Instant Pot Congee with Brown Rice and Turmeric
Today we're going to explore congee. And, spoiler alert, making congee in your Instant Pot is literally reason enough to buy one. A complete home run.
Ingredients
- 1 cup brown jasmine rice
- 1/2 cup white jasmine rice
- 9 cups water or mushroom broth
- 1 teaspoon fine grain sea salt
- 1 1/4 teaspoons ground turmeric
- 1/4 cup of other quick-cooking grains: quinoa, millet, french lentils, Job's tears, etc.
- salted peanuts, flash sautéed bok choy, pickled shaved mushrooms*, soy sauce, a spicy chile oil or sriracha, sprouts or micro greens, a few rogue chickpeas
Directions
- Combine the rices (and any bonus grains), water, salt, and turmeric in the Instant Pot or multi cooker. Secure the lid, set the pressure release valve to SEALING. Press MANUAL and set for 30 minutes at high pressure. Let the pressure NATURAL RELEASE (30-40 minutes). Gently shake or tap the pressure cooker, and then carefully open away from you. If you like the consistency a bit thinner, add more hot water or broth.
- Serve the congee topped with whatever toppings you like – peanuts, a spicy chile or oil sriracha, something a bit salty, and something green are favorites. But, you're only limited by your imagination here!