rice porridge

The base for the congee gets most of its flavor from the mushrooms, but it’s actually a plain congee that’s dressed up by the toppings that you choose. This is a great get-well-fast soup and is gentle on your stomach. I like mine with soy sauce, sesame oil, and cilantro.

Mushroom Congee (Rice Porridge)

Soy sauce

Cilantro

hot peppers

ginger

veggies

Tofu cubes

water

shiitake mushrooms

mushrooms

brown rice

Prepare the mushrooms and ginger, and store in...

Prepare the mushrooms and ginger, and store in the fridge.

Add the water, mushrooms, rice, and ginger to...

Add the water, mushrooms, rice, and ginger to your slow cooker. Cook on low for 7 to 9 hours. 

To serve, place your chosen toppings on the...

To serve, place your chosen toppings on the table and let everyone make it their favorite way.

A comforting mushroom rice porridge that&#x27;s perfect for cold &amp; flu season or a simple weeknight meal. Pan fried mushrooms, spicy soy sauce, and creamy soft-cooked rice.   Instantly feel better with this mushroom rice porridge!

Comforting Mushroom Rice Porridge

jasmine rice

filtered water

oz mushrooms (sliced 1/2 inch thick)

red onion (slicked 1/4 inch thick)

green onions (chopped)

cilantro (chopped)

Korean red pepper flakes

soy sauce

sesame oil

rice wine vinegar

sesame seeds

Rinse the rice until the water runs clear, about 3 or 4 times. Put the rice in a large pot with 7 cups of filtered water or broth. Cover and bring to a boil.  Once it starts to boil, reduce the heat and simmer for an hour while stirring occasionally.  The rice should be fully cooked and broken down. The consistency should be thick and creamy.

While the rice is cooking, heat a pan over medium-high heat and add a generous amount of oil.  Once the pan is hot, add the mushrooms as a single layer and leave them alone for about 3 - 4 minutes until they are seared golden brown.  Flip them and sear the other side for another 3 - 4 minutes.  Remove from the pan and set aside.

Add sliced red onions to the pan and sear over medium high heat until the edges get brown and crispy.  About 3 - 4 minutes.  Remove from the pan and set aside with the mushrooms.

Add all the ingredients for the sauce to a small bowl and set aside.

Serve rice porridge with the mushrooms, red onions, chopped green onions and cilantro. Finish with 1 - 2 Tablespoons of sauce on top.

After indulgence of New Year feast during Japanese New Year celebration, Nanakusa Gayu (七草粥) or&nbsp;seven herb rice porridge is enjoyed on January 7 in Japan allowing our stomachs to recover. &nbsp;

Nanakusa Gayu (Seven Herb Rice Porridge)

rice

250 ml water ((1 cup + 2 tsp))

salt

Add ¼ cup (50 g) short-grain rice in a bowl and rinse under running water while gently rubbing the rice with hands. Repeat until the water runs clear and drain.

Put the rice back in a donabe (I used a small Japanese earthenware pot) or a heavy-bottomed pot, add 250 ml of water, and cover with a lid. Soak the rice for at least 30 minutes. Tip: With the heavy-bottomed pot like a donabe, the heat is distributed not as strongly/directly as a regular pot, so you can cook rice evenly.

Bring the rice to a boil over medium-high heat. You can open the lid to check during this time.

As soon as it&#039;s boiling, gently mix with the spoon once, making sure rice is not stuck to the bottom of the pot. Then lower the heat to the stove’s lowest heat setting (make sure to use the right size of stove burner for your pot size), cover the lid, and simmer the rice for 25-30 minutes. During this time, don&#039;t open the lid or mix the rice (See Note).

After 25-30 minutes, turn off the heat and set aside for 10 minutes to let it steam. The rice should be soft and thickened.

To Make Rice Porridge

Add nanakusa (fresh or freeze-dried) and mix gently. Sprinkle salt to taste. Enjoy!

To Make Nanakusa Gayu

Chicken congee (or rice porridge) is for us the ultimate comfort food. The flavours are nothing out of the extraordinary, but what always hits the spot is that comforting feeling that you get when you take a bite of the warm, soft, and savoury rice porridge.

Chicken Congee (Rice Porridge)

white rice

chicken broth

(skinless chicken thighs)

tsp shallots

tsp green onions (finely chopped)

eggs

coriander leaves (for garnish)

salt and white pepper (to taste)

To make the chicken, season the chicken thighs with some salt. In a pot, bring water to a boil and season it with salt. Add the chicken thighs into the boiling water and let boil for about 7-8 minutes, or until cooked thoroughly. Remove from heat and let chill. Shred the chicken by hand into fine, long strips.

