Ingredients:
7 cups chicken or vegetable stock
1 cup raw long-grain white rice, rinsed
1/2 teaspoon sea salt plus more for seasoning
1-inch knob of ginger, peeled and sliced thin
Sliced scallions, for garnish
Sesame seed oil or soy sauce, for serving (optional)
Method:
- In a large pot, add stock, rice, salt, and ginger.
- Bring the mixture to a boil, then reduce the heat to a low simmer.
- Stir occasionally so that the rice doesn’t clump or stick at the bottom.
- Simmer the congee for about 1 hour or until the congee is thickened and creamy. Add salt to taste.
- Serve the congee hot with scallions, sesame seed oil, and soy sauce.
This can also be made by putting everything into a rice cooker!
This is a great meal for anyone with digestive issues. You can add your choice of protein (tofu, chicken and lean white fish such as hoki are best) and garnish with steamed Asian greens.
Serves 4 – 5