Rice porridge or congee is a popular dish in Asia. In some parts it is a staple. There are many variations, some regional, and others based on ingredients.
Porridge is more digestible than rice. Therefore it is good for the sick and infants. It is a good recuperating food. It is good for diarrhea and vomiting. It is usually made with just plain white rice.
Hong Kong / Cantonese porridge is like a thick soup with minced meat, seafood and vegetables added to it. It is one-meal dish. Teochew porridge is made of plain rice and Teochew fish porridge has fish added to plain rice. Hokkien sweet potato porridge has sweet potato added to plain rice. Porridge is usually served with a variety of side dishes consisting of meat, seafood and vegetables. When sugar or brown sugar is added to plain rice, the porridge becomes a dessert.
Porridge is also widely consumed in Burma, China, India, Indonesia, Japan, Korea, Laos, Philippines, Portugal, Sri Lanka, Taiwan, Thailand, Turkey and Vietnam.. Each country has its own style of porridge.
Porridge is available as a street food in most parts of South and East Asia. Pickled egg, soy sauce, vinegar and white pepper powder are served along with a large variety of side dishes.
Today I am going to make my own version of brown rice porridge with just one side dish consisting of stir-fried vegetables.
Recipe summary
For
Brown Rice porridge for breakfast with vegetables / Avocado topping and jaggery
Preparation time: 10 minutes
Cooking time: 40 minutes
Serves: 4
1. Soak the 2 cups brown rice overnight fully covered in water. Drain and put the rice aside.
2. In a large pot, add eight cups of water and bring to the boil in high heat.
3. Add soaked rice,washed 100 grams (dried) mung beans, 2 cloves cardamom and bring to the boil.
4. Cover with the lid slightly open, so that the rice would not boil over.
5. Reduce the heat and simmer for 30 to 45 minutes or until the rice and mung beans are soft. Add additional hot water if necessary.
6. Mung bean and some of the rice would dissolve and thicken the congee.
7. After it thickens you can add coconut milk and 1 teaspoon of salt and cook for 5 minutes.
8. Stir fried vegetables are added on top of the porridge to make it more nutritious.
Vegetable stir fry
1. In a large pan add 2 tbsp vegetable oil and heat it.
2.When the oil is hot add the 1/2 tsp cumin seeds and let it fry for a 30 seconds.Add 80 grams onion, roughly chopped, and fry for 2 minutes or until the onion pieces are translucent.
For
Brown Rice porridge for breakfast with vegetables / Avocado topping and jaggery
Preparation time: 10 minutes
Cooking time: 40 minutes
Serves: 4
1. Soak the 2 cups brown rice overnight fully covered in water. Drain and put the rice aside.
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| Ingredients |
2. In a large pot, add eight cups of water and bring to the boil in high heat.
3. Add soaked rice,washed 100 grams (dried) mung beans, 2 cloves cardamom and bring to the boil.
4. Cover with the lid slightly open, so that the rice would not boil over.
5. Reduce the heat and simmer for 30 to 45 minutes or until the rice and mung beans are soft. Add additional hot water if necessary.
6. Mung bean and some of the rice would dissolve and thicken the congee.
7. After it thickens you can add coconut milk and 1 teaspoon of salt and cook for 5 minutes.
8. Stir fried vegetables are added on top of the porridge to make it more nutritious.
 |
| Healthy Brown Rice porridge with stir fried vegetables |
Vegetable stir fry
1. In a large pan add 2 tbsp vegetable oil and heat it.
2.When the oil is hot add the 1/2 tsp cumin seeds and let it fry for a 30 seconds.Add 80 grams onion, roughly chopped, and fry for 2 minutes or until the onion pieces are translucent.
3. Add 4 cloves garlic, peeled and sliced, and 10 grams ginger, grated, 1 green chilli, sliced thinly, and 1 small green chili padi, sliced thinly, and chopped 5 curry leaves and fry for 2 minutes.
4. Add 80 grams carrots, sliced into bite size pieces, and 40 grams French beans, sliced into bite size pieces and fry for 7 minutes or till they are cooked.
5. Add 50 grams shredded cabbage and fry for 3 minutes.
6. Add the stems of 75 grams, chopped Bok-choy and fry for 2 minutes. Add the green and fry for 1 minute.
7. Add 1/2 tea spoon of salt and 1/2 tsp black pepper powder and fry for 2 minutes.
8. That is it. The stir-fry is ready.
9. Ladle the porridge in a soup bowl and serve the stir-fried vegetables as a side dish. It is complete and satisfying meal.
You can also add avocado with lime juice as topping to make it more nutritious.
Peel and slice 1 avocado. Mix with 2 tbsp lemon juice to prevent discoloration.
Spoon 2 tablespoon of avocado to the porridge and enjoy.
You can also make a sweet porridge by including Jaggery and coconut milk.
Brown Rice porridge for breakfast with vegetables /
Avocado topping and jaggery is ready.
4. Add 80 grams carrots, sliced into bite size pieces, and 40 grams French beans, sliced into bite size pieces and fry for 7 minutes or till they are cooked.
5. Add 50 grams shredded cabbage and fry for 3 minutes.
6. Add the stems of 75 grams, chopped Bok-choy and fry for 2 minutes. Add the green and fry for 1 minute.
7. Add 1/2 tea spoon of salt and 1/2 tsp black pepper powder and fry for 2 minutes.
8. That is it. The stir-fry is ready.
9. Ladle the porridge in a soup bowl and serve the stir-fried vegetables as a side dish. It is complete and satisfying meal.
