As the cooler weather sets in and the seasons change I find I crave cozy and comforting foods more and more. Savoury flavours, silky textures and steamy bowls are the agenda for dinners and lunches and what better to eat than a big serve of creamy congee (rice porridge)?
I add brown rice to my rice porridge to up the fibre and give it a moorish, nutty flavour. Currently I am going grain free for the month but as soon as the Whole 30 is over you can guarantee I'll be tucking into a hearty bowl of this goodness. So without further ado here is my recipe.
1/2 cup brown rice
1/2 cup white rice
300 grams of chicken thighs
8 cups water
2 Vegetable stock cubes
Salt and White pepper
Thinly sliced Ginger strips
Soft boiled eggs
Add rice with water and stock cubes to a rice cooker and cook for 30-60 minutes. Slice the chicken into 1 inch cubed pieces, add to the rice cooker mixture and cook for a further 20-30 minutes, until the chicken begins to break apart. Season with salt and pepper and add to a bowl, ready to top with garnishes.
My favourite toppings are fried shallots, spring onions, thinly sliced ginger strips and soft boiled eggs. Simply place them on top of the congee when it's still piping hot and enjoy!