2.1 min. read
When I think of Asian food classics, I don’t think of porridge. Maybe lentil stew. Which is as close as most of us would get. But the rice pudding known as Congee has literally underlain a massive array of stir fries and other preparations across Southeast Asia…
Super simple
With only 2 ingredients, Congee repre-sents the ultimate convenience dish. Rice and a suitable liquid are all it takes. But there are a few wrinkles in the preparation that are important to producing an authentic, creamy result.
And its fundamental nature makes it appropriate for any meal, anytime!
A blank canvas
Yes… Congee is one of those special dishes that serves as a blank canvas on which you can paint any flavour and colour combinations you chose. Text-ure-wise, it’s a lot like polenta or oat-meal. Congee’s creaminess is tempered by the presence of ultra-tender rice kernels that literally tickle your tongue.
Cooking tips
Recipe contributor Sarah Copeland suggests you rinse the rice before cooking it in chicken or pork stock. It’s not the surface starch that makes the dish creamy. It’s the inner component that produces the texture you want. This step is essential to ensure that your Congee doesn’t come out gummy.
Copeland offers both instant pot and stovetop prep instructions. Either one will get you the auth-entic result that shows off Congee for the treasure it is. In both cases, you just add the stick and rinsed rice to the cooking vessel, and turn on the heat.
For the Instant Pot, close the pressure seal like you would for regular rice and cook on high for about 20 minutes. Almost like magic, your Congee will turn out just the way its supposed to. Stir gently but well before serving.
For stovetop preparation, simmer the rice in the stock over low heat for about an hour, stirring oc-casionally. Like polenta or oatmeal. It’s done when it reaches the creamy consistency you desire.
Toppings unlimited
You can literally top Congee with anything you wish. Copeland offers a broad range of suggestions from mild to flaming hot:
“Congee is a food that THRIVES with toppings, or small dishes and condiments served alongside, intended to be stirred in or eaten on top. In my house, it could be as simple as a fried egg and chili oil. Or, when feeling slightly more ambitious garlicky kale and pan-fried tofu. You might rummage through the fridge and find you can pull together a bowl with crispy bacon, ripe avocado and [Serrano Chilis]. Exciting!”
And don’t forget that Southeast Asian signature fried-egg crown!
My take
Congee may be just the starch you’re looking for, to add interest and variety to a whole array of meals you now rely on plain rice, noodles or potatoes to dress up.
Though not traditional, I’m eager to try making it with fruit juice (apple, grape and cranberry come to mind) or other flavours, and topping it with sweets for a healthy dessert! Make it thick enough, and you could substitute it for the usual mix in soft serve applications! *
~ Maggie J.
* Once the Congee cools, you’ll want to add yogurt to taste, to ensure the ‘soft serve’ doesn’t seize up, like cold polenta, when you ‘freeze’ it!