Four Grain Congee Rice Porridge
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 25 minutes to 1 hour 30 minutes (depending on method of cooking)
- 1/4 cup sushi rice
- 1/4 cup glutinous rice
- 1/4 cup millet
- 1/4 cup tapioca pearls
- 1/8 cup dried mung beans
- 8 cups stock (chicken or vegetable)
- 1 inch piece of ginger, peeled and sliced
- 1.5 cups purple sweet potato, cubed
- 1/2 cup shelled edamame beans
- 1/2 cup corn kernels
Sauce
- 1/2 cup fish sauce
- 1/2 cup sugar
- 2-3 chillies (depending on taste)
- 4 garlic cloves, peeled and chopped
- 1/4 cup water
Toppings
- Chopped scallions
- Fried shallots
- Egg omelette
- Salted egg chips
Note: you can use all sorts of grains and seeds-brown rice mixed with black rice, quinoa or sushi rice. A mix is best. I actually bought a mix of white rice, glutinous rice and dried mung beans.
Step 1 - Rinse the rices, tapioca and mung beans until the water runs clear and place the rice, millet and stock in a large pot or a pressure cooker/instant pot and bring to a simmer. For the pressure cooker/instant pot cook on medium heat for 20 minutes. For a stovetop cook for 1 hour 15 minutes. Add in the ginger, sweet potato, edamame and corn and cook for 6 minutes in the pressure cooker/instant pot or 15 minutes on the stovetop.
Step 2 - Meanwhile make the sauce by combining all of the ingredients except for the water and bringing to a boil and simmer with the lid off until it is reduced by a third. Add in the water. Serve with this sauce and whatever toppings you like.