Rice porridge (Congee)

2 portions

Rice, 1 cup
Any kind of stock, 1,2 liters (just water and two stock cubes works fine)

Bring to a boil, and cook over a low heat until the rice is softened all the way through, about 15 minutes. Blend with immersion blender until smooth.


Rant time: Every recipe for this I've seen so far has you boil the porridge for hours until the rice falls apart on its own. Trust me - no-one in any cultures where this meal is a staple would do that unless they absolutely couldn't avoid it. Just use an immersion blender.

You can add any amount of things to give it more flavour. Garlic and ginger are popular to add to the stock as it cooks, you can also top it with any number of condiments. Chilli crisp or sambal, soy sauce, chopped spring onions, meat, or a poached egg all go well. It's a blank savoury canvas, go wild!

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