Congee/Porridge

Basic Congee/Porridge Recipe:

General recipe includes an 1 cup of grain of choice (usually short or medium grain rice of choice or millet) to 9 cups of liquid (usually water and/or Kettle & Fire’s Bone Broth if making it savory).

Be sure to wash the rice ahead of time until the water is semi-clear. If using millet or any other grain, be sure to follow general cleaning instructions. If you’re wanting to make a sweet version of congee/porridge try using a natural sweetener like xylitol, monk fruit, stevia, date sugar, or maple syrup/honey.

For Savory Congee:

• Carefully pour broth and water into a pot with rice/grain of choice. Bring the broth to a boil, uncovered. Then, turn the heat to low and cover the pot. I usually transfer the pot to a smaller burner so the congee cooks at very low heat. Let the congee simmer for about an hour, stirring occasionally.

• After an hour, check the congee to see if the consistency is to your liking. I like to leave the pot uncovered for 15 minutes so that the porridge cools and thickens. If you notice a small film form on the top of the congee, just stir everything before serving. Taste the congee and add salt if necessary.

• Serve the congee in bowls. Side dishes can include scrambled eggs, bacon/meat of choice, green onions, cilantro, or any other savory dish of choice. Tastes great with any sort of beef stew as well.

For Sweet Congee:

• Consider just using water instead of broth and side dishes can include coconut, almond, nut milk in general, and a dash of natural sweetener with fresh or dried fruit in addition to cinnamon or other herbs/spices.

• You can also add in pre-cooked adzuki beans, mung beans, and other types of beans and seeds as well to make it more nutritious.