Savory Rice Porridge
Nothing’s simpler than this Savory Rice Porridge. What I love the most is how versatile it can be. This one’s a take on congee (Chinese rice porridge), and meant to be served warm with savory toppings. This is a great dish for a light fast or as part of a cleanse regimen. It’s also lovely when you’re feeling a bit tired and heavy and need something that’s satisfying and nourishing that won’t weigh you down. My favorite way to “dress” it up is by adding a few tablespoons of cooked green mung beans, and some crunchy fried shallot to it!
Serves 2-3; Prep + Cooking time: 30 mins
What’s in it:
- 1/2 cup uncooked brown basmati or jasmine rice
- 1/2 tsp himalayan pink salt (or smoked salt)
- 1/4 tsp black pepper
- 1 inch sized piece of fresh ginger peeled and finely chopped
- 4 cups water, plus more as needed
- 1/4 cup cooked green mung beans
- 1 tbsp thinly sliced green onions
- 1 tbsp crunchy fried shallots
- 1/4 cup cooked chicken (optional)
- Red pepper flakes to taste (optional)
How to Make it:
Add the rice, water, salt and ginger to a large pot. Bring to a boil and reduce to simmer. Cook uncovered for 60 – 90 minutes, stirring occasionally and adding more water as necessary to maintain the soupy texture.
Porridge is ready when the rice is fully cooked and begins to fall apart. If you like a little less texture, you can continue to cook until the texture is more like a smooth soup.
Serve warm with added optional ingredients stirred through.