Instant Pot Congee
Congee is a creamy rice porridge that is most commonly served for breakfast but is cozy and satisfying at any time of day. The toppings make the dish - this one is finished with crisp fried shallots and soft boiled eggs.
- 1 cup Jasmine Rice, uncooked
- 8 cups Water
- 2 inches Fresh Ginger, peeled (optional)
- ¼ teaspoon Salt
Rinse rice under cool water.
Combine rice, water, ginger, and salt in the bowl of an Instant Pot / pressure. (Note: If using ginger, add the piece of grated ginger whole so that it will infuse the congee with flavor but can be removed at the end of cooking. If you like a more intense ginger flavor, you can grate the ginger into the congee, but use half as much as listed.)
Close and lock the lid.
Set the pressure cook / manual setting on high for 22 minutes.
Allow the pressure to release naturally. (Note: This is important. Congee is very starchy and, if the pressure is manually released, it may foam and clog the pressure release valve.)
If you added a whole piece of ginger to the congee, remove and discard the ginger.
Unlock the lid. Serve congee warm.
Ginger is optional but adds a nice fragrance and very subtle flavor.
Congee can be made ahead and stored in the refrigerator for 4 to 5 days. Reheat in the microwave or on the stove to serve. The congee may thicken as it sits, so stir in some water if needed.
For a soft-boiled egg to serve on top of the congee, drop an egg into barely simmering water for 7 to 8 minutes. Run under cool water. Peel and slice in half. Serve immediately.
To make crispy fried shallots to serve on top of congee, thinly slice shallots until you have about ½ cup. Place shallots in a sturdy pot and cover with an inch of vegetable oil. Place over medium heat and bring to a low simmer. Fry the shallots slowly, stirring often, until golden brown, ~10 minutes. Use a slotted spoon to transfer the shallots to a paper towel-lined plate. Season with a pinch of salt.
Serving: 1g | Calories: 123kcal | Carbohydrates: 29g | Protein: 2g | Sodium: 104mg