MyNutriCounter / Mushroom Congee



250g/9oz shiitake mushrooms, sliced

110g/4oz glutinous rice

225g/8oz white long grain rice

30g/1oz ginger, finely chopped

30g/1oz garlic, finely chopped

30g/1oz leeks, thinly sliced

1 tsp. salt

1 tbsp/15ml vegetable or peanut oil

2 litres/2 quarts vegetable stock


  1. Wash mixture of glutinous rice and long grain under cold running water.
  2. Heat oil in a stockpot.
  3. Sauté ginger and garlic for a minute over high heat.
  4. Add in chopped leeks and mushrooms. Continue sautéing for another minute.
  5. Add in rice and stir well inside the pot to coat evenly with the oil.
  6. Pour stock into the pot. Bring to a boil while stirring continuously.
  7. Turn heat down to a simmer and cook for 20-25 minutes.
  8. Adjust salt to taste.
  9. Serve with an optional drizzle of sesame oil.



Update Message: Congee is a heart-warming rice dish, it is often used as a staple food which is served with a selection of side dishes; it’s simple to cook and easily digested.

Tags: dinner, vegetarian, vegan, gluten-free, dairy-free, lunch, Mains

Revision: 1