Congee
Simple, creamy, nourishing rice porridge that works just as well for breakfast, lunch, or dinner.
Base:
1/2 cup
white jasmine rice, dry
4 1/2 cups
water
1/2 tsp
white pepper, ground
1-2 thumbs
ginger, peeled and cut into short matchsticks
2
celery ribs, diced
2
carrots, diced
Optional Added Veggies:
1 handful
torn green cabbage leaves
1 handful
chopped kale leaves
Optional Toppings (per serving):
1
dollop Sambal Oelek (1–2 tbsp)
1 tbsp
low-sodium soy sauce
1–2
scallions, sliced
- Add all base ingredients to the Instant Pot.
- Cook on high pressure for 20 minutes.
- Quick release pressure.
- Add optional veggies, such as cabbage, and stir well with a ladle until thick and creamy.
- Add water to thin, or use saute mode on low heat to thicken further if desired.
- Serve hot with desired toppings.
• Prep: 10 mins • Cook: 25 mins • Total: 35 mins
Makes 4 servings
Kitchen & Pantry Picks
❧
Notes from Craig
Add cabbage or dark leafy greens right after removing the lid so they gently cook in the hot porridge. This recipe is intentionally low-sodium; seasoning is meant to come from toppings.
Many types of rice will work, I prefer plain Jasmine rice. I also almost always enjoy it with this super low sodium soy sauce
Congee is highly adaptable, add any savory toppings you enjoy. It's my favorite food to eat when I'm feeling under the weather.