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Share with your vegetarian friends
You will need:
200g white rice
852ml water
100g macadamia nuts
6 tbsp maple syrup
1 large ripe mango
10g vegetable oil
Pinch of salt
sugar to taste.
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across Asia. It is traditionally served for breakfast but also sometimes served in the evening.
The texture can be either very thick or thin and soupy, depending on how you wish it to be.
The base for this vegetarian Congee is a Cantonese recipe I picked
up from a old Chinese lady while travelling round Hong Kong and Macau.
The topping is a modern non traditional twist but we also have a more
traditional Savoury vegetarian congee in our breakfast section.
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Place the rice, water and pinch of salt in a fairly deep saucepan and bring to the boil.
Once at the boil turn down the heat and simmer for around 2 hours.
Keep simmering till all the rice has broken down completely. If your in a hurry
you can cheat a little and use a potato masher to break it down quicker.
Keep topping up with water if needed and stir occasionally. Congee is a flexible dish and
can be made thick or soupy. Choose the texture that best suits your veggie taste buds.
2. Maple syrup roast macadamia nuts
Roast the Macadamia nuts in a oven on a non stick tray at 175c for 6 minute till
golden brown. Take them out the oven and toss them in a bowl with the maple syrup.
Place them back in the oven on the non stick tray well spaced out for another 8 minute
until the maple syrup goes dry and crispy. Allow them to cool slightly then toss them in the
vegetable oil. This will prevent them from sticking together.
3. Assemble then enjoy
Once your Congee is cooked and the rice is broken down completely, add sugar
to taste then pour it into bowls. Top with the maple syrup roasted macadamia nuts
and freshly sliced mango.
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