Simple Congee Recipe (Rice Porridge)
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(1)
Ingredients
2 servings
- 1/2 cup basmati rice
- 4 cups chicken or vegetable stock
- kosher salt to taste
- 2 large eggs, fried
- 1 avocado, peeled and thinly sliced
- 4 scallions, thinly sliced
- chile oil for serving
- 12 shiitake mushrooms
- 1/4 cup olive oil
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Preparation
Step 1
For the Congee
Step 2
Combine the rice, stock and salt in the inner pot of the Instant Pot. Pressure cook on high pressure for 15 minutes, then let the pressure release naturally for 10 minutes before removing the lid and transferring equal amounts of the rice mixture into 2 bowls.
Step 3
Alternatively if you don't use an Instant pot: In large pot add stock, rice and salt. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom and simmer the congee for about 1 hour or until the congee is thickened and creamy. Taste and adjust salt as needed.
Step 4
For the Mushrooms
Step 5
Heat the oil in a large skillet over medium high heat. Add the sliced mushrooms and saute for 5-10 minutes until crispy. Remove from the oil and season with salt as needed.
Step 6
To Assemble
Step 7
Top each bowl with a fried egg, sliced avocado, scallions and pan fried mushrooms. Drizzle with the chile oil and sprinkle with salt and serve immediately.
Step 8
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