Pumpkin and brown rice congee

Made easy in the slow cooker, this warming pumpkin and brown rice congee is a must-try. Sprinkle it with sesame and sunflower seeds for some extra crunch.





  • 6 spring onions
  • 8 cups (2L) salt-reduced chicken or vegetable stock
  • 3cm-piece ginger, peeled, thinly sliced
  • 6 garlic cloves, crushed
  • 2/3 cup (130g) brown rice
  • 1/2 small Kent pumpkin, seeded, cut into thick wedges
  • 1 tbs tamari or soy sauce
  • 4 Coles Australian Free Range Eggs, at room temperature
  • 2 sheets nori, finely shredded
  • 2 tbs sunflower seeds, toasted
  • 1 tbs sesame seeds, toasted



Coarsely chop 4 spring onions. Place in a slow cooker with stock, ginger, garlic, rice and pumpkin. Cover and cook for 6 hours on high (or 8 hours on low) or until the rice is tender and the mixture thickens.


Carefully transfer the pumpkin to a large plate. Add the tamari or soy sauce to the rice mixture in the slow cooker and stir to combine. Season.


Meanwhile, cook the eggs in a medium saucepan of boiling water for 6 1/2 mins for soft-boiled or until cooked to your liking. Drain. Refresh under cold water. Peel each egg and cut in half.


Thinly slice the remaining spring onions lengthways. Place in a small bowl of iced water for 10 mins to curl. Drain.


Divide rice mixture among serving bowls. Top with pumpkin and egg. Sprinkle with nori, spring onion curls, sunflower seeds and sesame seeds.

On the stove: To make this without a slow cooker, cook the rice mixture in a deep heavy-based saucepan over low heat for 1-1 1/2 hours or until the rice is tender.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.