Ginger Rice Congee

Name: Ginger Rice Congee
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 2 servings
Ingredients: 1/2 cup, uncooked (100g) White Rice; a thumb, sliced (15g) Fresh Ginger; 2 eggs (100g) Eggs; 2, sliced (20g) Scallions; 2 tsp (10g) Soy Sauce

Recipes · Breakfast · Recipe, Typed Supps

Rice cooked until it gives up and turns into soup. Breakfast for anyone whose stomach is not ready for a fight.

Allergens and patterns

Contains eggs, soya. Fits: Vegetarian, Pescatarian, Halal, Kosher.

Ingredients

1/2 cup, uncooked (100g) White Rice — White rather than brown on purpose — the bran is what makes brown rice hard work, and the point of congee is rice that has already done the digesting for you.
a thumb, sliced (15g) Fresh Ginger — Simmered in from the start. It is the one flavour that survives 45 minutes of boiling, and the reason this tastes like something rather than wet rice.
2 eggs (100g) Eggs — Cracked in at the end and stirred through the heat. Without them this is a bowl of starch; with them it is 13g of protein.
2, sliced (20g) Scallions — Raw, over the top. Everything in the pot has been softened for three quarters of an hour and the bowl needs one thing that has not.
2 tsp (10g) Soy Sauce — The salt. Added at the table rather than in the pot, so you can taste what you are adding it to.

Nutrition per serving

Calories: 148.5 kcal
Protein: 8.6g
Carbohydrate: 17.4g
of which sugars: 0.9g
Fat: 4.6g
of which saturated: 1.3g
Fibre: 0.9g
Sodium: 367.7mg

Method

Rinse the rice, then put it in a pot with the ginger and about 8 cups of water.
Bring to the boil, drop to the lowest simmer, and leave it 40–45 minutes, stirring occasionally so the bottom does not catch.
When the grains have collapsed and it pours like thick cream, beat the eggs and stir them through the hot congee off the heat.
Top with the scallions and soy sauce at the table.