Brown Rice Congee

Eating a hot bowl of something in the cooler months feels like the right thing to do.

Congee is like porridge made with rice. And while porridge can be made with a variety of grains not just oats think quinoa, buckwheat, corn meal, millet, amaranth or brown rice congee is simply and can only be made with rice. Congee is a wonderful so soothing in winter and so healthy. I make a big pot on Sunday and eat it across the week either as breakfast or as lunch and it can be dressed up with sweet flavours or you can go savory – over to you.

My partner and I worked and lived for over a year in China in those regions where it snows and gets really icy in winter. Congee was a staple for their breakfast and you can understand why. The trick with congee is mostly patience because it takes time – but it is so worth it.

Congee could be the oldest recipe in the universe well maybe not …. I made that up! I make mine with short grained organic brown rice. Then I dress it up depending on whether I hanker sweet or savory flavourings.  For sweet, I use spices like cinnamon, cardamom, cloves and add dates, stewed fruit, coconut wherever your imagination takes you. Traditionally congee is however savory and for savory my favourites are cumin, coriander, or garlic, fried shallots, and chives.  Dress it up or dress it down.  

For breakfast, I just slip on a little soy sauce and gomasio, or some fruit and medjool dates and if I want a bigger meal then pile on steamed greens, mushrooms, broccoli, tofu or tempeh – you choose.

Why Congee?

Congee is medicinal and restorative to the whole system. In traditional Chinese Medicine it is believed that this simple rice soup is truly medicinal as it is easily digested and assimilated. It tonifies the blood and the chi energy, further it harmonizes and balances the digestion, relieves inflammation and is deeply nourishing. Herbs and spices can be added to deepen your healing experience.

Basic Congee Recipe

• 1 cup organic short grain brown rice
• 4-8 cups of water
• Rinse the rice until water turns clear.
• Add rice and water to a heavy bottomed saucepan.
• Bring just to a boil then turn heat on the lowest setting possible and take off the lid.
• Stir occasionally. Add more water for a thinner consistency.
• Cook at least two hours, four if possible*

*The longer you cook the congee, the more medicinal it is said to be!

Optional extras added to the water:

• shitake musrhrooms
  
• kombu strips
  
• turmeric
  
• ginger
• spices

Congee keeps quite well if you refrigerate it soon after cooking. I eat it over three days and it will last up to five.

Topping Ideas

• stir fried or steamed greens/turnips/brocolli/beans/carrots/kale with garlic & sesame oil
• chilli oil or your favourite flavoured oil
  
• tofu, tempeh, egg (salmon or fish if you eat it)
  
• seaweed – wakame, arame, dulse
  
• gomashio (recipe below)
• kimchee or other fermented vegetables (very popular in China)
  
• toasted sunflower or pumpkin seeds
• soy sauce or tamari
• toasted nori
• spring onions
• fresh herbs
• umeboshi (pickled plums)

What is Gomasio?

The Macrobiotic movement bought Gomashio to the attention of the westernpalate. It is a Japanese condiment said to stimulate the digestive system and to help better assimilate the food we eat. It contains lots of B vitamins, iron and calcium and is said to be the add re-mineralising the body.

Nori Gomasio Recipe

• 1 tablespoon sea salt
• 1/2 cup white sesame seeds
• 2 tablespoons black sesame seeds
• a few sheets toasted nori, crushed (optional)

• Toast the salt in a pan for a minute or so.
• Remove salt and add to mortar and pestle and grind (you can use a blender)
  
• Toast sesame seeds until they start to pop and turn a few shades darker.
• Add sesame seeds and nori to the salt, crush and combine
  
• Leave it a few tablespoons of whole sesame seeds for texture
• Store in a glass or ceramic jar in the cupboard – not the fridge!

Spirulina Gomasio Recipe

• 1 tablespoon sea salt
• 1/2 cup white sesame seeds
• 2 tablespoons black sesame seeds
• spirulina
  

• Toast the salt in a pan for a minute or so.
• Remove salt and add to mortar and pestle and grind (you can use a blender)
  
• Toast sesame seeds until they start to pop and turn a few shades darker.
• Add sesame seeds and spirulina to the salt, crush and combine
  
• Leave it a few tablespoons of whole sesame seeds for texture
• Store in a glass or ceramic jar in the cupboard – not the fridge!