
Pumpkin, carrot and brown rice porridge
Set on a timer the night before; the pumpkin melts into the brown rice so the porridge is naturally sweet, with no sugar needed.
- 45 min
- Serves 2
- Slow-cook
- Easy
Why it suits you: The Sensitive (allergic) type is prone to sniffles and itchy skin, often worse in the changeable, windy days of the Start of Spring. Pumpkin and carrot strengthen the spleen and qi, contain none of the common allergens, and their sweetness steadies the body.
Method
Prep 5 min · Cook 40 min- 1The night before, wash the brown rice and leave it to soak.
- 2Put the rice, pumpkin, carrot, red dates and water in a rice cooker on the congee setting with a timer for the morning.
- 3Stir before serving; the pumpkin melts and sweetens the porridge.
The TCM view
Pumpkin is sweet and warm and replenishes qi. Carrot is sweet and neutral, strengthening the spleen and nourishing the liver and eyes; brown rice is sweet and neutral and settles the stomach; red dates nourish blood. All sweet, they follow spring's 'less sour, more sweet'.



