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Savoury Congee

Chinese rice porridge/soup

You will need:

200g white rice

852ml water

125g baby sweet corn

2 spring onions

2 tbsp sesame seeds

Drizzle of oil

Drizzle of Dark Soya sauce

Pinch of salt

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Try our sweet vegetarian Congee . . .

Caramelised macadamia nuts and mango.

A fresh and exciting way to start the day.

Congee is a rice based porridge or soup dish which is served in a range or styles
across Asia. Traditionally served for breakfast but sometimes in the evening.
The texture can be either very think or thin and soupy, depending on how you wish it to be.
The base to this vegetarian Congee is a recipes is a Cantonese recipe I picked
up from a old Chinese lady while travelling round Hong Kong and Macau.
Congee toppings are traditionally savoury but we also have a recipe for those with
a sweet tooth, Mango and macadamia nuts vegetarian Congee. Both recipes are totally vegan.

1. Vegetarian Congee base

Place the rice, water and pinch of salt in a fairly deep saucepan and bring to 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. Savoury Topping

Halve the baby sweet corn and fry in the oil. Once soft and turning golden brown
add the sesame seeds and salt then fry for a couple of minutes to release the flavour.

3. Assemble then enjoy

Once your Congee is cooked and the rice is broken down completely, pour in a bowl and top
with the savoury topping. Finely slice the spring onions and sprinkle
over. Finally drizzle with the dark soya sauce and enjoy.