Recipes

To make congee (jook in Cantonese), use good quality medium-grain or long-grain white rice. Asia doesn’t generally export grain, so the best choice for congee is one of several high-quality Asian-style rices grown in California, much of which is exported to Japan. Any white rice can be cooked congee style, but the fluffy varieties (including Carolina) aren’t best for congee. Also avoid short-grain, sushi, arborio or risotto rices, they are too sticky. One cup dry rice makes enough congee for 4-6 people. Eventually the amount of water for 1 cup white rice is 8-10 cups or more, depending on the type of rice and cooking style. 

Begin by bringing 8-12 cups water to a boil in a separate pot on the stove burner behind the congee pot. 

1. Put 1 cup uncooked long-grain white rice in a large pot. Turn heat to high, add a tablespoon of good oil (grapeseed, organic peanut, or safflower, for example). Stir to coat each grain lightly. Add two generous pinches salt. 

2. After 2-3 minutes, add just enough boiling water to float the grains, perhaps 1 cup (no need to measure). Stir constantly as the grains absorb the water. When almost dry, add more boiling water, keep stirring. After 3 or 4 gradual additions of water while you are nearly constantly stirring (about 10 minutes), the grains will have given up starch to the water. In congee jargon, this is known as first starch. 

3. Once the grains have released the first starch into the cooking water, you can add a lot more water and turn flame down to a gentlemanly low simmer for about 30-45 minutes, now stirring only occasionally. Do not allow the grains to settle and stick to the bottom of the pot. Add water as needed to get the special congee consistency, in other words, milky water between discernible rice grains, very soft cooked. Those new to congee cooking are always astonished at how much water the rice will absorb. Turn your back, when you return to look it will have gotten too thick. Congee is finished when it isn’t hungry for more water. All that cooking water becomes available to us through the digestion process. 

4. Congee is always served with other things—start simply and elegantly with slivered fresh ginger and sliced scallions, a splash of good soy sauce and toasted sesame oil. (Simple things like using a better than average soy sauce or tamari raise home cooking to high levels very easily. Select traditionally brewed soy sauce, or its wheat-free version, tamari.) 

5. Serve with simple condiments (with scallion, tamari, slivered fresh ginger, and toasted sesame oil) or improvise more substantial additions: sliced fish, seafood, nuts, butternut squash, corn niblets, soft-boiled or poached eggs, gently cooked bean sprouts, dried scallops, duck, chicken, cilantro, etc., often utilizing leftovers from the refrigerator or contributions from the freezer. Always consider your intention when selecting ingredients, based on your growing knowledge of food energetics and current health needs. ©2022 Andrew Sterman, all rights reserved

©2022 Andrew Sterman, all rights reserved Cooking 

Andrew Sterman’s restorative recipes make healing cuisine very approachable and enjoyable.  and His cookbook, Welcoming Food, is available here.  

Congee in a Pressure Cooker or Instant Pot Stirring is part of the congee cooking process and mystique, but pressure cookers can be useful. The automated pressure cookers of the instant pot type have a “porridge” setting which works well. Begin in the same way, using the “sauté” setting while heating the rice, oil, and salt. Stir. Add the first cup or so of boiled water, stir constantly. After 3-5 minutes, add the rest of the expected water, perhaps 7-8 cups water to 1 cup rice. Change the setting to “porridge”, secure the lid.  

When done, allow to coast, then safely open the lid. Stir again, assessing for water and consistency. Break up the rice grains to emulate slow-cooked congee. Additional hot water is usually needed as well. The resulting congee can be wonderful, in about half the expected time. Add condiments while serving in the normal fashion.