Recipe: Crockpot congee

Have you ever eaten congee? It’s a porridge made out of rice that is very popular in Asia. It can be very simple (just rice) or more complicated with the addition of either savory or sweet. I like it as an alternative to oatmeal or other cooked grains for breakfast. Traditionally, white rice is used but I prefer brown for the added minerals and vitamins.

Here’s what I do, it’s incredibly simple.

  1. Take 1 cup of brown rice (I used long grain jasmine) and put in in your crockpot.
  2. Add 6 cups water and a small pinch of salt.
  3. Cover and turn on high for 6 hours and walk away.

That’s it! Easy peasy. When it’s done, you’ll have a ton of congee. Traditionally, congee is served with savory flavors, I prefer to treat it like oatmeal and add some of these: Maple syrup, sesame seeds, a pinch of sea salt, chopped raw almonds, dried fruit, honey, coconut oil, butter, whatever you like really. Keep the flavors a bit subtle, no need to turn this into junk food. The savory congees are wonderful, I just haven’t gotten around to making them yet.

Congee is great if you’re sick, it’s extremely easy to digest and is a good friend to an upset stomach. It’s also gluten free! Cheap and easy, congee rocks. If you’re interested in some congee recipes, check out Homemade Chinese Soups dot com, she’s got some goodies. 

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