LunchDinnerMain Course

Coconut Brown Rice Congee

Name: Coconut Brown Rice Congee
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 1 cup brown rice rinsed; 6 cup vegetable broth; 0.5 cup full-fat coconut milk; 1 pcs ginger peeled and thinly sliced; 2 clove garlic minced; 2 tbsp soy sauce; 1 tsp sesame oil; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 2 pcs scallion chopped; 2 tbsp cilantro chopped

This comforting congee uses brown rice for a nuttier texture and coconut milk for a creamy, rich flavor. It's a nourishing one-pot meal, perfect for a light lunch or dinner.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 269 kcal

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 cupbrown rice, rinsed
6 cupvegetable broth
0.5 cupfull-fat coconut milk
1 pcsginger, peeled and thinly sliced
2 clovegarlic, minced
2 tbspsoy sauce
1 tspsesame oil
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

2 pcsscallion, chopped
2 tbspcilantro, chopped

Equipment

ladle · large pot

The method

Step by step

1
Combine the brown rice, vegetable broth, ginger, garlic, salt, and black pepper in a large pot.
About 2 min
Cook’s note: Rinsing the rice helps remove excess starch and ensures a cleaner congee.
2
Bring the mixture to a boil over medium-high heat, stirring occasionally.
About 5 min
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.
About 50 min
Cook’s 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
Stir in the full-fat coconut milk, soy sauce, and sesame oil.
About 1 min
5
Continue to simmer, uncovered, for another 10 minutes, allowing the flavors to meld and the congee to thicken to your desired consistency.
About 10 min
Cook’s note: If you prefer a thinner congee, add a little hot water or vegetable broth until it reaches your preferred consistency.
6
Remove the ginger slices before serving.
Cook’s note: The ginger has infused its flavor, so it's not necessary to eat the slices.
7
Ladle the congee into bowls and garnish with chopped scallion and cilantro.
About 1 min
Cook’s note: Serve hot and enjoy immediately.

Per serving

Nutrition

65%Score

Calories: 268.7kcal
Protein: 6.8g
Carbs: 40.8g
Fat: 9.5g
Fibre: 2.5g
Sugar: 2.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover congee in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water or broth to reach desired consistency, or microwave until warmed through.