Pumpkin Millet Congee 南瓜小米粥

The gentlest breakfast I know, golden millet simmered until it bursts, with kabocha pumpkin melting through the pot. The rice cooker does the work while you sleep, so breakfast is ready before you are awake. I make it on the mornings I want something warm and kind, and it is sweeter than you remember, with no sugar at all.

Serves 2.

Ingredients

• 1/2 cup millet (小米), rinsed
• 7 cups water
• 1 cup kabocha or eating pumpkin, cut into small chunks
• A small pinch of salt (optional)

Steps

1. Rice cooker way: combine the millet, water and pumpkin the night before, set the congee program on a timer, and wake up to breakfast.
2. Stove way: bring the millet, water and pumpkin to a boil, then simmer partly covered for 30 to 40 minutes, stirring now and then, until the grains burst and the congee turns creamy and gold.
3. Serve warm. Leftovers keep 2 days and thicken overnight; loosen with water and reheat gently.