Congee, to me, is the ULTIMATE comfort food, perfect for breakfast, lunch or dinner…rainy or gloomy days. Congee can be savory or sweet, but my favorite is simply with lots of ginger and pork meatballs.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 10 min |
Ingredients
- 1 tablespoon grapeseed oil
- 1/2 cup finely diced yellow onion
- 2 tablespoons minced peeled ginger
- 1/2 cup jasmine rice
- 1/2 cup haiga rice (koshihikari)
- 2 to 3 tablespoons kosher salt
- Onsen eggs, poached eggs or soft-boiled eggs
- Shaved scallions
- Fried thinly sliced garlic
- Fried thinly sliced shallot
- Fried diced spring roll wrappers
Instructions
- Heat a 4-quart pot over medium-high heat, add the oil and sweat the onions and ginger until aromatic, about 5 minutes. Add the jasmine rice and haiga rice and toast slightly, about 3 minutes. Add 5 cups water, bring to a boil, lower to medium-low heat and cook, stirring about every 7 minutes so it doesn’t scorch and gradually adding another 5 cups water throughout the cooking process, until the mixture resembles porridge, 30 to 45 minutes. Add additional water to loosen if the porridge is too thick. Season with the salt and serve with your favorite toppings.