Prawn Brown Rice Congee is a slow-cooked rice porridge that combines the nutty depth of brown rice with tender prawns and gentle aromatics. Light yet filling, this dish is designed for easy digestion while delivering protein and warmth, making it ideal for recovery meals, breakfasts, or comforting dinners.
Ingredients
UNITSIngredients
½ cupBrown rice
6 to 7 cupsWater or light stock
200 gPrawns (medium, cleaned and deveined)
1½ tbspGinger (finely grated)
1 tspGarlic (finely chopped)
2 tbspSpring onions (finely sliced)
½ tspWhite pepper
to tasteSalt
1 tspSesame oil
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Directions
Description - Step 1
Step 1: Wash And Soak The Brown Rice
Wash the brown rice thoroughly until the water runs clear. Soak it in fresh water for at least 30 minutes, then drain. Soaking helps soften the bran layer and ensures the rice cooks down into a creamy congee rather than remaining grainy.
Description - Step 2
Step 2: Start Cooking The Congee Base
Add the soaked rice and water or stock to a heavy-bottomed pot. Bring to a boil, then reduce to a low simmer. Cook uncovered, stirring occasionally, until the rice grains begin to burst and the mixture thickens into a porridge-like consistency.
Description - Step 3
Step 3: Build The Aromatic Base
Add grated ginger and chopped garlic to the simmering congee. Stir gently and allow the aromatics to infuse the porridge. Ginger is essential here—it adds warmth and supports digestion, making the dish feel soothing rather than heavy.
Description - Step 4
Step 4: Add The Prawns
Add the prawns directly to the pot and stir gently. Prawns cook quickly and should turn pink and opaque within minutes. Avoid overcooking, as they can become rubbery if left too long in the hot congee.
Description - Step 5
Step 5: Season And Adjust Texture
Season with salt and white pepper. If the congee thickens too much, add a little hot water or stock to loosen it. The ideal consistency is thick yet flowing, similar to a loose porridge.
Description - Step 6
Step 6: Finish With Sesame Oil
Drizzle sesame oil over the congee and stir gently. Switch off the heat. Sesame oil adds aroma and rounds out the mild flavours without overpowering the dish.
Description - Step 7
Step 7: Rest And Garnish
Let the congee rest for a few minutes before serving. Garnish with sliced spring onions just before serving to add freshness and mild crunch.
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