You’ll need to use white rice for this recipe, though you can choose whether that’s basmati, long-grain, short grain, or even jasmine.
- For the congee:
- 1 cup rice
- 6–7 cups stock (I usually use chicken stock)
- For garnish (choose a few):
- Poached eggs, such as the happy egg co. eggs. (see below for instructions)
- Tamari (or soy sauce or coconut aminos)
- sliced green onion or fresh cilantro
- salt and pepper
- Other ideas: sriracha, kimchi, sautéed spinach
- Rinse your rice in a mesh strainer to until the water runs almost clear. Place in a large pot with 6 cups stock.
- Bring mixture to a boil, then reduce to a simmer. Cook at least 45-60 minutes, stirring regularly until the rice has broken down a bit and the texture is almost porridge-y. If you want your congee thinner, add a little more broth to the pan.
- Scoop into bowls and top with toppings!
- Store leftovers in the refrigerator, and use within a few days (4-5). Congee will continue to thicken as it cools and sits, so you’ll want to add a little water or broth to it when you re-heat leftovers.
To poach eggs: try this tutorial.