Congee | Chinese Rice Porridge
®This is a RAS signature Recipe©
When additional ingredients such as meat, fish, and flavorings are added directly while preparing the congee, it is most often served as a meal on its own.
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♦Prep time:5 min ♦Cook time: 40 min ♦Serves 5
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Ingredients:
| Jasmine rice | 1 ½ cups | |
| Water (or stock, preferred) plus extra water as needed | 9 cups | |
| Shallots, finely chopped | 4 -5 | |
| Ginger, finely chopped | 1 ½ tsp | |
| Vegetable oil | 1-2 Tbsp | |
| Asian sesame oil | 1 Tbsp | |
| Salt (to taste, according to how salty the stock is) | As Needed, | |
| Scallions/ spring onion greens, for garnish | As needed |
Method:
- Rinse the rice and add to a pot along with the water or stock (see notes). You can also make this ( easier method) in an instant pot(read further). Bring to boil and then reduce heat. Simmer on medium-low heat, stirring occasionally, for 30 minutes. Keep the pot partially covered, to prevent boiling over. Stirring occasionally is required to prevent the rice from sticking to the bottom. OR Cook in an Instant pot/ Electric pressure cooker: Add rice, water (or stock) to the inner pot. Set to seal. Pressure cook on Porridge or Risotto mode till done. When making Congee in ‘instant pot style’ cookers, always wait for the ‘floating valve’ to go back down, BEFORE you turn the pressure regulator to ‘vent’ and open.
- Add salt to taste, unless you are using salted stock.
- Use a ladle to mash the rice a little (stirring briskly) and continue cooking till the rice is broken down to a gruel. Add boiled water to loosen as necessary. The texture should be quite smooth.
- Heat the vegetable oil in a small pan and fry the shallots and ginger till the shallots become golden and lightly crispy. Do not allow the shallots to turn too dark.
- Add the fried ingredients along with the sesame oil to the porridge and stir again.
- Garnish with chopped scallions/ spring onion greens.
- I love to serve with my Kung Pao Chicken or Thai Basil Chicken and Crispy Fried Shallots.
- Serve hot!
Congee | Chinese Rice Porridge
Notes:
- To make a simple Chicken Porridge, prepare the required amount of stock using chicken bones, neck, etc… Add salt to taste. Strain the stock and add rice and cook the same way, but add some small chunks of chicken thigh meat. For the seasoning, fry shallots, ginger and GARLIC too… Add to the porridge, along with sesame oil Garnish with coriander leaves.
- STOCK: I make either vegetable stock for this using 10 cups water, carrot, celery, onion, and mushroom OR use two vegetable stock cubes with 9 cups water if pressed for time.
- The Congee tends to thicken after sitting a while. simply add boiled water to loosen up a bit. You can add a little salt or light soy sauce to the season as needed.
Key Ingredients: Rice, Water, Shallots, Ginger, Oil, Sesame Oil, Salt.
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