Congee—A Traditional, Healing, Comfort Food


According to traditional Chinese medicine (TCM), foods are just as herbs that can be selected and prepared appropriately to tonify, cleanse and regulate the body.—Source

Congee is a traditional breakfast dish that is also an excellent healing food.

It is especially beneficial for people with sluggish digestion, inflammation, and stressed adrenals. It is a slow cooked porridge most often made with rice and water, but it can be made with other grains or sometimes made with beans and grains, like aduki beans and rice. The neutral quality of congee balances yin and yang and serves as a base for delicious toppings that can be arranged according to taste and/or condition.

How to Make Congee

Use 1 part rice to at least 8 parts water. Wash the rice. Stovetop method:  add rice and water to a heavy pot on the stove, boil for 45 minutes to help break down the rice, then simmer for as long as needed for rice to break down to make a creamy porridge, at least 1 1/2 hours. Crockpot Method:  Put rice and water in crockpot and cook on low overnight, or 4-5 hours on high.

To this simple base, you can add broth, ginger, scallions, steamed sweet potato or pumpkin, and fermented vegetables for a savory congee. Or you can simply add chopped red dates for a sweet congee.


Strengthen spleen and stomach

Tonify qi and blood

Clear dampness

Eliminate toxins

Soothe Inflammation

Congee is a fortifying dish for people recovering from illness and is wonderful for new mothers. It is especially comforting in these cold winter months. Give it a try!


5 Ways to Make Rice Porridge and Congee

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