Description
Creamy rice porridge, perfect for a cozy night in. Customize it with your favorite toppings!
Ingredients
Units
Scale
- 2 cups (473 ml) uncooked jasmine rice
- 2 cups (473 ml) low sodium chicken broth
- 4 cups (946 ml) water
- 2 scallions
- 1 cup (237 ml) fresh cilantro
- 0.5 cups (118 ml) roasted peanuts
- 2 cloves garlic
- 2 tablespoons canola oil
- 4 eggs
- rice vinegar
- soy sauce
- sesame oil
- sriracha
- pickled ginger
Instructions
- Pour rice into a rice cooker. Add enough broth and water to bring the water level up to the “3 cup” line. Reserve remaining liquid.
- Set your rice cooker on the “porridge” setting; if there is no “porridge” setting, run it through one cycle. After the cycle is complete, lift the lid and stir the rice. Continue to cook the porridge, uncovered (using another cycle) until the porridge is thick and soupy.
- While the rice is cooking, fill a medium-sized bowl with ice and water and set aside.
- Bring a small pot of water to a boil. Slowly lower the eggs into the water, one at a time, and boil for 6 minutes. Remove immediately and plunge into the ice water bath.
- Heat a small saucepan over medium heat. Add canola oil and let heat for about a minute until the oil is shimmering.
- Add the garlic, stirring and monitoring frequently. Saute the garlic until just golden brown and immediately remove from heat.
- Remove the garlic with a slotted spoon and transfer to a paper towel to absorb excess oil.
- Arrange your toppings on the table.
- Crack and peel your eggs.
- Spoon porridge into bowls and let everyone pick their own toppings.
Notes
- For a creamier congee, use short-grain rice like Arborio or sushi rice instead of jasmine.
- To make vegetarian congee, substitute vegetable broth for chicken broth.
- Leftover congee can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 4
- Protein: 10
- Cholesterol: 150