When I was going to acupuncture for my IBS years ago, my acupuncturist recommended I make rice congee which she said was nourishing and healing for the digestive system. Whether it’s sweet or savory she also said it would be easy to digest and is good for inflammation.
Now more than ever, with my gastritis, I turn to congee to fill my belly in gentle way if I’m having a flare up, which seems to be more frequent than ever these days.
Serves 4-6
1 cup of white rice
8-9 cups of water
Fresh fruit of your choice
Drizzle of honey (optional)
DIRECTIONS
In large pot water. Bring the rice to a boil, (make sure you don’t leave the pot unattended because it may boil over depending on how big the pot you are using it. Then reduce the heat to a low simmer. Stir occasionally so that the rice doesn’t clump or stick at the bottom.
Simmer the congee for about 45 minutes to an hour or until the congee is thickened and creamy. Add the fruit of your choice on top. Serve the congee hot.
******NOTES*****
The congee may become thicker as it cools Add more water or stock depending on whether you are making this a sweet or a savory dish, if needed to make the congee to your desired thickness.
**VARIATIONS**
- For a sweet version, you can always top or mix in your favorite jam or even brown sugar
- For a savory version, you can use chicken, beef or vegetable stock if you wish.
- You can also add items like mushrooms, scallions, or onions to flavor the rice. If you use these, you can add them when you have reduced the heat to a simmer.
Mind Body Synergylia 