Low Fodmap Congee
Congee or porridge is a creamy, thick porridge made from rice and eaten with lots of delicious toppings
Equipment
- 1 4 qt saucepan
Ingredients
- 6 or 7 cups of boiling water
- 1/2 cup of short grain sushi rice (Some love jasmine long grain, but I prefer short grain sushi rice.)
- pinch of salt for rice mixture and also for boiling water
- 1/4 tsp canola oil
- 1/4 tsp sesame oil
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tsp grated or minced fresh ginger. I would not use ground dried ginger in this dish.
- Toppings for Serving:
- Scallions diced up
- 4-6 boiled shrimp
- Splashes of soy sauce and fish sauce to taste
- salt and pepper to taste
- Place the 1/2 cup of rice in a strainer and spray it with cold water until the water runs clear. Place the rice in a small bowl.
- Low Fodmap Rice Congee-ibskitchn.com
- Add the baking soda canola oil and salt to the rice and mix it all into the rice. Set aside.
- In a 4 quart saucepan pour in the water and bring to a boil over medium high heat. When the water is boiling, stir in the rice mixture. Reduce the heat and cook at a low boil, uncovered, stirring constantly, until the rice begins to thicken.
- Then turn the heat down enough to maintain a bare simmer add the sesame oil and minced ginger, and keep cooking for about 20 minutes or more until the rice has thickened into a porridge or pudding consistency.
- During this time I cover the rice congee, but leave the top partially covered instead of covered all the way. This allows the steam to escape. I turn on my fan so that my windows don't steam up. lol.
- I also stir the porridge often so that it doesn't stick on the bottom of the pan. If the water boils down too much and the rice is still not soft and puddinglike add more. But if you keep your stove on a bare simmer, the water should last until the congee is thickened. Then turn off the heat and cover the porridge while you assemble the toppings. Eat and enjoy.