chao ga varies from thin to thick. This thicker version is perfect for a light meal-in-a-bowl. Brown Thai jasmine rice has a nutty, floral flavor, which gets even tastier when cooked with fresh ginger and miso paste. Don't forget the toppings: A pinch of sesame seeds (or peanuts), a dash of chile, and a sprinkling of scallions and fresh cilantro take this tantalizing Vietnamese rice porridge to the next level.

Tips

How to rinse rice: Place rice in a large bowl with enough water to cover. Gently swirl the grains with your hand. Pour off the starchy water.

Gloves: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Gluten-free: You can make this gluten-free by omitting the soy sauce or using tamari instead. Be sure the miso paste you buy is gluten-free (many are).

For more inspiration, check out these tasty ideas:

By Cameron Stauch,

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Ingredients

  • ½ of a 2-lb. kabocha squash, seeds and fibers scooped out
  • ¾ cup brown Thai jasmine rice, rinsed and drained (see tip, recipe intro)
  • 1 2-inch piece fresh ginger, peeled and quartered
  • 1 tablespoon miso paste
  • Reduced-sodium soy sauce (for drizzling, optional)
  • 2 tablespoons coarsely chopped fresh cilantro
  • 1 scallion, thinly sliced
  • 1 tablespoon toasted sesame seeds or chopped peanuts
  • 1 fresh long mild red chile, thinly sliced (see tip, recipe intro), or your favorite chile sauce (optional)
  • 2 teaspoons minced fresh ginger
  • Freshly ground black pepper, to taste

Instructions

  • Preheat oven to 400°F. Line a baking sheet with parchment paper. Place squash cut side down on baking sheet. Bake 50 minutes or until very tender.
  • Meanwhile, in a medium saucepan combine rice, ginger quarters, miso paste, and 3 cups water. Bring to boiling; reduce heat. Cover and simmer 30 minutes or until rice is tender.
  • When squash is cool enough to handle, scoop out flesh and add it to saucepan; mash with a potato masher until blended. Simmer 5 minutes more. For a thicker texture, turn off heat, cover, and let stand at least 15 minutes.
  • Remove ginger quarters from porridge. Divide porridge among bowls and drizzle with soy sauce (if using). Garnish with the remaining ingredients.
Nutritional Information:

Per serving (2½ cups): 362 calories, 73 g carbohydrates, 10 g protein, 5 g total fat, 1 g saturated fat, 0 g cholesterol, 329 mg sodium, 7 g fiber, 7 g sugar

Note: Nutritional information is provided as an estimate only.

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About the Author

Headshot of chef and author Cameron Stauch

About the Author

Cameron Stauch

Cameron Stauch is a chef, author, and traveler. Stauch has had the opportunity to explore in depth many local cuisines in South Asia and Southeast Asia. He describes his personal cooking style as “cooking globally and sourcing locally.” He is the author of Vegetarian Viet Nam, a 2019 James Beard Foundation Book Award finalist.
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