Rice Porridge (Congee)

By: Kay Lalor January 16, 2022
Rice porridge (congee) also called "Mov Kua Dis" in Hmong (pronounced as moa-kua-dee in white dialect, or pronounced as moa-kua-klee in green dialect - which is the dialect I speak) is a popular dish among the asian culture. Some asian cultures eat rice porridge as breakfast, but I grew up eating it throughout the day for some days. The reason so is because usually my parents would make a large batch and we would eat it throughout the day or even days afterwards. Rice is such a staple in itself, and rice porridge was one of the ways to deliciously eat this staple.
Prep: 10m Cook: 30m Total: 40m
Rating
0 from 0 votes
Complexity: Simple
Servings: 2

Ingredients

Instructions

 
  1. Boil your choice of broth in a small saucepan on medium to high heat.
  2. Add ginger slices and lemon grass.
  3. Add short-grained white rice and stir religiously with a cooking utensil until rice has softened. Feel free to add small amounts of water if the rice mixture is too thick.
  4. Add choice of protein and stir occasionally until cooked.
  5. Plate rice congee mixture in a serving bowl.
  6. Place cooked over easy egg on top of the plated bowl of cooked rice congee.
  7. Drizzle the following condiments: fish saucesoy saucechili oilsriracha sauce.
  8. Then add your garnishments: green onion and cilantro.
  9. Add salt and black pepper to taste.

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