Comfort Food: Hearty Delicious Congee (asian rice porridge)
 
 
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Ingredients
  • 1 cup long grain rice (I used Jasmine rice)
  • 9-12 cups of water or low sodium vegetable stock (I recommend using stock instead of just water)
  • 8 broccoli florets, chopped into small pieces
  • 2 carrots, chopped into small pieces
  • ¼ of red onion, finely chopped
  • 1 zucchini, peeled and chopped
  • 6-8 mushrooms, chopped
  • 1 cup cabbage, chopped
  • 3 garlic cloves, minced
  • 1 tbsp Ginger, minced (or powdered dried ginger)
  • 1 green onion, finely chopped
  • Ground Black Pepper & Cayenne Pepper, to taste (I like mine a bit spicy)
  • Optional: ¼ cup Nutritional Yeast
  • Optional: Salt-Free Thai Seasoning Blend, to taste
  • Low Sodium Soy Sauce/Tamari/Nama Shoyu for adding a bit on top of the congee when serving
Directions
  1. In a large pot, add a few cups of water/stock, rice, ginger and garlic. Bring to a boil.
  2. Let boil on low heat with the lid on or ajar. Check congee frequently and stir. Add more liquid as needed throughout the cooking process. This is especially important near the beginning. You don't want to walk away for too long and come back with your rice burnt and glued to the bottom of your pot, so keep watch and add a bit more water/stock occasionally and stir.
  3. While the congee is cooking, start prepping all the vegetables - put on some music and (carefully) chop away!
  4. After about an hour, add in the vegetables and all other ingredients (except the soy sauce), stir, and allow congee to continue simmering on low heat.
  5. When all the rice grains have broken down and it’s the consistency you want, remove from heat. It’s really your preference here... you can continue to cook it for longer, but generally 3-4 hours is usually how long mine takes.
Recipe by Calm Mind Busy Body at http://calmmindbusybody.com/congee/