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Plain Congee with sauteed Mushrooms!


1/2 cup of New Rice/Congee Rice/Jasmine Rice

5 cups of water

10 Shallots (sliced)

3 Green Chillis (chopped, 2 for cooking, 1 for garnish)

1 cup of Swiss Brown Mushrooms (Sliced)

10 Curry Leaves

1/2 tsp of Mustard Seeds

3 Tbsp of Coconut Oil

1 Spring Onion (chopped for garnish)

Salt and Pepper to taste

Congee with spicy sautéed Mushrooms

Step-by-Step Instructions:

Step 1: Boil 1/2 cup of new rice/congee rice/jasmine rice in your rice cooker with 5 cups of water.

Step 2: Once cooked, add salt to taste and check for the desired consistency. If you like it thinner add more water and mush the congee with your ladle. Keep warm.

Step 3: In a sautee pan, take one teaspoon of coconut oil. Once the oil is hot, reduce the flame and carefully tip in 1/2 tsp of mustard seeds. Keep a lid handy in case it splutters too much. Add in fresh curry leaves. Use the lid; as it will splutter. Add in chopped green chilli, three small onions/shallots chopped and mushrooms sliced. Toss to cook for 1 minute. Add salt and pepper.

Step 4: Garnish this over your warm congee. Sprinkle some chopped green spring onions, green chilli.

A hearty bowl of Congee made nutritious and very tasty!

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