Multi-Grain Congee (Chinese Rice Porridge)

[Photographs: Chichi Wang]

Note: Wheatberries can be replaced with rye, barley, or other grains as desired. As for garnishes, I like the classics: minced pickles, scallions, cilantro. Season with fish sauce, soy sauce, and sesame or chili oil, if you are not eating your congee with much else.

Loading text goes here What's This? OK

Multi-Grain Congee (Chinese Rice Porridge)

About This Recipe

Yield:serves 4 to 6
Active time:30 minutes
Total time:1 1/2 hours
Special equipment:3 quart saute pan
This recipe appears in: Chichi's Chinese: Multi-Grain Congee

Ingredients

  • 1/4 cup dried lentils
  • 1/2 cup dry short-grain white rice
  • 1/4 cup dry brown rice
  • 1/4 cup steel cut oatmeal
  • 1/4 cup wheatberries (see note above)
  • Kosher salt and freshly ground black pepper
  • Garnishes as desired (see note above)

Procedures

  1. 1

    Place lentils in a medium saucepan and cover with 3 cups water. Bring to a boil over high heat and reduce to a simmer. Cook until lentils are tender, about 20 minutes. Add white rice, brown rice, steel cut oatmeal, and wheatberries (see note above). Add 1 quart of water and bring to a boil. Reduce to a bare simmer and cook, stirring occasionally, until white rice grains and oatmeal are very soft and have thickened the porridge, about 50 minutes. Season to taste with salt and pepper. Ladle porridge into bowls, garnish as desired, and serve.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: