Mung Bean Congee
This is a dish built on patience rather than complexity. When the beans and rice soften to the point of disappearing into the liquid, you have reached the right stage.
Watch the water level
Congee thickens rapidly once off the heat. Keep a kettle of boiling water nearby to adjust the consistency just before serving.
- heavy-bottomed pot or Dutch oven
- long-handled wooden spoon
- fine-mesh strainer
What goes in.
- 1/2 cupdried mung beans, picked over
- 1/2 cupshort-grain white rice
- 8 cupswater or unsalted chicken stock
- 1 tspsalt
Simmer until the grain splits
Do not stir the pot constantly at the start. Let the rolling simmer break the rice and beans down naturally, stirring only occasionally to prevent sticking at the bottom.
The method.
Rinse
Rinse the rice and mung beans under cold running water until the water runs clear. Drain thoroughly.
Combine
Place the beans, rice, and water into the pot. Bring to a boil over medium-high heat.
Simmer
Reduce heat to low. Cover the pot with the lid slightly ajar to allow steam to escape. Simmer for 75 to 90 minutes.
Adjust
The congee is ready when the beans are soft and the rice has dissolved into the broth. If it is too thick, whisk in boiling water one ladle at a time.
Season
Stir in the salt. Taste and adjust if necessary.
Other turns to take.
Savory Finish
Top with a drizzle of toasted sesame oil, sliced scallions, and soy sauce.
Sweet Version
Skip the salt and add rock sugar or brown sugar during the last ten minutes of cooking.
When it doesn't go to plan.
Soak the mung beans for two hours before cooking to significantly reduce the overall simmering time.
If using a clay pot, use a heat diffuser to prevent the base from scorching.
Leftover congee will become very thick in the fridge; add water when reheating to restore the texture.
The ones that keep coming up.
Can I use brown rice?
Brown rice has a tough hull that will not break down into a creamy porridge easily. Stick to white rice for the best texture.
Why did my pot boil over?
The starches in rice create a foam that expands rapidly. Keep the lid partially off and adjust the heat to the lowest possible simmer.
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