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A comforting and wholesome Indian-style rice porridge, also known as Kanji. Slow-cooked to a creamy consistency with fragrant ginger, garlic, and a medley of fresh vegetables, this one-pot meal is light, easily digestible, and perfect for a nourishing breakfast, lunch, or a restorative dinner.
For 4 servings
Prepare the rice and vegetables. Rinse the rice in a fine-mesh sieve under cold water until the water runs clear. Soaking the rice for 30 minutes is optional but recommended for a creamier texture. Drain well. Meanwhile, finely chop the carrot and french beans, and prepare the ginger and garlic.
In a large, heavy-bottomed pot or Dutch oven (at least 4-5 quarts), combine the drained rice, 9 cups of water (or vegetable broth), grated ginger, minced garlic, and the optional turmeric powder.
Bring the mixture to a rolling boil over medium-high heat. Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with a lid, leaving it slightly ajar to allow steam to escape.
Let the congee simmer gently for about 40 minutes. Stir thoroughly every 10-15 minutes, scraping the bottom of the pot to prevent the rice from sticking and scorching.
After 40 minutes, the rice grains will have started to break down. Add the finely chopped carrots and french beans to the pot. Stir well, replace the lid, and continue to simmer for another 20 minutes.
Add the green peas and sweet corn to the congee. Cook for a final 10-15 minutes, or until the congee is thick and creamy, and all the vegetables are tender. The total simmer time should be around 70-75 minutes.
Turn off the heat. Stir in the salt and white pepper powder. Taste and adjust the seasoning if necessary.
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A comforting and wholesome Indian-style rice porridge, also known as Kanji. Slow-cooked to a creamy consistency with fragrant ginger, garlic, and a medley of fresh vegetables, this one-pot meal is light, easily digestible, and perfect for a nourishing breakfast, lunch, or a restorative dinner.
This indian recipe takes 90 minutes to prepare and yields 4 servings. At 240.88 calories per serving with 5.88g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or dinner.
Ladle the hot congee into serving bowls. Drizzle with toasted sesame oil and garnish generously with freshly chopped spring onion greens and coriander leaves. Serve immediately.
For a more traditional Indian flavor, prepare a tadka. Heat 1 tbsp of ghee, splutter 1/2 tsp cumin seeds and 1/2 tsp mustard seeds. Add a pinch of asafoetida (hing) and a dried red chili. Pour this over the congee before serving.
Add cooked shredded chicken, crumbled paneer, or 1/4 cup of moong dal (add it with the rice at the beginning) for a protein-rich meal.
Sauté 1 cup of sliced mushrooms with the ginger and garlic before adding the rice and water for a deep, umami flavor.
Add 1-2 finely chopped green chilies along with the ginger and garlic for a spicy kick.
The slow-cooking process breaks down the starches in the rice, making congee incredibly gentle on the digestive system. It's an ideal food for when you're feeling unwell, for children, or for the elderly.
With its high water-to-rice ratio, congee is very hydrating. It's a comforting way to replenish fluids while getting sustained energy from carbohydrates and nutrients from the vegetables.
This recipe is naturally low in fat and calories, but its volume provides a high level of satiety, helping you feel full and satisfied. This makes it an excellent choice for a weight-conscious diet.
The inclusion of potent ingredients like ginger, garlic, and turmeric provides anti-inflammatory, antibacterial, and antioxidant properties that can help support a healthy immune system.
One serving of this Vegetable Congee contains approximately 220-260 kcal, depending on the specific vegetables and amount of oil used. It is a light and low-calorie meal.
Yes, it's exceptionally healthy. It is hydrating, very easy to digest, and low in fat. Packed with vegetables, it provides essential vitamins, minerals, and fiber. It's often recommended as a restorative food during illness or recovery.
Yes. Use the Sauté function for ginger and garlic. Then add the rice, vegetables, and 7 cups of water. Cook on High Pressure for 25 minutes, followed by a full natural pressure release.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The congee will thicken significantly upon cooling. Reheat on the stovetop or in the microwave, adding hot water or broth to thin it to your desired consistency.
Absolutely. Using brown rice will increase the fiber content. You will need to increase the water to about 10-11 cups and extend the simmering time by 20-30 minutes for the grains to break down properly.
Crispy fried onions or garlic, roasted peanuts, a dash of soy sauce, chili oil, or a squeeze of fresh lime juice are all excellent toppings that add texture and flavor.