Welcome to day 7 of 10 naturally vegan series. Yesterday, I shared Farinata, an Italian chickpea pancake. Click here to check it out! On day seven, we travel to Asia for Congee.
Congee (also known as jook) is a type of rice porridge or gruel. It's mentioned in the earliest Chinese texts, which date to the 6th century BC. Rice is boiled in a large amount of water until softened significantly. Depending on the regional cultural influences, congee can be eaten primarily as a breakfast food or late supper, and some may eat it as a substitute for rice.
A staple across Asia, congee is regarded as a comforting dish. It’s often served to those who are ill or feeling ill because it is bland, filling, and warm.
It is prepared by boiling rice in a large amount of water until it softens significantly. Congee can be made in a pot or a rice cooker. The type of rice used can be either short- or long-grain, depending on what is available and regional cultural influences.
It's thick, creamy, and expectingly bland. You can use flavored stock, seasonings, and aromatics to brighten the taste. The possibilities are endless.
The great thing about Congee is that it can be prepared in as little as 15 minutes, although some people like to cook their rice for hours, either in a pot or in a slow cooker. The longer you cook the rice, the thicker the porridge will be. If you prefer a thinner texture, you can add water or broth during cooking or at the table. Congee can be made with any type of rice; however, long-grain white rice tends to produce an extra creamy congee.
Whatever version you choose, Congee is a blank canvas for endless pairings. I had it every day with Impossible Spicy Sausage and scallions. David can’t have spice, and once I open the sausage pack, it’s all on me to finish it. I didn’t mind having this combination every day; it was so freaking good. On different days I alternated and had it with sriracha or sambal. This, by far, was my favorite dish! The simplicity of it inspired me.
Recipe from What To Cook Today
I’ve seen so many different variations of congee on Instagram I knew I had to try making it for myself! Have you made Congee before?
See you tomorrow for day 8!