Rice congee is a healing porridge historically used in East Asian traditions for anyone with a weak digestion, including infants, children, the elderly, and anyone who is ill or recuperating from a prolonged or serious disease where appetite and nutritional absorption is compromised.
Everyone wishes to live long, but they do not know that the means to prolonging life are in front of their eyes. I obtained from Wan Qiu a simple method - it suggests that eating congee can make one a divine immortal
-- Ge Hong 283–343 C.E.
1 cup raw long-grain white rice, rinsed
7 cups chicken or vegetable stock
1/2 teaspoon kosher or sea salt, plus more for seasoning
One-inch knob of ginger, peeled and sliced thin
Optional garnishes: sliced green onion, peanuts, fresh shredded ginger, sesame seeds/or sesame oil, soy sauce, miso, sliced & cooked shitake or maitake mushrooms or other as desired
In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom.
Simmer the congee for about 1 hour or until the congee is thickened and creamy. Add salt to taste. Serve the congee hot.
As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness.
Any of the above listed garnishes in small amounts.
Flaws, B. (2001). The book of jook: Chinese medicinal porridges: A healthy alternative to the typical Western Breakfast. Blue Poppy Press.
Pitchford, P. (2009). Healing with whole foods: Asian traditions and Modern Nutrition. North Atlantic Books.
Wang, Y., Sheir, W., & Ono, M. (2010). Ancient wisdom, modern kitchen: More than 150 recipes from the east for Health, Healing, and long life. Da Capo Lifelong.