This Black Rice Congee with Ginger and Shiitake can be made in a pressure cooker or on the stove - everyone wins! I've also provided a vegan option as the original is made with chicken stock.
This congee is inspired by traditional congee or jook - a savoury porridge of Asian origin traditionally made with white rice. I can't go past using purple, blue and black foods for their abundant health properties, so my version of congee uses Chinese Forbidden Rice which is a deep inky black. Thai black rice also works in this recipe.
I've been making this dish for two months now to get it just right for you guys and let me tell you, I am still not bored of it! The magic is in the endless topping options with so many combinations of crispy, crunchy and tasty to choose from. Combined with the silky smooth porridge, the chewy shiitake mushrooms and the zingy ginger, this dish is unforgettable.
You Choose - Pressure Cooker / Instant Pot Congee OR Stovetop
This is definitely one of the best examples of where pressure cooking really shines because it cuts down on the cooking time and also the required babysitting. This dish requires no stirring if made in the pressure cooker / Instant Pot. As with most of my pressure cooker recipes, I have also provided a stovetop version so nobody misses out!
If you're curious about pressure cooking, have a read of my article 10 Things I Love About My Pressure Cooker. You will be very tempted to get your hands on one of these amazing kitchen gadgets that changes the way you cook.
A brief history of congee
Some of you may be thinking "what on earth is congee?" - glad you asked!
Congee, or jook, is a long-cooked savoury rice porridge that originated in Asia and there are many variations across the continent. In Thailand, this dish is referred to as khao tom moo, in the Phillipines arroz caldo. It's also developing quite the following in non-Asian countries too thanks to the influence of those of Asian ethnicities.
Congee is comfort food that is often served for breakfast but can be eaten at any time of day. It's silky, creamy and straight up delicious. Congee is considered a nourishing dish in Traditional Chinese Medicine (TCM) because it is warm and easily digested.
About Forbidden Black Rice
This version of congee uses black rice which I love for its flavour and health benefits. The dark pigment is from the presence of anthocyanins, a type of polyphenol with anti-inflammatory and gut-microbiome-supporting properties. I genuinely never get bored of eating purple, blue, red and black foods.
Use either Thai black rice or Chinese Forbidden rice in this recipe. In Australia, I use the Chef's Choice Organic Forbidden Black Rice which is very affordable.
Suggested Toppings for Black Rice Congee
- fried garlic
- fried shallots
- sliced sausage
- finely shredded red cabbage
- chilli oil
- pork rinds
- sliced spring onion/scallions
- crushed roasted cashews or peanuts
- crushed pork crackling
- sliced meat
- soft boiled egg
- bacon
- crispy tofu
- edamame beans
- charred snow peas
- kimchi
- charred corn
- bacon and chilli jam
Black Rice Congee (Instant Pot/Pressure Cooker or Stovetop)
Equipment
- Instant Pot/Multicooker or Pressure Cooker or Stockpot
- Grater
- measuring cups and spoons
- Chopping board and knife
Ingredients
- 200 g (1 cup) Black rice either Thai black rice or Chinese Forbidden rice
- 200 g (1/2 lb.) shiitake mushrooms sliced
- 6 teaspoons grated ginger 6cm/2″ piece
- 1 teaspoon cooking salt
- 1 L (quart) chicken stock use water for vegan option
- 1 1/2 tablespoons tamari sauce
Optional for vegan version
- 1 extra tablespoon tamari sauce
Stovetop option
- 1 1/2 L (quart) water in addition to the stock/water listed above, so a total of 2 1/2 L (quarts) liquid
Instructions
Instant Pot/Multicooker/Pressure Cooker option
- Add all ingredients except shiitake to the pressure cooker bowl and stir. Place shiitake mushrooms on top.
- Close the lid and set the pressure cooker to cook on high for 45 minutes. Use the same amount of time whether using a Multicooker/Instant Pot or stovetop pressure cooker.
- After the time has finished, release the pressure and stir. If you prefer to have some of the shiitake mushrooms sliced on top of the congee, set some aside for this. Add additional water if a thinner soup is preferred.
- Adjust the salt if desired and serve with your chosen toppings.
- Store in the fridge for 3 days or in the freezer for 1 month. Reheat on the stove with a little extra hot water added or in the microwave.
Stovetop option
- Add all ingredients to a stockpot, place the lid on top and bring to a boil.
- Remove the lid and reduce heat to medium. Stir every 10 minutes or so for 60-70 minutes and add extra water if necessary. The rice should be very soft.
- Adjust the salt if desired and serve with your chosen toppings.
- Store in the fridge for 3 days or in the freezer for 1 month. Reheat on the stove with a little extra hot water added or in the microwave.
Notes
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