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Ingredient
Congee (Rice Porridge)
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Chef :
Inish IssacCongee (Rice Porridge)
Rice cooked in water is called Congee and is a staple meal in Kerala and many Asian countries. Congee is often served with side dishes. Here i have used the leftover rice from the previous day and flavoured it with some spices and buttermilk. Thus no need for additional accompaniment. This Congee is a one pot wholesome meal.
Ingredient
Food ration :
2 servingsCooking time :
15 minutes
1 cup
Kerala brown rice
3 cups
Water
2 sprigs
Curry leaves
2-3
Birds eye chilli
1/2 inch
Ginger
4 cloves
Garlic
to taste
Rock salt
Cooking instructions
* Step 1
In a deep vessel put the cooked rice along with 2 to 2.5 cups of water, curry leaves, sliced ginger, sliced garlic and slit chilli. Allow it to nicely boil.
* Step 2
Add in buttermilk and rock salt.
* Step 3
Do not cover the Rice, allow the rice to simmer for another 5 minutes.
* Step 4
Your favoured Rice Porridge is ready to be served hot with mango pickles and Papadums.
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