Congee, traditionally known as “rice water” is eaten throughout China as a breakfast food. Its similar to a porridge which has a cup of rice to about 5-6X water ratio. This simple soup is very good for our digestive system. It is easily digested and assimilated and great for chronically ill individuals.

Congee 

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1 cup of water

6 cups of water

3 chunks of ginger (1cm X 1cm)

Method

  1. Wash your rice by rinsing it under water
  2. In a pot, boil your water. Once boiled, add your rice and ginger
  3. Turn the heat to the lowest possible simmer and simmer for 4-6 hours.

For lower maintenance work, you can simmer this in a crockpot.

You can add other therapeutic properties to the congee by cooking it with other vegetables, herbs, or meats.