Only 5 ingredients! Healthy, cheap, and easy to make. I love that you can customize each bowl by topping it with anything! Gluten-free, vegan, vegetarian.
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For the congee:– 1 cup rice, white or brown rice– 2 inch fresh ginger, minced– 4 cloves garlic,, minced– 10 cups water, (plus more for soaking mushrooms)– 14 dried shiitake mushroomsFor the toppings (use whatever combination you like):– Green onion– Cilantro– Sesame seeds– Hot sauce, I like Sriracha– Toasted sesame oil– Soy Sauce– Peanut– Chili oil– Shelled edamame– Crispy tofu cube
INSTRUCTIONS
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INSTRUCTIONS
In a large pot, mix rice, ginger, garlic, and 10 cups water. Set a timer for 1 hour 30 minutes after boiling and simmering.
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Step 1
Meanwhile, boil more water. In a heatproof bowl, cover dried shiitake mushrooms with boiling water.
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Step 2
Since mushrooms float, I put another bowl on top of the water to submerge them. Soak 20 minutes to tenderize. Remove the shiitakes' water and thinly slice.
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Step 3
Add sliced shiitakes to simmering rice. I always add sliced mushrooms to rice right away, even though 20 minutes is fine.
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Step 4
Stir the pot occasionally as it simmers, especially near the end, to avoid sticking. Finished congee is thick rice porridge. Thin congee with water.
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Step 5
Serve with toppings. I use sliced green onions, chopped cilantro, sesame seeds, Sriracha, toasted sesame oil, and soy sauce.