Vegan Congee with Ginger

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the jasmine rice thoroughly under cold water until the water runs clear.

   Ca. 2 min.

   Kokkens note: Rinsing removes excess starch, which helps prevent the congee from becoming too gummy.

2. 2

   Combine the rinsed rice, water, and sliced ginger in a large pot.

   Ca. 1 min.

3. 3

   Bring the mixture to a rolling boil over high heat, stirring occasionally to prevent sticking.

   Ca. 5 min.

4. 4

   Once boiling, reduce the heat to low, cover the pot, and simmer for 50-60 minutes, stirring every 15 minutes.

   Ca. 1 t.

   Kokkens note: Stirring prevents the rice from sticking to the bottom and ensures even cooking. The longer it simmers, the creamier the congee will be.

5. 5

   The congee is ready when the rice grains have broken down and the mixture has thickened to a creamy consistency.

   Kokkens note: If the congee becomes too thick, you can add a little more hot water to reach your desired consistency.

6. 6

   Stir in the soy sauce.

   Kokkens note: Taste and adjust seasoning if needed.

7. 7

   Ladle the hot congee into bowls and garnish with sesame oil, chopped green onion, and a pinch of white pepper, if desired.

   Ca. 1 min.

   Kokkens note: For extra flavor, you can add other toppings like crispy fried shallots or pickled vegetables.