Is there any better time to share a comfort recipe? That question is rhetorical and you can only answer if you are able to tell me what day it is.

Anyway, the other day I posted a story on instagram with my congee – and it went off! In my humble terms one person asking for a recipe is it going off!

Let’s be clear this recipe is for a slow cooker. I stumbled upon this recipe from some weird corner of youtube where a gentleman who appears to be a photographer uploaded the recipe of his congee breakfast in 2013. It has become a life saver when Harry is on nights and I cannot deal with the kitchen anymore and that is because there are 2 key ingredients and literally everything else is a topping.

What you need:

1.5 cups of short-medium grain rice
10 cups of water
slow cooker

Let’s do this:

  1. Put all the ingredients in a slow cooker
  2. Place on low for like.. ever I’ve left it for as long as 9 hours
  3. TOPPINGS TIME!

This makes enough for approximately 8 servings – but never fear – this shit freezes well!

OPTIONS – you can add the following to the rice mixture prior to cooking or after and stir through:

  • powdered stock I would do 1 tbs otherwise you get a strong instant noodle vibe
  • a dash of soy sauce
  • 1 tsp of Chinese five spice

TOPPINGS TIME:

My top 3 toppings are:

  1. Crunchy Kale
  2. Rehydrated mushrooms stir-fried in oyster sauce
  3. Grandma General chilli sauce aka my most favourite chilli sauce in the world.

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