Congee is a simple hearty rice porridge, easily digestible - especially good to have when you're unwell or have a tummy upset.
Quantity
0
Quantity Unit
1 pot
Prep Time (minutes)
20
Cook Time (minutes)
90
Ready In (minutes)
110
Ingredients
Amount
Measure
Ingredient
1
cup
rice
4
cups
Vegetable stock (low sodium used)
4
cups (8 fl oz)
water
2
large (7-1/4" to 8-1/2" long)
carrots diced
2
fillets
salmon, diced
1
large
zucchini, chopped
4
cloves
garlic, finely chopped
0.5
medium (2-1/2" dia)
Onion, finely chopped
2
large
eggs, hard boiled
2
dash
black pepper, to taste
Steps
Sequence
Step
1
Wash
2
Boil 4 cups of vegetable stock in a medium saucepan
3
Then add the washed cup of rice, and 4 more cups of water
4
Bring to the boil, then let simmer for half an hour.
5
Then add 2 large carrots to rice (finely diced)
6
Continue to simmer for 60 minutes, added more water to create creamy consistency (as rice breaks down over time)
Stir occasionally to prevent rice burning or sticking to the saucepan.
7
Add diced salmon (1-2 fillets) in final 5 minutes and stir through so it cooks to your liking.
8
Garnish (can be served on top or mixed through)
Saute 4 cloves of finely diced garlic gloves, 1/2 a finely dices white onion, 1 diced zucchini
Boil two large eggs, peel
