![]() Add salt to taste, unless you are using salted stock.When making Congee in ‘instant pot style’ cookers, always wait for the ‘floating valve’ to go back down, BEFORE you turn the pressure regulator to ‘vent’ and open. Pressure cook on Porridge or Risotto mode till done. OR Cook in an Instant pot/ Electric pressure cooker: Add rice, water (or stock) to the inner pot. Stirring occasionally is required to prevent the rice from sticking to the bottom. Keep the pot partially covered, to prevent boiling over. Simmer on medium-low heat, stirring occasionally, for 30 minutes. You can also make this ( easier method) in an instant pot(read further). Bring to boil and then reduce heat. Rinse the rice and add to a pot along with the water or stock (see notes).Scallions/ spring onion greens, for garnish As needed Salt (to taste, according to how salty the stock is) As Needed, Water (or stock, preferred) plus extra water as needed 9 cups You can strike through ingredients, as you prep them, by clicking on the ingredient. ♦Prep time:5 min ♦Cook time: 40 min ♦Serves 5 ![]() The Recipe Intro↓ has more information, related links. Porridge is the quintessential Asian comfort food and super on days when one is not feeling well or has a low appetite. Recipe Videos in the Malayalam language.Instagram Pics and Links to the recipes.If serving later, store in a tightly sealed container in the fridge and when ready to serve, heat in the microwave or on the stove (adding a small amount of water as needed). ![]() Add salt and pepper as needed and enjoy warm! To serve, top with toasted sesame oil, green onions and chopped nori (optional). Mix well and heat for another couple of minutes. When you’ve reached your desired consistency, add in soft tofu, soy sauce and ground (or freshly grated) ginger. Adjust the amount of water depending on your personal preference. Once it comes to a boil, turn the heat down to a low simmer and cook until the mixture thickens into a porridge-like consistency, adding small amounts of water and stirring once in a while. Heat oil in a medium to large pot or wok on medium-high heat and cook mushrooms for a couple of minutes.Īdd minced garlic and cook for another few minutes, adding a splash of water, if needed.Īdd cooked rice, red split lentils and water and break apart the rice with your spatula. I think this works great as a breakfast dish as it’s easy to digest, it’s gentle on the stomach and it’s nice and warm to eat in the morning – kind of like the Asian version of oatmeal.Įven though you can make congee from scratch with dry rice, this recipe specifically is using cooked or leftover rice instead. It reheats really well so I love to make this as a meal prep. I also love that this is a one-pot dish and you can simply whip it up in one go. It’s incredibly comforting and you can make a big batch and eat it throughout the week. It’s what I would describe as comfort food or the Asian version of “chicken noodle soup” – something you eat when you are sick to make you feel better! Even though it’s often eaten when someone is sick, I actually love congee and I eat it even when I’m not sick. It’s often eaten when you are sick because it’s easy to digest since it doesn’t require much chewing.Ĭongee (or Jook 죽 in Korean) is something I grew up eating. ![]() ![]() The dish is prepared by cooking rice for a long time with lots of water or broth, to create a porridge consistency and it’s often a savoury dish served with a variety of different toppings and seasonings. ![]()
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