This Quick Congee Recipe comes together in only 10 minutes. You will need a high-speed blender to blend the rice into a fine powder. Once that is done, it only takes 10 minutes of simmering to become silky smooth. It tastes just as good as congee that has been simmering for hours.
Most people eat congee when sick, so try one of my other nourishing recipes: Chayote Soup and Steamed Chicken Breast.
๐ฅฃ About This Recipe
I wish someone had told me sooner that you can make congee in 10 minutes. It would have saved me so much time, especially when Iโm sick and not wanting to be in the kitchen cooking.
In case you are wondering, I discovered this method by accident one day. Initially, I was washing some rice, but then I realized we already had rice in the fridge. I didnโt want to waste the rice, so I put the washed rice in the freezer. The next time I needed rice, I tried to use it, but I realized that each grain had been destroyed into tiny pieces.
I wondered why and then I realized it was because the water in the rice expanded during freezing and basically broke each rice kernel into tiny pieces. I decided to use it for congee instead, and to my surprise, it made some of the best congee and in WAY less time.
You can skip the freezing step and just use a high-speed blender to blend the rice instead. I recommend a very strong blender like Vitamix. A food processor or weak blender won't work well for this.
๐ง Ingredients
- Jasmine Rice: I typically use Jasmine rice when I make congee, but you can use any variety of rice, like black, brown, or red rice.
- Water: I usually just eyeball this, but if you want to be specific, I recommend a 9 to 1 ratio of water to rice. This should give the congee a good consistency. If it's too thick, just add more water, and if it's too thin, just boil it for longer.
- Seasonings: I'm using ginger and chicken bouillon powder, but you can use whatever seasonings you want. Try salt, soy sauce, white pepper, etc. For the bouillon powder, I'm using Totole brand of Chicken Seasoning Base. It tastes a lot like chicken flavored ramen and has been a game changer for me in getting restaurant-quality flavors at home.
- Chives: I just used this for garnish. You don't need it.
๐ช Instructions
STEP 1: Rinse the rice under cold tap water until the water runs clear. Drain.
STEP 2: Add the rinsed rice and 4 cups of water to the blender. Start blending on medium speed and gradually increase to high until the rice is a fine powder, about 30-60 seconds.
I'm using a Vitamix which is super powerful for this. If you have a different blender, you might need to blend for a few minutes longer.
STEP 3: Add the blended rice, remaining 5 cups of water, ginger, and chicken bouillon powder to a medium pot and bring to a boil. Make sure to stir frequently as the rice tends to settle to the bottom and can burn. Reduce the heat to low and simmer for 10 minutes.
STEP 4: At this point, it's ready to eat. If it's not soft enough, you can cook it for another 5 minutes or blend it further in the blender. Since the rice is soft now, it will get even more smooth.
๐ Recipe
Quick Congee Recipe (10 Minutes)
Ingredients
- 1 cup uncooked rice
- 9 cups water
- 4 slices ginger (peeled)
- 2 teaspoons chicken bouillon powder
Instructions
- Rinse rice under cold tap water until the water runs clear.
- Add rinsed rice and 4 cups of water to a blender. Blend on medium speed and gradually increase to high until the rice is a fine powder, about 30 seconds.
- Add the blended rice, remaining 5 cups of water, ginger, and chicken bouillon powder to a medium pot and bring to a boil. Make sure to stir frequently as the rice tends to settle to the bottom and burn. Reduce the heat to low and simmer for 10 minutes.
- At this point, it's ready to eat. If it's not soft enough, you can cook it for another 5 minutes or blend it further in the blender. Since the rice is soft now, it will get even more smooth.
Michael
Very tasty and saved me lots of time