Congee, the popular rice porridge that’s eaten throughout Asia, is simple to make and perfect for a soothing meal any time of day.
Slideshow:More Congee Recipes
1 cup short-grain rice, rinsed and drained
One 3-inch piece of peeled fresh ginger, thinly sliced, plus 1 tablespoon
1 1/2 pounds mixed sweet potatoes, peeled and cut into 2-inch pieces
5 tablespoons canola oil
1/2 cup thinly sliced scallions
How to Make It
In a large heavy-bottomed saucepan, combine the rice, sliced ginger and 12 cups of water and bring to a simmer. Cook over moderately low heat, stirring occasionally, until it starts to look creamy, about 30 minutes. Add the sweet potatoes and cook, stirring occasionally, until the rice and potatoes are tender and the porridge is thick, about 15 minutes longer. Season with salt.
Meanwhile, in a small bowl, combine the oil with the scallions and finely chopped ginger and season with salt.
Divide the congee between bowls and drizzle with the scallion-ginger oil.
The congee and the scallion-ginger oil can be refrigerated separately overnight. Reheat the congee slowly, adding more water if too thick.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.