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In East Asia, rice is a must-have for almost every meal, even for breakfast. The dish Congee is a perfect example of how its versatility is celebrated and the dish has many variations across different countries. Derived from the Tamil word ‘kanji’ which may indicate the water in which the rice has been cooked or the dish itself, which is rice boiled in either water or coconut milk and served with meats or fermented vegetables.
Dating back to approximately 1000 BC, during the Zhou dynasty in China it has become popular across the world as a comforting bowl of creamy and thick goodness. It is also made using leftover rice, and in fact, using precooked rice is preferred because it simplifies the process a lot. The ideal consistency for congee is like a thick soup and that can only be achieved if the rice has softened to the point that it’s almost disintegrating.
Simple with a spicy punch, this is a great way to use up leftovers while also making a new and exciting dish with ingredients you’ll probably already have in your kitchen. With an array of flavours and the freedom to add any protein of your choice as a topping it can be adapted for any meal. Add in eggs for breakfast, veggies for a light lunch or meat for a filling dinner, it’s up to you!
Ingredients:
- 1 cup cooked rice (warm or chilled rice will work)
- 2 cups chicken broth or use water
- Season with salt to your taste
- A protein of your choice
Garnish:
- Fresh minced ginger
- Green onion finely chopped
- Sesame oil
Method:
- Put 1 cup of cooked rice in a blender. Pour 2 cups of broth or water into the blender and blend until the rice grain is broken and smooth
- Pour the blended rice mixture into a heavy-bottom pot. Bring it to a boil and then lower the heat to medium-low
- Continue to cook over medium-low heat until it reaches the consistency you like, it will take roughly about 5 minutes of cooking time. If you want to add a protein like pork, chicken, fish, eggs, tofu or paneer, add it here and continue to cook until it's cooked/heated through.
