East Asian · 50 min · Easy · 4 bowls

Congee with Ginger and Scallion

Name: Congee with Ginger and Scallion
Total time: 50 min
Yield: 4 servings
Ingredients: ¾ cup white rice, rinsed until the water runs clear; 6⅓ cups water; 1 tbsp fresh ginger, finely grated; 3 scallions, thinly sliced; 1 tbsp soy sauce; 1 tsp toasted sesame oil; 2 tbsp roasted peanuts, roughly chopped; salt, to taste; white or black pepper, to taste

Rice simmered far past the point of holding its shape, until the grains collapse into a loose, savory porridge. Ginger goes in at the start and scallions at the end, and every bowl is finished with soy and a few drops of sesame oil.

~180 cal per serving — Calories are approximate, per serving — a guide only.

nut-freelow-calorie

Plan it:

Method

1
Start the rice
Rinse the rice until the water runs clear, then tip it into a large pot with the water and the grated ginger. Bring to a boil.
2
Simmer low and long
⏱ 45 min
Turn the heat right down so the surface barely moves, set the lid ajar and cook, stirring every ten minutes or so, until the grains have broken down and the congee is thick and creamy. Add a splash more water if it tightens more than you want.
3
Season
Stir in the soy sauce and season with salt and pepper. Congee takes more salt than you expect, so taste it before you stop.
4
Finish and serve
Ladle into bowls, scatter over the scallions and peanuts, and finish each bowl with a few drops of sesame oil.

Notes

Congee is a base rather than a destination and takes almost any topping. It thickens a lot as it cools, so loosen leftovers with hot water when you reheat them.

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Method

Start the rice

Simmer low and long

Season

Finish and serve

Notes