Congee with Pickles

Congee with pickles is a comforting and nourishing Chinese breakfast dish featuring rice porridge paired with a variety of tangy pickled vegetables. This wholesome meal is perfect for starting your day on a warm and flavorful note.

Ingredients

• Jasmine rice - 100 grams
• Water - 800 ml
• Salt - 1/2 teaspoon
• Green onions - 2, finely chopped
• Pickled cucumber - 50 grams, sliced
• Pickled radish - 50 grams, sliced
• Sesame oil - 1 teaspoon
• Soy sauce - 1 tablespoon
• White pepper - 1/4 teaspoon

Steps

1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. In a medium pot, add the rinsed rice and 800 ml of water. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 30 minutes, stirring occasionally, until the rice has broken down and the mixture has thickened to a porridge-like consistency.
4. Add the salt and stir well to combine. Continue to simmer for an additional 5 minutes.
5. While the congee is cooking, prepare the toppings by slicing the pickled cucumber and radish, and chopping the green onions.
6. Once the congee is ready, divide it into two bowls. Drizzle sesame oil and soy sauce over the top, and sprinkle with white pepper.
7. Top each bowl with the sliced pickles and chopped green onions. Serve hot.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 70 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.8 L

Health Benefits

• Rich in carbohydrates for energy.
• Contains probiotics from pickled vegetables, aiding digestion.

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