Slow Cooker Vietnamese Vegetarian Congee |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 4 |
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Congee is a rice soup or porridge. It has more the consistency of soup than porridge. I learned this recipe while living in Vietnam. Putting it in the slow cooker at night, I have a lovely breakfast in the morning, though it could be a wonderful, easy soup dinner with a salad. The vegetarian ham could be substituted with firm tofu or vegetarian chicken. If you have a larger slow cooker, this recipe can easily be doubled. I sometimes make enough to have for breakfast for 4 or 5 days. Ingredients:
1/2 cup jasmine rice, washed and drained |
5 cups water |
salt, to taste |
3 reconstituted dried black mushrooms, thinly sliced |
2 tablespoons ginger, peeled and finely shredded |
1/2 cup vegetarian ham, cubed |
2 tablespoons sesame oil |
1/2 teaspoon salt (to taste) |
light soy sauce, to taste |
black pepper, to taste |
1/3 cup fresh coriander leaves, for garnish |
Directions:
1. Put the rice, salt, and water in a slow cooker.
2. Add ginger and mushrooms.
3. Turn slow cooker on to low and cook for 8 hours or overnight.
4. Season with salt, light soy sauce, sesame oil and pepper.
5. Ladle the congee into individual serving bowls, garnish with coriander leaves and serve hot.
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