Congee (Rice Porridge)

Congee
Congee
There are dozens of variations on the slow-cooked Chinese rice porridge, congee; it's cooked with vegetables or meat, topped with pickles or hard-boiled eggs. A common breakfast food said to be easy on the stomach, it sustains infants and the elderly, as well as those feeling under the weather.Todd Coleman

This comforting porridge, often eaten for breakfast in China and other parts of Asia mixed with fish or meat, gets a jolt of flavor from its garnish of scallions, chiles, and shallots. This recipe appeared in the iPad edition of our December 2012 issue along with Sushma Subramanian's story Feed a Fever.

Congee (Rice Porridge)
This comforting porridge, often eaten for breakfast in China and other parts of Asia mixed with fish or meat, gets a jolt of flavor from its garnish of scallions, chiles, and shallots.
Yield: serves 4

Ingredients

  • 12 cup long-grain white rice
  • 1 tsp. kosher salt
  • Chinese chile oil, for garnish
  • Thinly sliced scallions and small red chiles, for garnish
  • Crispy shallots, for garnish

Instructions

  1. In a sieve, rinse rice under cold water and let drain. Put rice, 8 cups water, and salt into a 4-qt. saucepan. Bring to a boil over high heat, reduce heat to medium-low, and cook, partially covered and stirring occasionally, until the rice takes on the consistency of porridge, about 1 12 hours. Divide porridge between 4 bowls and garnish each with a drizzle of chile oil, scallions, chiles, and crispy shallots.