Ingredients:
- 1 cup short-grain or jasmine rice (uncooked)
- 10 cups water or Chicken/Veg Stalk or a split (minimum 8 cups)
- You can also add 1 or 2 slices of ginger, dried or fresh shiitakes or green onions.
Directions:
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Briefly rinse the rice under running water repeating several times until the water runs clear when you drain it.
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Bring water to a boil in a pot/large saucepan, then add the rice. Make sure the rice is covered with at least an inch of water and bring back to a rolling boil.
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Once boiling turn the heat to a simmer. Cover with a lid leave to cook for 40-45 minutes until it thickens to your desired consistency and stir occasionally.
- Top with your favorite ingredients and seasonings and serve with a warm glass of soy milk like our favorite congee place Secret Congee or a cup of hot green tea.
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If you're planning ahead and wont eat the congee for a day or so increase the water by a cup or two so it thickens when it cools. You can also add water as you reheat.
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Store in the fridge for up to 3 days.
Note: If you add steamed vegetables such as squash or sweet potato add in the last five minutes of cooking. You can also do this in a rice cooker (a full size one not a mini) or a Instant Pot if you use the porridge setting but make sure to double check the water ratio before you do. I find I have more control when it's done over the stove but up to you!
Optional Toppings:
- Tea Eggs, fried eggs, century eggs or poached eggs
- Marinated Mushrooms
- Mix in miso, soy sauce or chili oil
- Garlic (raw or cooked), ginger, fried onions, green onions
- Pickled vegetables, kimchi, sauerkraut etc.
- Steamed vegetables such as sweet potato, turnips and squash
- Kale, cabbage or other greens, steamed or sautéed.
- Seaweed, peanuts, sesame seeds etc.
- Chinese donuts (You Tiao)
- Shredded pork, roasted chicken, shrimp or tofu