Rice congee is a type of rice served as a porridge that is eaten in many Asian and Southeast Asian countries. The word congee comes from Tamil. In some cultures, congee is eaten for breakfast or as a mid-morning snack, while in others, it is a substitute for other rice dishes at lunch.
The congee can be made in a pot, or in a rice cooker. Some steamers have a setting called “congee”, allowing the user to make their breakfast if they wish.
1 cup of short-grain rice
6 cups of chicken stock
1 small piece of ginger, peeled and sliced
1 garlic clove, minced
1 boneless chicken breast, diced
Salt to taste
Optional toppings: green onions, cilantro, soy sauce, sesame oil, hot sauce
- Rinse the rice several times until the water runs clear.
- In a large pot, combine the rice, chicken stock, ginger, garlic, and chicken.
- Bring to a boil, then reduce heat to low and let it simmer for 1-2 hours, stirring occasionally, until the rice has broken down and the mixture has thickened.
- Season with salt to taste.
- Serve hot, topped with your preferred toppings.