Red Rice Congee with Ginger and Scallion
Ingredients
- 1 cup Agriko red rice
- 8 cups vegetable or chicken broth
- 3 tablespoons fresh ginger, julienned
- 4 scallions, thinly sliced (whites and greens separated)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sea salt (or to taste)
- 2 dried shiitake mushrooms, rehydrated and sliced
Instructions
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Rinse the Agriko red rice under cold running water for 2 minutes, stirring gently with your fingers until the water runs mostly clear. This removes excess starch and ensures a creamier congee.
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In a large pot, bring the broth to a boil over high heat. Add the rinsed red rice and stir to prevent sticking.
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Reduce heat to low and add half of the ginger julienne and the scallion whites. Simmer uncovered for 40-45 minutes, stirring occasionally, until the rice breaks down completely and the congee reaches a thick, creamy consistency.
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Season the congee with soy sauce and sea salt, adjusting to your taste preference. Stir in the rehydrated shiitake mushrooms.
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Drizzle sesame oil into the pot and stir gently to incorporate, bringing out the aromatic nutty notes.
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Ladle the congee into serving bowls and garnish generously with the remaining fresh ginger, scallion greens, and an extra drizzle of sesame oil for an elegant finish.
For an even creamier congee, use a ratio of 1 cup rice to 10 cups broth and cook for 50-60 minutes. If the congee becomes too thick, simply stir in more warm broth to reach your desired consistency—congee should flow gently on the spoon rather than stand stiffly.
Nutrition Highlights
- Rich in anthocyanins and polyphenols for powerful antioxidant support
- High in fiber to support digestive health and sustained energy
- Contains iron and B vitamins for metabolism and vitality
- Easy to digest and gentle on the stomach
More Agriko Red Rice Recipes
Made with
Agriko Red Rice
Organically grown in Dumingag, Zamboanga del Sur — from our family farm to your table.
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