congee

congee

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Also known as congee (or "jook"), is a savory rice soup. It is a warming start of the day, and the go-to dish when you are starting to feel under the weather. In China and Asia, this breakfast soup is a great feel-good food when you are coming down with a cold, especially when you garnish with plenty of finely chopped slivers of fresh ginger.

½ cup (115g) white or brown rice, slightly rinsed
5+ cups (1+ liter) water
1 tsp salt
Garnishes: chopped scallion, slivers of fresh ginger, peanuts, shredded kale, kimchi, seaweed, etc

White pepper, to taste

  • In a large heavy-based pot rinse and drain the rice and water. Bring to a boil. For the first few minutes, skim off any froth that rises to the surface.

  • Leave the cover slightly open – I rest a pair of wooden chopsticks on the rim of the pot to keep the lid ajar. When it comes to a boil, turn the heat down to a gently-rolling simmer for an hour and a half, stirring occasionally.

  • If mixture starts too look too thick, add a bit more boiling water as you go. It should look like, well, porridge. Stir in the salt. Serve hot with any fresh garnishes.

Also known as congee (or "jook"), is a savory rice soup. It is a warming start of the day, and the go-to dish when you are starting to feel under the weather. In China and Asia, this breakfast soup is a great feel-good food when you are coming down with a cold, especially when you garnish with plenty of finely chopped slivers of fresh ginger.

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