AuthorRajaWellnessCategory, , DifficultyBeginner
BASIC CONGEE RECIPE
 1 cup short grain rice
 10 cups broth (or you can use 10 cups water for making a breakfast congee)
 1 tsp neutral oil (like coconut)
FOR SAVORY CONGEE (Optional for serving)
 1 cup milk, either dairy or soy
 thinly sliced green onions
 leftover shredded meat
 hard-boiled eggs
 julienned carrots
 soy sauce
 hot sauce
 toasted sesame oil
 eggs (hard-boiled)
1

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.

2

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

3

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)

Ingredients

BASIC CONGEE RECIPE
 1 cup short grain rice
 10 cups broth (or you can use 10 cups water for making a breakfast congee)
 1 tsp neutral oil (like coconut)
FOR SAVORY CONGEE (Optional for serving)
 1 cup milk, either dairy or soy
 thinly sliced green onions
 leftover shredded meat
 hard-boiled eggs
 julienned carrots
 soy sauce
 hot sauce
 toasted sesame oil
 eggs (hard-boiled)

Directions

1

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.

2

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

3

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)

Congee

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