Slow Cooker Vietnamese Vegetarian Congee

Submitted by Mohamjip

"Congee is a rice soup or porridge. It has more the consistency of soup than porridge. I learned this recipe while living in Vietnam. Putting it in the slow cooker at night, I have a lovely breakfast in the morning, though it could be a wonderful, easy soup dinner with a salad. The vegetarian ham could be substituted with firm tofu or vegetarian chicken. If you have a larger slow cooker, this recipe can easily be doubled. I sometimes make enough to have for breakfast for 4 or 5 days."

 

• Ready In: 8hrs 10mins
• Ingredients: 11
• Yields: 2 bowls
• Serves: 1

ingredients

• 78.86 ml jasmine rice, washed and drained
• 788.63 ml water
• salt, to taste
• 2 reconstituted dried black mushrooms, thinly sliced
• 19.72 ml ginger, peeled and finely shredded
• 78.86 ml vegetarian ham, cubed (fried if you like) or 78.86 ml extra firm tofu (fried if you like)
• 19.72 ml sesame oil
• 1.64 ml salt (to taste)
• light soy sauce, to taste
• black pepper, to taste
• 52.52 ml fresh coriander leaves, for garnish

directions

1. Put the rice, salt, and water in a slow cooker.
2. Add ginger and mushrooms.
3. Turn slow cooker on to low and cook for 8 hours or overnight.
4. Add veggie ham or tofu just before serving.
5. Season with salt, light soy sauce, sesame oil and pepper.
6. Ladle the congee into individual serving bowls, garnish with coriander leaves and serve hot.