Congee is one of the easiest most versatile comfort meals you ever will make.
Throughout China and East Asia, rice is not only an integral part of the meal, in centuries old traditions the humble congee is served in many religious rituals, ceremonies and harvest celebrations. It is also prescribed as a medicine to those that are feeling under the weather, those that are weak and frail and postpartum. It is soft, warm, mushy, and very easy to digest.
Rice has neutral and sweet properties so it is good tonic for the digestive system and is particularly helpful for those that may be suffering from diarrhea or morning sickness.
As it is neutral in flavor congees are incredibly versatile you can virtually add anything and make a delicious comfort food. I like to experiment with leftovers and sauces each time I have been pleasantly surprised. You can even turn it into a delicious creamy rice pudding, swirled with stewed fruits, vanilla and coconut cream. You can literally eat it a different way every day. It can be enjoyed by everyone, you can eat it as a breakfast, lunch, dinner, late supper, or snack.
1 cup raw rice, rinsed
7 cups of water or chicken or vegetable broth
Sea salt to taste,
One-inch knob of ginger, peeled and sliced thin
Spring onion, for garnish (optional)
Sesame seed oil or soy sauce (optional)
How to Make It
In large pot add broth/ water, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom.
Simmer the congee for about 1 hour you will see that the grains will begin to open and the congee becomes thick and creamy. Add salt to taste. Serve the congee hot.
As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness.
Add sliced green onion and optional sesame oil or soy sauce to taste.
Mix with veggies or meat
Or Last nights leftovers
Or add with cinnamon, vanilla, coconut cream and or berries or fruit for breakfast