From the kitchen
Soy Milk Congee-Style Risotto
A loose Arborio rice dish cooked with risotto technique, finished with soy milk, scallion and sesame for a congee-inspired flavor.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 4 to 5 cups vegetable stock, kept hot
- 2 tbsp neutral oil
- 1 small onion, finely chopped
- 1 1/2 cups Arborio rice
- 3/4 cup plain unsweetened soy milk
- 1 to 2 tbsp soy sauce, to taste
- 2 scallions, thinly sliced
- 1 tsp toasted sesame oil
Method
- Soften onion in oil over medium-low heat for 5 minutes. Add rice and stir for 1 minute.
- Add hot stock one ladle at a time, stirring frequently. Keep at a gentle simmer and add more stock as each portion is mostly absorbed.
- After 20 to 30 minutes, when rice is nearly tender, stir in soy milk. Continue gently until tender, adding more stock for a loose consistency.
- Remove from heat. Season with soy sauce to taste, divide into four bowls and finish with scallions and sesame oil.
Cook with confidence
Before you start
What to expect
A loose, creamy rice dish using risotto technique and congee-inspired seasoning.
Before you begin
Arborio remains more distinct than rice cooked into traditional congee.
The important cue
Keep extra hot stock ready and stir soy milk in at the end.
At the table
Serve while the rice flows easily across a warmed bowl.
Culinary Library
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