Four Grain Congee Rice Porridge

PREP TIME: 15 MINUTES

COOKS IN: 25 MINUTES

Ingredients

  • 1/4 cup brown rice
  • 1/4 cup red rice
  • 1/4 cup quinoa
  • 1/8 cup dried mung beans
  • 8 cups stock (chicken or vegetable)
  • 1 inch piece of ginger, peeled and sliced
  • 1.5 cups purple sweet potato, cubed
  • 1/2 cup shelled edamame beans
  • 1/2 cup corn kernels

Toppings

  • Chopped scallions
  • Fried shallots
  • Egg omelette
  • Salted egg chips

Method

  • Mix all rice, quinoa and mung beans and stock in a large pot or a pressure cooker/instant pot and bring to a simmer. For the pressure cooker/instant pot cook on medium heat for 20 minutes. For a stovetop cook for 1 hour 15 minutes. Add in the ginger, sweet potato, edamame and corn and cook for 6 minutes in the pressure cooker/instant pot or 15 minutes on the stovetop.
  • Serve with whatever toppings you like.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: