"Mom, this is delicious!"
That’s what I heard all during dinner recently.
I still can’t believe something this easy, healthy, and affordable is a hit with my family.
It’s called congee. It’s a rice dish. It's ideal for those with health issues because it is so good for the digestion.
As an added bonus it’s a warm meal, which is great for heating the digestive tract, especially during the cold winter months.
We have congee every morning, and Friday night we had a new version for dinner.
The basic recipe for congee is as follows:
1 c. rinsed brown rice (We also use white jasmine at times.)
7-9 c. water (We like 7 cups. You can use as many as 12 cups.)
Cook for 6-8 hours.
*Coat the crockpot with oil and use hot water to avoid sticking.
I double this every night and cook it all night in a crockpot. That means 2 cups of rice feeds our family of 11.
Historians say congee was first used during a famine as early as 210 B.C.
The rice expands and becomes a porridge. You can add berries, cinnamon, and honey if needed.
For lunch or dinner, use chicken broth instead of water. Until I learned to make my own chicken broth, I used a boxed organic version with no additives.
Here's the recipe I used the other night for Chicken Congee:
8 c. unsalted chicken stock
1 c. rice
4 cloves garlic, crushed
1 tbs. grated fresh ginger
1 tbs. soy sauce (I used Coconut Aminos)
2 c. chicken meat
2 c. bok choy, coarsely chopped, or nappa cabbage
Congee has become our true comfort food. One of my older daughters traveled recently and borrowed a slow cooker to make congee in her hotel room.
For a more detailed description of congee, see this article.
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