This is a basic brown rice congee recipe, the easiest approach to make it from scratch.
It's is based on the Goan, Indian variation.
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📕 What is this Congee recipe?
Rice congee is one of the simplest dishes in the world. At its base, it's just rice water and salt.
The word “congee” derives from the Tamil word “kaanchi” which means porridge or boiled rice. It's also known as rice water.
This dish has been around for thousands of years and has been enjoyed in many different cultures, including China, India, and Vietnam.
So, the given name might be different in those locations. Besides rice wasn't always the preferred main ingredient back then.
This simple recipe is based on the Goan Indian congee, which is called kanji or even pez.
The more popular and better-known Chinese congee is prepared differently. The rice is cooked down and broken up into a mash.
It also includes other ingredients such as soy sauce, ginger, and a boiled egg. It can include chicken and chicken broth as well or also fish,
🍚 Ingredients
You will need the following ingredients:
- Brown rice variety
- Water
- Salt (optional)
Brown rice is a million times healthier than white polished rice. White rice is polished rice, missing the bran and cereal germ.
This is so that white rice can be preserved for a longer period of time. So, the grain loses a portion of its nutritional value.
Bran is rich in dietary fibers (helps your digestion and bowel movement). It also contains essential fatty acids and a good amount of starch, protein, minerals, and vitamins.
I recommend using brown rice to make this congee. BUT if you can't get brown rice, you can substitute it with white rice. You can choose any variety!
I used a brown rice variety called Goan red rice (or ukade). People there grow this rice variety in their fields. This is what they use locally to make their "kanji/kanjee/pez" rice porridge.
🔪 How to make it?
Here is an overview of how to make this from scratch with ease.
The full recipe is located further below in the recipe card.
Step 1
Place rice in a cooking pot and wash it 2-3 times with water or until the water looks clear.
Step 2
Cover the rice with water and leave to soak for 2 hours.
That way the rice will be easier to digest.
Step 3
Season with salt (optional) and cook until the rice is soft.
🥣 Serving
This rice porridge is served as a savory dish as is, without any other ingredients added.
Yet, you can choose to add something else such as rotisserie chicken or a boiled egg or a topping such as chopped green onions.
I love it with something sour, such as a green mango water pickle or a spiced shrimp pickle (called mol or molho). Just drop some of each into your congee and enjoy it that way.
You can have it for breakfast, lunch or dinner.
It also goes well with red lentil curries and vegetable stir-fries.
💡 Pros of Eating Congee
Congee rice is super nutritious, and if prepared with whole rice, high in fibers.
The digestive tract can easily digest congee, making it a great food for those suffering from digestive problems. I make it when I got the flu, cold, or an upset stomach.
It's really easy, plainly flavored, and perfect if you are feeling sick or need something to pep you up.
People make it during the fasting period or when they want to lose weight.
The rice porridge is also a basic baby food option. Reduce or skip the salt to make it baby-friendly.
It's a very inexpensive food, pretty much anybody can afford it. Making it a perfect budget-friendly dish.
You can also easily meal prep your congee. It gets better every time you warm it up.
This recipe is also plant-based vegan, gluten-free, oil-free, and suited for a diabetic and low sodium diet.
🍱 Storing
Keep cooked congee rice in an airtight container and store it in your fridge for up to 3-4 days.
I recommend in fact reheating it because it gains on flavors when you do that.
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📖 Recipe
Basic Brown Rice Congee
Ingredients
- 1 Cup Brown Rice any variety, I use Goan brown rice in the pictures
- Water to rinse
- 3 Cups Water to soak and boil
- Salt optional to season
Instructions
- Place rice into a pot and cover with water. Mix with your clean hand and rinse the rice 2-3 times with fresh water until the water comes back kind of clear.1 Cup Brown Rice, Water
- Pour water over the rice and close the pot with a lid. Leave to soak for 2-3 hours or overnight. This will shorten the boiling process and the rice will be easier to digest.3 Cups Water
- Take the rice with water to the heat and keep it over a medium to slow heat setting. Season with salt (optional).Salt
- Boil rice until soft or until you are satisfied with the consistency and or water quantity. You can simmer it further to reduce the water. Yet, this dish is meant to be more on the watery side. This can take 20-40minutes.
