Description
A comforting, creamy congee recipe loaded with colorful vegetables and flavors that warm your soul.
Ingredients
Scale
- 1 cup Jasmine Rice (or short-grain rice)
- 8–10 cups Vegetable Broth (or water)
- 1 tablespoon Sesame Oil
- 1 inch Ginger, freshly grated
- 3–4 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 2 Carrots, peeled and diced small
- 1 cup Shiitake Mushrooms (or cremini/button), sliced
- 1/2 cup Sweet Corn Kernels (fresh or frozen)
- 2 cups Baby Spinach, roughly chopped
- 2 tablespoons Soy Sauce (or tamari for gluten-free)
- 1 teaspoon White Pepper (optional, but recommended)
- Salt to taste
- Optional Garnishes: Chopped scallions, cilantro, toasted sesame seeds, a drizzle of chili oil, crispy fried shallots or garlic, a dash of soy sauce, a soft-boiled egg
Instructions
- Rinse the rice in a fine-mesh sieve under cold running water until the water runs mostly clear.
- Heat the sesame oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
- Add the grated ginger and minced garlic. Sauté for another minute until fragrant.
- Cook the diced carrots and sliced mushrooms in the pot for 5-7 minutes.
- Add the rinsed rice and 8 cups of vegetable broth to the pot. Bring to a boil.
- Reduce the heat to low, cover the pot, and let it simmer gently for 1 to 1.5 hours.
- Stir in the sweet corn kernels about 15-20 minutes before done.
- Season with soy sauce, white pepper, and salt to taste in the final minutes of cooking.
- Rest the congee for 10-15 minutes, then serve in bowls with optional garnishes.
Notes
Customize with your favorite toppings or adjust the seasonings to suit your taste. This dish is versatile for any meal.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg