Congee — Chez Dugas (Print)

Notes

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.

Ingredients

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

Instructions

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.

Makes 4 servings