You can also add avocado with lime juice as topping to make it more nutritious.
Peel and slice 1 avocado. Mix with 2 tbsp lemon juice to prevent discoloration.
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| Brown rice porridge with avocado topping |
You can also make a sweet porridge by including Jaggery and coconut milk.
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| Sweet porridge with jaggery |
Avocado topping and jaggery is ready.
Recipe follows in detail with pictures.
Preparation time: 10 minutes
Cooking time: 40 minutes
Serves: 4
Preparation time: 10 minutes
Cooking time: 40 minutes
Serves: 4
For the porridge
Main
2 cups brown rice (Origin Thailand)
8 cups water
100 grams dried mung beans
Others
2 cloves cardamom
1/2 cup coconut milk
Others
2 cloves cardamom
1/2 cup coconut milk
1 1/2 tsp salt
I did not soak the mung beans, because I wanted to add the beans at the same time as the rice.
Add soaked rice,washed mung beans,cardamom and bring to the boil.
Cover with the lid slightly open, so that the rice would not boil over,
Reduce the heat and simmer for 30 to 45 minutes or until the rice and mung beans are soft. Always keep some hot water
ready so that you can top up, if the water is not adequate as the rice is not easily cooked.
Mung bean and some of the rice would dissolve and thicken the congee.
As it thickens you can add coconut milk and 1 teaspoon of salt and cook for 5 minutes.
You can also use broken rice, or partially broken rice to make porridge. It will take much less time.
In many wayside food stalls, they will cook the rice in a rice cooker. Then they will add one cup of water to one cup of rice and cook for 10 minutes in high heat uncovered. This is a fast way to cook and the results will be consistent always.
Porridge can also be made in a pressure cooker. Because of the large amount of water, pressure cooker has a space limitation.
There are many rice cookers with porridge setting. You can invest in one of them, if you plan to make porridge often.
Now the vegetable stir-fry.
Stir fried vegetables are added on top of the porridge to make it more nutritious
Ingredients
main
80 grams carrot
Preparation
Wash the rice three or four times before soaking.
Soak the rice overnight. This rice is difficult to cook. It will taste a little rough. You can see for yourself from the shining dark bright reddish-brown color. This was not parboiled. If you can get parboiled rice of the same variety, it will be much easier to cook.
After soaking drain and set aside.
After soaking drain and set aside.
I did not soak the mung beans, because I wanted to add the beans at the same time as the rice.
Method
In a large pot, add eight cups of water and bring to the boil in high heat.
Add soaked rice,washed mung beans,cardamom and bring to the boil.
Cover with the lid slightly open, so that the rice would not boil over,
Reduce the heat and simmer for 30 to 45 minutes or until the rice and mung beans are soft. Always keep some hot water
ready so that you can top up, if the water is not adequate as the rice is not easily cooked.
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| Rice and mung bean are being cooked |
Mung bean and some of the rice would dissolve and thicken the congee.
As it thickens you can add coconut milk and 1 teaspoon of salt and cook for 5 minutes.
My mother would add the coconut milk after taking the porridge off the heat. She would not cook after adding the coconut milk.
You can also use broken rice, or partially broken rice to make porridge. It will take much less time.
In many wayside food stalls, they will cook the rice in a rice cooker. Then they will add one cup of water to one cup of rice and cook for 10 minutes in high heat uncovered. This is a fast way to cook and the results will be consistent always.
Porridge can also be made in a pressure cooker. Because of the large amount of water, pressure cooker has a space limitation.
There are many rice cookers with porridge setting. You can invest in one of them, if you plan to make porridge often.
Now the vegetable stir-fry.
Stir fried vegetables are added on top of the porridge to make it more nutritious
Ingredients
main
80 grams carrot
50 grams cabbage
40 grams French beans
75 grams bok-choi(green leaf)
Others
80 grams onion
1/2 tsp cumin
10 grams ginger
4 cloves garlic
1 green chili
1 small chili padi
5 curry leaves
1/2 tsp salt
1/2 tsp pepper powder
Others
80 grams onion
1/2 tsp cumin
10 grams ginger
4 cloves garlic
1 green chili
1 small chili padi
5 curry leaves
1/2 tsp salt
1/2 tsp pepper powder
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| Healthy Brown Rice porridge and stir fried vegetables |
Brown rice porridge with avocado topping
You can also add avocado with lime juice as topping to make it more nutritious.
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| Brown rice porridge with avocado topping |
1 Avocado
2 tbsp lime juice
Peel and slice the avocado. Mix with the lemon juice to prevent discoloration. Spoon 2 tablespoon of avocado to the porridge and enjoy. You can also add some more coconut milk and sugar or jaggery.
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| Sweet porridge with jaggery |
40 gram brown sugar.(jaggery or gula melacca)
8 cashew nuts
30 gr raisins
1 cardamom
1 cup split mung bean
Instead of whole mung bean I am using roasted split mung bean.
I roast the mung bean in microwave. I use an uncovered plate for 4 minutes. Stop after every 1 minute and stir with a spoon so that it will not turn black.
Cook the porridge with roasted beans and cardamom as written above. In between once the rice is cooked add cashew nut and raisins.
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| Adding cashew nuts and raisins |
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| Adding coconut milk |
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| Adding brown sugar |
It will be a delicious breakfast for children.
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| Sweet porridge with jaggery |
Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking.
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking.
Click the button below to view the nutrition data. Click again to close it.
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