This simple rice dish is known in China and Korea as jook. The rice is a combination of short-grain and long-grain, cooked in the broth until is almost like porridge. Congee is traditionally served with all manner of salty and pickled Asian condiments, as well as stir-fried foods. In China, congee is often eaten for breakfast, which is how I treat it here. Cook the rice in milk and broth and serve it with the suggested condiments, which are either in your pantry or at the local market.
SERVES 4
INGREDIENTS
CONGEE:
- 1 cup milk
- 3 cups chicken or vegetable stock or store-bought chicken or vegetable broth
- 1 cup short-grain rice, such as sushi rice
- 1 cup long-grain rice
- 1 teaspoon salt
- 2 tablespoons unsalted butter
CONDIMENTS:
- Granola
- Dried fruits (cranberries, blueberries, chopped apricots, golden raisins)
- Toasted nuts (walnuts, pecans, almonds, macadamia nuts)
- Fresh berries
- Sliced bananas, peaches, or nectarines
- Rhubarb compote
- Stewed apples
- Steamed milk
- Brown sugar
- Maple syrup
- Orange blossom honey
INSTRUCTIONS
- To make the congee: Combine all the ingredients in the pressure cooker.
- Lock the lid in place and cook at high pressure for 15 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Stir the congee; it should be soupy and the rice should be well cooked.
- If the rice is still a bit firm, lock the lid in place and allow the rice to steam for another 5 minutes off the heat.
- Serve the congee in bowls, with the condiments on the side.
