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Breakfast Congee

Used for centuriesin Traditional Chinese Medicine, Congee is a soupy rice mixture that can be tailored to meet one’s individual needs. Traditionally it is made with rice, but it can be made with a variety of grains and ingredients. 
Cuisine Chinese, Indian, Japanese
Keyword jobs tears, rice porrige
Prep Time 7 hours
Cook Time 8 hours
Servings 12 people
Author Krystal Torney
Cost $1 per person

Equipment

  • Slow cooker

Ingredients

  • 1/2 cup Sticky Black Rice
  • 1/2 cup Jasmine Rice
  • 1/4 cup Jobs Tears
  • 1/4 cup Lotus Seeds
  • 13 cups water Approximate measurement
  • 1 tblsp Goji berries
  • 1 slither Ginger
  • 1 pinch Cinnamon
  • 1 tbsp Coconut or olive oil
  • Stevia to taste

Instructions

  • In the morning, put rice, jobs tears and lotus seeds into the slowc ooker with some warm water to soak and germinate. Leave for 7 hours.
    Before you go to bed, lightly rinse the rice and grains and put back into the slow cooker with water. The ratio is around 8 cups of liquid to 1 cup of ricebut you can switch this up depending on the texture you want.
  • Add oil, this makes it super creamy.
  • Add berries, jujubes and ginger.
  • Cook on low for around 8 hours.
  • Serve garnished with cinnamon, yoghurt and stevia to taste.

Notes

In essence, congee is rice overcooked in liquid. The purpose of overcooking the rice is to allow it to release starch which gets mixed with the cooking liquid to create a porridge. In other words, it is essential to use rice with high starch content. As a general guide, know that the shorter the rice grain, the starchier it is. Therefore, long grain rice like basmati is NOT ideal for cooking congee. I use a combination of short-grain black rice and short-grain jasmine rice. You can use non-starchy rice variations if you want a different texture.
It is also important to not over-wash the rice as it will wash away the starch.