Brown Rice Congee with Cumin
Recipe Type: Main
Cuisine: Asian
Cook Time: 
Total Time: 
Serves: 4
Congee, a traditional rice porridge eaten throughout Asia, is known to be the ultimate comfort food. Top with a soft boiled egg and available vegetables.
  • 1 cup brown rice
  • 8 cups water
  • 1 tsp. sea salt
  • ½ tsp. sesame oil
  • 1 tbsp. cumin powder
To serve:
  • Soy sauce, or Tamari
  • String beans, or vegetable or choice
  • Handful of cilantro
  • 2 tbsp. cashews or peanuts, per person
  • 1 soft boiled egg, per person
  1. Soak rice in fresh water for thirty minutes. Strain, then place in a large pot with salt and five cups of water. Bring to a boil, and 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. Congee will be ready when rice breaks down into a thick consistency. (Should resemble rice pudding or risotto.)
  2. To soft boil eggs, place eggs in a small saucepan with enough water to fully cover the eggs. Bring water to a boil. Remove from heat, cover, and cook for exactly five minutes. Remove from saucepan immediately and run eggs under cold water for at least a minute. Crack shells off egg and set aside until ready to serve. This technique should give you perfect soft-boiled eggs. The whites should have set completely, and the yolk should be runny.
  3. To serve, place about a cup to 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 congee, and eat immediately.
Recipe by Honest Cooking at