This is my favorite chilly weather breakfast! 🌄🍴💚 You might know it as congee, kanji, jook, juk, okayu, lugaw, bubur, cháo, arroz caldo, rice porridge, or one of its zillion other names. No matter what you call it, it has earned a top ranking on the savory breakfast leaderboard!
After dialing in the recipe, I only ever make this in the instant pot pressure cooker, though it's easy to make on the stovetop with more water and time.
📌 BASIC RECIPE
Add the following to an instant pot--
2/3 cup white jasmine rice
4.5 cups water
1/4 tsp white pepper (or you can use just 1/8 tsp to add just a hint of flavor)
1 tsp salt (optional, after years making it this way I'm now experimenting with no salt at the beginning, JFYI!)
1 large thumb of ginger, peeled and cut into short matchsticks
1 rib celery, diced
1 carrot, diced
Cook on high pressure for 20 mins, quick release, stir, stir, and stir with a ladle. Add water if you'd like it thinner, or gently simmer using the low saute mode if you prefer it thicker.
🤌 TOPPINGS
Scallions/green onions, thinly sliced (always add green onions or something similar!!)
Low sodium soy sauce
A couple dollops of Sambal Oelek chili sauce
Anything else you fancy, once you try it, you'll see how remarkably adaptable it is!
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