Congee, or rice porridge, is one of the most important foods in East Asian culture and medicine. I quickly took to the savory dish as a breakfast staple, and I recommend it to anyone looking to improve their health. This is why it is so good:
1. Easy to Digest (for anyone recovering from illness or need a "gut" reset, great for babies too)
2. Supports Digestion (improves nutrient absorption, reduces sluggish feeling and restores energy)
3. Hydrating (because it has so much water, it helps nourish fluids, tendons, ligaments, muscles and organs)
Congee is recommended to chemotherapy patients at Memorial Sloan Kettering Hospital and Cornell University, along with East Asian dietary therapy. This integrated approach with Western and East Asian medicine has shown positive results in fatigue, insomnia, strength and chronic sore healing.
How to Make Congee
1 large pot
1 cup white rice (I uses Jasmine)
~8 cups of water (boiling) - for more nutrition, you can use bone broth
Salt (optional)
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1. Rinse the rice until the water is mostly clear.
2. Add rice to large pot, and add 1 cup of boiling water, stir until water is mostly absorbed. (I keep about 8 cups of water in my tea kettle to quickly boil right before I add it to the pot)
3. Add another cup of boiling water and the repeat process 2 more times, with 1 cup boiling water each time allowing the rice to absorb the water while stirring.
4. Once you have a good base that has released the starch of the rice (this is about 3 cups of water mostly absorbed), then add the rest of the water (about 4 to 5 cups of boiling water) to the pot.
5. Stir, and allow the congee to simmer for about 45 minutes or until most water is absorbed. It should be the consistancy of a porridge. Check on it occassionally and give a good stir, so it doesn't stick to the bottom.
Toppings
Savory: ginger, leftover protien from night before, sauteed greens, green onions, soft boiled egg, soy sauce
Sweet: cinnamon, dates, goji berries, fruit, honey (just a little :))
If you have digestive disorders, fewer toppings are better. Congee is delicious plain with just a touch of soy sauce.
Leftovers
This will make quite a bit of congee. I store it in the refrigerator for a quick warm up in the morning. You can eat congee anytime of the day for a quick nourishing meal.
Instapot
You can make this in the Instapot with 1 cup rice (rinsed) and 6-7 cups of water. Cook on high for 30 minutes with a natural release. If it is too watery when finished, use the saute button to cook the congee to desired texture.
Enjoy! I would love to hear about your congee making and eating experience.
