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
- 2.54 cm Ginger
- 2 tablespoons Soy Sauce
- 1 teaspoon Sesame Oil
- 1/4 teaspoon White Pepper
- 2 stalks Green Onions
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
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.
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