Creamy Rice Cooker Congee
This rice cooker congee is creamy, nourishing, and incredibly satisfying! An effortless staple that only calls for 4 simple ingredients and pairs well with almost any main dish.
Servings: 3 servings
Calories: 127kcal
Ingredients
- 5 slices ginger
- 3 cups vegetable broth or other broth of choice
- 3 cups water
- ½ cup Jasmine rice *see notes
- salt to taste
Instructions
- Add all ingredients into the rice cooker.
- Rice cooker with porridge setting – Simply set rice cooker to porridge mode and cook until the indicator turns off.Regular rice cooker – If your rice cooker does not have a porridge setting, simply set it to cook. Allow to cook, uncovered, for 40-50 minutes, stirring occasionally. If porridge turns too thick when cooking, add ¼-½ cup of water to thin.
- Serve your rice cooker congee with toppings and dishes of choice, and enjoy while warm.
Notes
*Rice -I am using Jasmine rice, but you can substitute it with other short-grain rice, like Japanese rice. Brown rice can be used in place, but soak it for a few hours to soften it slightly before cooking. Using it will yield a chewier congee.
Helpful tips
- Adjust the amount of water used - I recommend starting with a 1:6 ratio. If the congee turns out to be too thick, add some hot water and give it a quick stir. If it's too thin, allow it to simmer for a couple more minutes.
- Stir occasionally while cooking - This prevents the rice from sticking to the bottom of the cooker.
- Congee will thicken as it sits - Do not worry if your freshly cooked porridge appears too watery. It will thicken up after a while.
- Storing leftover - Leftover congee can be refrigerated for 5 days, or frozen for 3 months.
Nutrition
Calories: 127kcal | Carbohydrates: 28g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 954mg | Potassium: 49mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 501IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 0.3mg
