Homestyle Rice Porridge

Known as Congee, Chao, Jok, etc. Rice Porridge is a staple meal for those in East Asia. My mom would make me chao whenever someone in the family was sick. It is not only comforting, but is easy to eat when you have a sore throat and is packed with goodness like fiber and protein.

More than often, rice porridge is not vegan nor vegetarian. It is made from pork or chicken broth and contain mince pork or shredded chicken. It is also usually topped with a variety of things ranging from tons of herb to blood sausage and curd aka. blood jello. It is also usually seasoned with the infamous fish sauce.But of course, I made this one vegan.

Making it vegan wasn’t hard at all. You simple replace the animal broth with a veggie one and use plant based protein toppings and seasoning. For my toppings, I chose: Fried onions, green onions, corn, cilantro, bean curd, chili oil, and celery. They can vary depending on what you like and what is available in your fridge. Rice porridge is NOT supposed to be overly complex or fancy in anyway. We ate this when we are sick with whatever leftover things like veggies and protein we had in the fridge.

There are so many ways to make this dish, but this is my easy way. Recipe: 2 servings

☑️1/4 of brown rice

☑️4 cups of water

☑️1 vegan bouillon cube

☑️1 tbsp of soy sauce

☑️Salt and pepper to taste

☑️variety of toppings!

1. Ground the rice to sesame seed size then wash the rice at least two times.

2. Once clean add the rice, bouillon cube, and 4 cups of water to a pot.

3.Let it come to a boil on medium heat

4. Then turn down to low heat and let it simmer with the lid on for about thirty minutes. * keep a good eye on it and stir occasionally

4. Add the soy sauce and salt and pepper to taste. Once seasoned well, take off the heat and add toppings!

#dinner #savory #recipe #rice