Rice porridge is the ultimate comfort food. There are as many variations as there are cooks. Some recipes can take hours to prepare. I don’t have that kind of time or energy to spend on one dish. Over the years I’ve tried various methods and this one works for me. I get silky non-gluggy congee with minimal effort.
For one serve you’ll need:
1 cup cooked rice
3 cups water + stock cube (or just use chicken stock instead of water)
1 garlic clove (peeled)
2 slices ginger (peeled)
1/2 cup frozen peas or corn
1 tablespoon fried shallots
1 teaspoon fresh or frozen grated coconut (my granny’s tip!)
1 tablespoon chopped spring onions
1 tablespoon chopped coriander
1 egg (scrambled) or sliced cooked chicken
Place all ingredients (a) in a small pot, bring to a light boil. Pour 3/4 of the mixture into a blender, give it a quick run. Less than 30 seconds. Make sure there is plenty of liquid in the blender, you don’t want the rice to become a paste. Once blended, pour back into the pot. Simmer with lid off until porridge thickens. Season to taste. Serve in a bowl and garnish with optional ingredients (b).
Note: I use hainanese chicken rice paste instead of stock. You can find this in bottles at asian grocery stores. Only use fresh or frozen coconut, dried coconut will make your porridge gritty. Leave out coconut if unavailable.