Do you want to cook rice differently? Congee from Asia is a versatile dish that you can also make at home. We prepare the rice porridge in our recipe with Bali topping.
Congee is strictly a rice porridge from Asia. However, the term porridge does not do justice to the court. Because with Congee, the rice is simply cooked with a little more water and is therefore particularly juicy. Like rice in general, congee can be understood as the basis of several different dishes. If you are in a hurry, serve only congee with some mushrooms, chicken or bean sprouts. For this recipe for congee from Asia, we have chosen a version that is especially popular in Bali.
Congee originally comes from India or China, but today the dish is eaten almost everywhere in Asia. And often for breakfast! What tastes more like a warming lunch or dinner to us is eaten early in Asia to strengthen for the day. Without a doubt, congees western cousin will be risotto. The texture is similar to congee, but the Asian version is a little more velvety.
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Cooking congee in itself is very easy. But it is important to have a good time. For the rice porridge, simmer for about an hour to get the desired creamy consistency. Feel free to change the topping recipe or add other ingredients you like. We chose the topping which is popular in Bali because it is a real taste bomb and a few crunchy pieces make the creamy dish even more interesting.
Recipe for congee from Asia
Ingredients (for 2 people)
- 100 grams of rice
- 25 g pak choi
- 4 shallots
- 4 cloves garlic
- 2 chili peppers
- 2 cm ginger
- 1 lime, 1 kaffir lime leaf
- 100 g coconut milk
- 1/2 tsp turmeric
- 1/2 teaspoon coriander seeds
- 1 stick lemongrass
preparation
- Wash the rice and bring to a boil in a saucepan with 400 ml of water and a pinch of salt. Stir the rice well, put the lid on at an angle and let it simmer for an hour.
- Roughly chop half of the shallots and garlic cloves, a chili pepper and the ginger. Mix garlic, shallots, chili, ginger, turmeric, coriander, a little salt and pepper.
- Cut and wash pak choi. Chop again two shallots, two cloves of garlic and a chili pepper.
- Heat oil in two pans. Warm up the lemongrass and kaffir lime leaf. Add shallots and garlic sauce. Stir in coconut milk and pak choi. Squeeze in the juice of a lime.
- In the other pan, sauté the garlic, shallots and chili.
- The rice should have a mushy texture after one hour. Serve the sauce with pak choi and crispy toppings in a bowl.