In a pot, bring 4 cups of chicken broth to a boil at high heat. When the broth is boiling, add the uncooked rice into the pot and stir constantly to prevent the rice from sticking to the bottom. Let the rice cook for 15 minutes while stirring occasionally. After 15 minutes, the rice should become fluffy and soft. Continue cooking the rice for another 10 minutes while stirring constantly. After 10 minutes, add another cup of chicken broth, stir, and cook for another 5 minutes. The porridge should have very soft, thick texture. If you want your porridge to more watery, you can add more chicken broth to your taste. Season with salt and white pepper to taste.

To make eggs, place two eggs in a pot and fill up the pot with boiling water slowly until both eggs are fully submerged. Cover with lid and let cook for 15 minutes. Do not turn on the stove, the heat from boiling water itself will cook the eggs to a soft, half-cooked texture. After 15 minutes, transfer eggs into a bowl of cold water to stop it from cooking further.

Transfer rice porridge into two medium-sized bowls. If porridge becomes too thick, add a little bit of hot water and stir. Crack an egg onto each bowl of porridge and top with the shredded chicken, fried shallots, green onions, soy sauce, and coriander.

This recipe outlines how to prepare the silkiest and most comforting Cantonese style porridge.

The Cantonese rice porridge recipe

chicken bones

water enough

chicken stock top

g rice

scallion

ginger cut into fine julienne

white pepper

Wash the chicken bone to remove any debris...

Wash the chicken bone to remove any debris and dirt.

Place the chicken bone in a stock pot.

Add cold water sufficient to submerge all the...

Add cold water sufficient to submerge all the bones.

Heat the water over high heat until it...

Heat the water over high heat until it starts to boil. Once it is boiled, reduce the heat.

Simmering on your stove top for one hour....

Simmering on your stove top for one hour. Stir occasionally.

Skim of the scum floating on the surface...

Skim of the scum floating on the surface from time to time. This step can help to obtain a clean stock.

After one hour, remove the bone. Let the...

After one hour, remove the bone. Let the chicken stock pass through a wire mesh strainer.

Let the stock sits for ten minutes. Then...

Let the stock sits for ten minutes. Then pour it into another pot through a strainer again, but discard the sediments at the bottom.

Clean the rice by rinsing it twice with...

Clean the rice by rinsing it twice with plenty of water.

Soak the rice with water for one to...

Soak the rice with water for one to three hours.

Bring the chicken broth to a boil. Add...

Bring the chicken broth to a boil. Add the rice into the liquid. Keep stirring to prevent the rice from sticking to the bottom of the pot.

Let it boil in this way for about...

Let it boil in this way for about ten minutes.

Add the mashed century egg

Add a salted egg (optional)

Reduce to the lowest heat possible so that...

Reduce to the lowest heat possible so that the porridge is barely boiled.

Remove the salted egg and cut it into...

Remove the salted egg and cut it into small pieces. Set aside.

Continue simmering at this state for the next...

Continue simmering at this state for the next one to two hours. Stir occasionally.

Season with one tablespoon of salt.

Ladle the porridge into a bowl.

Add some pieces of salted egg, ground white...

Add some pieces of salted egg, ground white pepper, drizzle some light soy sauce plus a few drops of sesame oil.

https://mediavine-res.cloudinary.com/video/upload/pmrhjhuul7pv0ml9mxo7.mp4

Rice porridge – How to cook Cantonese porridge (the traditional way)

A restaurant-level classic congee in half the cooking time!

Century Egg & Pork Congee (皮蛋瘦肉粥)

oz rice

tsp oil

century egg

0.5 lb pork butt

oz dried scallop

0.25 tsp white pepper

cornstarch

0.5 tsp baking soda

tsp sesame oil

cilantro

onion

Prepare rice & dried scallops

Wash the rice three times, changing out the starchy water for fresh water each round.

Start congee

Heat water in a large pot on high heat. Add the dried scallops. Wait until the water is at a rolling boil, then add the soaked rice and the soaking liquid.

Mince & wash pork

Mince the pork butt into small pieces, and then rinse with water to get rid of the gamey, bloody taste. Let the rinsed pork sit in a colander so the excess water can drain off.

Prepare other ingredients

Finely chop cilantro and green onion for garnish.

Whisk congee

Turn the heat down to low, and mix the congee with a whisk to break the rice down even more and thicken the congee.

Add pork

Turn the heat as low as it'll go, then slowly drop small amounts of chopped pork into the congee, like making very small meatballs.

Add century egg

Add the smaller pieces of century egg into the congee, and gently mix them in.

