Congee is a Southern Chinese dish that is often eaten as breakfast.
Congee, the Chinese rice porridge, is easy to make and versatile to suit any taste, young or old, vegetarian or carnivores!
The choices are limitless - you can make it thinner or you can make thick like oat porridge.
- 1.5L + 1 cup water
- 180g long grain rice roughly
- 2 tablespoon miso paste
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- handful spring onions chopped in 1cm pieces
- any meat of your choice, small cubes or mince (optional)
- 1 cup corn (optional)
- 1 cup strong Tie Guan Yin Light oolong tea, strained
- Set the mixer attachment to the bowl in Thermomix.
- Place rice in Thermomix with 1.5L water and oils.
- Start risotto setting for 20 minutes.
- By 20 minutes the rice pieces should be soft and slightly broken down with lots of liquid (about 1.3L left). Stop Thermomix and stir to make sure nothing is stuck to the bottom of the bowl.
- Turn Thermomix back on to another 15 minutes risotto setting, add meat, corn, miso mixed with the remaining cup of water.
- When the congee is in porridge kind of thickness, it's done. Add spring onion, give it a stir.
- Turn off Thermomix, stir in Tie Guan Yin oolong tea and ready to serve.
Add any meat or vegetable to your preference. Cooked meat or veges are equally good as raw. Miso is our home version while traditionally stock is usually used.
The extra additional Tie Guan Yin oolong gives this porridge a fragrant and poetic touch. It helps digestion as well.
Sprinkle total sesame seeds on top for a fragrant crunch.