A while back, Lauren (hi, BFF!) asked me to make congee. You know, to test it out. I didn’t even know what it was at the time, so I had to do a little research.
Congee is a basic rice porridge that goes by many names and has many styles of being cooked in Asia. The basics are the same: rice, a liquid, and lots of time simmering over low heat. It is a perfect food to use as a base to make other things (think of it like a savory oatmeal, in the sense that add-ins are encouraged and welcome!) and is the perfect sick-ward food, too. It is warm, delicious, and soothing.
I made mine with one cup of basmati rice and nine cups of liquid; I used 4 cups of chicken broth and 5 cups of water, and I let mine cook until I liked the consistency for about four hours.
1 cup rice
9 cups liquid
1/2 tsp salt (optional)
1. Combine rice and liquid over medium heat. Bring to a boil, then cover and simmer until consistency desired is reached; usually 2-4 hours.
2. Once consistency is reached serve hot with parsley and a squeeze of lemon juice (or choose your own toppings!)
What is your go-to sick food? Do you stick to toast and chicken noodle soup, or does mac and cheese make you feel better?