DSC_0230-1024x680

TFJ Cooks: Brown Rice Congee

4 months ago by Admin

Everybody loves rice. But brown rice? Maybe not so. In today’s article, we are going to share with our readers a good way to eat healthy with Naturel Brown Rice Congee. Selected from the finest top quality fragrant (Hom Mali) rice from Thailand. After harvesting, only the outer hull of the rice is removed, thereby retaining most of its nutritional values and goodness.

DSC_0231
Image Source: http://eatwhattonight.com/

Congee is traditionally made with white rice and evokes the nostalgic taste of childhood. A healthier option is to make it with brown rice and to include lots of vegetables.

Ingredients

1 tbs vegetable oil (e.g. canola or sunflower oil)

1⁄4 small onion, peeled and diced

1 small carrot, scrubbed or peeled, and diced

1 small celery stalk, diced

1 small slice fresh ginger root, peeled and minced

1⁄2 cup raw long-grain brown rice

4 cups low-sodium chicken broth

1⁄4 tsp unseasoned rice wine vinegar

2 tsp fresh coriander or flat-leaf parsley leaves, chopped

2 spring onions, greens and white parts, minced

Serves 4

Instructions

1. Heat the pot on medium heat. When the pot is hot, add the oil, onion, carrot, celery, and ginger and cook, stirring occasionally, until they are softened but not browned, about 10 minutes.

2. Add the rice and four cups of chicken broth, turn the heat up to high, and bring to a boil.

3. Once the broth is bubbling, turn the heat down to very low and put a lid on, but only part way to allow some steam can escape. Adjust the heat so that the rice mixture stays at a low simmer and bubbles gently.

4. Cook until the rice is broken down, between 1 to 1 ½ hours, stirring every 15 minutes. Add the remaining cup of chicken broth if you like it thicker.

5. Add the vinegar, stir, and taste the congee. Season to taste and garnish with coriander or parsley and spring onions. Additional toppings include crushed peanuts, shredded cooked chicken, corn kernels, fresh chopped spinach, and/or cubed tofu. But really, it still boils down to each individuals as to what ingredients they’d prefer.

Now we have a freshly cooked Brown Rice Congee. We’ll be posting more recipe post in the future, so do keep a lookout for it. 

Leave a Reply