Simple Congee Recipe (Rice Porridge)
If you've never had Congee before - prepare to have your life changed. It's a savory rice porridge with a delicious avocado, crispy mushroom and chile oil topping that you'll want on repeat for the winter months!
Servings: 2 people
Ingredients
- ½ 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
For the Crispy Mushrooms
- 12 shiitake mushrooms
- ¼ cup olive oil
Instructions
For the Congee
- 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.
- 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.
For the Mushrooms
- 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.
To Assemble
- 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.
Notes
Congee has a wonderful warming feeling like eating a bowl of oatmeal, but it's a great savory option.
Nutrition
Calories: 691kcal | Carbohydrates: 59g | Protein: 13g | Fat: 47g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 31g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 1964mg | Potassium: 923mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1625IU | Vitamin C: 15mg | Calcium: 69mg | Iron: 3mg