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

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.

Love vegan food and cooking as much as we do?
Get the BEST editor-tested recipes inside every issue of VegNews Magazine. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!