Dancing All The Time

Brown Rice Congee

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Serves 2

Adapted from: Grød Cookbook

INGREDIENTS

1/2 c (100 g) short grain brown rice

2 cups (500 ml) chicken or vegetable broth, or 2 cups water and one stock cube

1 clove garlic

1 knob ginger equivalent size to garlic clove

1 tbsp (15 ml) sesame oil, plus more for garnish

Suggested Toppings

Low sodium soy sauce

Fresh lime juice

Roasted Peanuts

Coriander/cilantro

Chopped scallions

Beans or meat of choice

Chili flakes

Sesame seeds

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INSTRUCTIONS

  1. In a medium pot, add the rice and stock. Bring to a boil and lower to medium heat. Cook until the liquid is mostly absorbed. If using low sodium stock, add a generous dash of salt.
  2. When the liquid is almost absorbed, use a hand grater to grate the ginger and garlic into the rice. Add the sesame oil. Combine and add an additional 2 c (500 ml) water. You can also add pieces of cooked chicken, fish or beans at this stage if you like them cooked in with the congee.
  3. Cook on medium/medium-low heat until the liquid is mostly absorbed and you have a thick, porridge. If it becomes too thick or if you prefer it soupy, you can add an additional 1/4 c (50 ml) water at a time towards the end to reach preferred consistency.
  4. Serve with a dash of soy sauce and sesame oil, and additional toppings.

 

 

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