Brown Rice Congee recipe

  • Serves 6
  • 30 mins to prepare and 2 hrs 00 mins to cook
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Brown Rice Congee
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Customer recipe by Lynne Tan
Added 6 months ago

Great comfort food when one is down with cold & flu or has no appetite at all!

Add the rice and water or stock and bring to a boil. Reduce to a simmer and cook, stirring occasionally to prevent the rice from sticking to the bottom. After 1 hour, stir in the greens, minced pork & raisins

Continue simmering for another 30 minutes or so until it reaches the consistency of porridge. Cook to your own preference; some people prefer it more soupy, others more thick. If a thinner consistency is desired, you can add more boiling water or stock during cooking.

Season to taste with salt or soy sauce and pepper. Serve hot with the garnishes of spring onions or roasted peanuts or boiled egg

Congee may be refrigerated for a few days, but the consistency will become thicker. Add more water or stock when reheating.

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  • 1 cup long grain brown rice, washed & drained
  • 9 cups water or vegetable stock
  • 4 ounces vegetables, sliced or cubed (can use carrots, parsnips, broccoli(
  • 250g minced pork
  • 1/2 cup raisins
  • a dash white pepper
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