Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 180 guncooked jasmine rice
- 1800 mlwater
- 20 gfresh ginger, peeled and sliced
- 180 gshiitake mushrooms, stems removed and caps sliced
- 120 gcarrot, finely diced
- 200 gbok choy, chopped
- 2 tbspgluten-free tamari
- 1 tsptoasted sesame oil
- 2 eachscallions, thinly sliced
- ¼ tspground white pepper
Make it
- Rinse the rice and put it in a heavy saucepan with the water and ginger. Bring to a boil over medium-high heat, then lower the heat to a slow simmer.
- Partly cover and cook for 40 minutes, stirring every 8–10 minutes and scraping the bottom gently so the rice does not stick. The grains should begin breaking into the liquid.
- Add the mushrooms and carrot and simmer for 15 minutes. Add the bok choy and tamari and simmer for another 5–8 minutes until the vegetables are tender and the rice has a creamy porridge texture.
- Remove the large ginger slices. Stir in the sesame oil and white pepper, divide among bowls and finish with sliced scallions. Serve while hot; the congee thickens as it stands.
Ingredients, recipe context & sources
Ingredient flags: Soy, Sesame. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.