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Categories:Viewed: 29 - Published at: 8 years ago
Ingredients
- 1 cup raw long-grain white rice, rinsed
- 7 cups chicken or vegetable stock
- 1/2 teaspoon kosher or sea salt, plus more for seasoning
- Two-inch knob of ginger, peeled and sliced thin
- 3 stalks celery, diced
- 2 cups broccoli florets
- 1/2 cup diced carrots
- Sliced green onion, for garnish
Method
- In large pot add stock, rice, salt and ginger.
- Bring the mixture to a boil, then reduce the heat to a low simmer.
- Stir occasionally so that the rice doesn't clump or stick at the bottom.
- While the congee is simmering prep the celery, broccoli and carrots: peeling, cutting, and dicing, as needed.
- Simmer the congee for about 30 minutes then add the celery, broccoli and carrots.
- Continue to simmer until the congee is thickened and creamy and the vegetables are tender and soft.
- Add salt to taste.
- Garnish with the sliced green onion and serve hot.
