Congee (pronounced: con G) is very popular in many Asian countries. It is a rice porridge, much like cooked oatmeal.
Congee is usually the base of a meal that has ingredients added to it – whether sweet or savoury.
It is quite popular as a breakfast, again like oatmeal.
I enjoy congee for breakfast or lunch:
- I will typically add mixed fruit, a dash of vanilla and a little apple pie spice. Warm it all up and it is a lovely way to start the day.
- For a satisfying lunch, I will add sautéed onions and vegetables, maybe throw in some spinach, spices and maybe a fried egg.
It really just depends on what I have on hand.
I like to cook a batch of congee ahead of time so that it is available for whatever I want throughout the week. I also prefer to make it with brown rice as it is higher in fibre and nutrients than white rice. Once it is cooked down, it is hard to tell it is brown rice at all.
When I do make a batch, I make sure that I do not flavour or season it. This ensures that I can use it for either sweet or savoury meals.
To make congee, I use a pressure cooker. You can use either an electric or stovetop pressure cooker.
The pressure cooker cooks congee way faster than it can be done on the stove alone, which can take hours. The pressure cooker only takes 40 minutes at pressure (about 70 minutes in total).
|Servings||Prep Time||Cook Time|
|8-10||3 minutes||70 minutes|
- Treat congee like you would oatmeal. Add sweet or savoury toppings and spices.
- This will make a large batch. Feel free to make smaller batches.
- 8 Cups Water
- 1 1/3 Cups Brown Rice
- Rinse rice
- Add water and rice to pressure cooker
- Electric Pressure Cooker: Select Pressure Cook (or Manual), High and set time for 40 minutes. Make sure the vent is set to sealing
- Stovetop Pressure Cooker: Turn heat to high until cooker comes to pressure. Then turn the heat down to as low as it can go while maintaining pressure. Once at pressure, set timer for 35 minutes
- Allow pressure cooker to naturally release
- Store congee in fridge until ready to use.