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I enjoy dishes from Asia and Southeast Asia.
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That means my pantry is stocked with many different rices.
I marvel how my rice journey has progressed from my first experience of “instant” rice my Mom would prepare.
I intentionally cook extra rice if it’s going to be an accompaniment to a dinner, and the leftover rice gets made into a quick, delicious fried rice the next day.
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I recently made congee with leftover white rice. It’s kind of like a rice porridge and often it’s enjoyed as a breakfast dish.
Will I eat savory congee for breakfast? Likely not, but I will continue to serve it as part of a dinner.
The base is simple, just rice and stock. It’s how you garnish the congee that can really stand out. I used sauteed shitake mushrooms and sliced green onions. You can spice it up at the table with a small spoonful of chili crisp, too.
This dish is a good reason to cook extra rice.
Easy Congee
(Serves 4)
4 cups (1 L) chicken or vegetable stock
1 tbsp. (15 ml) fresh minced ginger
1/4 tsp. ( 1 ml) ground cinnamon
1 star anise (optional)
2 c. (500 ml) cooked white rice
1 tsp. (5 ml) vegetable oil
1/2 c. (125 ml) sliced shitake or oyster mushrooms
2 green onions sliced
Additional garnish:
Sesame oil
Soy sauce
Chili crisp
Directions:
1. Place the stock in a saucepan and bring to a simmer over medium heat.
2. Add the ginger, cinnamon, star anise and rice. Continue to cook at a gentle simmer, stirring frequently.
3. While the congee is simmering, heat the oil in a small frying pan over medium high heat. Cook the mushrooms until light golden. Season lightly with some salt. Set aside.
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4. Remove the star anise (if using) and discard. Using an immersion blender, partially puree the congee. If it’s too thick, add some additional stock or water and bring back to a simmer.
5. Season with salt or soy sauce to taste.
6. Ladle into bowls and garnish with mushrooms and green onions
7. Take to the table and garnish with a drizzle of sesame oil, additional soy sauce and chili crisp, if desired.
Note: The kind of white rice you use will determine how thick the congee will get. If it gets too thick, add more water or stock.
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