How To Make Congee Rice Porridge

By lorik

Ingredients

• Optional garnishes:
• 1 cup rice — any kind
• 6 cups chicken stock, vegetable stock, or water
• Soy sauce
• Sesame oil
• Thinly sliced green onions
• Wilted greens
• Soft- or hard-boiled egg
• Leftover cooked chicken, pork, or beef
• Fried garlic
• Fried shallots
• Pickled vegetables

Details

Servings 4
Adapted from thekitchn.com

Preparation

Step 1

1. Rinse the rice: Place the rice in a large strainer or colander and rinse it under cool water. The water running through the rice will usually look milky at first, but will then become clearer. It's fine if there's still some haze in the water.

2. Combine the rice and cooking liquid in the saucepan. If you're using any chicken bones, add them to the saucepan now.

3. Bring to a boil, then reduce to a simmer and partially cover.

4. Continue simmering for about 1 1/2 hours: Stir the congee occasionally during cooking — this will make it more creamy. If the porridge is getting a little stiff, or if you'd like a looser porridge, add more cooking liquid. The congee is ready when the rice is as soft and porridgy as you prefer.

5. Remove any bones and shred the meat: If you used any chicken bones, pull them out of the congee. Shred the meat and stir it back into the congee.

6. Serve the congee: Ladle the congee into individual bones and garnish with whatever toppings you like.

Recipe Notes:
•Leftover congee can be kept in the refrigerator for up to 5 days. Warm in the microwave or on the stovetop, and stir in a little extra cooking liquid to loosen it up, if needed.

Per serving, based on 4 servings. (% daily value)
Calories 305 Fat 4.6 g (7.1%) Saturated 1.2 g (6.2%) Carbs 51.4 g (17.1%)
Sugars 5.7 g Protein 12.3 g (24.6%) Cholesterol 10.8 mg (3.6%) Sodium 515.3 mg (21.5%)