Cookbook Profile

Rice Congee


This is an excellent soup when you are feeling cold, weak and generally unwell. A crockpot works very well for this and you can cook it all day if you choose. Add more water rather than less.

You can add other ingredients as you wish. Fish and chicken stock make good congee too.


2 handfuls short-grain brown or white rice
4 cups (1L) water or stock
1 teaspoon sea salt
3 green onions (scallions), finely chopped
1/4 teaspoon toasted sesame oil per serving
2 tablespoons finely sliced ginger


Combine the rice, water or stock, and sea salt in a large pan.

Bring to a simmer.

Turn the flame as low as possible and place the pan on a diffuser.

Cook for 4 hours.

Serve in deep bowls topped with some green onions, sesame oil and slices of ginger.

Buy the Book!


Food By Holly Davis
Ten Speed Press, April 2000
Paper with flaps, $19.95
192 pages, index and glossary
Full color illustrations
ISBN: 1-58008-181-9
Recipe reprinted by permission.





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This page created September 2000