Ingredients
- 3/4 cup long-grain rice
- 8 cups water, or chicken, vegetable, or beef stock
- Method 1: 1 teaspoon salt
- Method 2: 1 teaspoon sunflower oil, or peanut, vegetable, or olive oil
- Toppings/seasonings:
- Minced ginger, optional
- Minced garlic, optional
- Shredded chicken, optional
- Shredded pork, optional
- Shredded bok choy, optional
- Soft-boiled egg, optional
- Chopped peanuts, optional
Directions
Method 1: Wash and soak the rice. Then stir in a tsp of oil to help the rice cook quicker.
Method 2: Wash the rice, stir in a tsp of oil and then freeze the rice (for 2 to 3 hours or to prep ahead). This will give the Congee a smother texture.
1. Rinse and wash the rice and soak it in water for 30 minutes; then drain the water.
2. In a large pot or Dutch oven, bring the rice and 8 cups of water or stock to a boil.
3. When the rice is boiling, turn the heat down to medium-low. Place the lid on the pot, tilting it to allow some of the steam to escape (the same as you would do when cooking white rice).
4. Cook on medium-low to low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge. This can take about 45 mins for method 1. And 15 to 30 mins for method 2.
