Congee is such a comforting dish, real warming, nourishing food. It’s so easy to make, takes next to no effort. On top of that because it’s cooked for such a long time to become a thick porridge, it’s easy to digest so it’s perfect if you’re run down or sick, or just want warming up with a tasty treat. <br /> <br /> <br /> <br />Aside from the above, the beauty of congee is it can be an awesome, wholesome blank canvas for whatever toppings you’d like to add. You can go the Asian route, or totally mix things up and add Mediterranean flavours to top. You can switch your grain, I used sticky black rice here, but you can use short grain brown rice, quinoa, millet.. <br /> <br /> <br /> <br />For this picture I topped with simple avocado, sautéed red cabbage and spring onion. Partly just because it looks so pretty, but also Mem lurvves sautéed red cabbage, and since he was eating it afterwards.. <br /> <br /> <br /> <br />Once cooked, I also mixed through sesame oil, soy sauce and some seaweed.

Oct. 1, 2021, 11:48 a.m.

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