Ever since I got a fancy, “fuzzy logic” rice cooker, I’ve been enjoying all of its new features, notably the, “Mixed Rice,” and, “Porridge” presets. I wasn’t a breakfast kid growing up, but now living in a colder climate, something about a warm bowl of rice porridge, or congee, just hits.
What’s even better is the dish starts as a no salt blank canvas and you can completely make it your own. Mix in whatever you like for added protein, fiber, or both.
My weekend congee starts with using homemade chicken or vegetable stock instead of water. Before cooking, I also add about a cup of rehydrated wild mushrooms.
When the cooker sings, I mix in two to three scrambled eggs with a few handfuls of fresh spinach leaves. Close the lid and for about 10 minutes let the carry over heat plus keep warm setting do their thing cooking the eggs and wilting the spinach.
Think omelet rice bowl.
A few ladles, a swirl of low sodium soy sauce, sesame oil, spoon of chili paste and a sprinkling of chopped green onions makes for an amazing way to start the day. Plus, you can add more protein with diced chicken, pulled pork, a fried egg, or more fiber with chia seeds, beans, or whatever your macros are for the day.
One pot usually lasts me two to three days. A quick reheat, maybe add another scrambled egg, and you have a nutritious, delicious breakfast for tomorrow.
How do you like to make your rice porridge?
#StaySalty
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