Congee is babies first food in South East Asia, as a nourishing easy to digest meal with so many adaptations and variations it’s easy to get creative!
The broth we are using today, is simply made with veggie scraps. When buying organic produce, let’s maximise this investment by using up everything to make your grocery budget go a lot further.
At home, simply save all the vegetable peels, tops and scraps in the freezer until you have a good amount to make a pot of veggie broth (around w600gms to 3 litres of water)
We save our carrot and celery tops and ends, ginger, turmeric and veggie peels, spring onion ends and herbs stalks. Simply add a tsp of salt to the veggie scraps and water and simmer for 45 mins. Allow to cool and store in the fridge for 7 days or freezer for 3 months and use in cooking.
- 1500-1800mls veggie broth
- 1/2 cup jasmine rice
- 2 Tbsp chopped coriander for garnishing
- 2 Tbsp sliced spring onion (add or save the roots for the broth)
- 1 Tbsp miso paste
- 1 Tbsp fresh julienne ginger (add or save the peel for the broth)
- 1 tsp black sesame seeds
- Toasted sesame oil
- Add 1/2 cup rice to 1400ml of veggie broth in a saucepan, bring to boil then reduce to a simmer for 25 minutes
- Turn off stove and allow to sit for 10 minutes
- The rice should expand and thicken more, add more broth if needed to thin out
- Stir through miso paste
- Portion into 2 bowls, top with fresh ginger, coriander, spring onions, black sesame
- Drizzle 1 tsp toasted sesame oil
- Serve immediately
- Store leftover congee in an airtight container in the fridge, to warm up on the stove, add more broth to thin out the congee.