Congee Rice Porridge with Spinach
Congee rice porridge is the perfect comfort food as breakfast, lunch, dinner or after long hours of fasting. They are easily digestible and gives you instant energy even when you are not well.
Servings: 4
Ingredients
For rice porridge
- 1 cup parboiled red rice Rose matta rice
- 6-8 cups of water
- Salt to taste
For spinach
- 3 cups of spinach washed and chopped
- 1/2 onion chopped
- 2 garlic cloves crushed
- 3 green chilli sliced
- 1/4 cup shredded coconut
- 1/2 tsp turmeric powder
- 2 tsp oil
- 3-4 curry leaves optional
- Salt to taste
Instructions
For rice porridge
- Bring the water to a boil in the pressure cooker.
- Wash the rice 3-4 times or until the water becomes clear. Drain.
- Add the rice into the pressure cooker. Cover with the lid and let it cook.
- When the steam starts to come, put on the weight and cook on medium heat until 3-4 whistles (depends upon the rice type and quality).
- Remove from heat. Let it sit until the pressure drops down completely (~10 minutes).
- Open the lid. The rice must be cooked to a soft and mashable consistency. If not done, cook again for some more time, adding more water if necessary.
For spinach
- Heat oil in a pan. Saute the onion and garlic until onion is soft and translucent.
- Add the green chilli, curry leaves and turmeric powder. Stir-cook for 1 minute.
- Now add the coconut and salt. Again stir and cook for 1 minute until the raw taste of coconut is gone.
- Now add the chopped spinach into the pan. Mix well and cook on medium heat for 2 minutes with occasional stirring.
- Remove from heat.
- Now mix the congee rice porridge with 2-3 tbsp of spinach in a serving bowl.
- Add some pickle, sprinkle salt and enjoy the steaming hot porridge.
Notes
The cooking time depends on the type of rice used. So while making it first time, you have to experiment with the time and adjust accordingly.
Any stir-fry can be used instead of spinach.
Any stir-fry can be used instead of spinach.