Transfer congee to bowl & garnish

Turn off the stove and transfer the congee to a serving bowl. Top with the century egg wedges, and the chopped cilantro and green onions. Enjoy!

https://www.youtube.com/watch?v=qPQ8Dr5XgS4

Get that perfect rice porridge consistency with less stirring and tending of the pot with this instant pot congee. The whole process takes about 35 minutes! Make it with chicken, ground pork, or go meatless by using mushrooms.

Easy Instant Pot Congee Recipe

chicken bouillon

tbsp vegetable oil (canola)

garlic (finely chopped)

/ 1.5 lbs chicken (bone-in, see note 2)

ginger (peeled and grated)

fish sauce (optional)

salt and pepper (to taste)

eggs (sliced)

toasted garlic

calamansi, lemon or lime (optional)

rinse the rice

RINSE THE RICE: Place rice in a bowl. Pour tap water and rinse with your hands. Drain and discard water.

saute garlic and onion

SAUTE: Set instant pot to saute mode. Add oil and heat until warm. Add garlic, onion and ginger. Saute until fragrant.

make the broth

BROTH: Dissolve chicken bouillon in hot water.

pressure cook

PRESSURE COOK: Add the chicken pieces, rice, fish sauce and broth. Close and seal the lid. Set to pressure cook for 10 minutes.

natural release

NATURAL RELEASE: When the cooking time is up, let the pressure release NATURALLY for 25 minutes. Do not quick release at this point. After 25 minutes, turn the knob to VENTING to release the remaining pressure. This should only take less than a minute.

shred the chicken

SHRED THE CHICKEN: Remove the lid. Transfer the chicken to a plate. Remove any bones and discard. Shred the chicken with two forks.

add back chicken

STIR: Set instant pot to saute mode. Add chicken back into the pot. Stir gently. Add hot water to lighten consistency, if preferred. Sprinkle green onions. Cook for another minute.

serve

SERVE: Transfer to serving bowls. Top with sliced boiled eggs, green onions, and toasted garlic.

https://www.youtube.com/watch?v=j4wNfkRD7x8

#instantpot #congee #arrozcaldo

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https://www.rivertenkitchen.com/instant-pot-congee.html

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Congee Recipe
Rice Porridge Recipe
Instant Pot Arroz Caldo
How to Cook Congee in Instant Pot
Congee Ingredients
Instant Pot Congee Cooking Time
Chicken Congee Recipe
Congee Toppings
What to Serve with Congee

Music by https://youtube.com/ikson @Ikson

Instant Pot Congee: 35 mins from start to finish | Riverten Kitchen

This savoury, Asian version of our much loved porridge contains rice and meaty chicken stock to flavour the broth, and makes a wonderful breakfast or comforting dinner

Congee with soy eggs

sushi rice

chicken stock

cooked, shredded chicken

butter

spring onions

peanuts

coriander

sugar

First make the soy eggs. Bring a small pan of water to the boil and add the eggs. Boil for 6 mins, then lift the eggs out with a slotted spoon and place in cold water and leave to cool. When cool enough to handle, peel the eggs.

In a small bowl mix the soy with the sugar, stirring well so that the sugar dissolves. Pour in 75ml water then add the eggs and leave in the soy mixture for at least 2 hours. You may need to put a little weight, or small plate on top of the eggs to keep them submerged, as they’ll be bobbing around.

Next, make the congee. Place the rice in a small bowl and wash in running cold water until the water turns clear and doesn’t look milky. Add the chicken stock and the rice to a medium saucepan, bring to the boil then cook for 25 mins at a gentle simmer. If necessary, top up with a little water. You want it to be soupy, like a wet risotto.

When the rice is cooked, season to taste and stir in the shredded chicken and chopped ginger. Add the butter to the pan, and stir until it is fully melted and incorporated.

Remove the eggs from the soy mixture and cut in half. Divide the congee between 2 bowls. Scatter over the chopped spring onions and crushed peanuts. Top with the soy egg halves and a sprig of coriander. Drizzle the sriracha over and finish with a spoonful of the soy egg marinade.

This chicken congee is a comforting Cantonese classic that&#39;s super easy to make and often enjoyed for breakfast or when someone is under the weather. The chicken is well seasoned and tender and the congee is velvety smooth and lightly seasoned to entice an appetite even when you&#39;re lacking it. Top it with some green onions, cilantro, and chili oil for a kick. It&#39;s perfect for enjoying by itself or with a side of Chinese crullers and scallion pancakes!

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Top Tags

Mushroom Congee (Rice Porridge)

Comforting Mushroom Rice Porridge

Nanakusa Gayu (Seven Herb Rice Porr...

Chicken Congee (Rice Porridge)

The Cantonese rice porridge recipe

Century Egg & Pork Congee (皮蛋瘦肉粥)

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Congee with soy eggs

Chicken Congee

Risalamande (Rice Pudding with Almo...

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The most viewed rice porridge recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine