Brown Rice Congee
Adapted from: Grød Cookbook
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
Low sodium soy sauce
Fresh lime juice
Beans or meat of choice
- 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.
- 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.
- 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.
- Serve with a dash of soy sauce and sesame oil, and additional toppings.