From the kitchen
Savory Soy Milk Congee with Scallion and Ginger
A soft rice porridge with ginger warmth and a savory soy finish.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 3/4 cup jasmine rice, rinsed
- 3 cups plain unsweetened soy milk
- 2 cups water, plus 1 to 2 cups hot water as needed
- 1 tsp salt, or to taste
- 2 scallions, thinly sliced
- 1 tbsp fresh ginger, finely julienned
- 1 tsp toasted sesame oil, for finishing
- 1/8 tsp white pepper, or to taste
Method
- Combine rice, ginger and 2 cups water in a heavy saucepan. Bring to a gentle simmer.
- Stir in soy milk. Cook uncovered over low heat for 45 to 60 minutes, stirring across the base frequently and adding hot water a little at a time whenever the porridge becomes too thick.
- Continue until the grains split and are completely soft. Season with salt; adjust with hot water to a loose, spoonable consistency.
- Divide among four bowls. Finish with scallions, sesame oil and white pepper.
Cook with confidence
Before you start
What to expect
A soft rice porridge with ginger warmth and a savory soy finish.
Before you begin
Use plain unsweetened soy milk and a heavy saucepan with plenty of headroom.
The important cue
The grains should split and soften into the liquid; add water whenever the spoon leaves a dry track.
At the table
Finish individual bowls with scallion, sesame oil and a little white pepper.
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