Gluten-Free Taiwanese Rice Porridge (Congee)
A comforting and savory gluten-free Taiwanese rice porridge, perfect for a warm breakfast. Made with tender rice, flavorful mushrooms, and a hint of ginger.
Ingredients
- 1 cup Short-Grain Rice
- 8 cups Water
- 6 medium Dried Shiitake Mushrooms
- 1 inch Ginger
- 2 tablespoons Soy Sauce
- 1 teaspoon Sesame Oil
- 1/4 teaspoon White Pepper
- 2 stalks Green Onions
Instructions
- 1Rinse the rice under cold water until the water runs clear.
- 2Soak the dried shiitake mushrooms in warm water for at least 30 minutes, or until softened. Remove stems and slice thinly. Reserve the soaking liquid.
- 3In a large pot, combine the rice, water, mushroom soaking liquid (strained), sliced mushrooms, and ginger.
- 4Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes, or until the rice is very soft and the porridge has thickened.
- 5Stir in soy sauce, sesame oil, and white pepper. Taste and adjust seasoning as needed.
- 6Garnish with chopped green onions and serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.