Congee

Congee is a rice porridge originating from China and other Asian countries. Congee is soft, warm and mushy, requiring minimal effort to digest, making it a perfect comfort food for when you are under the weather, recovering from surgery, or like myself, recovering from childbirth. It is so versatile as it will take on the flavor of what you pair it with.

I started eating congee at the end of my pregnancy, and it was a staple in my diet for the first few weeks postpartum. I continue to eat it because I just fell in love with the possibilities of flavors it promises.

Because this recipe makes such a large batch, I started freezing small portions in zip lock bags that are easily defrosted for a quick add in to most meals. I’ve mixed it with soup, curries, chillies and other veggie one pot meals. During my first weeks postpartum I would add it to simple veggie broths for a little sustenance. I’ve had it sweet as a custard (see below), or just with milk and fruit. Your imagination is the limit here!

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White Rice Congee (from the book The First 40 days)

Ingredients:

  • 1 1/2 cups white jasmine rice
  • 1/2 cup white sticky rice

 

Steps:

  • In a large pot bring the uncooked rice with 1 quart of water to a boil, or enough to cover the rice by 1 1/2 inches, to a boil
  • reduce heat to a simmer and cook for 45 minutes, until the grains soften and open up.
  • You’ll want to stir often and add water as its being absorbed. I usually end up adding up to 4 cups of water throughout the cooking to make sure the rice stays moist and becomes pudding like.
  • Eat hot or store in the fridge for up to 5 days or in the freezer for up to 3 months.

 

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Savory Congee with parsley pesto

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Sweet Congee Custard

  • Stir in one whole egg while heating it up, with a splash of milk and some honey and it tastes just like custard!
  • add in whatever you like to have to a sweet bowl! Here I have black sesame seeds, cacao nibs, bananas, cinnamon and coriander powder.

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One thought on “Congee

  1. Pingback: 40 days of confinement and a recipe | Pamplemousse

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