Congee
Cook time: 
Total time: 
Serves: 1-2
 
Ingredients
  • 200g jasmin rice
  • 1.5 litre of chicken stock (you can do a mix of stock and water if you have a strong flavoured stock and want to bulk it up a bit)
  • Suggested extras -
  • sliced ginger
  • Peas
  • Sweetcorn
  • Spring onions
  • Poached boiled egg
  • Brown miso for saltiness (it defiantly needs salt) or even marmite works wonders
  • Caverlo nero
  • Shredded chicken
  • Prawns
  • Sesame oil and sesame seeds
  • Chilli oil or flakes (optional)
Instructions
  1. Rinse your rice in cold water a couple of times before placing in a saucepan and covering with the stock. Bring up to a boil and then down to a simmer. Then place the lid on and cook for 45 - 1 hour stirring every so often.
  2. About 15 minutes before the end of your boiling time add in sliced ginger if you are using it - (it goes lovely and soft and looses its sharpness.)
  3. It might look pretty watery at this stage but leave it to cool for a while and it will begin to thicken. It actually thickens quite considerably, so play around with the consistency you like by adding more or less stock at this stage.
  4. Add in any of the above - I love peas, sweetcorn, shredded chicken and to stir some brown rice miso through it - a poached egg and some shredded spring onions take it to another level if you have the time.
  5. It vital to add some saltiness to bring the dish to life so either miso, maldon salt, soya sauce or tamari or marmite work well.
  6. Top with toasted sesame oil and sesame seeds.
Recipe by Cooking Them Healthy at https://www.cookingthemhealthy.com/?p=6096