Congee

Congee

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.

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).

Congee

Servings	Prep Time	Cook Time	Download
8-10	3 minutes	70 minutes	Print / Save Recipe

Notes

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.

INGREDIENTS

8 Cups Water
1 1/3 Cups Brown Rice

DIRECTIONS

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.