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“Congee is a rice porrige that is a staple dish in many Asian households. Eaten as a satisfying breakfast, lunch or dinner, congee is a great way to stretch a small amount of food and may be flavored in a dozen different ways.”

Ingredients Nutrition


  1. Use the dull side of a heavy knife to press down on lemongrass and cerush slightly.
  2. Combine lemongrass, water, rice, rice wine, ginger, salt and lime leaf in a 4L Dutch oven.
  3. Place over high heat and bring to a boil, stirring occasionally. Cover and reduce heat to low; let simmer for 1 1/2 hours or until the consistency of porridge.
  4. Stir often during last 1/2 hour of cooking to prevent sticking.
  5. Discard lemongrass pieces and lime leaf. The congee will continue to thicken as it stands, so adjust consistency by adding extra hot water if necessary.
  6. Tolp with preferred garnishes and serve warm. Reheats well. (add a little hot water as needed to adjust the consistency).
  7. VARIATIONS: For savoury shrimp congee: stir in 2 cups cooked, diced shrimp and onion and top with sliced green onion and chopped peanuts.
  8. For a sweet coconut congee: Stir in 1 cup toasted, sweetened shredded coconut, 2 tablespoons honey and top with thinly sliced mangoes.

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