Congee is known by other names and is a savoury rice pudding that is eaten in man Asian countries as any meal but particularly popular at breakfast. It's made bland and then you decide what to add to make it your own. Some popular toppings are green onions, fermented tofu, soy sauce, steamed vegetables, chilli paste, cilantro, sesame seeds, edamame, crispy tofu, natto, shitake mushrooms or anything you like. I tried different things (Thai Magic Sauce was pretty good) but I think I like it on it's own. I'm excited to try it with the Stinky Tofu! Original recipe from It Doesn't Taste Like Chicken.
Congee (Savoury Rice Pudding)
Ingredients
For the congee:
1 cup rice white or brown rice (short grain)
2 inch fresh ginger, minced
4 cloves garlic, minced
10 cups water
Method
Add the rice along with the ginger, garlic, and 10 cups of water to a large pot. Bring to a boil and reduce to a simmer and set a timer for 1 hour and 30 minutes..
Stir the pot every now and then as it simmers, especially as it gets closed to being finished so that it doesn't stick to the bottom of the pan. When the congee is done it will be a thick rice porridge. If you prefer a thinner congee, add water until desired consistency is reached.
Serve along with toppings of your choice.
