Welcome to the third installment of my Dairy-Free Breakfast Series! This week I’m featuring an old comfort food of mine: rice congee. If you like porridge-y foods, such as oatmeal and other hot cereals, this recipe is for you.
Congee is rice porridge. I enjoy having some meat in my breakfast, and congee is a great savory one-dish meal that satisfies my craving for protein. (Sometimes I have it with a tea-soaked egg, as you can see in the picture above, but that is extra work.)
One of the things I like best about congee is that you can make a pot of it in the rice cooker ahead of time and keep it in the fridge all week. Then in the morning, you just spoon some into a bowl, nuke it, add chopped scallions and you’re done.
RICE CONGEE RECIPE
1 cup rice
2 cups cold water
4 ounces ground pork or chicken
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
1 tablespoon soy sauce
4 shiitake mushrooms, thinly sliced
2 scallions, chopped
ground black or white pepper to taste
sesame oil to taste
Rinse the rice a few times. Fill the rice cooker insert with 2 cups cold water (or up to the 1-cup porridge line). Stir in all remaining ingredients except scallions, pepper, and sesame oil. Set the rice cooker to the “porridge” setting, and cook with the lid closed until the rice cooker beeps, indicating that the rice is done.
Stir the congee. When it’s cool, cover and refrigerate it.
In the morning, reheat a bowl of congee in the microwave oven until hot. Sprinkle with scallions, pepper, and sesame oil just before serving. Makes 5 to 6 servings.