Overnight brown rice congee

I've read about congee before and thought it sounded good. Last night I was browsing a book that mentioned it could be made in the slow cooker. Before long, I was looking up recipes on the computer and coming up with my own version.

I am always open to the idea of another good, savory breakfast—it seems that nearly all breakfast foods are sweet.

Some people make theirs sweet, too, if that's your thing—some recipes I read cooked the rice in half water and half milk. You can substitute other grains, too, or add more liquid if you want a looser texture. People top theirs with all sorts of different things—chicken, vegetables, dried fruit. I can see that I am going to have a lot of fun experimenting with this recipe.

Here's what I tried last night, and it was very good and definitely worth repeating. It would be a perfect meal for when you're sick, too—it's comforting, easy on the stomach, and takes about two minutes' effort to make.


Savory brown rice congee

1 cup brown rice
4 cups chicken broth
2 cups water
1/2–1 teaspoon salt (use more if using salt-free broth)

Combine all ingredients in slow cooker and cook overnight on low, about 8 hours.

My kids ate theirs plain. I ate mine with a boiled egg and a little bit of chili-garlic sauce.

This makes a lot! I will probably make half next time, for my family of four.

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