Silky Vegetarian Congee
Creamy rice porridge infused with ginger and garlic, topped with crispy fried shallots and fresh scallions. A comforting vegetarian breakfast that's light yet deeply satisfying.
- Total time
- 45 min
- Servings
- 4
- Calories
- 186
- Protein
- 4g
Ingredients
- 1 cup jasmine rice
- 8 cups vegetable broth
- 2 tablespoons fresh ginger, sliced
- 3 cloves garlic cloves, minced
- 1 teaspoon salt
- ¼ teaspoon white pepper
- ¼ cup crispy fried shallots
- 2 stalks scallions, chopped
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 2 tablespoons fresh cilantro leaves
Instructions
- 1
Rinse jasmine rice under cold water until water runs clear. Drain well.
- 2
Slice ginger into thin coins. Mince garlic cloves.
- 3
In a large heavy-bottomed pot, bring vegetable broth to a boil over high heat.
- 4
Add rinsed rice, ginger slices, and minced garlic. Stir well and return to a boil.
- 5
Reduce heat to low and simmer uncovered for 35-40 minutes, stirring occasionally to break down rice grains and create a creamy consistency.
- 6
Season with salt and white pepper to taste. Adjust broth consistency — add more broth if too thick, or simmer longer if too thin.
- 7
Ladle congee into bowls. Top with fried shallots, scallions, cilantro, and a drizzle of sesame oil.
- 8
Serve with soy sauce on the side for individual seasoning.
Tools you’ll need
- large heavy-bottomed pot (5-quart minimum)
- fine-mesh strainer
- wooden spoon
- measuring cups and spoons
- chef's knife
- cutting board
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