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Most roads to consolation, for me at the very least, find yourself in a bowl of rice – and I’m not the one one. Congee is a centuries-old consolation dish that’s made throughout south-east Asia. From India’s kanji to Japan’s kayu and Korea’s juk, there are a thousand variations, and it’s simple to see why: it calls for so little of the prepare dinner, however provides a lot again in offering simply the type of heat, nourishing bowl of goodness that’s wanted within the face of sickness, chilly climate or only a dangerous day on the workplace. In at the moment’s recipe, I’ve used black rice, as a result of I take pleasure in its nutty chew, together with mushrooms and a fast radish pickle simply to pique your curiosity.
Black rice congee
Prep 10 min
Cook dinner 2 hr
Serves 4 as a primary
For the congee
2 tbsp rapeseed oil
3 garlic cloves, peeled and crushed
250g chestnut mushrooms, roughly chopped
250g black venus rice
¼ tsp tremendous sea salt
1½ tsp mild soy sauce
1 litre vegetable inventory (appropriate for vegans)
For the pickle
80ml white-wine vinegar
2 tbsp caster sugar
10 radishes (100g), finely sliced into rounds
Put a big saucepan over a medium-high warmth and heat the oil. Add the garlic and sweat for a few minutes, till simply browning. Add the mushrooms and prepare dinner, stirring often, for 10 minutes, till darkish brown and beginning to crisp.
Add the rice and salt, toss and toast within the mushroomy oil for 2 minutes, then pour within the inventory and one litre of water, and produce to a boil. Flip down the warmth to its lowest potential setting and go away to simmer for an hour and a half to an hour and three-quarters, till the rice is falling aside and has no chew left in any respect. Take off the warmth and stir by the soy sauce.
Whereas the congee is cooking, make the pickle. In a small saucepan over a low warmth, mix the vinegar, sugar and two and a half tablespoons of water, and produce to a simmer so the sugar dissolves. Put the radishes in a small heatproof bowl, pour over the recent pickling liquor and put to 1 facet till you’re able to eat. The pickling liquor ought to flip an thrilling pink and the greens will soften barely.
Serve comforting bowlfuls of the congee with a couple of pickled radishes scattered on high.
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