Coconut Brown Rice Congee
This comforting congee uses brown rice for a nuttier texture and coconut milk for a creamy, rich flavor. It's a nourishing one-pot meal, perfect for a light lunch or dinner.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 269 kcal
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 cupbrown rice, rinsed
- 6 cupvegetable broth
- 0.5 cupfull-fat coconut milk
- 1 pcsginger, peeled and thinly sliced
- 2 clovegarlic, minced
- 2 tbspsoy sauce
- 1 tspsesame oil
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
garnish
- 2 pcsscallion, chopped
- 2 tbspcilantro, chopped
Equipment
ladle · large pot
The method
Step by step
- 1
Combine the brown rice, vegetable broth, ginger, garlic, salt, and black pepper in a large pot.
About 2 min
Cook’s note: Rinsing the rice helps remove excess starch and ensures a cleaner congee.
- 2
Bring the mixture to a boil over medium-high heat, stirring occasionally.
About 5 min
- 3
Reduce the heat to low, cover the pot, and simmer for 45-50 minutes, or until the rice is tender and has started to break down.
About 50 min
Cook’s note: Stir occasionally to prevent sticking and ensure even cooking. Add more broth if the congee becomes too thick before the rice is fully cooked.
- 4
Stir in the full-fat coconut milk, soy sauce, and sesame oil.
About 1 min
- 5
Continue to simmer, uncovered, for another 10 minutes, allowing the flavors to meld and the congee to thicken to your desired consistency.
About 10 min
Cook’s note: If you prefer a thinner congee, add a little hot water or vegetable broth until it reaches your preferred consistency.
- 6
Remove the ginger slices before serving.
Cook’s note: The ginger has infused its flavor, so it's not necessary to eat the slices.
- 7
Ladle the congee into bowls and garnish with chopped scallion and cilantro.
About 1 min
Cook’s note: Serve hot and enjoy immediately.
Per serving
Nutrition
- Calories
- 268.7kcal
- Protein
- 6.8g
- Carbs
- 40.8g
- Fat
- 9.5g
- Fibre
- 2.5g
- Sugar
- 2.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover congee in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water or broth to reach desired consistency, or microwave until warmed through.
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