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If we absolutely must get out of our cozy bed in the morning, we’re going to need a hot, comforting breakfast on the other side. This quick congee, from Sarah Owens’s new cookbook, Heirloom: Time-Honored Techniques, Nourishing Traditions, and Modern Recipes, is just the thing to start our day on the right foot.
“Much like the ubiquitous dumpling, porridge can be found in every culture as a nourishing subsistence food,” Owens writes. “I grew up on ho-hum Cream of Wheat for breakfast, so when I visited Scotland, their oats served with tangy poached rhubarb and fresh, thick cream were a revelation.” Congee, or rice porridge, is traditional in Asian countries as a nourishing, easy-to-digest meal—the ultimate comfort food. It’s also dead simple to make: Rice is cooked until it’s nearly disintegrated. But somehow, Owens made it even easier.
“It traditionally takes hours to complete,” she continues, “but by soaking, portioning and freezing the rice ahead of time, it quickly thickens to a beautiful canvas for any number of toppings. Although cooking times may vary, this recipe is meant to work with whatever type of rice you may have on hand.”
Psst: It also happens to make an excellent light lunch.
Recipe adapted from Heirloom: Time-Honored Techniques, Nourishing Traditions, and Modern Recipes by Sarah Owens. Published by Roost Books, 2019.
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