- Serve up.
This dish is simple most comforting food ever...along with uppu thuppada anna (hot steaming rice mixed with salt & ghee 🙂 . I make a few additions to this dish. Had it bf everyday while holidaying in Bali. Just fry up some chopped/minced garlic, green chillies & little turmeric & pour over the ganji just before serving..& voila ! One dish contains everything one needs during those days of flu or cold or fever !
Yes! We call it pez too. I live in Mumbai but my mother was born in Mangalore and there they incorporate pez in their regular diet. Normally kids and others would consume pez as an 11 am meal to fill the gap between breakfast and lunch. Now we make pez at home when we catch a cold or fever. One actually feels better after eating this. You get that good feeling even when you are ill. Pez and Lonche (Pickle) go well.
pl. suggest some condiments or additions to the brown rice kanji,this is tooplain or uninteresting on reading before trying. how do i make it more palatable, more tasty. thank you for some ideas.
LOL. The kanji here is more intended to nourish one when sick but if you want you can add some Garam Masala to it just for some flavor. Of course there are other ways to make it more delicious. You could add precooked chicken bits or already boiled veggies such as carrot, cauliflower green peas pieces. Hope that helps!
We are from Tamilnadu. My mother used to make it when I got sick. We add a few pods of garlic and a pinch of cumin, right along with the rice. It's also given sometimes during pregnancy and often post child birth.
There is one more variation made with oats. Oats and vegetables ( beans, carrot, peas and cabbage finely chopped) are cooked along with some salt and once cooked, add buttermilk, coriander leaves (optional) and served warm.
Priya, thank you for sharing your regional way for making kanji rice! =)
Great post about rice, love the diagram! I'm still trying to get my husband and two boys to eat more brown rice, I love it, but it's been harder convincing them 🙂 Great pics like always!
@Nami I came across the japanice version of this dish while researching a bit online. I had learned that diagram in college too but had forgotten till I found this one at wiki. I thought so u d like the style. =)
Really educational post about rice! I learned that diagram long time ago...but can't remember a thing. xD We eat similar rice when we are sick (we call it Okayu). Looks delicious and I love your outdoor photo session!
@Yuri happy new year to u too! =)thank u and I am glad u liked it. =D
@Aarthi thanks for passing by and leaving a comment
@Courtney isnt it? 😉 cheese on rice? O.o
@Kiran Good to remind u then of its existence. XD thank u dear!
@Thepickyeater I agree it helps u recover quickly. thank u =)
Been such a long time since I had kanji. Those photos are so beautiful 🙂
Kiran @ KiranTarun.com
i eat kanji whenever i'm sick and it helps a lot ! i have to admit i dont eat it otherwise. useful post 🙂
That little wikipedia animated image is so cool! This is such interesting information. I do eat both white and brown rice, and to leave the water makes sense to hold everything in. I wouldn't be able to melt my cheese on it though...that's my favorite!;)
very comforting one
Aarthi
http://yummytummy-aarthi.blogspot.com/
Helene, Happy New Year!
What a wise diagram you posted! I enjoyed reading and knowing the new ingredient. I do eat brown rice with skins on. This particular rice your mother-in-law cooks for you sounds delicious and high in fiber! Thank you for sharing your experience here.
@Anita thank u, =)! Its simple food but also comfort food. I love this stuff more nowadays since we have our own home. your daughter has good taste, by the way! 😉
I haven't related to any food post more than yours . Kanji is a staple in Kerala, usually reserved for dinners. It is had with a little clarified butter, and a roasted pappad.
My daughter loves this stuff so much that I make it atleast once a week with brown rice.
Hope you feel well soon.
@louise @frieda glad u liked it. =) thanks girls! have a nice weekend
Beautiful photos (as always) and I enjoyed your diagram a lot! Bravo!
You've done it again, Helene! Marion wants brown rice for dinner. She's feeling a bit under the weather today.
Thanks for sharing...