Rice congee with egg and spring onion
Silky, gently savoury rice porridge, the way lots of Chinese families start the day.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Basmati rice200 g
- Free-range eggs4 eggs
- Spring onions1 bunch
- Fresh ginger¼ piece
- Soy sauce30 ml
Also uses from the cupboard: table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Egg, Soya, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Rinse the rice. Put it in a large pan with 1.6 litres of water, a pinch of salt and a few slices of ginger. Bring to the boil, then simmer for 30 minutes, stirring now and then, until the rice breaks down into a thick, creamy porridge. Add a splash of water if it gets too thick.200 g basmati rice¼ piece fresh ginger
- Meanwhile, boil the eggs for 7 minutes, cool in cold water and peel.4 eggs
- Ladle into bowls. Top each with an egg cut in half, sliced spring onions and a splash of soy sauce.1 bunch spring onions30 ml soy sauce
Cook a big pot on Sunday. It reheats in minutes with a splash of water.
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