Complete free recipe
Savory Soy Milk Congee with Scallion and Ginger
A classic East Asian rice porridge simmered low in soy milk instead of water, for a rounder, more savory breakfast bowl.
Breakfast & Morning Starters · Savory Breakfasts · Cold Morning Comfort
What you need
Ingredients
- 3/4 cup Jasmine Rice, rinsed
- 3 cups Unsweetened Soy Milk
- 2 cups Water
- 1 tsp Salt
- 2 Scallions, sliced
- 1 tbsp Fresh Ginger, julienned
- Sesame Oil and White Pepper, to finish
Method
Instructions
- Combine the rice, soy milk, water, and salt in a heavy pot.
- Bring to a gentle simmer over medium heat, stirring occasionally.
- Reduce heat to low and cook 40 to 45 minutes, stirring more often near the end, until thick and porridge-like.
- Adjust with a splash of water if it thickens too much before the rice is fully broken down.
- Divide into bowls and top with scallion, ginger, a drizzle of sesame oil, and white pepper.
From The Arrogant Hippie Culinary Journal: Soy Milk Edition by Aunesty Janssen