1/4 cup Jasmine Rice (dry, rinsed)
1 1/2 cups Vegetable Broth
1/8 tsp Sea Salt
1 1/2 tsps Ginger (sliced)
1/2 stalk Green Onion (sliced)
1 tbsp Tamari
1. In large pot, add the rice, vegetable broth, salt and ginger. Bring to a simmer and stir occasionally.
2. Cook for one hour or until your desired consistency is reached, adding more liquid if needed. Season with additional salt to taste.
3. Meanwhile, cover the eggs with water in a saucepan and bring to a boil. Once boiling, turn off the heat and let the saucepan sit covered for 10 to 12 minutes.
4. Drain the water and refill the saucepan with cold water. Peel and halve the eggs once cool enough to handle.
5. Divide the congee into bowls, removing any slices of ginger that emerge. Add the eggs and garnish with green onion. Drizzle tamari overtop and enjoy!
Refrigerate the hard-boiled eggs for up to seven days with the shells on. Refrigerate the congee in an airtight container for up to five days.
One serving is approximately 1 1/2 cups of congee with one egg.
Use bone broth instead of vegetable broth. Add chicken or seafood (shrimp, scallops, crab meat, etc) during cooking.
Crispy fried shallots, sesame seeds, bok choy, toasted nuts, cilantro or Vietnamese coleslaw.
Make it Vegan
Top with sauteed veggies instead of hard-boiled eggs.
Use soy sauce, coconut aminos, sesame oil or fish sauce instead.
No Vegetable Broth
Use water or another type of broth instead.
Use leftover cooked rice and adjust the amount of broth as needed. Simmer for at least 15 minutes, stirring occasionally, until desired consistency is reached.
- Cook Time: 1 hour
- Serving Size: 1
- Calories: 263
- Sugar: 3g
- Sodium: 2354mg
- Fat: 5g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 186mg