I have been meaning to post this recipe forever! It’s so simple to make, yet it tastes like you’ve been cooking all day. Plus, you can make it in your rice cooker, and throw the toppings together at the last minute! Did I mention that it’s one of my favorite party recipes? It totally is, and it’s perfect for the hot weather when you don’t want to heat up your kitchen.
If you’re not familiar with congee, it’s a savory porridge made from slow cooked rice, that is then topped with your choice of delicious toppings. Traditionally it is made with fish or meat, but it is so easy to make it vegan and gluten-free. I find that using a flavorful bouillon to add a bit of depth to the rice is important. My favorite here is Better Than Bouillon Vegan Chicken. It’s pretty easy to find, and gives the dish some background flavor.
My favorite toppings are usually sautéed or airfryed tofu, homemade chili paste (this recipe from the blog!), spinach, broccoli and a drizzle of tamarind and Sriracha.
I made this recipe recently on AM Northwest, and with writing the bread and bagel ebooks for the new site with Kittee (www.kitteeandjulie.com), I totally forgot to post it here. I’ve got a few more favorite recipes that I’ll post soon too. Until then, go make this simple yet amazing recipe!
Gluten-Free + Vegan Congee
This is a delicious Chinese comfort food dish that makes a great week night dinner. It’s also great to make for dinner parties, where guests can customize their bowls with a variety of toppings.
- 1 cup Cal Rose or medium grain rice
- About 5-6 cups water, or as needed
- Better Than Bouillon vegan no chicken base
- Tamari, Soy sauce or Bragg's Liquid Aminos
- Sesame or hot chili oil
- Chili paste
- Sesame oil
- Sautéed tofu
- Dry roasted peanuts or cashews
- Thinly sliced scallions
- Baby spinach
- Broccoli (sautéed or added to congee at the last minute)
- Bok Choy
- Sauteed mushrooms
- Shredded cabbage
- Bean sprouts
In a rice cooker with a porridge setting, or a 2- to 4-quart saucepan with lid, combine the rice and 5 cups of the water. Set the rice cooker to the porridge setting and turn on. If using a saucepan, bring mixture to a boil, then reduce to a simmer and partially cover. Continue simmering for about 1 1/2 hours. If using the saucepan, you will need to stir the congee occasionally. If the congee is too thick or stiff, or if you like it slightly thinner, add a little more water as needed. The congee will be soft and porridge-like when it’s done.
Once the congee is finished cooking, I add some vegan chicken bouillon to taste. I also like to add a few handfuls of spinach or chopped fresh broccoli, stir and close the lid for 5 minutes so the vegetables can steam.
Serve the congee hot. Ladle into individual bowls and garnish with toppings of choice.
The leftover congee can be refrigerated for up to 3 days. You can reheat it in the microwave, stirring in a little extra water to thin it out if needed. Adjust seasonings to taste.
Copyright © 2017 Julie Hassonwww.juliehasson.com
Gluten-Free + Vegan