My stomach was upset for several days last week because I made a bad food decision (lesson learned). I lived on chunks of Ciabbata bread, small bites of Red Vines, and crackers. Though my tummy was out of sorts, it wanted some real deal food in it. I didn’t want to eat anything heavy or rich and make my stomach more upset. I needed something plain and filling.
On Kdramas when one of the main character’s gets sick, the other character makes them rice porridge and the sick character regain their strength. It’s the perfect feel better food. Since I was sickly and hungry, I decided to see if this was true.
Rice porridge has several different names. In Korea, it’s called Jook or Juk. In China, it’s Congee. And in Japan, it’s known as Okayu. I’m sure there are other names for the dish.
First, I read over several recipes to get an idea of how the porridge is made and what to put into it. Congee is a dish that can be jazzed up as much as you want or kept basic.
I used this recipe from Nosh On It as a guide.
Congee is easy to make and makes a nice amount. I’d guesstimate it took about 2 hours from start to finish.
For mine, I:
- used Jasmine rice (1 cup to 9 cups of water like in the recipe)
- added shrimp bullion to my water
- used dried chopped garlic (the last time I used fresh garlic in a dish I used WAY too much and the food item was evicted from the house)
- added about 2 tablespoons of Kimchi juice
- used about 1/4 tsp of ground ginger
- used about 1 tsp of onion powder
- cooked my scallions and mushrooms separately and added them to my bowl once the porridge was done
Here’s a not so great pic of the rice and seasonings in the pot.
And here is the finished product take 2. I fixed a bowl and left it unattended while I talked to my mom on the phone. I came back and a third of the Congee was gone. The Winemaker decided to sample. He said it was good. I had to go to class so I could only eat two bowls. And it didn’t upset my stomach further. Yay!
I will definitely will make this again. And not just when I’m sick. I’m thinking this would be good for breakfast with a couple of fried eggs. I also want to play around with flavors, using different types of rice, and trying different textures/consistencies.