Yield: 4 servings
SCALE:
Ingredients
- 1 cup dry white rice, long grain or jasmine
- 7 cups water
- 1 teaspoon sea salt
- 1 ounce dried shitake or dried mixed mushrooms
- 3 cloves garlic, thinly sliced
- 1 thumb sized chunk of ginger, cut into 4 pieces
- tamari (gluten-free) or soy sauce
- any toppings listed in body of blog post
Instructions
- Add rice to a fine mesh strainer and rinse for 20 seconds, rubbing grain between your fingers to help remove some starch.
- Drain, then add to Instant Pot insert, along with water, salt, mushrooms, garlic, ginger.
- Place cover on Instant Pot, lock, and set to high pressure for 30 minutes.
- Once finished cooking, let the congee fully naturally release.
- Open the lid and stir. Remove ginger chunks with a slotted spoon.
- Congee will be creamy and oatmeal like. Add more water if you'd like it thinner. The rice will thicken as it cools.
- Important, Top with drizzle of soy sauce or tamari (this is the salty component), then all of your toppings!
Notes
*Stovetop Instructions: Follow directions above, except add to a stock pot on the stove. Bring to a boil, then turn down to a very small simmer, and let cook for 1 1/2 to 2 hours, stirring occasionally so rice does not stick to bottom.
Leftover congee will last up to 5 days in the refrigerator. To reheat on the stove top, add a bit of water for each serving and stir to get back to regular consistency.