Rice Congee with Ginger and Spring Onion
“On sick days, cold mornings, or just when I want something gentle, congee is what I make. It’s one of those things that’s more than the sum of its parts. Good congee is silky, savoury, and deeply soothing. The toppings are where the personality comes in.”
What You’ll Need
- 1 cup jasmine rice, rinsed
- 6 cups chicken or vegetable stock
- 1 cup water
- 2cm piece fresh ginger, peeled and sliced
- 2 garlic cloves
- Salt to taste
- TOPPINGS: soft-boiled eggs, sliced spring onions, fresh ginger julienned, sesame oil, white pepper, soy sauce, crispy shallots
Let’s Cook — Step by Step
- Step 1 — Combine the rinsed rice, stock, water, ginger slices, and garlic in a heavy pot. Bring to a boil.
- Step 2 — Once boiling, stir, reduce heat to the lowest setting, and put the lid on slightly ajar.
- Step 3 — Cook for 45–60 minutes, stirring every 15 minutes. The rice will gradually break down and the mixture will become thick and porridge-like.
- Step 4 — For softer, silkier congee, cook longer. Season with salt when done.
- Step 5 — Meanwhile, soft-boil your eggs: 6.5 minutes in boiling water, then straight into ice water. Peel carefully.
- Step 6 — Remove ginger and garlic from the congee.
- Step 7 — Serve in deep bowls. Top with sliced spring onion, a halved soft-boiled egg, a drizzle of sesame oil, white pepper, and a few drops of soy sauce.
Kitchen Tip: The longer it cooks, the silkier it gets. If it gets too thick, add a splash of hot water and stir.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
