Rice Congee Recipe
Rice soup slow-simmered until each grain melts away, this warm and humble porridge is pure comfort food: nourishing for both the body and the soul. Made with chicken, ginger, chili oil, herbs, and a sunny side up egg. (Shellfish-Free and Gluten-Free)
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Rice
In a large pot, rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
- 2
Simmer the Congee
Add the rinsed rice and chicken broth to the pot along with sliced ginger and salt. Bring to a boil over medium heat, then reduce the heat to low and let it simmer uncovered for about 30-40 minutes, stirring occasionally, until the rice is soft and has broken down.
- 3
- 4
Serve the Congee
Once the congee has reached the desired consistency, remove it from heat. Serve the congee hot in bowls, topped with chili oil, chopped green onions, cilantro, and a sunny-side-up egg. Season with white pepper to taste.
