Congee is a rice porridge and there are many ways of preparing it depending on the type of rice grains used, the cooking method and preferred consistency. Congee can be prepared by grinding the rice for a thin consistency but I prefer a thicker consistency. The rice used here is organic jasmine rice but you can use any other white rice (bear in mind that the cooking time may change). The trick is to cook the congee for long enough that the rice breaks down to your preferred consistency.
300 g jasmine rice
70 g black sesame seeds, toasted and ground to a coarse powder
2 liters chicken stock (approx.)
300g of jasmine rice is approx. 1 mug and the rice to liquid ratio used to cook the congee is 1:7
Rinse then soak the rice for one hour. Drain the water.
Add the rice to the pan and add the 2 litres of chicken stock. Bring to the boil and reduce to a simmer and partially cover with a lid.
Cook for one and half hours and stir the congee occasionally. If the congee is looking a little thick towards the end add a little more stock or water. Remember that the black sesame seeds will thicken the congee.
When the rice has broken down and the congee has thickened add the ground sesame seeds. Stir well, cover with a lid and turn off the heat. Leave to rest for 10 minutes before serving.
To serve drizzle a little sesame oil and add your preferred toppings. There are many delicious toppings but some of my favourites are kimchi, shredded chicken, sliced spring onion, pickled ginger, egg, mackerel fillets or squid.