My F&W
quick save (...)
Sweet Corn Congee
© Todd Porter & Diane Cu

Sweet Corn Congee

  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 4
  • VEGETARIAN

When summer is exploding with corn, add the sweet kernels in a classic rice congee porridge for that extra pop of texture and flavor.

  1. 1 cup raw long grain white rice, rinsed
  2. 7 cups chicken or vegetable stock
  3. 1/2 teaspoon kosher or sea salt, plus more for seasoning
  4. Two-inch knob of ginger, peeled and sliced thin
  5. 2 ears corn, shucked (about 2 cups)
  6. 5 green onions, sliced
  7. Fresh cracked black pepper, to taste
  1. In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom.
  2. While the congee is simmering prep the corn and green onion: shucking, cutting, and slicing, as needed.
  3. Simmer the congee for about 45 minutes then add the corn and green onion.
  4. Continue to simmer until the congee is thickened and creamy and the corn is plump and tender. Season with additional salt and pepper to taste. Serve hot.
Notes As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.