Congee is Classic Comfort
Gussy Up This Shortcut Version with Bright Spring Colors
Dating back millennia to ancient Asian cultures, congee is comfort food, plain and simple. And, like its porridge-y cousins oatmeal or polenta and grits (both made from corn), this dish made with rice rewards improvisation. Traditionally, to make congee, I simmer uncooked rice grains in broth for several hours, allowing the rice to soak up flavor and to exude its starchiness. This gives the congee a satisfying heft. However, that lengthy process holds little interest for a hungry me on a Wednesday night. With a little hack—using pre-cooked rice—I can considerably shorten the distance between desire and dinner.
Is the short-cut congee as luxe and dreamy as the long-simmered version? Not quite. But is it still delicious? And is it a great way to tidy up the fridge? Absolutely.
Congee loves to get gussied up: Garnishes can take this simple porridge in any direction you desire. In this version, we call on environmentally sustainable and super-tasty local littleneck clams and vibrant spring peas and herbs—but you do you! Try bacon or sautéed mushrooms. Shredded chicken and avocado. A sunny-side egg and a mountain of kimchi. The only limit is your imagination!
So, grab that leftover rice from your last takeout order and write your own weeknight congee adventure.
