Korean Rice Porridge with Pumpkin and Dates Recipe
Thick, creamy porridge made from rice and pumpkin, sweetened with dates and slightly nutty thanks to the addition of sesame. In Korea, warm rice porridges are often eaten for breakfast or dinner, especially when someone has a cold or needs something gentle on the stomach. This version is more dessert-like, a bit like a cross between rice pudding and an autumn pumpkin soup.
This porridge combines the comforting, soothing character of traditional Korean rice porridge with the autumnal sweetness of pumpkin and dates. It’s naturally sweetened, gentle on the stomach, and filling enough to work as both breakfast and a light dessert.
Chef's tips
Use good-quality short-grain rice, as it releases more starch and gives the porridge its characteristic creamy texture. Don’t rush the cooking—slow simmering and frequent stirring are key to preventing sticking and to letting the pumpkin break down properly. Adjust the sweetness at the very end, since the flavor of the dates intensifies as they cook.
How to serve
Serve in deep bowls, topped with toasted sesame seeds and chopped walnuts. For extra richness, you can drizzle a little cream or coconut milk on top. A side of fresh fruit, such as sliced pear or apple, adds freshness and texture.
Ingredients
- short-grain rice e.g. for sushi or risotto - 120 g
- pumpkin peeled, deseeded, e.g. hokkaido or butternut - 300 g
- water - 700 ml
- milk dairy or plant-based, e.g. soy - 200 ml
- dates pitted - 6 pieces
- honey or maple syrup - 1.5 tablespoon
- salt - 1 pinch
- sesame seeds toasted in a dry pan - 1 tablespoon
- cinnamon optional, ground - 0.5 teaspoons
- walnuts chopped, for sprinkling - 20 g
Preparation
- Rinse the rice several times in cold water until the water is almost clear. Drain in a sieve.
- Cut the pumpkin into small cubes of about 1.5 cm. Cut the dates into thin strips.
- Put the rice into a pot, add the water and a pinch of salt. Bring to a boil, then reduce the heat to low and cook for 15 minutes with the lid slightly ajar, stirring every few minutes so the rice doesn’t stick to the bottom.
- After 15 minutes add the chopped pumpkin and cook for another 10–15 minutes over low heat, until the pumpkin is very soft and the rice starts to break down. Stir every few minutes; if the porridge is too thick and starts to stick, add a little water.
- Add the milk, dates, honey and cinnamon, if using. Cook for another 5–7 minutes, stirring, until the porridge is thick, creamy and uniform. Some of the pumpkin should break down and turn the whole mixture orange.
- Taste and add more honey if needed. If the porridge is too thick, add a little more milk; if it’s too thin, cook a few minutes longer without a lid.
- Before serving, sprinkle each portion with toasted sesame seeds and chopped walnuts.
Storage
No storage information available for this dish.
This recipe was inspired by Korean juk, which I often reach for when I’m tired or under the weather. The addition of pumpkin and dates turns it into a cozy, autumnal bowl that feels both nourishing and a bit indulgent. It’s perfect for slow weekends or chilly evenings.
