To make congee, rice is cooked slowly in lots of water over an hour and a half. Over this period, the rice will begin to break down into a thick porridge. This variation is infused with sesame oil and cumin, for extra earthy flavor undertones. As toppings, I chose to use cooked green beans, cilantro, cashews, and a soft boiled egg, but feel free to experiment with broccoli, radishes, bok choy, sautéed spinach, or any other leafy green for that matter. The combinations are endless! The key to success here is to drizzle everything with a splash of soy sauce for extra oomph. The soy sauce adds enough umami and salt to make this dish not only nourishing and comforting, but delicious and addictive.
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Brown Rice Congee with Cumin
- Total Time: 85 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Comforting brown rice congee spiced with cumin. Perfect with a soft-boiled egg and your favorite veggies.
Ingredients
- 1 cups (237 ml) brown rice
- 8 cups (1894 ml) water
- 1 tsp sea salt
- 0.5 tsp sesame oil
- 1 tbsp cumin powder
- Soy sauce, or Tamari
- String beans, or vegetable of choice
- Handful of cilantro
- 2 tbsp cashews or peanuts, per person
- 1 soft boiled egg, per person
Instructions
- Soak rice in fresh water for thirty minutes. Strain the rice, then place it in a large pot with salt and five cups of water. Bring to a boil, then reduce heat to medium-low. Cook for thirty minutes. Add sesame oil and cumin powder. Reduce heat to low. Add 3 cups of water over the next hour, stirring occasionally. Cook until the rice breaks down into a thick consistency, resembling rice pudding or risotto.
For the Soup
- Place eggs in a small saucepan with enough water to fully cover them. Bring water to a boil. Remove from heat, cover, and cook for exactly five minutes. Remove from the saucepan immediately and run eggs under cold water for at least a minute. Crack the shells off the eggs and set aside until ready to serve.
- To serve, place about a cup of congee into a bowl. Garnish with cooked string beans, or any other vegetable of choice, a handful of cilantro, cashews, and a soft-boiled egg, sliced in half. Add a splash of soy sauce over the congee, and eat immediately.
Notes
- For a creamier congee, use short-grain brown rice instead of long-grain.
- Toasted cumin seeds will add a more intense flavor; toast for 2-3 minutes in a dry pan before grinding.
- Leftover congee can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 60
- Fiber: 5
- Protein: 10
- Cholesterol: 100
Frequently Asked Questions
Does brown rice take longer to cook into congee than white rice?
Yes, brown rice takes considerably longer, often 90 minutes to 2 hours at a gentle simmer, compared to 45 to 60 minutes for white rice. Using a higher water to rice ratio, around 10 to 1, and soaking the rice for an hour beforehand can speed things up slightly. 
When should I add the cumin to the congee?
Toasting whole cumin seeds in a small amount of oil at the start and adding ground cumin near the end of cooking gives you layers of flavor. Blooming the spice in fat before adding liquid to the pot is what gives this congee its distinct aroma.
Can I make brown rice congee in a pressure cooker to save time?
A pressure cooker or Instant Pot cuts the cooking time to about 30 to 40 minutes at high pressure. Use a ratio of about 8 to 1 water to rice in the pressure cooker since less liquid evaporates during sealed cooking.
