Sweet and Creamy Pumpkin Rice Porridge

Rinse the short-grain rice thoroughly and soak it in cold water for at least 30 minutes, or preferably an hour. Drain well before use.

Peel the kabocha pumpkin, scoop out the seeds, and cut the flesh into small, uniform cubes.

Place the pumpkin cubes in a pot with 600ml of water. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes until the pumpkin is very tender.

Carefully transfer the cooked pumpkin and about 150ml of its cooking liquid to a blender. Blend until completely smooth. Return the pumpkin puree to the pot.

Add the drained, soaked rice to the pumpkin puree in the pot. Bring to a gentle simmer over medium-low heat, stirring frequently to prevent sticking, for about 10-15 minutes until the rice grains are soft and the porridge thickens.

Stir in the milk, sugar, and salt. Continue to simmer for another 5 minutes, stirring, until the porridge reaches your desired creamy consistency.

Taste and adjust sweetness or saltiness as needed. Ladle into bowls and serve warm, garnished with toasted pumpkin seeds if desired.