In the bowl of a large slow-cooker, stir together 1 teaspoon of neutral oil and the short-grain rice until the rice grains are coated. Add the broth (or water) and stir to combine. Place the lid on the slow-cooker, turn heat to ‘LOW’ and allow to cook for 8 hours. Just prior to serving, bump the heat up to ‘HIGH’. If you’re using milk, stir it in now. Re-cover the slow-cooker and allow to cook for 30 minutes. Turn off the cooker, uncover and stir prior to serving.
Option 1: drizzle with a little toasted sesame oil, top with sliced green onions, add a few drops of Sriracha and chop a hard-boiled egg. This may not cure the cold, but it sure makes you feel better.
Option 2: add chicken, scallions and some diced veggies (before or after cooking) and serve…
Option 3: Add ground meat, egg yolk, some diced garlic and veggies
Or to start your day, I love this sweet variation below called “8 Treasure Congee”. It’s packed with several powerhouse food herbs to nourish your body. Enjoy with a cup of green tea as an easy way to start your day. I usually let this cook overnight and add a little milk of choice to replace part of the water.
In addition to your rice, add:
¼ C pearl barley
6-8 Chinese dates (aka hong zao or jujubes – if can’t get these you can use medjool dates)
1 cinnamon stick or ground cinnamon to taste
1” ginger root peeled and grated (can use powdered ginger as well)
1 t cardamom
gan cao (chinese licorice – about 6g)- this can be omitted if you can’t find it, star anise can be used if you like but it is an entirely different plant)
Goji Berries (¼ C)
mulberries (¼ C)