Does it ever amaze you that how many similar looking dishes are prepared or served otherwise with different names across the world? When I came across Congee, it instantly reminded me of khichdi and risotto. All three dishes are rice based meal. Needs slow, long cooking hours. And gives a sheer level of coziness in every spoonful. Rice, being the staple for half of the world’s population, makes numerous such hearty one-pot meals in different delicious ways.
What is Congee?
Congee is rice porridge. It is an extremely simple dish where rice is simmered in a lot of water to get that smooth, buttery texture. The idea is to stir it occasionally, so that the grain breaks down to give that silky finish. Congee, on its own, could be bland and not so tempting to the palate or eye. But it works as a great blank canvas to add flavors and texture of your choice. When you add layers of flavor and texture, the same ordinary rice porridge can transform into something extra special. Miso, the famous Japanese seasoning, has the ability to bring this umami taste and with congee, it’s a perfect arrangement.
Ingredients used in this dish
I used Jasmine Rice, but you can use any short grain white riceWhite Miso PasteSoya SauceAssorted frozen veggies.I like to cook congee in veggie or chicken stock. Since I didn’t have any, I used water with chicken bullion powderI like to top my bowl of Congee with soft boiled eggs and chili oil.
Here is the link to my homemade flavor packed Easy Chili Oil Recipe that you must try.
Steps to prepare the dish
Once the rice is almost cooked, add the assorted veggies. I used frozen veggies here, and it cooks very fast.
In a bowl, mix miso paste with soy sauce.
Add the miso paste mixture and cook for some more time for the flavor to blend.
Serve it with soft eggs, chopped green onion and chili oil for extra flavor and heat. Congee doesn’t have any strict rule with toppings. You can add your choice of veggies or meat, and add your choice of spices or sauce for flavors.
Recipe Video
Preparing Congee is no rocket science, and it is really easy. But it needs time, but no effort. In this fast pace world, people often try to convert every dish into an Instant recipe. I am old school when it comes to such traditional dishes, and I definitely stay away from any fancy kitchen gadget to fasten the process. Dishes like Congee should be prepared in a heavy bottom pan, slow cooked that you stir occasionally, so the rice breaks down slowly as it moves up and down.
Congee is great for kids as it is easy to digest. It is a great meal when you are under the weather and need comfort food to feel better, sooth your tummy. It is a traditional Chinese breakfast, and I have always been a fan of breakfast for lunch.
