Butternut Squash Congee With Chile Oil

Leftover rice and a market butternut squash become a warming, golden congee in under an hour. A few drops of chile oil on top balance the squash's sweetness with heat.

Serves 4 to 6 · 45 minutes

Ingredients

• 2 tightly packed cups leftover cooked medium- or long-grain rice, preferably chilled
• 1 tablespoon neutral oil, such as canola
• 1 teaspoon kosher salt
• 6 cups vegetable stock
• 4 garlic cloves, peeled and crushed
• 1 pound butternut squash (about ½ small squash), peeled, seeded and cut into 1-inch cubes
• 1 small piece kombu (optional)
• 2 scallions, thinly sliced
• Chile oil or chile crisp, for serving

Instructions

1. In a large pot, stir together the rice, oil and salt, breaking up any clumps.
2. Add the stock, garlic, squash and kombu, if using. Bring to a boil over medium-high heat, then lower the heat, cover and simmer 30 minutes.
3. Uncover, stir and raise the heat to medium. Simmer 5 to 10 minutes more, until the rice breaks down.
4. Turn off the heat and remove any large pieces of kombu if you like. Stir hard with a wooden spoon to break up the rice, squash and garlic. Some squash will melt into the porridge and turn it golden. Season with salt.
5. Ladle into bowls and top with the scallions and a few drops of chile oil or chile crisp.

Tips

• Butternut is easier to peel if you cut it into smaller chunks first, then take the skin off with a sharp knife or peeler.

Adapted from Hetty Lui McKinnon, NYT Cooking.