Congee

By Rachel Klein | May 7, 2010

Congee is a rice soup with the consistency of porridge. Its likeness to grits or oatmeal is a reminder that dim sum is mainly eaten for brunch in China.

Serves 6

What You Need:

  • 1 cup long-grain white rice
  • 7 cups water
  • 1 12-ounce can coconut milk
  • 1 cup button mushrooms
  • 1 12-ounce can pineapple juice
  • 2 medium-hot peppers, halved, and seeds removed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 bunch cilantro, chopped
  • 1 cup shiitake mushrooms, thinly sliced
  • 1 block silken tofu, cubed
  • 1 bunch scallions, thinly sliced

What You Do:

  1. In a large saucepan over medium-high heat, combine rice, water, coconut milk, button mushrooms, pineapple juice, peppers, salt, and pepper, and bring to a boil. Reduce heat to simmer, cover and cook for one hour.
  2. Add cilantro, shiitake mushrooms, tofu, and scallions. Simmer for 20 minutes, covered. Serve very hot.
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