From the kitchen
Cashew Milk Congee with Soft Egg
A naturally creamy rice porridge simmered in cashew milk, needing no added starch to reach a properly thick texture.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 3/4 cup Jasmine Rice, rinsed
- 3 cups Cashew Milk
- 2 cups Water
- 1 tsp Salt
- 4 Soft-Boiled Eggs, halved
- Scallions and Sesame Oil, to finish
Method
- Combine the rice, cashew milk, water, and salt in a heavy pot.
- Bring to a gentle simmer over medium heat, stirring occasionally.
- Reduce heat to low and cook 40 to 45 minutes, stirring more often near the end, until thick and porridge-like.
- Divide into bowls and top each with soft-boiled egg halves.
- Finish with scallions and a drizzle of sesame oil.
Kitchen note
Cashew milk's natural body means this congee reaches a properly thick, creamy texture without any cornstarch, unlike a similar congee made with a thinner milk elsewhere in this series.
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