Cooking With Confidence
congee_feature
Breakfast/Brunch, Economical, Gluten Free, Main Dishes, Quick and Easy, Soups, Vegetarian

Vegetarian Rice Congee

by Nick

Rice is an essential ingredient in many global cuisines and RiceSelect provides a really great variety of different grains. I actually started using RiceSelect for their couscous, but now I’m learning more about their rice options. You can check out all of their products on the RiceSelect Worlds of Flavor website.

Congee, rice porridge, is my new favorite breakfast this year. I’ve been playing around with it a lot because there’s going to be a recipe for it in my cookbook. It’s probably not a weekday breakfast because the rice needs to simmer for a while to get really tender, but if you have the time, it’s a fantastic treat and one that most Americans haven’t tried.

Yield
Serves 2.
Prep Time
Total Time

Just a moment please...

Print Recipe Vegetarian Rice Congee

Ingredients

  • 1 cup RiceSelect Jasmati® Rice
  • 5 cups water
  • 1 cup vegetable stock
  • 2-3 dried arbol chilis (optional)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 8 ounces mushrooms, sliced thin
  • 1 tablespoon olive oil
  • 1 teaspoon soy sauce
  • 2 soft-boiled eggs
  • Chili Garlic Sauce
  • Fresh chives
  • Fresh cilantro

Directions

1) Bring the water and stock to a simmer in a large pot. Reduce heat to medium and stir in rice. Let simmer, covered, stirring occasionally, until rice thickens, about 30-40 minutes. If at any point the rice looks too thick, add more water.

2) When the rice is a porridge consistency season it well with salt and pepper. Keep the porridge warm over low heat until you're ready to serve.

3) For mushrooms, slice thin. Add a drizzle of oil to a large skillet over medium high heat. Add shrooms and cook until the mushrooms lose their liquid and soften, about five minutes. At the end of cooking, hit the shrooms with a small drizzle of soy sauce.

4) Spoon congee into a bowl and top with mushrooms, soft-boiled egg, herbs, chili sauce and mushrooms.

Making the Porridge

The nice thing about congee is that you can use any rice for it really. But, depending on what rice you use, you’ll get different results. If you use a short grained rice, it will almost all dissolve into a porridge. You won’t even be able to recognize it as rice. Meanwhile, if you use a longer grain of rice, like I did for this recipe, it’ll have a bit more texture to it which I prefer. You’ll also need some stock and a few dried chilies if you want to add some spice to the congee.

rice

A little rice goes a long way.

I usually start with 6-7 cups of liquid per cup of rice when I’m making congee and most of that liquid should be water. I usually do five cups of water, one cup of stock, and one cup of rice.  Bring the liquid to a simmer and then stir in your rice and let it simmer until it starts to breakdown. If the mixture gets too thick at any point, you need to add more water! My congee was almost done after 35-40 minutes of simmering and stirring occasionally. Once the congee gets to this point, you can start seasoning it. It’ll need a BIG pinch of salt and pepper for starters. Taste as you season to make sure it has good flavor.

simmer

Simmer simmer.

The Shrooms

Most traditional congee dishes involve some sort of meat — pork is the standard. When I wanted to make a veggie version, I headed straight for the mushroom aisle.

mush

Two kinds work nicely.

I sliced up a few Shiitake and crimini mushrooms and then sautéed them over medium high heat in a tablespoon or two of oil. At the very end I hit them with a small drizzle of soy sauce just to up the savory flavors even more.

cooked

Don’t forget a dash of soy sauce!

Finishing the Congee

Topping options are infinite for this dish. I like to toss in a soft-boiled egg for starters. I also added some fresh cilantro and chives and a few spoonfuls of chili garlic sauce. You can get crazy with the toppings though. Any crunchy veggie works great. Anything pickled is a good idea. Anything spicy will find its way into my bowl.

If you want to use leftover rice for this, which is what I do in the cookbook, just decrease the liquid by about half since the rice is already cooked. It’ll take less time but the rice should still almost dissolve into a thick porridge. This is one of my new favorite breakfasts to serve people because it’s not on the standard American breakfast menu, but it should be.

Vegetarian Rice Congee: My favorite savory breakfast porridge that's gluten free and a great use for leftover rice. Top with a huge range of things, but don't forget the soft-boiled egg!

RiceSelect Sweepstakes!

This congee dish is all about toppings. You can kind of make it your own. How do you spice up your meals to make them more interesting? Leave a comment on this post answering this and be entered to win a $100 Visa gift card courtesy of RiceSelect!

 

Sweepstakes Rules: No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

a. Leave a comment in response to the sweepstakes prompt on this post
b:Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
c: Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
d: For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 4/15/2013-5/15/2013

Be sure to visit the sponsor’s brand page on BlogHer.com where you can read other bloggers reviews and find more chances to win!

 

Share this post!

207 comments on “Vegetarian Rice Congee

  1. I spice up my meals by adding veggies and seasonings like garlic, cayenne, curry powder and sometimes hot sauce

Leave a Comment