Soft Rice Porridge (White Congee): The Perfect Choice for Stomach Recovery
Soft Rice Porridge (White Congee): The Perfect Choice for Stomach Recovery
How to Make Soft Rice Porridge for Gastritis, Easy White Congee Recipe for Beginners
A comforting white congee made with rice, specially prepared for children recovering from gastritis. Its easily digestible nature aids recovery, and its mild, plain flavor is soothing.
Main Ingredients- 1 cup rice (approx. 180g)
- 600ml water (3-4 times the amount of rice)
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
First, wash 1 cup of rice thoroughly. Drain the washed rice in a sieve, then soak it in cold water for at least 30 minutes until well-softened. Soaking the rice shortens the cooking time and results in a much softer texture.
Step 2
Prepare a pot with a thick bottom and place it over medium heat. Add 2 tablespoons of sesame oil. The nutty aroma of sesame oil will enhance the flavor of the congee.
Step 3
Add the soaked rice to the pot. Stir continuously with a spatula over medium heat, ensuring the rice doesn’t stick to the bottom, until the rice grains become translucent. Stir-frying for about 1-2 minutes will bring out the savory notes of the congee.
Step 4
Once the rice grains start to turn translucent, pour in the 600ml of water all at once. To prevent the rice from clumping, it’s best to use lukewarm or warm water rather than cold water.
Step 5
After adding the water, bring it to a boil over high heat, then reduce the heat to medium-high. While it’s boiling, it’s crucial to stir the congee every 2-3 minutes to prevent the rice from sticking to the bottom. Skim off any foam that rises to the surface.
Step 6
When the rice grains begin to break down and the congee starts to thicken, and you can feel a sticky, viscous texture forming from the rice, reduce the heat to the lowest setting. Let it simmer gently until the rice grains are completely broken down and the congee is smooth. This will complete your soft white congee.
Step 7
If the congee becomes too thick while simmering, gradually add more hot water to reach your desired consistency. The congee is ready when the rice grains are fully cooked and the texture is smooth and creamy. Allow it to cool slightly before serving. For a touch of flavor, you can serve it with a tiny amount of soy sauce (child-friendly) if desired.
