Quick Brown Rice Congee Recipes
BROWN RICE CONGEE
For me, congee-a soupy rice porridge with variations all over Asia-is one of the top three most comforting foods ever, up there with chicken and dumplings and meat loaf. I'd always had it made with white rice, but it's also delicious with brown rice; just be sure to use short-grain brown rice. It will seem like you're using a ridiculously large amount of liquid, but trust me, be patient, and go with it. The soup is creamy, rich, savory, and about the best thing to eat when you're chilled or a little under the weather. Leftovers topped with a poached egg for breakfast? Be still my heart!
Provided by Ann Taylor Pittman
Time 3h13m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Heat a Dutch oven over medium-high heat. Add canola oil; swirl to coat. Add green onion bottoms and ginger; sauté 2 minutes. Add stock and next 3 ingredients (through chicken); bring to a boil. Cover, reduce heat, and simmer 1 hour.
- Remove chicken from pan; cool slightly. Remove meat from bones; discard bones. Shred meat; cover and set aside in refrigerator.
- Continue simmering rice mixture, uncovered, an additional 1 hour 45 minutes, stirring occasionally, or until rice is broken down and mixture is very creamy. Stir in salt.
- Spoon about 1 cup rice mixture into each of 6 bowls. Drizzle 1/2 teaspoon soy sauce, 1/2 teaspoon sesame oil, and 1/2 teaspoon Sriracha over each serving. Divide chicken evenly among servings; sprinkle evenly with green onion tops.
Nutrition Facts : Calories 298, Carbohydrate 29 g, Cholesterol 86 mg, Fat 9 g, Fiber 2 g, Protein 24 g, SaturatedFat 1.4 g, Sodium 635 mg, Sugar 1 g
EASY RICE CONGEE
Very easy and delicious one-pot-meal. May substitute chicken with other meat e.g. pork/beef. Stirring is important, to achieve smooth congee. NOTE: Usually when cooking congee with electric rice cooker, i need to click it 'on' a few times after it switched off (automatically) because congee has to simmer for some time to be smooth.
Provided by WaterMelon
Categories One Dish Meal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rice cooker: Dump all ingredients (except garnishes) into rice cooker, turn it on and stir occasionally, until congee is smooth and no longer grainy.
- Stovetop: Combine all ingredients (except garnishes) in a medium saucepan, bring to boil over medium heat then turn down heat and let simmer until water has been absorbed.
- Add more water/broth if necessary (for both methods)
- Sprinkle with black/white pepper, a few drops of sesame oil and chopped scallions just before serving.
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