Tuesday, June 23, 2009

Kelps and Red Dates Congee

Real simple and hassle free …. Ever since, my ex-colleague taught me how to make congee with frozen rice grain, I find cooking congee even much easier and faster. There is always some frozen rice grain in my freezer, just in case, I want to cook something easy and quick.

Often, I heard that non-vegetarian can’t really go vegetarian even if they really wish too, because they find that their body can’t take ‘coolness’ from eating vegetables. Well, being a vegetarian does not mean we eat only vegetable, there are many other ingredients that not only add colour but also nutrition to our diet.
If the body nature belongs to the ‘cool’ type like me, I would add more ginger, chilli and ingredients that are warm in nature to cook my dishes. For this recipe, I used ginger and red dates which are warm in nature to offset the ‘coolness’. So, if your body belongs to those ‘heaty’ types, just omit the red dates and use lesser ginger. Red dates improve the ‘Qi’ and boost blood circulation and rich in iron too.

Preparation: 5 mins Cooking time: 20 mins, plus 2 ½ hours standing time

Ingredients (serves 2)
° 100g rice, washed and drained
° 750ml water
° 2 slices ginger
° 10 kelps in knot
° 6 red seedless red dates

1. Wash the rice and drain well (not too dry). Put the rice in a plastic or metal container and freeze it for 2 – 2 ½ hours in the refrigerator.
2. Remove from the freezer and add 250ml water to it and leave to stand for 5 minutes.
3. Pour into the rice, ginger, kelps and red dates into a claypot or pot. Add the remaining water and bring to a boil. Simmer for another 15 minutes or until the congee is soft. If it is too thick, just add some water.
4. Ladle the congee into individual serving bowls and serve hot.


chow vegan said...

I've never heard of making congee from frozen rice before. It sounds quick and easy. I usually make congee in a rice cooker, easy but not very quick. Thanks for the quick version! :-)

a veg*n @ Blog*Spot said...

Hi chow vegan, I was told tha by defrosting the grain, it breaks up the fiber and therefore speed up the process. You may even break the grain too.

This can be cooked in rice cooker too, I using the traditional one, so I leave the cover open ...

Cheers :)

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