It's a versatile comfort food that you can customize to fit your tastes. Julie Hasson, author of the cookbook Vegan Casseroles, joined us to share her recipe for congee:
- 1 cup Cal Rose or medium grain rice
- About 5-6 cups water, or as needed
- Better Than Bouillon vegan no chicken base
- Tamari, Soy sauce or Bragg’s Liquid Aminos
- Sesame or hot chili oil
- Chili paste
- Sesame oil
- Sautéed tofu
- Dry roasted peanuts or cashews
- Thinly sliced scallions
- Baby spinach
- Broccoli (sautéed or added to congee at the last minute)
- Bok Choy
- Sauteed mushrooms
- Shredded cabbage
- Bean sprouts
- In a rice cooker with a porridge setting, or a 2- to 4-quart saucepan with lid, combine the rice and 5 cups of the water. Set the rice cooker to the porridge setting and turn on. If using a saucepan, bring mixure to a boil, then reduce to a simmer and partially cover. Continue simmering for about 1 1/2 hours. If using the saucepan, you will need to stir the congee occasionally. If the congee is too thick or stiff, or if you like it slightly thinner, add a little more water as needed. The congee will be soft and porridge-like when it’s done.
- Once the congee is finished cooking, I add some vegan chicken bouillon to taste. I also like to add a few handfuls of spinach or chopped fresh broccoli, stir and close the lid for 5 minutes so the vegetables can steam.
- Serve the congee hot. Ladle into individual bowls and garnish with toppings of choice.
- The leftover congee can be refrigerated for up to 3 days. You can reheat it in the microwave, stirring in a little extra water to thin it out if needed. Adjust seasonings to taste.
Copyright © 2017 Julie Hasson
For more great food information and delicious recipes, visit Julie's blog.