10 Minute Golden Congee

Congee—or jook—is a cure-all comfort food for whatever ails you. Normally it can take up to an hour to make, but this quick version makes use of already cooked rice—whether leftover or the frozen microwavable kind (that’s what I used) to speed up the process to mere minutes. I’ve added frozen fish balls bought from the Asian grocery store, which add protein and cook directly in the congee. And turmeric—great for inflammation and it’s antioxidant properties—adds a golden dreamy hue and an earthy depth of flavor. Pork floss—an Asian condiment that’s shredded dried pork is the final savory touch. I’ve made good use of my Peter Som Spice Blends with Burlap and Barrel—but alas, if you don’t have them, see the notes for swap outs.

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Serves 2

INGREDIENTS

1 cup cooked jasmine rice
2 teaspoon white or yellow miso
2 slices ginger
½ teaspoon turmeric
½ teaspoon Burlap and Barrel Bird’s The Word (see note)
6 frozen fish balls
Pork floss, for garnish
Burlap and Barrel Feelin’ Snacky, for garnish (see note)
Ground white pepper
Kosher salt

METHOD

Add rice and 2½ cups water to a blender and blend for 1 minute, or until a bit smooth with visible bits of rice.

Transfer to a heavy bottomed pot over medium heat, then add in miso, ginger, turmeric, Bird’s the Word spice blend and fish balls. Season with kosher salt and white pepper.

Reduce heat to medium low for a gentle simmer and cook, stirring frequently, until fish balls are cooked through—about 8 minutes. If congee is too thick for you liking, add a splash of water to adjust accordingly.

Spoon into serving bowls, garnish with pork floss, finish with a pinch of Burlap and Barrel Feelin’ Snacky and serve hot.

Note: Use a ¼ teaspoon five spice powder in place of Bird’s the Word. Use furikake seasoning in place of Feelin’ Snacky.

Swap Outs: The possibilities are endless as the congee is truly a blank canvas for whatever you have in your fridge. Add shredded chicken, a jammy egg, chili crisp or herbs.