Ingredients
1 cup (200g) jasmine or medium grain rice
1 tsp salt
1/2 tbsp ginger finely grated/chopped
1/2 tbsp turmeric finely grated/chopped
1 tbsp garlic finely grated/chopped
4 cups (1 litre) water
4 cups (1 litre) stock, we used veggie but chicken would be super delicious too
Topping ideas:
Mushrooms – we fried about 500g mushrooms in a little sunflower oil until golden, then added a mixture of 1 tbsp miso paste, a splash of sesame oil, one minced clove of garlic and a knob of butter and continued cooking for a few mins, until glossy and gorgeous.
Eggs, soft boiled (we bring water to the boil and then gently lower the eggs in and cook for 6 mins before removing and peeling)
Blanched greens
Grilled tofu or tempeh
Kimchi
Spring onions, thinly sliced into rounds
Tamari for drizzling
Sesame oil for drizzling
Chilli oil for drizzling
Summary
Savoury rice porridge is eaten all over Asia, there’s Korean Juk, Japanese Okayu, Thai Chok, Vietnamese Cháo, Tagalog Lúgaw, Indonesian bubur and Chinese Congee. It’s humble ingredients make for a delicious, easily digested, warm, tender hug of a meal that many eat when feeling a little fragile. Our method here is speedier than traditional recipes but it’s a great option for a weeknight comfort meal (and even better warmed up with a splash of water next day).
Turmeric and Ginger Congee
Soak the rice in cold water for minimum 1 hour or overnight if you fancy getting ahead.
Drain and rinse rice. Place the rice, salt, turmeric, ginger, garlic and water in a large heavy-based pan and bring to the boil. Reduce the heat to low and simmer uncovered for 15 minutes or until rice is tender, stirring occasionally to prevent the rice from sticking to the pan.
Add the your choice of stock to the cooked rice, stir to combine, bring to a boil, then reduce the heat to a very low simmer. Cover and continue cooking for 45 mins, stirring occasionally to prevent the rice from sticking to the pan.
Remove from heat and allow to sit for 10 mins to thicken. If your congee is still too watery, put it back on the stove and allow it to cook uncovered until the desired consistency is reached (it won’t take long).
Divide between bowls and add your toppings – yum!
This recipe was adapeted from one by Lisa Lin
Thank you for sharing such a delicious recipe! Made with mushroom stock and served with the mushroom recipe included, along with blanched greens, grilled smoked tofu, spring onion, boiled eggs ( which peeled so easily as per the recipe )kimchi and condiments. Whilst it was simmering there was more than enough time to prepare a variety of toppings. Such a delicious treat and so warming on a winters day.
Great to hear you enjoyed this recipe, we’re going to add your toppers to the ingredients list to give others yummy ideas!