My Recipes, Super Food

Brown Rice Congee

White rice is simply peeled brown rice. In short, a lot of nutrients gone when the outer part of the rice was removed during the milling process. Brown rice is a highly nutritious food. It is a whole grain that is relatively low in calories (216 calories per cup), high in fiber, gluten-free and can be incorporated into a variety of dishes. That is what I did today, Vegetarian Brown Rice Congee.

Congee or rice porridge is usually given to kids when they are sick. It is usually just plain white congee with a little sprinkle of green onion. This recipe is special… it’s healthy, appetizing to the eyes, and can be done in 5 easy steps! Let’s start!

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Serving: 2 persons

1 cup of brown rice
1-liter vegetable broth or water
1 small sweet potato, cubed
1 large onion, diced
3 cloves of garlic, diced
1-inch ginger, diced
4 large brown mushroom, cut into strips

250 grams tofu, sliced into cubes and fried
Green onion

Crushed roasted peanuts
Egg (non-vegetarian)


  1. Wash the rice until the water is clear. In a large pot, boil the rice and vegetable broth for 30 minutes. Tip: Slice your veggies while the rice is cooking
  2. In a stir-fry pan, sauté the onion until translucent. Add the garlic and ginger, cook until fragrant.
  3. Sauté the mushroom and add a teaspoon of salt. Add the cubed sweet potato, cook for three minutes.
  4. Add the vegetables in the cooked rice and broth, let boil until you achieve the consistency that you prefer.
  5. Serve in a bowl, topped with crushed roasted peanuts, tofu, and green onion. You can sprinkle with freshly ground pepper if you prefer.

Note: Stir frequently to avoid the rice sticking on the pot.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top