Quick and Easy Congee with Meatballs

Method10 steps · about 30 min

1. 1

   Step 1: If the rice is chilled, microwave it for a minute so it’s hot, which will help it absorb liquid more readily.

   Uses 3 cups cooked jasmine rice, can be leftover

2. 2

   Step 2: Add rice to blender along with just enough of the stock to blend. Blend the rice briefly (several seconds) until you have your desired consistency—this could be coarser or finer depending on your preference, but make sure not to over-blend it cuz you do not want a smooth puree! (Tip: You do not actually have to blend the rice at all, but if you use whole rice it'll take longer to break down in the pot.)

   Uses only enough of the four cups stock to blend rice · three cups cooked rice warmed if previously chilled

3. 3

   Step 3: Pour blended rice into a heavy-bottomed pot, then use the remaining stock to rinse out the blender so you get everything out and add to the pot.

   Uses remaining stock after blending, used to rinse blender into pot · warm cooked rice briefly blended with part of the stock, not pureed smooth

4. 4

   Step 4: Add soy sauce (4 tsp) and fish sauce (2 tsp) and bring rice to a simmer.

   Uses 4 tsp soy sauce · 2 tsp fish sauce · blended rice and the remainder of the four cups stock in a heavy pot

5. 5

   Step 5: Simmer for at least 10 minutes, or up to 20 minutes. The longer you simmer, the softer and smoother the texture will be, but for a “quick” version, I find that 10 minutes will do just fine. Once the rice starts to thicken up, stir frequently with a rubber spatula to prevent the bottom from sticking to the pot.

   Simmer congee · 10 minUses rice stock mixture simmering with congee soy and fish sauce

6. 6

   Step 6: While the rice cooks, mix only the meatball ingredients: 250 g ground pork or chicken, grated garlic (2 cloves), the meatball ¼ tsp white pepper, 1 tbsp soy sauce, 1 tsp fish sauce, 1½ tsp sugar and optional ½ tsp sesame oil. Knead together until smooth.

   Uses 250 g ground pork or chicken · 2 cloves garlic, finely grated · ¼ tsp ground white pepper · 1 Tbsp soy sauce · 1 tsp fish sauce · 1 ½ tsp sugar · ½ tsp sesame oil (optional)

7. 7

   Step 7: Once the congee has the desired texture, use two teaspoons to drop small portions of meatball paste into the simmering porridge. Cook about 3 minutes, or until the small meatballs are completely cooked through.

   Cook small meatballs · 3 minUses rice simmered ten to twenty minutes, stirred frequently as it thickens · 250 g ground pork or chicken kneaded with its garlic, pepper, soy, fish sauce, sugar and optional sesame oil

8. 8

   Step 8: Taste and adjust seasoning.

   Uses small spooned meatballs cooked through in hot porridge, about three minutes

9. 9

   Step 9: Stir in julienned ginger (1 piece) if you want, or you can leave it for each person to add to their own bowl when serving.

   Uses 1 piece ginger · cooked porridge and meatballs tasted and adjusted

10. 10

    Step 10: Serve with green onions (1) and extra white pepper if desired. Enjoy!

    Uses Ground white pepper, to taste · 1 green onion · finished congee with ginger stirred in or reserved for individual bowls