Instant Pot Congee Recipe (2024)

FAQs

What's the difference between rice porridge and congee? ›

The simplest and biggest difference to tell apart what is a congee and a porridge, is the texture of the rice. The rice in congee is utterly cook to the point it dissolved into a glue-ly / starchy texture. Porridge on the other hand, the rice still retain mostly its shape and have clearly soup / water base.

Press the Porridge button. The default setting is pre-programmed to set the pot to cook at High pressure for 20 minutes. If you press the Porridge button again, you can adjust the mode from Normal to Less or More.

Whisking the congee is our secret for making restaurant-quality congee that's full-bodied and almost-creamy. This technique will help break down more of the rice grains and let those starches out to thicken the congee. If it gets too thick at any point, you can always thin it out by adding some boiling water.

The benefits of congee and looser porridge result from long, slow cooking with lots of water, transforming food into a meal that hydrates, supports digestion & soothes the stomach. Congee improves digestion by soothing and balancing the entire digestive tract and every organ of digestion.

Congee or Rice Porridge

Here's how to make congee, the savory Chinese rice porridge, out of overcooked rice: Bring a couple of inches of water to a boil in a sauce pan and start adding the mushy rice, a couple of spoonful's at a time. Break them up with a whisk, as you add them to the water.

Congee, also known as rice porridge, has less calories and carbohydrates than rice because it is typically made with a higher ratio of water to rice. The rice is cooked for a longer period of time, breaking down the starch and making it more easily digestible.

Your regular instant porridge pot may not be what you think!

With slow release energy, oats help lower cholesterol, they're heart healthy and recommended to combat type 2 diabetes and more. And it's easier than ever to get your fill with the whole array of instant porridge pots displayed in your local supermarket.

Add Real Fruit

Fresh fruit will taste much, much better than the dried up fruit or fruit flavoring you'll find in an instant oatmeal packet. You can cut up basically any kind of fruit to top your oatmeal, from apples to berries to something more tropical, like mangos.

In some cultures, congee is eaten primarily as a breakfast food or late supper; some may also eat it as a substitute for rice at other meals. It is often considered suitable for the sick as a mild, easily digestible food.

What kind of rice is best for congee? ›

Congee can be made with many different types of rice. Use basic white long-grain rice if you like; jasmine rice is a favorite as well. Other long-grain rice varieties like basmati can create a nice congee, and even short-grain rice will work. Cooking times may vary with any of these options.

Overcooked glutinous rice gives congee its translucent color and bloppy texture. It was done to stretch out uncertain inventory of rice or grain in times of low harvest; while filling and easy to digest for the young, old, or sick, on its own it wasn't sufficient nutrition.

Rich in flavour and filled with the goodness of nutrients, rice congee is the perfect dish to have daily for anyone, especially children who are picky eaters. Introduce your fussy baby to a warm bowl of rice congee topped with the things they love. The delicious dish is also beneficial for your overall well-being.

One fantastic way to tune up your digestive system is by eating congee. Do not skip this recommendation. It can make a HUGE difference in your digestion, energy, sweet cravings and healthy weight management.

Lose Weight with every bite

Congee is warm, nourishing, and easily digested meal that provides many health benefits. Slow cooked on a low heat, congee retains most of its nutritional value, and allows for easy absorption of nutrients and less expenditure of digestive energy.

The dish does tend to be associated with East Asian cuisine, so it is interesting to discover that the word “congee” has its origins in the Tamil kanji (also the Telugu and Kannada gañji, the Malayalam kanni and the Urdu ganji), from kanjī (“boilings”), referring to the water in which rice has been cooked.

Porridge and Congee

The Porridge setting is designed to cook a thicker, Japanese style rice porridge using short or medium grain white rice, while Congee will make a thinner, Chinese style rice porridge using Jasmine white rice.

The word “congee” derives from Tamil, and different Asian cultures have their own version of this delectable, often savory, rice porridge. In Chinese cooking, congee (粥, pronounced jook in Cantonese or zhou1 in Mandarin) usually involves boiling jasmine rice with a lot of water over low heat.

Congee is essentially a rice porridge made by boiling rice in a great deal of water until it breaks down into a pudding-like consistency. When made with water, the taste of congee is very bland, but there are many ways that you can add sweet or savory flavors.