Congee

Congee is a staple rice dish shared across the majority of Asian countries, akin to oat porridge and buckwheat kasha throughout parts of Europe.

The key with any porridge type dish is: keep it simple. It is a basic, bland dish aimed at warming the middle for easeful digestion. It is the perfect food postpartum, recovering from illness or surgery or for any of us, especially as the weather gets cooler.

There are endless ways to make congee, and I want to acknowledge the cultures that thrive on it. I had a boss many years ago from Malaysia who shared with me the way she and her family made it, so this is but one way.

Savoury congee with white and red rice, and yi yi ren (意以仁, coix seeds)

Ingredients:

• 1 x cup of uncooked white rice – I like to use medium grain, but any type works! For a more textured porridge I use a mix of white and red rice with about a tablespoon of yi yi ren (coix seeds) – see pantry notes

• 1 x knob of ginger, cut into fine sticks

• 1 x tsp sesame oil

• 8 x cups of water or stock (our herbal soup stock is a good option!) plus extra

• For seasoning: pick one or two options for sweet or savoury to taste:

  • Savoury: tamari, salt, chilli oil

  • Sweet: maple syrup, cinnamon, nutmeg, brown or coconut sugar

Optional extras

Pick 1-2 ingredients to add in toward the end, such as:

• Shredded cooked chicken

• 1 tblsp goji berries

• 1 tblsp dried longan fruit

• A sprinkle of black sesame

• Diced carrot or sweet potato

• Sliced spring onion

• Fried shallots

• A splash of milk/coconut milk/cream for a creamy sweet porrige

Method

1. Add rice, ginger and sesame oil to a large pot and mix to combine.

2. Turn on the heat, add liquid and bring to the boil.

3. Reduce heat to low, and simmer for 1-1.5 hours, stirring occasionally to prevent sticking. It is ready when achieving a porridge-like consistency or you are unable to differentiate separate pieces of rice.

4. If mix appears too thick/sticky, you can add a splash of water to loosen as you go.

5. In the last 5 minutes, add your extras – I usually like a maximum of 3 (ie chicken, goji berries and diced carrot is a favourite!).

6. Turn off heat and season to taste. Tamari works well for savoury congee, however if you are aiming for a sweet flavour, stick to dried fruits, sweet potato with a dash of maple/brown sugar and a pinch of cinnamon and salt. YUM!

Keep in the fridge for up to a week, or single portions can be frozen. Reheat with a splash of water.

Notes:

• For a more healthful congee, prepare with herbal soup stock, even better if you have prepared it with chicken frames

• You can always add more liquid if it’s too lumpy

• If you have leftover cooked rice, go for it! You will need to reduce the amount of liquid and cooking time (start with about 4 cups of liquid and keep an eye on it, you will likely need more)

Remember: less is more! We are aiming for a simple, gentle meal that can be enjoyed at breakfast or any meal of the day.