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Rice porridge

Congeee (Rice Porridge) Recipe

Print Recipe
Course Breakfast, dinner, lunch
Cuisine asian, Chinese, thai
Keyword congee, rice porridge, soup
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2
Calories 208
Author Mary Thatcher

Equipment

Ingredients

For the soup

  • 1 cup cooked rice leftover or newly cooked
  • 1 cup water
  • 1 knob ginger some julienned and some finely chopped
  • 3 cups broth chicken or pork
  • 1 tsp fish sauce or soy sauce
  • 1 pinch ground pepper
  • mushroom optional Shitake mushrooms preferred

For protein (idea)

  • 1-2 eggs
  • ½ lb ground pork
  • 1 tsp sesame oil optional
  • ¼ tsp chicken bouillon
  • 1 pinch white ground pepper
  • 4-5 shrimps optional

For toppings

  • ½ tsp fried garlic
  • 1 tsp green onion chopped
  • 1 tsp cilantro chopped optional
  • 1 tsp chili oil
  • ginger julienned

Instructions

Marinade ground pork

  • Mix ground pork with bouillon, sesame oil, a little bit of chopped ginger, and ground pepper together. Set it aside.

Blend

  • Mix cooked rice with water and blend about 30 seconds.

Boil

  • Transfer the blended rice to a sauce pan or pot. Use medium heat. Add broth and heat the soup until boil. Spoon the ground pork mixture and drop it into the pot along with shrimps and mushrooms.
  • Let the soup boil and give it a taste as each brand of broth has different level of salt. Add some fish sauce or soy sauce and egg. Add a dash of pepper.

Serve

  • Pour the congee in the bowl and top with 1 more egg, chili oil, julienned ginger, cilantro or/and green onion. Some people also add chili flakes and vinegar.

Nutrition

Serving: 1bowl | Calories: 208kcal | Carbohydrates: 28g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 1710mg | Potassium: 129mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 884IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg