Ingredients
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12 cups (2.9 L) filtered Water
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2/3 cup (130 g) short-grain White Rice
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½ teaspoon Himalayan Pink Salt
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Toppings
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1 runny Egg
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Pickled Ginger
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Rooster Sauce
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Ground Turmeric
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Sliced Scallion
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Ground Cinnamon
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Ground Turmeric
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Raw Honey
Directions
Steps
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1
Done
|
Combine the water, rice, and salt in a large heavy-bottomed, lidded saucepan. Bring to a simmer and cook for 1½ to 2 hours, whisking three times spaced evenly along the cooking process, until the rice is cooked down and porridge-like. |
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2
Done
|
To serve, ladle the congee into a bowl and top with a runny egg, pickled ginger, Rooster Sauce, turmeric, and scallion along with Super Seed Blend, if using. Or, for a sweet porridge option, dust with cinnamon and turmeric and drizzle with honey. |
|
3
Done
|
Congee can be cooled and stored in the fridge for reheating. |
