About the Recipe
Congee is a traditional rice porridge commonly used in many cultures as a healing, gentle food. Made with just rice, water, and a pinch of salt, this basic version is intentionally simple and easy on the digestive system.
For individuals going through cancer treatment, surgery recovery, illness, or digestive sensitivity, soft, warm foods like congee can be more tolerable than heavy or highly seasoned meals. The extended cooking process breaks down the rice, creating a creamy texture that is easier to digest and absorb.
This recipe also serves as a nourishing base that can be customized depending on tolerance. Mild additions like ginger or scallions can enhance flavor without overwhelming sensitive digestion, while toppings like tamari or toasted sesame oil can be added for extra depth once appetite improves.
Ingredients
1 cup rice, medium grain white rice (although any rice will work)
8 cups water
⅛ teaspoon salt
Preparation
Wash rice in water and rinse well. This will help with a creamy consistency.
Place the rice and 8 cups of water in a large pot with a pinch of salt.
Bring to a boil then reduce to a simmer stirring occasionally.
After 35 minutes, whisk for ~2 minutes to bring to a creamy consistency.
Cover and let it continue to cook for another 10-15 minutes.
Optional:
While this variation is very basic for anyone experiencing digestive issues, additions can be made to enhance flavor. After bringing to a simmer, add in ginger, scallions or fresh herbs. Additional toppings after preparation include tamari and toasted sesame oil.