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Gluten free, vegan cooking
Congee 
3rd-Sep-2010 10:34 am
Beech leaves
I have recently become devoted to congee for breakfast. This is Chinese rice porridge, and I usually make it with Thai (jasmine) rice, diced carrot, edamame (baby soya) beans, and then season it with sesame oil, bit of white miso, salt, bit of ginger if I can, and sometimes a splash of tamari. It's lovely, but white rice isn't the healthiest option out there and I'd like to improve the nutritive value. The problem is that white rice releases the starch you need to get a porridge consistency in a way that brown rice doesn't. I know that congee is traditionally cooked slowly for hours, but I can get mine ready in 30 min or less and I want to keep it that way. I'm thinking of making a blend of Thai rice with other grains, perhaps some sesame seeds too. What do you reckon would work, and what should the proportion of Thai rice be in order to keep the porridgey consistency? In addition, does anyone have any other suggestions for veg that can be added from frozen? I'm disabled, so I'm not going to be chopping anything for breakfast, I just grab a bag from the freezer (and my support workers are chopping up batches of organic carrots for me to freeze). I might consider trying a cheesy version with nutritional yeast if I can get the flavours right, and I've just been staring thoughtfully at a frozen packet of baby broad beans.
Comments 
3rd-Sep-2010 05:48 pm (UTC)
Chia seeds will add nicely to the consistency! So will flax, although it has a weird taste to some people.
3rd-Sep-2010 07:22 pm (UTC)
I absolutely cannot stand flax! What's chia?
4th-Sep-2010 09:15 am (UTC)
Yesterday I made up the following mix:

2/3 cup Thai rice
1/3 cup quinoa flakes
sesame seeds to fill in the gaps, so to speak

and tried it this morning. Very nice, and possibly a bit more filling, although it's hard to tell. I've got two more portions of this left, and then I may consider increasing the amount of quinoa. Mind you, it starts to get more expensive at that point, but I may as well play with the proportions and see what happens.

I forgot to mention that I'm broke, and having looked up chia seeds they seem to be fearsomely expensive. I think I'll keep on experimenting with Thai rice plus a more nutritious grain, since I can buy Thai rice in handy 5kg sacks for flumpence.
8th-Sep-2010 09:24 am (UTC)
Further update: half Thai rice and half quinoa flakes works too, though you end up with a slightly smaller quantity that is just as filling. I've now tried seasoning it with olive oil, nutritional yeast, a bit of bouillon powder and salt, and it is delicious that way as well. I've noticed that Tesco sells frozen Savoy cabbage and plan to try adding that next.
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