Rice congee

50 g of long grain rice

1 L d water

Optional

50 g of peeled shrimps

Optional

100 g of Silken tofu

Optional

mushrooms

Optional

5 g thin slices of ginger

Saucepan medium with lid

Wooden spoon

Bowl

1. 1

   Rinse the rice in cold water until the water runs clear.

2. 2

   In a medium saucepan, bring 1 liter of water to the boil.

3. 3

   Add rice to boiling water and reduce heat to medium-low. Stir occasionally to prevent the rice from sticking to the bottom of the pan.

4. 4

   Simmer over low heat for about 30 to 40 minutes until thickened, adding water as needed to achieve desired consistency.

5. 5

   Season with salt and pepper to taste.

6. 6

   Serve hot, garnished with your choice of thinly sliced ginger, chopped spring onion, boiled egg, cooked chicken, shrimp, tofu, mushrooms or accompanied by soy sauce.

Nutritional Information

Calories 100 kcal

Fats 1 g

Proteins 2 g

Carbohydrates 22 g

Fiber 1 g

Seasonal all year round!

Cooking

Breakfast

🇨🇳 China