Coconut Brown Rice Congee

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the brown rice, vegetable broth, ginger, garlic, salt, and black pepper in a large pot.

   Ca. 2 min.

   Kokkens note: Rinsing the rice helps remove excess starch and ensures a cleaner congee.

2. 2

   Bring the mixture to a boil over medium-high heat, stirring occasionally.

   Ca. 5 min.

3. 3

   Reduce the heat to low, cover the pot, and simmer for 45-50 minutes, or until the rice is tender and has started to break down.

   Ca. 50 min.

   Kokkens note: Stir occasionally to prevent sticking and ensure even cooking. Add more broth if the congee becomes too thick before the rice is fully cooked.

4. 4

   Stir in the full-fat coconut milk, soy sauce, and sesame oil.

   Ca. 1 min.

5. 5

   Continue to simmer, uncovered, for another 10 minutes, allowing the flavors to meld and the congee to thicken to your desired consistency.

   Ca. 10 min.

   Kokkens note: If you prefer a thinner congee, add a little hot water or vegetable broth until it reaches your preferred consistency.

6. 6

   Remove the ginger slices before serving.

   Kokkens note: The ginger has infused its flavor, so it's not necessary to eat the slices.

7. 7

   Ladle the congee into bowls and garnish with chopped scallion and cilantro.

   Ca. 1 min.

   Kokkens note: Serve hot and enjoy immediately.