Congee is a traditional Chinese rice porridge that’s comforting, nutritious, and versatile. Here’s a simple plant-based congee recipe with various toppings. Congee is often eaten as a breakfast food or late supper, but it can also be served as a substitute for rice at other meals. Its versatility and comforting nature have made it a beloved dish across Asia

• 1 cup jasmine or short-grain rice
• 10 cups water
• 2-3 dried shiitake mushrooms*
• Optional ingredients
• 1 piece thumb-sized ginger, peeled and sliced
• 2 cloves garlic, minced
• 1 lemongrass stalk, cut into chunks and smashed
• Salt and pepper, to taste
• Optional toppings:
  • Fried tofu or mushrooms*
  • Scallions, thinly sliced
  • Chili oil
  • Soy sauce
  • Cilantro

1. Rinse the rice and drain well.
2. In a large pot, combine the rice and 10 cups of water plus any other ingredients of your choice.
3. Bring to a boil, then reduce the heat to low and simmer for 45 minutes, stirring occasionally to prevent sticking.
4. After 45 minutes, the rice should have broken down and formed a porridge texture. Add more water if desired for a thinner consistency.
5. Season with salt and pepper to taste.
6. Prepare your toppings: slice the shiitake mushrooms, pat dry, and fry until golden brown. Cut the tofu or mushrooms into bite-sized pieces and fry until crispy.
7. Serve the congee in a bowl and top with your desired toppings.

NOTES:

• Use a combination of mushrooms, such as cremini, shiitake, and oyster mushrooms, for added flavor and texture.
• Substitute vegetable broth for some or all of the water for added flavor.
• Experiment with different spices, such as cumin, coriander, or turmeric, for unique flavor profiles.
• Add some heat with red pepper flakes or sriracha for an extra kick.