From the kitchen
Potato Milk Congee
A savory rice porridge simmered in potato milk, which thickens the pot on its own well beyond what the rice alone provides.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 3/4 cup Jasmine Rice, rinsed
- 3 cups Potato Milk
- 2 cups Water
- 1 tsp Salt
- Scallions and Sesame Oil, to finish
Method
- Combine the rice, potato 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.
- Notice the mixture thickening well before the rice fully breaks down, a direct result of the potato milk's own starch.
- Divide into bowls and finish with scallions and a drizzle of sesame oil.
Kitchen note
This is the mildest-tasting congee in this entire series, since potato milk brings less flavor of its own than any other milk in this collection.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.