Hungry for more? This recipe was featured in a podcast episode!
A warm hug in a bowl. This savoury rice porridge can be served up any time of day, including breakfast. And you can add anything you want into it. Sarah suggests some toppings in the recipe notes below.
Prep time: 5 min
Cook time: 45 min
Serves: 4 - 6
1 1/2 cups cooked white rice (short or medium grain)
7-9 cups of water
2 tbsp heaped chicken or vegetable bouillon powder (check our the Zhuzh It Up! section below for a gluten free substitute)
Sliced ginger and garlic
Add all the ingredients into a pot with 7 cups of water and bring to a boil.
Turn down heat to a medium simmer and continue stirring for 30 min.
If you prefer a lighter porridge like me, add more water and continue to stir for 15-20 min. If you prefer a thicker consistency, don't add water and let the porridge thicken to your liking.
Top this porridge with a combination of spring onions, kale chips, chilli oil, soy sauce, gluten free tamari and fried onions.
Zhuzh it up
If you prefer you can replace half the water with chicken, beef or vegetable stock and skip the bouillon powder.
Sometimes, we add meat and vegetables into our congee. Check out our East Asian Pork Rib Stew recipe for a great addition to this porridge.
This recipe was inspired by Hetty McKinnon's brown rice congee with chilli oil and crispy kale