Cheesy Zucchini Rice Pumpkin

Ingredients: make about 20 Pumpkins

2 cup Cooked Rice

1 cup Chicken Broth

1 Zucchini, large size

2/3 cup Shredded Cheddar

1.5 tablespoon Butter

Instruction:

1. Peel the zucchini.  Reserve 1 to 2 strings of the skin.  Grate the zucchini and then squeeze as much juice as you can out of it.  Set the zucchini aside.

2. Bring the cooked rice and the chicken broth to boil in a pot over high heat.  When the broth starts bubbling, turn the heat to medium.

3. Add in the grated zucchini, cheeder, and the butter.  Stir it consistently until the the cheese is melted and the mixture is well blended.  Remove the rice from the heat.  Let the rice cool until you can handle it with bare hands.

4. Lay out a piece of plastic wrap.  Place about 5 tablespoons of the cheesy rice in the middle.  Pick up the four edges of the wrap, and twist it into a tight ball.  Release the wrap.  Place the pumkin-shape rice ball on a serving dish.  Repeat this process until finish all the rice.

5. To decorate the pumpkins, add a small piece of the zucchini skin on top of each.  Serve in warm or in room temperature. 

Chicken Rice Porridge (Congee)

Ingredients: for 6-7 servings

1 1/2 cups Japanese White Rice, rinsed

8 cups Water

1 cup Chicken Breast, skinned and cubed

2 cups Chicken Broth

Salt to taste

4 Black Olives

Instruction:

1. In a large pot, bring the rice, water, and the chicken broth to boil until bubbles.  

2. Turn down the heat to low and leave the lid half covered.  Add in the chicken breast, and continuously cook the congee for one and a half hour, or until the rice grains are totally broken down.  Stir it every once a while.  

3. Turn off the heat, let it simmer for another twenty minutes with the lid covered.  Add salt before serve.