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My morning Congee

CONGEE Whilst I will for ever be a fan of simple oat porridge, I now regularly eat congee instead. This meal gets eaten across the Asian content, each country having their own particular version and way of preparing it. We often tend to get stuck with our ways of eating - porridge = oats with milk and banana. But our bodies & guts love diversity and it is good to shake things up occasionally. Here a simple rice congee which can be topped with anything really - radishes, kimchi, spinach, kale, mushrooms and anything else you might have lying around. An egg would be great on this too. The good thing about this is that you are likely to be able to whip up quite an impressive looking dish with some pantry staples and fridge leftovers from the week.

What you need

Enough for 2 generous portions:

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For the rice porridge:

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1 cup rice, soaked overnight

2 cloves of garlic, finely chopped or use garlic press

1 small chunk of ginger, finely chopped ( I use a lot of ginger but go with your gut here)

1 spring onion, chopped to your liking

Generous pinch of salt

3 cups of water

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For the toppings:

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Anything goes - as I mentioned, random leftovers make great congee toppings. Some ideas:

Spinach or any other leafy greens

Kimchi

Seeds

Radishes and more onion

Boiled or poached egg

Fried Mushrooms

Miso Paste

Method

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  1. Start by blitzing up your rice in a food processor/blender for a few seconds - breaking grains open makes them soften more quickly and creates a creamier consistency, however this step isn't essential.
  2. Add your chopped spring onion, garlic and ginger to a small pan and fry for a good 5 minutes in your preferred medium of fat - oil, butter, ghee, etc.
  3. Add your rice and fry for another few minutes - until you can start smelling the rice taking on the flavour of the spices and/or the rice starts sticking to the bottom of the pan
  4. Add your water (2 cups first then after a while add the last) & salt and let it simmer for roughly 30-40 minutes, occasionally checking that nothing is burning. If you need more water, go ahead and add as it is simmering - you want this to be quite soupy. Whilst the congee is cooking, go ahead and prepare all your toppings. I love to add a teaspoon of miso right at the end, which you can swirl into your porridge for that extra salty umami flavour.
  5. Once it has reached your desired consistency, take the pot off the stove and serve whilst steaming hot. This keeps in the fridge for a few days and also works well as a quick leftover meal - simply add the rice to a pot with a bit of water and heat up.

Also good this season

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