Congee (Sort of)

I was looking for a way to use fish broth and ingredients I had on hand. Internet searching found a fun site which talked about a rice porridge/soup dish called congee. I thought that sounded like a pretty good way to use the fish broth and combined some of the congee ideas to come up with a very yummy side dish which easily could have been our main dish.

 
Congee is supposed to be a kind of soup. It is made however thick that the person consuming it wishes it to be. When I made it instead of making a soup consistency I made it more of a casserole consistency (which I felt went better with our dinner). Congee is amazingly frugal with the most basic congee being rice and water. I upped the nutrition value a bit using bone broth and a few veggies. Even with those changes is was still incredibly inexpensive.
 
Congee Basics
 
1 cup white or brown rice rinsed until the water runs clear (the idea is to remove most of the starch)
6-12 cups of water or bone broth (depending on how thick you want your congee to be)
 
Combine the rice and water in a rice cooker (do not fill your rice cooker more than 70% to allow room for cooking). If you do not have a rice cooker you can cook it on the stove top. But for ease of preparation I loved using the rice cooker. 
 
Add three thinly sliced carrots
 
Put the cover on the cooker and turn it on. I went back and stirred it every 10 minutes or so to help break down the rice. In this picture I used 1 1/4 cup white rice (I try to make food familiar when I’m trying new things and my family loves white rice. Next time I’ll use brown), 7 cups fish stock and the carrots.
 
congee
 
While the rice was cooking I cooked some kale and mushrooms in coconut oil.
 
kale

When the rice was finished cooking (my rice cooker shut itself off of cook onto warm and it looked good and done). I stirred in the kale/mushroom mixture and 2 teaspoons of coconut oil.

Finished congee

Here is the finished dish. Rich with healthy bone broth, carrots, kale and coconut oil. The options for making this ‘Congee’ are endless and I look forward to making this again.

Have you ever had congee? What was in it?
 
This post is a contribution to Pennywise Platter at The Nourishing Gourmet

2 comments to Congee (Sort of)

  • Phoebe

    >Hi Millie, glad you found my site fun. I also love the way you improvised to suit your preference. Your congee looks good. Fish broth, rice, kale and mushrooms together, got to taste good. :)

    Phoebe from homemade-chinese-soups.com

  • Millie

    >Phoebe,
    I had a great time looking around your site. You have some very good recipes and many things I want to try.

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