Soothing Vegetarian Congee Recipe - Fearless Fresh (2024)

FAQs

What is the secret to creamy congee? ›

Whisking the congee is our secret for making restaurant-quality congee that's full-bodied and almost-creamy. This technique will help break down more of the rice grains and let those starches out to thicken the congee. If it gets too thick at any point, you can always thin it out by adding some boiling water.

When made with water, the taste of congee is very bland, but there are many ways that you can add sweet or savory flavors. For a different base, switch to beef, chicken, or vegetable stock (or use equal parts of water and stock), and the rice will soak up that flavor as it cooks.

Serve the congee with a sprinkling of soy sauce, spring onion and ginger and a few drops of sesame oil to taste.

The benefits of congee and looser porridge result from long, slow cooking with lots of water, transforming food into a meal that hydrates, supports digestion & soothes the stomach. Congee improves digestion by soothing and balancing the entire digestive tract and every organ of digestion.

Any type of white rice, except for basmati, is suitable for congee. Chinese or Japanese short-grain rice and Thai long-grain jasmine rice are all good choices. Glutinous rice (aka sweet rice) can be mixed with white rice, but it shouldn't be used on its own to make this dish.

The simplest and biggest difference to tell apart what is a congee and a porridge, is the texture of the rice. The rice in congee is utterly cook to the point it dissolved into a glue-ly / starchy texture. Porridge on the other hand, the rice still retain mostly its shape and have clearly soup / water base.

In some cultures, congee is eaten primarily as a breakfast food or late supper; some may also eat it as a substitute for rice at other meals. It is often considered suitable for the sick as a mild, easily digestible food.

It promotes recovery as it is light on the stomach and harmonises the imbalance of a chaotic internal environment. If you are suffering an uphill battle trying to recover from chemotherapy, any major illness, stomach and digestive disorder or post surgery—don't waste your time and supercharge your recovery.

Congee is considered a soothing meal because it is a warm and comforting dish that is easy to digest. It is made with rice that has been cooked until it has broken down into a porridge-like consistency, and is usually served with a variety of ingredients such as vegetables, meat, and herbs.

The range of sides that goes with congee is endless. Lovers of preserved will be spoilt for choice with options such as pickled cucumber, wheat gluten, pickled turnip, pickled white gourd, fermented bean curd, dried bamboo shoot, salted clam, salted duck egg, meat floss and all sorts of fried bean sticks.

Can I eat congee every day? ›

Rich in flavour and filled with the goodness of nutrients, rice congee is the perfect dish to have daily for anyone, especially children who are picky eaters. Introduce your fussy baby to a warm bowl of rice congee topped with the things they love. The delicious dish is also beneficial for your overall well-being.

Congee is often served with fresh scallions, cilantro, soy sauce, or fish sauce. You might also see people add fried shallots or chili oil, like I've done in the photos. In Chinese restaurants, you'll almost always see congee served with fried dough sticks that are crunchy on the outside and spongy on the inside.

Congee is a super simple, savory rice porridge rooted in Chinese medicine. A bowl of congee is a warm, comforting way to start the day, especially if you've been feeling under the weather or your digestion has been slow. Congee is an anti-inflammatory, gut healing powerhouse made of rice and bone broth.

Congees. Congees are a popular year-round breakfast option. However, they can cause a quick rise in your blood glucose levels (BGL) because they are high in Glycaemic Index (GI) as they are made with white rice. Swap or mix your white rice with grains such as pearl barley, red beans, mung beans and rolled oats.

Lose Weight with every bite

Congee is warm, nourishing, and easily digested meal that provides many health benefits. Slow cooked on a low heat, congee retains most of its nutritional value, and allows for easy absorption of nutrients and less expenditure of digestive energy.

Incorporate a variety of seeds like flaxseeds, pumpkin seeds, or sunflower seeds for a dose of protein and texture. Spoon in Chia Seeds to enhance the porridge's thickness and boost the nutritional profile of your breakfast.

It might look thin once it's done cooking, but it will thicken up a bit once you stir it well and let it sit for a few minutes. If you want to change the texture of the congee, turn on the “Saute” function and let it boil down for a few minutes and stir constantly, until it turns thicker.

Uncover the pot, increase the heat to medium-high, and bring the congee to a slow boil (small bubbles). Now, stir continuously for 5 to 10 minutes to release the starch and thicken the congee. If at any point you find it is too thick, add water or stock to achieve your preferred consistency.

The starch granules absorb water, disrupting the hydrogen bonds between their chemical components. This causes the granules to swell. Over time, this swelling of starch granules causes the porridge to thicken. This process is starch gelatinisation; for oat starch, it kicks off when the temperature reaches around 60˚C.